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PASTA - just the word conjures up feelings of comfort and delight. There is simply nothing more satisfying than a big bowl of noodles, coated in a sauce that clings to every strand. But why stop at simplicity when biting into a stuffed ravioli, tortellini or jumbo shell and be so much more satisfying?
Here are three classic stuffed pasta recipes:
Cheese-Stuffed Tortellini with Tomato Sauce
Indulge in the comforting flavours of cheese-stuffed tortellini smothered in a rich tomato sauce. This easy recipe combines tender pasta filled with gooey cheese and a savoury tomato sauce for a truly satisfying dish. Whether you're cooking for a weeknight dinner or entertaining guests, this cheesy delight is sure to impress.
INGREDIENTS
- 1 package of refrigerated tortellini (any cheese filling)
- 1 cup tomato sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves (for garnish)
- Salt and pepper to taste
INSTRUCTIONS
1. Cook the tortellini according to the package instructions until they are al dente. Drain and set aside.
2. Preheat your oven to 350°F (175°C).
3. In a baking dish, spread a thin layer of tomato sauce on the bottom.
4. Take each cooked tortellini and stuff it with a small amount of shredded mozzarella cheese. Place the stuffed tortellini in the baking dish.
5. Once all the tortellini are stuffed and arranged in the dish, pour the remaining tomato sauce over them.
6. Sprinkle the grated Parmesan cheese evenly over the top.
7. Season with salt and pepper to taste.
8. Bake in the preheated oven for about 15-20 minutes or until the cheese is melted and bubbly.
9. Garnish with fresh basil leaves before serving.
Spinach and Ricotta Stuffed Shells
Elevate your pasta game with delectable spinach and ricotta stuffed shells. Each jumbo pasta shell is generously filled with a creamy mixture of ricotta cheese and cooked spinach, creating a delightful combination of flavours and textures. Baked to perfection in a bed of marinara sauce, these stuffed shells make a mouth-watering vegetarian main course that will leave everyone asking for seconds.
INGREDIENTS
- 12-16 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup chopped spinach, cooked and drained
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups marinara sauce
INSTRUCTIONS
1. Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.
2. Preheat your oven to 175°C.
3. In a mixing bowl, combine ricotta cheese, chopped spinach, shredded mozzarella cheese, grated Parmesan cheese, beaten egg, garlic powder, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the spinach and ricotta mixture.
5. Spread a thin layer of marinara sauce in a baking dish.
6. Arrange the stuffed shells in the baking dish, and pour the remaining marinara sauce over them.
7. Cover the dish with aluminium foil and bake in the preheated oven for about 20-25 minutes, or until the shells are heated through.
8. Serve hot, optionally garnished with additional grated Parmesan cheese.
Cheese Ravioli with Tomato Basil Sauce
With its delicate pasta pillows filled with delightful ingredients, ravioli is a classic dish that brings comfort and satisfaction to any meal. Whether you're a seasoned cook or a beginner in the kitchen, making homemade ravioli is a rewarding experience that allows you to customise the fillings to your liking.
INGREDIENTS
For the pasta dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
For the cheese filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For the tomato basil sauce:
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
INSTRUCTIONS
1. For the pasta dough, combine the flour and salt in a large mixing bowl. Create a depression in the centre and crack the eggs into it. Whisk the eggs with a fork, gradually incorporating the flour until a dough forms.
2. Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
3. While the dough rests, prepare the cheese filling. In a bowl, combine the ricotta cheese, grated Parmesan cheese, chopped basil, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated. Set aside.
4. To make the tomato basil sauce, heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the crushed tomatoes and chopped basil. Season with salt and pepper to taste. Simmer the sauce for 15-20 minutes, allowing the flavours to meld together. Set aside.
5. After the dough has rested, divide it into two equal portions. Take one portion and roll it out into a thin sheet using a rolling pin or a pasta machine.
6. Spoon small mounds of the cheese filling onto the rolled-out dough, leaving space between each mound.
7. Moisten the edges of the dough with water, then fold the dough over the filling. Press around each mound to seal and remove any air pockets. Use a ravioli cutter or a knife to cut the ravioli into individual pieces. Repeat the process with the remaining dough and filling.
8. Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface. Remove the cooked ravioli using a slotted spoon and transfer them to a plate.
9. Serve the cheese ravioli hot, topped with the tomato basil sauce; garnished with some grated parmesan and basil leaves.
With endless variations, stuffed pasta recipes offer a world of flavour to explore. Customise fillings to include your favourite meats, cheeses, vegetables and herbs for a comforting meal. Bake until bubbly for a crowd-pleasing dish or enjoy alone on a quiet night in. However you serve them, stuffed pasta shells, cannelloni and ravioli are sure to satisfy.
