Stuffed Pasta Wheels Recipes

STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

STUFFED PASTA SHELLS FOR MEAT-LOVERS

Steps:

• Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside.
• Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside.
• In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach.
• In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking.
• *If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use.
• Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.

STUFFED SHELLS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
• In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
• Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

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 WHEELS

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.

PULL-APART STUFFED PASTA RING RECIPE BY TASTY

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!

STUFFED PASTA WHEELS

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.

STUFFED PASTA WHEELS

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.

STUFFED PASTA WHEELS

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.

STUFFED PASTA WHEELS

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.