Italian Stuffed Pasta Tubes Recipes

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 MANICOTTI

Steps:

• Preheat Oven 350*F.
• Lightly coat a 9x13 baking dish w/ cooking spray.
• Cook MANICOTTI according to package directions, less 1-2 minutes - MANICOTTI should be al dente - drain and rinse with cold water until cool. Remove to paper towels to dry. Shells are easier to stuff if cool.
• *Prepare BECHAMEL Sauce*.
• In a Med saucepan, melt the BUTTER over medium heat. Add the FLOUR and whisk until smooth (2 mins).
• Gradually add the MILK, whisking constantly until the sauce thickens (5-10 mins). DO NOT BOIL Sauce.
• Remove sauce from heat and stir in the SALT, PEPPER & NUTMEG. (Sauce can be prepared & refrigerated for up to 3 days; excellent cream sauce for any pasta dish.).
• In a large bowl mix together RICOTTA, 3/4 cup PARMESAN, Egg YOLKS, BASIL, SALT & PEPPER and any OPTIONAL Ingredient.
• Stuff the MANICOTTI (I use either a baby spoon or a small butter knife, stuff from both ends, don't over stuff, should have enough for at least 10-11 shells).
• Reserve 1/4-1/3 Cup of the BECHAMEL Sauce, then layer the remaining BECHAMEL Sauce in the bottom of the baking dish, swirl 1/4-1/3 Cup tomato sauce into the BECHAMEL.
• Lay the stuffed MANICOTTI side-by-side in dish on top of the sauce.
• Top the MANICOTTI with the remaining tomato sauce, covering the pasta completely; swirl the reserved BECHAMEL Sauce on top.
• Lightly cover with foil and Bake for 30 minutes; remove foil and bake for another 15 minutes.
• Sprinkle with 1/4 Cup PARMESAN and bake for another 5-15 mins, until bubbly in the center and cheese is melted.
• Let sit for 5-10 mins before serving.

CHEESY STUFFED PASTA TUBES

Steps:

• Bring a large pot of salted water to a rolling boil. Add lasagna noodles and cook for about 3/4 of the time package or 7 minutes. Drain and set aside to cool.
• Melt butter in a large frying-pan over medium heat. Add mushrooms and spinach and cook, stirring occasionally, until mushrooms are brown. Drain to remove excess water and put in mixing bowl. Add basil, parsley, paprika, ricotta, mozzarella and salt, pepper, and red pepper flakes to taste. Mix well.
• Lay a noodle flat on a cutting board and cut in half. Scoop some cheese and vegetable mixture along the edge on one end of noodle. Roll noodle up. Touch up ends by adding more mixture with piping bag or small spoon. Repeat with remaining noodles.
• Pour tomato sauce and 2 cups water into thick-bottomed soup pan with tight-fitting lid. Place stuffed noodles in a single layer in sauce. More than one batch may be necessary. Bring to a simmer and cook covered, stirring occasionally, until done, about 20 minutes.