Sunday, April 28, 2013

Quick Baked Pasta

I have a somewhat picky eater teen at my house.  But one thing he does love is baked pasta shells.  I found these lumaconi shells and had to try them.  I planned on using an 8x8 pan, but it made so many, even my flat 9.5 x 13.5 wouldn't hold them all.

I fill them up with a simple blend of ricotta, grated mozzarella, and fresh chopped parsley.  A friend of mine taught me the easy method of jamming this filling into a zip-lock type freezer bag and snipping off the corner so you have a sort of homemade pastry bag.  Then simply smoosh the bag and the filling zips right into the shell.
I just use jar sauce on this to save time, and bake it till it gets bubbly and a little crispity on the edge.  Sorry there are no pictures after it cooked.  Everyone was just way too hungry and it didn't look so appealing half eaten ;-)

1 comment:

  1. Looks fantastic. It's fascinating how many pasta shapes there are out there - had never heard of this one.