Best Cheesy Stuffed Pasta Tubes Recipes

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

CHEESY STUFFED PASTA

Cheesy Stuffed Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
1 pound paccheri pasta
48 ounces ricotta
1 cup store-bought pesto
4 cups fontina cheese, shredded
One 15-ounce jar store-bought alfredo sauce
Fresh basil, for garnish

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.