Ricotta Filling for Stuffed Pastas
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 tablespoons fresh Italian parsley, finely chopped
- 16 ounces ricotta cheese
- 2 eggs
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Basic Tomato Sauce
- Grated Parmigiano-Reggiano, for garnish
Instructions:
Ricotta Filling for Stuffed Pastas is an amazing Italian dish.
- In a medium skillet, heat the olive oil and add the garlic and parsley; sauté until tender, about 3 minutes.
- Pour the garlic and parsley mixture into a large bowl. Add the ricotta, eggs, salt, and pepper and mix well.
- Preheat the oven to 375 degrees and grease an 11 × 7-inch baking dish.
- Stuff each tube or shell with about ¼ cup of the mixture.
- Spread about ½ cup of the tomato sauce on the bottom of the baking dish. Arrange the tubes or shells in a single layer, then cover with another ½ cup (or so) of tomato sauce. Bake until heated through, about 25 minutes. Have grated Parmigiano-Reggiano and a little extra sauce on the table.