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Pull-apart Stuffed Pasta Ring

by Matthew Johnson featured in Pull-Apart Dishes

Inspired by facebook.com

Ingredients

for 4 servings

  • 1 pt
    ricotta cheese (455 g)
  • 1 cup
    shredded mozzarella cheese (115 g)
  • 1 cup
    spinach, cooked (40 g)
  • 1 cup
    parmesan cheese (110 g)
  • 1 tablespoon
    dried oregano
  • 2 cloves garlic, minced
  • 1 tablespoon
    dried basil
  • 1 teaspoon
    red chili flake, optional
  • salt, to taste
  • pepper, to taste
  • 1 lb
    jumbo pasta shell, cooked (455 g)
  • marinara sauce, to taste
  • shredded mozzarella cheese, to taste
    Calories 748
    Fat 24g
    Carbs 91g
    Fiber 4g
    Sugar 4g
    Protein 39g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 400°F (200°C).
  2. Mix all the ricotta, mozzarella, Parmesan, oregano, garlic, basil, chili flakes (optional), salt, and pepper until smooth.
  3. Unfold a jumbo shell, turning it inside out, and gently fill it with 1-2 tablespoons of the cheese mixture. Refold the shell and set aside. Repeat with the rest of the pasta shells.
  4. In a circular dish, place a layer of marinara sauce that completely covers the bottom of the pan. Place the shells, cheese side up in the pan in a spiralling pattern.
  5. Pour a little extra marinara sauce within the spiral and top the whole pan with mozzarella cheese.
  6. Bake for 15 minutes, or until the sauce is bubbling and the cheese is a golden brown.
  7. Pull apart with your fingers.
  8. Enjoy!
 

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