Italian Stuffed Pasta Tubes Food

ITALIAN STUFFED PASTA TUBES

Italian Stuffed Pasta Tubes image

This is a recipe I created after tasting something similar at a local restaurant. The stuffed pasta tubes freeze easily, allowing dinner to be ready faster. I generally make my pasta tubes and spaghetti sauce from scratch, but to shorten preparation time, manicotti tubes and jarred spaghetti sauce will work too.

Provided by thedailygourmet

Categories Pasta and Noodles Pasta by Shape Recipes Manicotti Recipes

Time 1h5m

Yield 10

Number Of Ingredients 13

Ingredients

1 (8 ounce) package manicotti shells
1 (20 ounce) package Italian turkey sausages, casings removed
1 (24 ounce) jar roasted garlic spaghetti sauce (such as Barilla®), divided
½ teaspoon granulated garlic
½ teaspoon Italian seasoning
⅔ cup shredded mozzarella cheese
cooking spray
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups whipping cream
½ cup shredded fontina cheese
½ cup shredded mozzarella cheese
¼ cup shaved Parmesan cheese

Steps:

Bring a large pot of salted water to a rolling boil. Cook manicotti until tender yet firm to the bite, about 7 minutes.
Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease.
Drain manicotti tubes and allow to cool. Add 2 cups spaghetti sauce, garlic, and Italian seasoning to the sausage; simmer for about 10 minutes.
Cut manicotti tubes open and lay flat. Place about 3 tablespoons of the sausage mixture and some mozzarella cheese down the middle. Roll up tubes.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.
Melt butter in a medium saucepan over medium heat. Whisk in flour until a smooth paste forms. Slowly pour in cream, whisking to prevent any lumps. Cook until thickened, about 5 minutes. Add fontina, mozzarella, and Parmesan cheeses; whisk thoroughly to blend.
Pour 1/2 of the cheese sauce into the prepared casserole dish. Place stuffed tubes seam-side down over the sauce. Pour remaining cheese sauce on top. Pour remaining spaghetti sauce down the middle of the casserole dish.
Bake in the preheated oven until golden, 20 to 25 minutes.

Nutrition Facts : Calories 569.4 calories, Carbohydrate 22.7 g, Cholesterol 161.6 mg, Fat 43.7 g, Fiber 0.9 g, Protein 22.5 g, SaturatedFat 22.1 g, Sodium 1145.9 mg, Sugar 2.1 g

ITALIAN STUFFED PASTA SHELLS

Italian Stuffed Pasta Shells image

From the heat of the sausage, the richness of the cheeses along with the earthiness of the sauce, this is a tasty meal to have! VIDEO https://www.youtube.com/watch?v=NhNeK69_P-Y

Provided by CLUBFOODY

Categories European

Time 55m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 (28 ounce) can peeled tomatoes, crushed (San Marzano)
1 1/2 lbs hot Italian sausage, casings removed
1 cup red onion, finely chopped
1/2 cup red pepper, finely chopped
1/2 cup carrot, finely chopped
3 garlic cloves, pressed
1 (15 1/4 ounce) can corn kernels, drained
1/4 cup red wine
2 tablespoons brown sugar
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt, ground
1/4 teaspoon black pepper (to taste)
4 ounces frozen chopped spinach, thawed
1 (500 ml) container ricotta cheese
1 cup asiago cheese, grated
1 (12 ounce) box jumbo pasta shells
1 1/2 cups parmesan cheese, grated
2 tablespoons parsley, chopped

Steps:

Preheat oven to 400ºF and grease a 9x13-inch baking dish; set aside.
In a skillet over medium heat, cook hot Italian sausage, breaking it into small pieces. Remove with a slotted spoon and transfer to a bowl; set aside.
To the skillet, add onions, peppers and carrots; sauté for 5 minutes. Add garlic and sauté for 1 minute. Add crushed tomatoes, corn, red wine, brown sugar, basil, oregano, red pepper flakes, salt and pepper. Stir very well, reduce heat to medium-low and gently simmer while stuffing the pasta shells.
Fill up a large bowl with very hot water from the tap (not boiling water) and add half of the pasta shells to it. Let them sit until softened, about 15 minutes. Add the other half after stuffing the first batch.
In a medium bowl, combine sausage, spinach, ricotta and asiago; stir until combined. Spoon half the tomato sauce in the prepared baking dish. Stuff pasta shells with Italian mixture and place them on top of the sauce. Spoon the remaining sauce over stuffed pasta and sprinkle with parmesan cheese. Transfer to preheated oven and bake for 30 minutes or until heated through and sauce is bubbling.
Remove from the heat and let sit 5 minutes before sprinkling on some fresh chopped parsley. Serves 6.

Nutrition Facts : Calories 993.9, Fat 50.7, SaturatedFat 22.4, Cholesterol 128.5, Sodium 1956, Carbohydrate 81.8, Fiber 7.1, Sugar 13.3, Protein 52.7

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