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STUFFED SEAFOOD PASTA
  |  First Published: August 2006



I’m sure if the title of this recipe was in French, it would sound more elegant, but whatever it is called, stuffed seafood pasta tastes superb.

I have stuffed the seafood into large pasta shells but you could use sheets of fresh lasagne that have been cut into a dozen rectangles or even cannelloni tubes that don’t require pre-cooking.

Ingredients

Filling

1 tablespoon olive oil

1 clove garlic, grated

half a packet of frozen spinach, thawed (re-freeze the rest)

250g fresh ricotta

100g green prawns, peeled and finely chopped

2 eggs, beaten

1 tablespoon chopped fresh parsley

Tomato Sauce

1 tablespoon olive oil

1 small onion, chopped

1 clove garlic, grated

400g tin chopped tomatoes, including juice

1 tablespoon tomato paste

1 tablespoon sugar

1 tablespoon chopped basil

Topping

Mozzarella cheese

Steps

(1) If you are using dried pasta shells that need to be pre-cooked, prepare according to the directions on the packet and place to one side until ready to use.

(2) To make the sauce, heat the oil in a saucepan and gently sauté the onion and garlic until softened. This should take ten minutes or so because the onion has to be really soft. Add the tomatoes, tomato paste, sugar, salt and pepper and cook over a low heat for a few minutes. Add a little water if the sauce becomes too thick.

(3) To make the stuffing for the pasta, squeeze as much moisture out of the thawed spinach as possible. Then combine all of the stuffing ingredients in a bowl.

(4) Preheat your oven to 180C (375F).

(5) Lightly spray an ovenproof dish with some non-stick cooking spray. Spread a third of the tomato sauce over the bottom of the dish.

(6) If you are using pasta shells or cannelloni tubes that don’t require pre-cooking, carefully place tablespoons of the seafood stuffing mixture into them. Layer them in a single layer on top of the tomato sauce in the ovenproof dish.

If you are using rectangles of fresh lasagne, spoon a couple of tablespoons of the seafood mixture down the centre of the rectangle, leaving a border at each end. Roll up and carefully lay them, seam side down, in the tomato mixture in the ovenproof dish. Repeat with the remaining pasta and seafood stuffing mixture.

(7) Spoon the rest of the tomato mixture over the top of the pasta and generously sprinkle with mozzarella cheese.

(8) Bake for about 30 minutes or until golden and bubbling.

Other Options

Other stuffing mixture options are:

Crab meat, a little lemon zest and the tiniest amount of chilli.

Chopped scallops (roe on).

Shredded smoked salmon with a small amount of chopped capers.

Try adding some oysters to the crab meat, scallop or prawns mixtures for a luxurious taste and texture difference.

Serve the Stuffed Seafood Pasta with lots of crusty bread, a great bottle of wine and some good friends.

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