Pull Apart Stuffed Pasta Ring Recipe By Tasty
PULL-APART STUFFED PASTA RING RECIPE BY TASTY
Here's what you need: ricotta cheese, shredded mozzarella cheese, spinach, parmesan cheese, dried oregano, garlic, dried basil, red chili flake, salt, pepper, jumbo pasta shell, marinara sauce, shredded mozzarella cheese
Provided by Matthew Johnson
Categories Appetizers
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).
- Mix all the ricotta, mozzarella, Parmesan, oregano, garlic, basil, chili flakes (optional), salt, and pepper until smooth.
- Unfold a jumbo shell, turning it inside out, and gently fill it with 1-2 tablespoons of the cheese mixture. Refold the shell and set aside. Repeat with the rest of the pasta shells.
- In a circular dish, place a layer of marinara sauce that completely covers the bottom of the pan. Place the shells, cheese side up in the pan in a spiralling pattern.
- Pour a little extra marinara sauce within the spiral and top the whole pan with mozzarella cheese.
- Bake for 15 minutes, or until the sauce is bubbling and the cheese is a golden brown.
- Pull apart with your fingers.
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 28 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams
PESTO PULL-APART BREAD
I combined some of my favorite flavors in an easy bread to complement our Italian meals. I make the pesto, oven-dried tomatoes and roasted red peppers, but store-bought versions work too. -Sue Gronholz, Beaver Dam, Wisconsin (Field Editor),
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut each biscuit into 4 pieces. Combine olive oil and pesto. Dip biscuit pieces into pesto mixture until coated; place in an 8-inch round baking pan. Top with sun-dried tomatoes, roasted red peppers and ripe olives., Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven, and bake until melted, about 5 minutes longer. Cut into wedges or pull apart; serve warm, with additional pesto if desired.
Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 410mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
STUFFED PASTA WHEELS
If I had known these were going to come out as good as they did, I would've used much more impressive ingredients for the filling. But despite going full quarantine-cuisine on the filling, it's actually the technique that I want you to focus on, which really did work out incredibly well.
Provided by Chef John
Categories Seafood Fish Salmon
Time 2h
Yield 4
Number Of Ingredients 20
Steps:
- Combine flour and salt in a large bowl. Crack egg into the center and add cold water. Stir until it comes together in a shaggy dough. Combine with your hands. Knead on a work surface until it smoothes out and is a relatively firm disc of dough, adding flour as needed. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour.
- Meanwhile, place salmon in a bowl and mix with a fork. Add bread crumbs and Parmesan cheese; mix with a fork to combine. Add spinach, eggs, garlic, black pepper, cayenne, and salt; stir together until combined. Cover with plastic wrap and refrigerate until needed.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place pasta dough on a floured surface and pat into a rectangle. Roll with a floured rolling pin into a 14x12-inch rectangle, about 1/8 inch thick.
- Spread filling evenly over the dough, leaving a 3-inch border on one of the long sides. Lightly brush the exposed dough with water and roll up starting from the side closest to you. Finish with the seam on the bottom and use your hands to shape the tube as uniformly as possible.
- Trim off any excess dough on the ends if necessary. Slice the stuffed tube of dough into 8 equal "wheels" and turn onto their sides. Gently press with floured fingers to flatten slightly.
- Heat 1 tablespoon olive oil in a nonstick pan over medium heat. Cook wheels until golden brown, about 3 minutes per side.
- Pour marinara sauce into an 8x10- or 9x12-inch baking dish and stir in cumin and paprika. Add wheels and top with Parmesan cheese.
- Bake in the preheated oven until browned and bubbly, 25 to 30 minutes. Let rest for 5 minutes. Serve with a drizzle of olive oil and chopped parsley.
Nutrition Facts : Calories 685.4 calories, Carbohydrate 73.3 g, Cholesterol 184.3 mg, Fat 26.7 g, Fiber 8.9 g, Protein 37.1 g, SaturatedFat 7.9 g, Sodium 2066.1 mg, Sugar 18.2 g
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