Stuffed pasta

Name: Stuffed pasta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Mussel noodles; 1 (approx. 500 g) Head broccoli; 7-10 Tbsp Salt; 50 g Parmesan cheese; 250 g creamy ricotta cheese; 7-10 Tbsp Pepper; 100 ml Vegetable broth (instant); 125 g Mozzarella cheese; 40 g Pine nuts; 7-10 Tbsp Basil and pink berries

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Mussel noodles
1 (approx. 500 g) Head broccoli
7-10 Tbsp Salt
50 g Parmesan cheese
250 g creamy ricotta cheese
7-10 Tbsp Pepper
100 ml Vegetable broth (instant)
125 g Mozzarella cheese
40 g Pine nuts
7-10 Tbsp Basil and pink berries

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime clean broccoli, divide into florets and wash. Cook in boiling salted water for about 10 minutes. In the meantime grate parmesan finely.
2
Mix ricotta and parmesan. Season vigorously with salt and pepper. Coarsely chop half of the broccoli and mix with the ricotta mixture. Fill the pasta with the ricotta mixture. Place the pasta and the remaining broccoli in an ovenproof casserole dish.
3
Pour in broth. Dice the mozzarella and spread it evenly on the pasta. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. In the meantime, roast the pine nuts in a coated pan without fat until golden brown and sprinkle over the casserole.
4
Arrange broccoli and pasta on plates. Garnish with basil and pink berries.