Baked and Stuffed Pasta Recipes from GourmetFoodPlaza.com

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Baked and Stuffed Pasta Recipes

A comforting family meal and for fuss-free entertaining, baked pastas are loved by all for their fragrant, zesty sauces and gooey strings of melted cheese. When cooking the pasta for these recipes, undercook it slightly, so it doesn't become soft and mushy during baking.

Zucchini and Cheese Manicotti
Makes 7 main dish servings

8 oz
2
1
2 tbsp
15 oz
4 oz
4 oz

manicotti shells (14 shells)
small zucchini (6 oz each)
small onion
olive oil
ricotta cheese
mozzarella cheese, shredded
Provolone cheese, shredded

2
4 cups

1 tbsp
-
-

large eggs
Marinara Sauce or 30 oz. of chunky garden style spaghetti sauce mixed with 1 cup of water
chopped fresh basil or parsley
Basil sprigs for garnish
Italian bread (optional)

1) Prepare manicotti shells as label directs but do not add salt to water. Drain. Meanwhile, shred zucchini and mince onion.

2) In 10 inch skillet, heat oil over high heat; add zucchini and onion and cook, stirring often, until lightly browned and all liquid evaporates. Remove from heat.

	3) Prepare filling: In large bowl, combine ricotta cheese, shredded mozzarella, shredded Provolone, and eggs; stir until well mixed. Stir in zucchini mixture. Set aside
	4) Preheat oven to 375 F. Measure and reserve 1/2 cup marinara sauce. Spoon remaining sauce into bottom of 13" by 9" glass baking dish or shallow 4 quart casserole; spread even layer.		5) Spoon filling into cooked shells. Or, spoon filling into zip tight plastic bag, snip off one corner of bag, and squeeze filling into shells. Arrange shells in sauce in casserole in single layer, making sure that shells do not touch sides of casserole.	6) Spoon reserved marinara sauce over top of filled manicotti shells. Cover casserole with foil and bake for 40 minutes, or until pasta is heated through and sauce is bubbly. To serve, sprinkle with chopped basil. Garnish with basil sprigs. Serve manicotti with Italian bread, if you like.

Baked Rigatoni and Peas
Makes 8 main dish servings

Prepare rigatoni as label directs, using 2 tsp salt in water; drain. Return rigatoni to saucepot; keep warm. Preheat oven to 350 F. Meanwhile, in 2 quart saucepan, melt 5 tbsp of butter over low heat. Stir in flour; cook stirring constantly, 2 minutes. With wire whisk, gradually blend in milk. Increase heat to medium; cook, stirring frequently, about 15 minutes, until mixture thickens slightly and boils. Stir in 1 tsp of salt and 3/4 cup of Parmesan.

Pour sauce over rigatoni in saucepot, stirring to combine. Stir in peas, tomatoes with their juice, and basil. Spoon mixture into shallow 4 quart casserole or 13" by 9" glass baking dish. In small saucepan, melt remaining 2 tbsp. Of butter over low heat. Remove from heat; stir in bread crumbs and remaining 1/4 cup Parmesan. Sprinkle topping on rigatoni. Bake 30 - 35 minutes, until top is golden brown.

16 oz
-
7 tbsp
1/4 cup
3 1/2 cups
1 cup
10 oz
14 1/2 oz
1/2 cup
1/4 cup

rigatoni or zita
Salt
butter
all-purpose flour
milk
freshly grated Parmesan cheese
frozen peas, thawed
diced tomatoes
loosely packed fresh basil leaves, cut into strips
plain dried bread crumbs

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