Cheesy Stuffed Pasta Tubes Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to a boil. Cook the paccheri for 1 minute less than the package directions. Reserve 1/2 cup pasta water, then drain. Rinse the pasta thoroughly with cold water after draining.
• Combine the ricotta with 1/2 cup of the pesto and 2 cups of fontina, then mix well. Season with salt and pepper. Transfer to a piping bag or resealable bag with the corner snipped off. Pipe the mixture into each paccheri. (This doesn't need to be perfect. If a paccheri is very torn or broken, do not use.) Stand each filled paccheri upright in a 10-inch springform pan until it is packed tightly.
• Thin the alfredo sauce with the reserved pasta water in a bowl, then pour it into the pan over the filled paccheri, spreading evenly. Sprinkle with the remaining 2 cups fontina cheese.
• Bake until the mixture is bubbly and the cheese on top is melted, 35 to 40 minutes. Remove from the oven and let sit for 5 minutes. Drizzle with the rest of the pesto and garnish with the fresh basil. Remove the springform side, then slice and serve.

Steps:

• Make the dough: Pulse the flour and a big pinch of salt in a food processor a few times. Beat the whole eggs, egg yolk and olive oil in a measuring cup and slowly pour into the food processor with the machine running; process until the dough forms a ball. (If the dough is too sticky, pulse in more flour, 1 tablespoon at a time.) Turn out the dough onto a lightly floured surface and knead a few times to form a smooth ball. Wrap in plastic wrap and let rest 30 minutes.
• Make the filling: Stir together the ricotta, Parmesan and Pecorino in a bowl. Transfer to a piping bag or resealable plastic bag and snip a corner.
• Cut the dough into 4 equal pieces. Wrap 3 of the pieces individually in plastic wrap and refrigerate. Lightly flour the remaining piece of dough and feed through the widest setting on a pasta maker, then fold in half and feed it through again. Move to the next setting and feed the dough through, lightly flouring as needed; repeat until you reach the third-to-last setting. (You should be able to see your hand through the dough.)
• Lay out the sheet of dough on a lightly floured surface. Trim each end so the sheet is about 2 feet long. Halve the dough lengthwise and cut into about 2 1/2-inch squares. Pipe about 1 teaspoon filling on the center of each square. Run a damp finger along the edge of half of the square, then fold over to make a triangle, pinching the edges to seal. Set the triangle on a floured surface. Repeat with the remaining squares. Take one triangle and, with the fold at the bottom, moisten one of the bottom corners and wrap both bottom corners around your pointer finger like a ring, pinching the corners together to seal; transfer to a floured baking sheet. Repeat with the remaining triangles, then cover the baking sheet lightly with plastic wrap and refrigerate. Repeat the process with the remaining 3 pieces of dough and filling. Refrigerate the pasta, covered, until ready to cook.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 4 to 5 minutes. Reserve 1 cup cooking water, then drain the pasta and toss with your sauce, adding the reserved cooking water as needed to loosen.

Steps:

• Bring a large pot of salted water to a rolling boil. Add lasagna noodles and cook for about 3/4 of the time package or 7 minutes. Drain and set aside to cool.
• Melt butter in a large frying-pan over medium heat. Add mushrooms and spinach and cook, stirring occasionally, until mushrooms are brown. Drain to remove excess water and put in mixing bowl. Add basil, parsley, paprika, ricotta, mozzarella and salt, pepper, and red pepper flakes to taste. Mix well.
• Lay a noodle flat on a cutting board and cut in half. Scoop some cheese and vegetable mixture along the edge on one end of noodle. Roll noodle up. Touch up ends by adding more mixture with piping bag or small spoon. Repeat with remaining noodles.
• Pour tomato sauce and 2 cups water into thick-bottomed soup pan with tight-fitting lid. Place stuffed noodles in a single layer in sauce. More than one batch may be necessary. Bring to a simmer and cook covered, stirring occasionally, until done, about 20 minutes.