Christmas Pasta Recipes Food Network Recipe For Stuffed

PASTA CHRISTMAS PRESENT

Steps:

• Combine the parsley and 2 of the eggs in a high-powered blender and blend until smooth. Transfer to a measuring cup and add enough water to make 3/4 cup puree. Rinse out the blender.
• Combine the beets and 3 of the eggs in a high-powered blender and blend until smooth. Set aside.
• Put 6 ounces of the flour and a large pinch of salt in a large bowl and make a well in the middle. Add the parsley puree and, using your fingertips or a fork, start to mix the flour into the puree. Once it is all combined, turn it out onto a flour-dusted work surface and knead until smooth and elastic, about 5 minutes. Wrap in plastic wrap and set aside for 30 minutes.
• Put the remaining 10 ounces flour and a large pinch of salt in a large bowl and make a well in the middle. Add the beet puree and, using your fingertips or a fork, start to mix the flour into the puree. Once it is all combined, turn it out onto a flour-dusted work surface and knead until smooth and elastic, about 5 minutes (see Cook's Note). Wrap in plastic wrap and set aside for 30 minutes.
• Combine the beef with the breadcrumbs, milk, 1/4 cup of the Parmesan, two-thirds of the grated garlic, the remaining egg, 1 teaspoon salt and some pepper. Form the mixture into 12 meatballs. Put the meatballs in a medium saucepan with the marinara sauce and 1 cup water. Bring to a simmer over medium-high heat and cook until the meatballs are cooked and the sauce is reduced by half, about 20 minutes.
• Prepare the spinach according to the package instructions. Mix in the remaining grated garlic, 1 cup of the mozzarella, 1/4 cup of the Parmesan and 1/2 teaspoon salt in a medium bowl.
• Prepare the penne according to the package instructions. Combine the penne with the heavy cream, 1/2 teaspoon salt and remaining mozzarella and 1/4 cup Parmesan in a medium bowl.
• Preheat the oven to 300 degrees F. Bring 2 large stockpots of salted water to a boil and add a generous drizzle of olive oil to each. Prepare 2 bowls of ice water.
• Working quickly so the dough doesn't get too dry or discolor, cut the parsley dough in half and roll each half through settings 1 through 4 of a pasta roller, ending on setting 4.
• Cut the beet dough in half, wrapping up half of the dough for another use (see Cook's Note). Cut the remaining beet dough in half again and roll each half through settings 1 through 4 of the pasta roller, ending on setting 4.
• Using a pizza wheel, cut the parsley pasta sheets into three 20-by-1-inch strips and four 5-inch squares. Cut each beet pasta sheet into a 20-by-5-inch piece, so you have 2 pieces total.
• Slowly lower the parsley pasta pieces into one stockpot of boiling water, making sure they don't stick to themselves. Cook until the pasta is just cooked through (it will take on a firm texture), about 30 seconds, then immediately drain the pasta. Submerge the pasta in one of the bowls of ice water until completely cold. Remove from the water, liberally coat with oil and set aside. Repeat with the beet dough in the other stockpot of boiling water and the other bowl of ice water.
• Lay 2 of the long strips of parsley pasta in a 7-inch square springform pan so they cross in the middle on the bottom of the pan like ribbons of a present, letting the ends hang evenly over the sides. Neatly line 1 of the pieces of beet pasta across the center of the springform pan, then lay the second piece of beet pasta in the opposite direction, letting the ends hang evenly over the sides. Evenly spread the penne mixture over the beet pasta and top with 2 of the parsley pasta squares, overlapping the pasta as needed. Evenly spread the spinach mixture on top and top with the remaining parsley pasta squares. Evenly spread the meatballs and sauce on top. Fold the hanging beet pasta strips up and over to enclose the filling. Fold the hanging parsley pasta strips up and over to meet in the middle. Tie a bow with the remaining parsley pasta strip and arrange it on top.
• Bake the pasta present until hot throughout and the edges of the bow are light golden, about 30 minutes. Let rest for 15 minutes, then unmold and serve.

CHRISTMAS PASTA

Steps:

• Heat a deep pot over medium-high heat. Add pancetta and brown to render the fat. Transfer pancetta to paper towels to drain. To the pan add the oil, and the meats and brown and crumble them for 5 minutes. Stir in garlic, and pancetta bits.
• Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
• Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
• Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

PASTA STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 1 to 2 minutes less than the package instructions. Drain and rinse under cold water, then set aside.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the pepper flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers upright in a baking dish just large enough to accommodate them.
• Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, onion and diced pepper tops. Cook until softened, 2 to 3 minutes. Add the Italian sausage, crumbling it as you go, and stir until it is cooked and nicely browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then remove the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir until well combined. Divide the mixture among the prepared peppers. Top the peppers with the remaining mozzarella and drizzle with the remaining 1 tablespoon olive oil.
• Add 1/2 cup water to the bottom of the baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes.
• Serve garnished with fresh basil.

CHRISTMAS PASTA

Steps:

• Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
• Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
• Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
• Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

MEATBALL-STUFFED PASTA BRAIN

Steps:

• Arrange an oven rack in the center of the oven and preheat to 450 degrees F.
• Warm the marinara and meatballs in a medium saucepan over medium-low heat, about 10 minutes. Remove 1 cup of the sauce and reserve.
• Meanwhile, bring a large pot of salted water to a boil and cook the udon noodles according to package instructions; drain.
• Roll a 24-inch piece of foil into a prism shape. Crumble and flatten 2 more 24-inch pieces of foil into an 8-by-4-inch oval shape. Place the prism in the center of a 10-cup heatproof bowl and bend the ends so that the foil is pressed against the bowl and divides the bowl in half (this will make the 2 hemispheres of a brain). Place the 2 foil ovals on either side of the prism. Cover all 3 with an 18-inch piece of foil, pressing it into the foil barrier shapes. This is the brain mold. Generously spray the mold with nonstick spray.
• Whisk the mozzarella, eggs, reserved sauce and 1/4 cup of the Parmesan in a large bowl until combined. Add the noodles to the egg mixture and toss until evenly coated. Transfer half of the noodles to the mold, pressing gently to create a well in the center of the noodles. Cover the well with half of the prosciutto (do to not let it touch the foil or it will stick). Fill the well with the meatballs (leaving remaining sauce behind) and then top with the remaining prosciutto, forming gently to create a pocket of meatballs in the center of the brain. Top with the remaining noodles and arrange so that they fill in all the gaps, surround the meat and are pressed firmly against the walls of the mold. Toss the breadcrumbs with the oil and remaining 1/4 cup Parmesan in a small bowl, then evenly sprinkle over the noodles, pressing them down into the noodles to adhere.
• Bake until the breadcrumbs are a deep golden brown and the noodles have completely set, 30 to 40 minutes. Let sit in the mold for 30 minutes before removing. Invert onto a cutting board and pour the remaining sauce down the center channel of the brain.

CHRISTMAS PASTA SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge into the cold water to stop the cooking. Let sit until cool, then drain and set aside.
• Return the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes.
• Meanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to serve, up to 4 hours.

CHRISTMAS PASTA

Steps:

• Heat a deep pot over medium high heat.
• Add oil, garlic, bay leaf, and pancetta bits and brown for 1 minute.
• Add meats and brown.
• Chop carrot, celery, and onions near stove and add to the pot as you work.
• Cook veggies with meat for 5 minutes and add wine.
• Cook for 1 minute; add stock and tomatoes to the pot.
• Stir in parsley, allspice (or cinnamon), and season sauce with salt and pepper.
• Bring sauce to boil, reduce heat to medium low and cook 10 to 15 minutes before serving.
• Toss pasta with a couple of ladles of sauce to coat, then top with extra.
• Top pasta with lots of grated romano cheese.

CHICKEN SALAD-STUFFED SHELLS

Steps:

• In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. To serve, line a platter with baby spinach and carefully place shells on top. Drizzle with Ranch dressing. Nice served with chunks of crusty bread and iced mint tea.

CHICKEN AND VEGGIE STUFFED PASTA SHELLS

Steps:

• For the chicken.
• Mix together the rosemary,thyme,lemon juice,olive oil, garlic and salt and pepper.
• Poke holes in chicken breasts with a fork and add to the marinade(make sure the breasts get coated in the marinade).
• Refrigerate for at least 30 mins.(you can marinate longer if you like).
• Take out of marinade and bake on a foil lined baking sheet at 350 degrees for 20 minitues.
• Remove from oven and cool enough to handle.
• For the veggies.
• In a large skillet heat oil and cook garlic and mushrooms for about 3 minutes.
• Add zucchini and cook for 3 more minutes.
• Stir in chopped tomatoes.
• Meanwhile mix envelope of soup and basil into the reserved tomato liquid until throughly blended.
• Add to skillet, bring to a boil and then simmer 10 minutes or until zucchini is tender and sauce is slightly thickened.
• Pasta shells.
• Pick out 20 perfect jumbo shells and boil 13 or so minutes( until al dente) Do this while the chicken and zucchini are cooking.
• When the chicken and zucchini are done( and have been set aside to cool) Take chicken and cut into strips small enough to fit into the mouth of a food processor and pulse until you have small chunks.
• Next add zucchini mix and pulse.(Note: you don't want to puree just process until chunky).
• Take and drain pasta shells let cool enough to handle.
• Take shells and stuff with mixture.
• Spray a 13x9 inch casserole dish(or larger)with nonstick cooking spray and set the stuffed shells into it.
• Sprinkle shells with the mozzarella cheese and broil 5-7 minutes until cheese is melted and slightly browned and bubbling.

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.

BBQ PORK & PASTA STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 350 degrees.
• While oven is heating up, cut peppers in half lengthwise and remove seeds and membrane.
• Also while oven is heating up, boil water for pasta.
• When water starts to boil, add pasta and cook till almost al dente'.
• In a separate pot large enough to hold cut peppers, add 4 cups of water and start boiling over medium heat.
• Add peppers and cook until peppers are slightly tender,drain.
• Mix together cooked pasta, pork, and BBQ sauce. ( at this time you can add more sauce if you think you want it "saucier " ).
• Divide pork/pasta mixture evenly between peppers, top each pepper with 1/8 cup of cheese.
• Place into a 11 x 9 inch dish that has been lined with aluminum foil and bake for about 25 minute or until filling is heated through and cheese is melted.

PASTA STUFFED TOMATOES

Steps:

• Place a pot filled with 3 to 4 quarts water on to boil.
• When water is boiling, add pasta and cook 10 minutes.
• Meanwhile, wash and stem tomatoes.
• Cut in half lengthwise.
• Take a small slice off the bottom of each tomato half so that it will sit up straight.
• With a serrated knife, cut around inside edges and remove pulp and seeds, leaving the shell intact.
• Chop pulp in food processor or by hand.
• Measure 1 cup of processed tomato and place in bowl or return to bowl of food processor if using one.
• Add onion, lemon juice and olive oil.
• Mix well.
• Add salt and pepper to taste.
• Drain pasta and mix with sauce.
• Add mint and parmesan.
• Taste and adjust seasonings if necessary.
• Spoon stuffing into 4 tomato halves and place on serving platter.

PASTA STUFFED PIZZA STYLE

Steps:

• Prepare pasta according to package directions.
• While pasta is cooking, preheat oven to 450º F.
• Toss the zucchini with the garlic powder and put it into a colander.
• Let it sit 5 minutes and then squeeze out as much moisture as possible.
• In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well.
• In a medium mixing bowl, stir together the ingredients for the sauce.
• When pasta is done, drain well.
• Rinse with cold water and drain again.
• Stuff the shells with the filling mixture and arrange them in a 9x13x2-inch pan.
• Spoon the sauce over pasta and sprinkle with the mozzarella and Parmesan cheeses.
• Bake uncovered 15 to 20 minutes or until the cheese has melted.
• TIP: 13 Manicotti shells may be substituted for the jumbo shells.

CHRISTMAS PASTA

Steps:

• Bring a large pot of water to a boil and salt it. Add the pasta and cook to al dente, with a bite to it.
• While the water and pasta work, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon EVOO (1 turn of the pan). Add the pancetta to one half of the pan, the sausage, both hot and sweet, to the other. Break up the sausage into bits and brown while the pancetta renders, then combine and cook together another minute or so. Remove to a plate with a slotted spoon. Add the remaining tablespoon of EVOO, then the beef and veal. Brown and crumble the meat into tiny bits and season with allspice, salt, and pepper. Add the carrots, onions, and garlic and cook another 5 to 6 minutes to soften the vegetables, then add sausage and pancetta back into the pan, draining away some of the fat. Deglaze the pan with the wine, scraping up all the good bits with a wooden spoon. Stir in the stock, then the tomatoes. Check the seasoning. Simmer over low heat until ready to serve, at least 10 minutes. Stir in half the parsley to finish.
• Drain the pasta and add back to the hot pot. Ladle a few spoonfuls of the sauce over the pasta and add a couple of handfuls of cheese to the pot. Stir to coat the pasta evenly. Transfer to a large serving dish or individual bowls and top with the remaining sauce and parsley. Pass plenty of extra cheese at the table.

STUFFED SHELL APPETIZERS

Steps:

• Throw this whole mess in your food processor.
• Pulse and process until it's all well blended.
• Using a spoon, fill cooled shells.
• Cover with plastic film and chill in fridge until ready to serve.