CHEESE FILLED PASTA RECIPES

TOMATO N CHEESE PASTA RECIPE: HOW TO MAKE IT

Tomato N Cheese Pasta Recipe: How to Make It image

Garlic, basil and oregano add pizzazz to this savory side dish. The pasta is tender and moist, and there's plenty of cheese flavor. I like to serve it alongside steaks or chicken. -Dawn Dhooghe Concord, North Carolina

Provided by Taste of Home

Categories Side Dishes

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 cup uncooked small tube pasta
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon sugar
1/4 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan., Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted.

Nutrition Facts : Calories 373 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 1048mg sodium, CarbohydrateContent 50g carbohydrate (17g sugars, FiberContent 4g fiber), ProteinContent 15g protein.

BAKED PASTA SHELLS FILLED WITH CHEESE RECIPE - BBC FOOD

Baked pasta shells filled with cheese recipe - BBC Food image

A definite family favourite - cheesy pasta shells with a simple tomato sauce, baked until crisp, golden and gooey.

Provided by Gennaro Contaldo

Prep Time 30 minutes

Cook Time 2 hours

Yield 4

Number Of Ingredients 14

Ingredients

16 conchiglioni rigati (large pasta shells)
1 quantity of Salsa di Pomodoro (see below)
3 tbsp freshly grated parmesan cheese
1 ball of mozzarella, sliced
150g/5oz ricotta
1 ball of mozzarella cheese, very finely diced
2 tbsp freshly grated parmesan
16 large fresh basil leaves
salt and freshly ground black pepper
4 tbsp olive oil
2 garlic cloves, finely chopped
2 x 400g tins of plum tomatoes, chopped
handful fresh basil, finely chopped
salt and freshly ground black pepper

Steps:

Make the pasta. Preheat the oven to 200C/400F/Gas 6. Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you empty the shells of water) and leave to cool.
To make the filling, mash the ricotta with a fork, stir in the diced mozzarella, parmesan and some salt and pepper to taste and mix well. Shape the mixture into 16 balls, wrap each ball in a basil leaf and place in a cooled pasta shell.
Make the sauce. Heat the olive oil in a large frying pan, add the garlic and sweat until softened. Then add the tomatoes and basil, season with salt and pepper and simmer gently for 25 minutes.
Pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on top. Pour over the remaining tomato sauce, sprinkle over the parmesan and top with slices of mozzarella. Cover with aluminium foil and bake for 35 minutes. Remove the foil and bake uncovered for five minutes. Serve immediately.

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