stuffed pasta

Stuff rolled lasagne sheets with creamy spinach and ricotta and bake with tomato and mascarpone sauces for a filling vegetarian meal

Spinach & Nutmeg Cannelloni

bag ready-washed spinach

tub ricotta

tub mascarpone

grated parmesan(or vegetarian alternative)

nutmeg

pack (6 large sheets) fresh egg lasagne

olive oil

garlic cloves, finely chopped

carton passata

can chopped tomatoes

tbsp balsamic vinegar

golden caster sugar

basil,

Spinach & nutmeg cannelloni

Heat oven to 190C/170C fan/gas 5 if you’re serving straight away. Pierce the bag of spinach and cook in the microwave following pack instructions (if you don’t have a microwave, wilt it in a pan with a dash of olive oil). Leave to cool, squeeze out as much liquid as you can, then finely chop.

Meanwhile, make the tomato sauce. Heat the oil and fry the garlic until softened. Add the passata and tomatoes, vinegar and sugar, then season, cover and simmer for 10 mins, stirring occasionally. Remove from the heat and add the basil. Tip into the base of a large, shallow baking dish.

To make the filling, beat the ricotta and a quarter of the mascarpone with 50g of the Parmesan and the chopped spinach. Finely grate in half the nutmeg, then beat until well mixed. For the topping, beat the remaining mascarpone with the egg and another 50g of the Parmesan.

To make the cannelloni, divide the spinach filling into 6 parts, spoon a portion along the top of each lasagne sheet, then roll up into a big, fat tube. Cut in half across the middle with a sharp knife so that you have 2 smaller tubes, then arrange on top of the tomato sauce. As you put them in the dish, push them slightly so that the sauce oozes up the side of the cannelloni, as this will stop them sticking together when they are baked. Spoon the mascarpone mixture on top, making sure you cover the pasta – if it doesn’t completely cover the sauce now, it will do once it melts and bakes. Scatter over the remaining Parmesan and grate over more nutmeg. If making ahead, cover and chill – it will keep for 1 day. Bake for 30-40 mins until golden and bubbling.

This comforting pasta dish features jumbo shells stuffed with ground meat, ricotta, diced tomatoes and spinach that are topped of with lots of cheeses and baked up until golden and bubbly!

Cheesy Stuffed Shells

18-20 jumbo pasta shells

onion

garlic (minced)

15 tomatoes

Italian seasoning

salt and black pepper

spinach

15 ricotta cheese

24 oz jar of marinara sauce

cheese

mozzarella cheese

Preheat oven to 375 degrees F.

In a large pot, cook the entire box of shells in salted water according to package instructions until al dente. Be careful not to overcook shells so they do not break apart.

While the shells are cooking, heat olive oil in a large pan or skillet over medium high heat (only use 1 tablespoon if using ground beef). Add the ground meat and brown for 2-3 minutes. Add the chopped onions, garlic, diced tomatoes, Italian seasoning and salt and pepper to taste. Simmer for 2-3 minutes then add the spinach and simmer for 2 more minutes until spinach is wilted and meat is cooked through. Taste meat mixture and add more salt and pepper to taste if needed. Remove meat mixture from heat and mix in ricotta cheese and egg until fully incorporated.

Pour a half cup of marinara sauce into the bottom of a 12-inch cast iron skillet or a 9x13 baking dish and spread out with the back of a large spoon. Once the shells are cooked, stuff shells with about a tablespoon and a half of meat mixture each and arrange them in your skillet or baking dish. Pour the marinara sauce over the top, sprinkle with mozzarella cheese and Parmesan cheese. Sprinkle a little Italian seasoning and cracked black pepper over top of cheese then bake for 35-45 minutes until cheese is golden and bubbly.

Allow cooked shells to cool for about 10 minutes, top with fresh basil if desired and enjoy!

A creamy filling of smoked salmon and Italian Ricotta cheese make these ravioli the star of the meal. Serve them with a lemon cream sauce.

Ricotta and Smoked Salmon Ravioli

Flour

Eggs

Ricotta

oz Smoked Salmon

Parsley

Heavy Cream

Lemon Juice (to taste)

Salt

Black Pepper

Chives

Pink Peppercorns (optional)

Have a large table or cutting board cleaned and ready to make the fresh pasta. Keep a clean towel next to you to rest the ravioli.

In a large wooden board (or a large bowl) put all the flour creating kind of a mountain, make a hole in the center and break the eggs in. Add a pinch of salt and with a fork start mixing the eggs slowly.

Still mixing with the fork, add the flour to the eggs a little bit at a time until it gets all mixed up together.

When you've added already most of the flour and it becomes hard to mix with the fork, get your hands dirty! Mix well with your hands until it becomes a uniform dough, add some more flour to the board if necessary and knead for 10-15 minutes until the dough becomes smooth and elastic.

Now cover the dough in plastic wrap and set aside to rest for 10-15 minutes. Just enough time to make the filling.

For the Pasta Dough

Finely chop the smoked salmon and mix it with the ricotta in a bowl. Season with salt and pepper and add the finely chopped parsley. Cover the bowl with plastic wrap and set it aside in the fridge.

For the Filling

Remove the plastic wrap and cut the dough into 4 equal parts. Take one and cover the others again with the plastic wrap.

With a rolling pin or pasta machine, roll the dough until it gets really thin, almost translucent.

Proceed with the same process also for the rest of the dough.

With a teaspoon or a sac-a-poche place the filling in the center, brush with water around the filling and cover with the other pasta sheet. Pinch with your finger starting from one side and slowly all around to also remove the air from inside the ravioli.

Cut the ravioli, then press again the edges with your fingers to make sure they're well stick together and then set the ravioli aside on the clean cloth to rest. Proceed with the same process for the rest of the pasta.

Bring to boil a large pot of salted water, then toss the ravioli slowly one by one being careful not to open them.

Let them cook about 3-4 minutes (the cooking time mostly depends on the thickness of your pasta. Taste one to make sure is al dente).

Meanwhile in a pan bring to simmer the cream and squeeze in it the lemon juice, season with salt and pepper.

When the ravioli are cooked, add them to lemon cream sauce and finally add the chopped chives and parsley.

To make the Ravioli

Top 3 stuffed pasta recipes from across the web

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Top Tags

Spinach & Nutmeg Cannelloni

Cheesy Stuffed Shells

Ricotta and Smoked Salmon Ravioli

Top 3 stuffed pasta recipes from across the web

The most viewed stuffed pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach & Nutmeg Cannelloni

Cheesy Stuffed Shells

Ricotta and Smoked Salmon Ravioli

The most viewed stuffed pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine