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recipe information Pasta recipes for a special dinner , in section Worldwide RecipesStuffed conchiglioni pasta pie:
INGREDIENTS 300g conchiglioni pasta 300g ricotta cheese 250g stracchino cheese 200g ham 50g Parmesan cheese salt pepper 100g béchamel provola cheese
DIRECTIONS Cook the conchiglioni in salted water and once they are ready, strain them and let them dry for about 10 minutes. In the meantime, prepare the filling. Combine the ricotta and stracchino, ham, salt, and pepper. Once the conchiglioni have dried, fill them with the ricotta filling and place them in a 26cm round pan. Mix the béchamel with a spoonful of milk, pour it over the conchiglioni. Grate some Parmesan cheese over it and add some diced provola to each conchiglione. Bake at 190°C for 20 minutes.
Rigatoni Pie in a Mug:
Rigatoni pasta Tomato puree 200g mozzarella salt, as needed basil
Cook the pasta in salted water and drain. Cover the bottom of a mug with a spoonful of tomato puree seasoned with olive oil and salt. Place a slice of mozzarella and a basil leaf over the tomato puree. Repeat until you’ve got three layers of tomato puree and mozzarella. Once you’ve reached the last layer, put the rigatoni vertically into the mug (as seen in the video). Cover them with tomato puree, diced mozzarella, and microwave for 5 minutes. After removing the mug from the microwave, turn it over onto a plate and delicately lift up the mug. The result is a fantastic mini rigatoni pie!
Brie and spaghetti casserole:
Ingredients: 250 g (8.8 oz) dry spaghetti; 2 eggs; 3 tbsp parsley, chopped; ½ cup bacon, fried; 1/3 cup parmesan cheese; 1 head brie cheese.
Instructions Broke spaghetti in half and place in a jar, cover with water and cook in microwave for 8-10 minutes. Preheat oven to 200 C (400 F). Mix spaghetti with eggs, parsley, bacon and parmesan. Season with salt and pepper generously. Fill cake pan with 2/3 of spaghetti mixture, making an indent in the middle for the cheese. Put brie in the middle and cover with leftover pasta completely. Bake for 50 minutes or until crispy and brown on the top. Serve sprinkled with parsley.
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