Fresh Mozzarella Stuffed Caramelle Pasta Recipes

CLASSIC STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.
• Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
• Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
• Fill each shell with the ricotta mixture and place in the baking dish.
• Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
• Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
• Sprinkle with parsley, then serve.

BAKED SPAGHETTI AND MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.

PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL

Steps:

• In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour., Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled.

FRESH MOZZARELLA-STUFFED CARAMELLE PASTA

Steps:

• In a medium mixing bowl, combine salt and flour creating a well in the center. Add the slightly beaten eggs and mix. Mixture should form a stiff dough, but the addition of the water may be necessary.
• Lightly flour a surface and knead dough for 5 minutes. (I use the dough hook on my KitchenAid mixer to do all of the above.).
• With a pasta machine or rolling pin, roll the dough 1/8" thickness (very thin, but not too thin to hold the mozzarella.) Cut into 25 small rectangles.
• Brush each rectangle with melted butter. Place one cube of mozzarella into the center of each rectangle. Fold over the long edges and pinch together.
• Pinch the ends together close to the mozzarella and give each end a twist. Each mozzarella packet should look like a rolled up taffy. Set aside until all of the pastas are made.
• Meanwhile, bring 4 quarts of salted water to a boil.
• Once the pastas are ready, boil in batches of 5 caramelles until they float back to the surface (about 3-4 minutes.) Remove to a warmed serving bowl. Complete the cooking and finish pasta with some melted butter and garlic sprinkled with Parmesan OR with some marinara and a sprinkle of fresh basil.