Spinach and Cheese Stuffed Pasta

Spinach and Cheese Stuffed Pasta

From   Firangi Tadka

Prep: 40 minutes

Cook: 55 minutes

Method: Moderate

Course: Pasta

Type: Italian

Get the satisfaction of making the pasta yourself by following this great recipe

Ingredients

  • Stuffing
  • Spinach, blanched and chopped 2 cups
  • Ricotta cheese / cottage cheese (paneer), crumbled 1 cup
  • Breadcrumbs 2 tsps
  • Salt to ts
  • Canneloni pasta
  • Refined flour (maida) 100 gms + to dust
  • Egg 1
  • Olive oil 1 tsp + 1 tbsp
  • Salt to taste
  • Butter to grease
  • Breadcrumbs ¼ cup
  • Parmesan cheese / processed cheese, grated ¼ cup
  • Sauce
  • Tomatoes, finely chopped 1½ cups
  • Olive oil 2 tsps
  • Garlic clove, finely chopped 1
  • Dried oregano ½ tsp
  • Dried sage ½ tsp
  • Dried thyme ½ tsp
  • Dried rosemary ½ tsp

Methods

  • To make the pasta, take refined flour in a bowl, make a well in the centre, put egg, 1 tsp olive oil and salt in it. Push small portions of the flour with a fork into the well and mix till the mixture becomes crumbly.
  • Add sufficient water and knead into a dough. Stretch the dough with you palms, fold back and keep doing this till the dough is smooth. Cover with a damp cloth, so that it does not dry, and refrigerate for 15 minutes.
  • To make stuffing, take spinach, cheese/paneer, breadcrumbs and salt in another bowl and mix. Keep it in the refrigerator till it is time to use it.
  • To make sauce, heat olive oil in a non-stick pan, add garlic and saute till it turns brown. Add tomatoes, oregano, sage, thyme and rosemary and mix well.
  • Add 1 cup water and salt and mix well. Cook till the mixture gets a sauce like consistency.
  • Sprinkle flour on the worktop, keep the dough on it and roll out into a thin rectangle.
  • Cut the pasta sheet into 3x4 inch rectangles
  • Preheat oven to 200º C. Grease a baking dish with some butter.
  • Boil sufficient water in a deep non-stick pan, add 1 tbsp olive oil and salt. Slide in the pasta rectangles and cook for 3-4 minutes. Drain the pasta rectangles and put them in a large bowl of cold water to stop the cooking process, ensuring that the pasta rectangles do not tear or break.
  • Drain the pasta rectangles and place them on the worktop. Place a little spinach cheese/paneer stuffing in the centre of each rectangle and roll into cylinders.
  • Spread half the tomato sauce in the greased baking dish, place the pasta rolls over it and top it with the remaining sauce.
  • Sprinkle breadcrumbs and grated cheese on top of the rolls. Keep the dish in the preheated oven and bake for 30 minutes. Serve hot.
Chicken Lasagna

Prep: 60 minutes

Cook: 50 minutes

Method: Moderate

Course: Pasta

Type: Italian

Key Ingredients:

  • Chicken mince
  • Refined flour
  • Egg
  • Processed cheese
  • Mozzarella cheese

One of the most popular Italian pasta dishes which is now well liked in other parts of the world too

Ingredients

  • White sauce
  • Refined flour (maida) 2 tbsps
  • Butter 2 tbsps
  • Milk 2 cups
  • Processed cheese, grated ½ cup
  • Salt to taste
  • Tomato-chicken mixture
  • Tomato concasse 1 cup
  • Chicken mince, cooked for 15 minutes 250 gms
  • Oil 1 tbsp
  • Garlic cloves, finely chopped 3
  • Sugar 1 tsp
  • White pepper powder 1 tsp
  • Dried mixed herbs (optional 1 tsp
  • Bay leaves 2
  • Salt to taste
  • Chicken stock 1 cup
  • Fresh parsley, chopped 1 tbsp
  • Pasta
  • Refined flour (maida) 1 cup
  • Egg 1
  • Olive oil 1 tbsp
  • Salt to taste
  • Toppings
  • Mozzarella cheese, grated ½ cup
  • Processed cheese, grated ½ cup

Methods

  • To make white sauce, melt butter in a non-stick pan. Add refined flour, mix and saute on low heat for 2-3 minutes.
  • Add 1 cup milk, whisk well. Add another cup of milk and whisk well so that there are no lumps.
  • Add processed cheese and salt and stir continuously, on low heat, till it becomes thick and coats the back of a spoon. Transfer into a bowl and set aside to cool.
  • Heat 1 tbsp of oil in another non-stick pan. Add garlic and saute till fragrant but not brown.
  • Add tomato concasse, chicken mince, sugar, pepper powder, mixed herbs, bay leaves and salt and mix well. Cook for 5 minutes. Add 1 cup stock, mix, cover and cook for 5 minutes on low heat. And parsley and mix.
  • To make pasta, take flour in a bowl and make a well in the middle. Break the egg into the well, add olive oil and salt. Mix with fork till the mixture becomes crumb like.
  • Knead the pasta dough with your palms, stretching it and folding it back for atleast 10 minutes, or till the dough is smooth. Cover with a wet cloth so that it does not dry and refrigerate it for 20 minutes.
  • Preheat oven to 200º C.
  • Dust some dry flour on the worktop, keep the dough on it and roll into a long thin sheet. Cut into 4 equal parts and keep them on a floured plate.
  • Grease a baking dish with some butter. Pour 3 tbsps white sauce and spread on the base. Keep 1 sheet of lasagna, spread another layer of white sauce, a layer of chicken tomato mixture followed by layers of mozzarella cheese and processed cheese. Keep one more of lasagna sheet and repeat the layers of white sauce, chicken-tomato mixture and both the cheese. Repeat these layers till all the ingredients are used up.
  • Keep the dish in the preheated oven and bake for 20 minutes.
  • Take the dish out of the oven, cut into wedges and serve hot.
Pesto Penne

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Pasta

Type: Italian

Key Ingredients:

  • Penne pasta
  • Fresh basil leaves
  • Pinenuts
  • Parmesan cheese
  • Olive oil

Penne pasta when cooked in this gently flavoured Pesto sauce is so delicious that you just cannot resist it

Ingredients

  • Penne pasta, boiled till al dante 200 gms
  • Fresh basil leaves 1 cup
  • Garlic cloves, finely chopped 2
  • Olive oil 4 tbsps
  • Pinenuts (chilgoza) 5 tbsps
  • Parmesan cheese, grated ¼ cup
  • Milk 4 tbsps
  • Fresh cream 2 tbsps
  • Salt to taste

Methods

  • Put basil leaves, garlic cloves and 1 tbsp olive oil in a mixer jar and grind.
  • Add 4 tbsps pine nuts, 3 tbsps parmesan cheese, 2 tbsps olive oil, and continue to grind.
  • Add 1 tbsp of olive oil and grind further to make pesto.
  • Heat 1 tbsp olive oil in a non-stick pan, add pesto and 3 tbsps milk, mix and saute on low heat. Add cream and mix.
  • Pour 1 tbsp milk, to loosen the pesto and saute for a minute.
  • Add penne pasta and toss till the pesto coats the pasta well. Add salt and mix.
  • Transfer into serving plate and serve hot.
Pasta with Cheese Sauce

Pasta with Cheese Sauce

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Pasta

Type: Italian

Key Ingredients:

  • Pasta
  • Processed cheese
  • Parmesan cheese

Creamy and delicious – enjoy this pasta dish anytime anywhere

Ingredients

  • Pasta (macaroni/ penne/manicotti) 2 cups
  • Processed cheese, grated 1 cup
  • Parmesan cheese, grated 4 to 5 tbsps
  • Melted butter 2 tbsps + to grease
  • Salt to taste
  • Olive oil 1 tbsp
  • Milk 2 cups
  • Garlic cloves, finely chopped 3
  • Breadcrumbs 1 cup

Methods

  • Preheat oven to 200º C. Grease a baking dish with some butter.
  • Boil plenty of water in a deep non-stick pan, add salt and oil, mix and add pasta. Cook 5-6 minutes or till the pasta is half cooked.
  • Take milk, processed cheese, 2-3 tbsps parmesan cheese, garlic and salt in another pan, mix and heat till cheese melts.
  • Drain water from pasta and put in a buttered baking dish. Pour cheese sauce over the pasta covering it completely.
  • Spread breadcrumbs, pour melted butter and spread remaining grated parmesan cheese on top.
  • Keep the baking dish in the preheated oven and bake for 15 minutes.
  • Spoon out into individual serving dishes and serve hot.
Bechamel Tricolour Pasta

Bechamel Tricolour Pasta

Prep: 35 minutes

Cook: 15 minutes

Method: Easy

Course: Pasta

Type: Italian

Key Ingredients:

  • Del Monte tri-colour spirali pasta
  • Gourda cheese
  • Refined flour
  • Butter
  • Milk

Colourful, cheesy and delicious is the best way to describe this pasta dish

Ingredients

  • Bechamel sauce
  • Refined flour 5 tbsps
  • Milk 1 litre
  • Butter 5 tbsps
  • Salt to taste
  • Black olives, pitted to garnish
  • White pasta
  • Del Monte white spirali pasta, boiled 1 cup
  • Gouda cheese, grated 2 tbsps
  • Saffron pasta
  • Del Monte orangs spirali pasta, boiled 1 cup
  • Saffron, mixed with 1 tbsp milk few strands
  • Gouda cheese, grated 2 tbsps
  • Green pasta
  • Del Monte green spirali pasta, boiled 1 cup
  • Spinach puree 2 tbsps
  • Gouda cheese, grated 2 tbsps
  • Black pepper powder ½ tsp

Methods

  • To make Bechamel sauce, heat butter in a deep non-stick pan, add refined flour, mix and saute for a few minutes without letting the flour get coloured. Add milk gradually and whisk well so that there are no lumps. Add salt and cook till the mixture thickens.
  • To make white pasta, put ⅓ bechamel sauce, Gouda cheese, salt and boiled Del Monte spirali pasta in a bowl and toss properly.
  • To make saffron pasta, put ⅓ bechamel sauce, saffron mixed in milk, boiled Del Monte spirali pasta, Gouda cheese in another bowl and toss well.
  • To make green pasta, put the remaining bechamel sauce, spinach puree, Gouda cheese, black pepper powder and Del Monte spirali pasta in a 3rd bowl and toss well.
  • Arrange the three coloured pastas side by side in a serving platter, garnish with black olives and serve.
Saag Da Pasta

Prep: 30 minutes

Cook: 25 minutes

Method: Moderate

Course: Pasta

Type: Italian

Key Ingredients:

  • Mustard greens
  • Fresh spinach
  • Wild spinach
  • Pasta
  • Corn cob

The ever popular sarson da saag served in a new avatar

Ingredients

  • Fresh mustard leaves, roughly chopped 1 cup
  • Fresh spinach leaves, roughly chopped 1 cup
  • Wild spinach leaves, roughly chopped ½ cup
  • Ghee 3 tbsps
  • Cumin seeds 1 tsp
  • Garlic, chopped 1 tbsp
  • Green chillies, chopped 2 to 3
  • Salt to taste
  • Pasta, boiled 1 cup
  • Corn cob 1
  • White butter 1 tbsp
  • Lemon ½

Methods

  • Heat ghee in a non-stick pan, add cumin seeds, garlic, green chillies, mustard greens, spinach, wild spinach and ½ cup water.
  • Mix well and cook till the leaves are tender.
  • Set aside to cool, transfer it into a blender and blend into smooth paste.
  • Transfer the paste into the same non-stick pan, add salt and cook for 3-4 minutes. Add pasta and mix.
  • Toast the corn on direct flame, rotating it so that it gets toasted evenly all around.
  • Rub white butter and lemon on the corn cob.
  • Transfer the pasta into a serving bowl and serve it hot with corn.