Cheesy Stuffed Pasta Tubes Recipes

ITALIAN STUFFED PASTA TUBES

Steps:

• Bring a large pot of salted water to a rolling boil. Cook manicotti until tender yet firm to the bite, about 7 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease.
• Drain manicotti tubes and allow to cool. Add 2 cups spaghetti sauce, garlic, and Italian seasoning to the sausage; simmer for about 10 minutes.
• Cut manicotti tubes open and lay flat. Place about 3 tablespoons of the sausage mixture and some mozzarella cheese down the middle. Roll up tubes.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.
• Melt butter in a medium saucepan over medium heat. Whisk in flour until a smooth paste forms. Slowly pour in cream, whisking to prevent any lumps. Cook until thickened, about 5 minutes. Add fontina, mozzarella, and Parmesan cheeses; whisk thoroughly to blend.
• Pour 1/2 of the cheese sauce into the prepared casserole dish. Place stuffed tubes seam-side down over the sauce. Pour remaining cheese sauce on top. Pour remaining spaghetti sauce down the middle of the casserole dish.
• Bake in the preheated oven until golden, 20 to 25 minutes.

CHEESY STUFFED SHELLS

Steps:

• Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
• Preheat oven to 350 degrees F (175 degrees C).
• Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
• Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.

CHEESY BEEF-STUFFED PASTA SHELLS

Steps:

• Prepare macaroni shells according to package directions; drain and set aside.
• Cook ground beef, onion, and garlic in a large skillet until beef is browned.
• Drain excess fat.
• Stir in next 6 ingredients.
• Set aside.
• Combine spaghetti sauce and wine.
• Spoon one-fourth of sauce into a lightly greased oblong baking pan; set aside remaining sauce.
• Stuff macaroni shells with beef mixture, and place in baking dish.
• Spoon remaining sauce over shells.
• Sprinkle Parmesan cheese over shells.
• Bake, uncovered, at 400 degrees for 20 minutes.

CHEESY STUFFED PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to a boil. Cook the paccheri for 1 minute less than the package directions. Reserve 1/2 cup pasta water, then drain. Rinse the pasta thoroughly with cold water after draining.
• Combine the ricotta with 1/2 cup of the pesto and 2 cups of fontina, then mix well. Season with salt and pepper. Transfer to a piping bag or resealable bag with the corner snipped off. Pipe the mixture into each paccheri. (This doesn't need to be perfect. If a paccheri is very torn or broken, do not use.) Stand each filled paccheri upright in a 10-inch springform pan until it is packed tightly.
• Thin the alfredo sauce with the reserved pasta water in a bowl, then pour it into the pan over the filled paccheri, spreading evenly. Sprinkle with the remaining 2 cups fontina cheese.
• Bake until the mixture is bubbly and the cheese on top is melted, 35 to 40 minutes. Remove from the oven and let sit for 5 minutes. Drizzle with the rest of the pesto and garnish with the fresh basil. Remove the springform side, then slice and serve.

SHRIMP SCAMPI STUFFED SHELLS

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to boil and cook the pasta shells until al dente according to package directions, then drain and set aside.
• In a large skillet over medium heat combine the oil and butter.
• Add the onion, garlic, and red pepper flakes. Cook until the onions are translucent, about 3 minutes.
• Add the shrimp and cook stirring for 1 to 2 minutes.
• Add the wine, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sir and simmer until the shrimp is cooked through, about one minute more. Set aside to cool.
• In a large mixing bowl combine the cream cheese, ricotta, Parmesan, parsley, egg, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Fold in the cooled shrimp scampi and set aside. Preheat the oven to 375 F.
• In a large skillet over medium heat, melt the 4 tablespoons of butter and sprinkle with the flour.
• Cook, whisking, until the roux turns golden brown, about 3 to 4 minutes. Pour in the half and half, about 1/2 cup at a time, whisking constantly.
• Whisk in the remaining half and half and cook until thickened.
• Add the parsley, garlic, the 1/4 teaspoon of salt and the 1/4 teaspoon pepper. Set aside.
• Spread 1 cup of the sauce on the bottom of a 2 quart baking dish.
• Use a spoon to fill each of the cooked jumbo shells with the shrimp and cheese mixture.
• Line the stuffed shells in the baking dish. Spoon the remaining sauce on top.
• Sprinkle with the shredded mozzarella cheese. Bake, uncovered until bubbly and hot, about 25 minutes.
• Serve immediately.

STUFFED PASTA BAKE BOLOGNESE

Steps:

• To make the bolognese, heat the oil in a wide ovenproof pan over a medium heat. Fry the onion, celery and carrot with some seasoning for 20 mins until soft and lightly golden. Tip in the beef mince, turn up the heat and fry, stirring regularly, for another 10 mins until the mince browns. Add the garlic, fry for a minute, then pour in the wine and bubble for a few mins more, scraping the pan to release any bits. Stir through the purée, bay leaves and tomatoes, with a canful of water. Simmer for 1½ hrs, covered for the first hour, then remove the lid and bubble until the tomatoes have broken down. Season with salt, pepper, the sugar and balsamic vinegar.
• Tip the pasta shells into a large heatproof bowl with a pinch of salt, and pour over a kettle of boiled water. Cover and leave to soften for 15-20 mins - they need to retain some firmness so you can fill them.
• Heat the oven to 200C/180C fan/gas 4 and drain the pasta. Use a fork to mash the mascarpone with the mozzarella, chopped basil, garlic and some black pepper in a bowl.
• The bolognese should be a little wetter than you'd like as the pasta shells will absorb some of the liquid as it bakes. Remove from the heat, giving it a final stir. Using a teaspoon, fill the pasta shells with some of the mascarpone mixture, pressing the mix in with your index finger. Nestle the shells into the sauce, filled-side up. Bake for 20-30 mins until the top is golden and bubbling, and the pasta is tender. Grate over some parmesan and finish with a few basil leaves.