Whether Bolognese, Carbonara or Tortellini al Forno – we love pasta in all possible variations! The Italian classic is undoubtedly one of the most famous and versatile dishes served all over the world. For us, pasta dishes bring a cool holiday feeling into everyday life and always provide a culinary delight. But have you ever tried stuffed shell pasta? If not, then it's time to change that! Whether with a creamy filling of spinach and ricotta, with minced meat or even vegan - with our delicious pasta recipes you are guaranteed to put more Bella Italia on your plate! So what are you waiting for? Read on and join us on a culinary journey to Italy! Have fun cooking and enjoy it!
What is mussel pasta?
We all know the classic types of pasta such as spaghetti, tagliatelle, farfalle or tortellini and have probably eaten them at least a hundred times. Shell pasta, also known as conchiglioni, is less well known in this country, but is a typical Italian classic. As the name suggests, these are noodles whose shape imitates a shell. Since they are usually very large, they can be filled in many different ways to your heart's content. Filled mussel pasta with spinach and ricotta, which is then baked in the oven, tastes particularly delicious. Meat, fish, seafood and vegetables are also ideal as fillings and the cute noodles are an excellent opportunity to experiment in the kitchen and really let off steam in culinary terms.
Stuffed mussel pasta with spinach and ricotta in tomato sauce
Full of flavor and irresistibly delicious, we tried this spinach and ricotta stuffed shell pasta recipe over the weekend and will definitely be making it again this week! If you have your loved ones with yousomething very specialIf you want to pamper yourself then you should do it too.
Ingredients for 4 servings:
- 350 grams of mussel pasta
- 500 grams of fresh leaf spinach, alternatively you can also use frozen spinach
- 1 medium onion, chopped finely
- 350 grams of ricotta cheese
- 230 Grams Mozzarella
- 120 grams of Parmesan, grated
- 1 No
- 300 Gramm Marinara-Sauce
- 1 tbsp olive oil
- Salt and pepper
- Fresh basil, finely chopped
Preparation:
- Preheat the oven to 200 degrees.
- Cook the mussel pasta in a large pot according to the package instructions until al dente and drain.
- In the meantime, heat olive oil in a pan over medium heat and sauté onions and garlic for 3-4 minutes until translucent.
- Add the spinach to the pan and cook, stirring occasionally, for 3-4 minutes.
- Remove the spinach mixture from the heat and whisk well in a large bowl with the ricotta, mozzarella, Parmesan and egg.
- Season with salt and pepper.
- Spread half of the marinara sauce in the bottom of a baking dish and divide the filling into the shell pasta.
- Top with remaining sauce and cover with aluminum foil.
- Bake for 25 minutes, remove aluminum foil and bake for another 5 minutes until golden brown.
- And your stuffed shell pasta with spinach and ricotta is ready!
Filled mussel pasta à la Bolognese
Do you love pasta bolognese? Then this recipe for stuffed shell pasta with minced meat is just right for you!
Ingredients for 5-6 servings:
- 300 grams of mussel pasta
- 200 Gramm Mascarpone
- 250 Grams Mozzarella
- 3 cloves of garlic, finely chopped
Bolognese-Sauce:
- 1 medium onion, diced small
- 1 celery stick, diced small
- 1 carrot, diced small
- 400 grams of ground beef
- 2 cloves of garlic, finely chopped
- 250 ml red wine
- 700 grams of canned tomatoes
- 1 tbsp tomato paste
- 3 bay leaves
- A pinch of sugar
- 1 tbsp olive oil
Preparation:
- To make the Bolognese sauce, heat the olive oil in a large skillet over medium-high heat.
- Fry onions, celery and carrots for 20 minutes until softened.
- Add the ground beef and fry for 10 minutes, stirring occasionally.
- Add garlic and sauté for 1 minute.
- Deglaze with red wine and simmer for 3-4 minutes.
- Add the tomato paste, tomatoes and bay leaves, reduce the heat and simmer covered for about 1 hour.
- Season the Bolognese sauce with salt, pepper and sugar.
- Preheat oven to 200 degrees.
- Cook the mussel pasta according to the package instructions until al dente and drain.
- Mix the mascarpone, mozzarella and garlic cloves in a bowl and fill the shell pasta with it.
- Spread the Bolognese sauce on the bottom of a baking dish and place the filled shell pasta on top.
- Bake for 20-30 minutes until golden brown.
- Sprinkle with some Parmesan and enjoy!
Pasta casserole with chicken
creamy,stuffed shell pastawith Chicken Alfredo are a fun and delicious twist on an Italian classic. It takes less than 20 minutes to prepare and the recipe is perfect for a quick weeknight dinner!
Ingredients for 6 servings:
- 350 grams of mussel pasta
- 1 No
- 430 grams of ricotta cheese
- 300 Grams Mozzarella
- 100 Gramm Parmesan
- 90 grams of sour cream
- 350 grams cooked chicken, chopped into small pieces
- 300 grams of Alfredo sauce, purchased or homemade
- 1 tbsp Italian seasoning
- Salt and pepper
Preparation:
- Preheat the oven to 200 degrees and lightly coat a baking dish with olive oil.
- Cook the mussel pasta in a large pot according to the package instructions until al dente and drain well.
- For the filling, whisk the egg with the ricotta, half of the mozzarella, the Parmesan and the sour cream in a bowl and season with spices.
- Fold in the chicken and stir well again.
- Fill the shell pasta with the mixture and place in the baking dish.
- Spread Alfredo sauce over it and top with the remaining mozzarella.
- Cover with aluminum foil and bake for 25 minutes.
- Remove aluminum foil and bake for another 10 minutes until golden brown.
- Garnish the stuffed shell pasta with fresh basil and enjoy!
Stuffed shell pasta with feta and olives
How often have you made baked feta pasta? Well, now it's time to take the dish to the next level by recreating our Stuffed Shell Pasta with Feta and Olives recipe.
Ingredients for 4 servings:
- 300 grams of mussel pasta
- 350 grams of roasted peppers from the jar
- 350 grams of jarred artichokes
- 100 grams of black olives, pitted and chopped
- 250 grams feta, crumbled
- 500 grams of cherry tomatoes
- 2 EL Balsamic-Dry
- 2 tbsp olive oil
Preparation:
- Preheat oven to 200 degrees.
- Cook the mussel pasta in a large pot according to the package instructions until al dente and drain well.
- Drain the peppers and chop roughly.
- Drain the artichokes and cut them into small pieces.
- Mix the peppers, artichokes, olives and feta in a bowl and season with salt and pepper.
- Fill the shell pasta with the mixture and place in a baking dish.
- Mix tomatoes with balsamic vinegar and olive oil in a bowl and add to the baking dish.
- Cover with aluminum foil and bake for 10 minutes.
- Remove aluminum foil and bake for another 10 minutes.
- And voilà – it’s so easy to prepare stuffed shell pasta with feta!
Vegan stuffed shell pasta with pumpkin sauce
These vegan stuffed shell pasta with pumpkin sauce are so delicious that even non-vegans will love them, we promise!
Pumpkin sauce ingredients:
- 500 grams pumpkin, cut into small pieces
- 200 ml almond milk
- 1 tbsp olive oil
- 1 teaspoon each dried thyme and oregano
- Salt and pepper
Stuffed shell pasta:
- 350 grams of mussel pasta
- 350 grams of tofu, well drained
- 80 ml almond milk
- 40 grams of nutritional yeast
- The juice and zest of 1 lemon
- 1 teaspoon each dried thyme, oregano and garlic powder
- Salt and pepper
Preparation:
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Drizzle pumpkin with olive oil and roast for 30 minutes.
- Puree all the ingredients for the sauce finely in a blender.
- Cook pasta according to package instructions until al dente and drain well.
- Crumble the tofu in a bowl with a spoon and mix with the remaining ingredients.
- Fill the noodles with the mixture.
- Pour pumpkin sauce into a baking dish and place the filled noodles on top.
- Sprinkle with vegan parmesan if desired and bake for 15 minutes until golden brown.
- Enjoy!
