Gevulde pasta

Another day, another pasta.

Deze ovenpasta is ideaal wanneer je voor gasten kookt; je kunt alles van tevoren klaarmaken en je hoeft de pasta op het laatste moment alleen nog in de oven te schuiven.

Het opvullen van de pasta is een tijdrovend werkje. Een spuitzak kan soelaas bieden. Cannelloni moet je meestal niet voorkoken. Als je voor schelpen kiest, kook ze dan 1 à 2 minuten minder dan de aangegeven al dente kooktijd.

HOOFDGERECHT

vlees

Go to English ☟

Stuffed Pasta

Another day, another pasta. This baked pasta dish is ideal when you’re cooking for guests, you can prepare everything in advance and only need to pop it into the oven at the last moment.

Filling the pasta is a time-consuming job. A piping bag can help. Cannelloni usually doesn’t need to be pre-cooked. If you’re using shells, cook them 1–2 minutes less than the package’s recommended al dente time.

7 oz (200 g) cannelloni or pasta shells
3 slices pancetta
9 oz (250 g) spinach
2 shallots, finely chopped
1 clove garlic, finely chopped
3/4 cup (200 g) ricotta
2 cups (200 g) Parmesan cheese, grated
1 ball mozzarella
28 oz (800 g) canned tomatoes
4-5 tbsp 70 g tomato paste
3/4 cup (200 ml) white wine
Handful of fresh basil, chopped
tsp dried oregano
tsp chili flakes

1. Cook the pasta slightly less than al dente (if needed), according to package instructions. Set aside.

2. Cut the pancetta into small pieces and fry until crispy. Remove from the pan and drain on paper towels.

3. In the same pan, sauté the shallots and garlic in the pancetta fat until softened. Add the concentrated tomato paste and cook for a few minutes to deepen the flavor. Stir in oregano and chili flakes. Deglaze with white wine and let it simmer until mostly reduced. Add the canned tomatoes and let the sauce simmer for about 15 minutes.

4. Meanwhile, blend the crispy pancetta with Parmesan, basil, and ricotta until smooth and creamy.

5. Briefly sauté the spinach until just wilted. Spread the spinach over the bottom of a baking dish.

7. Fill the shells or cannelloni with the ricotta–pancetta mixture and arrange them on top of the spinach (shells with the opening facing upward).

8. Pour the tomato sauce evenly over the pasta. Tear or slice the mozzarella and distribute it over the top, then finish with extra Parmesan. Bake at 340°F (170°C) for about 20 minutes (or 30 minutes if using uncooked cannelloni).