Description
This Stuffed Pasta in Cream Sauce is a comforting and indulgent dish featuring delicate pasta pockets filled with a flavorful stuffing, all smothered in a rich, creamy tomato-based sauce. A perfect blend of cheesy, savory, and slightly tangy flavors for an elegant yet cozy meal!
Ingredients
Units
Scale
For the Stuffed Pasta:
- 12 oz fresh pasta (tortellini, ravioli, or homemade stuffed pasta)
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 egg yolk
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
For the Cream Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup tomato sauce (or crushed tomatoes)
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Instructions
- Prepare the Pasta Filling – In a bowl, mix ricotta, Parmesan, mozzarella, egg yolk, garlic powder, salt, pepper, and Italian seasoning. Stir until well combined.
- Fill the Pasta – If making fresh pasta, roll out dough and cut into small squares or circles. Place a small amount of filling in the center, fold, and seal the edges. Set aside.
- Cook the Pasta – Bring a pot of salted water to a boil. Cook stuffed pasta according to package instructions (or fresh pasta for 3-4 minutes) until tender. Drain and set aside.
- Make the Cream Sauce – In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Pour in heavy cream and tomato sauce, stirring well. Add Parmesan cheese, salt, black pepper, and red pepper flakes. Simmer for 3-4 minutes until thickened.
- Combine Everything – Gently add the cooked pasta into the sauce, tossing to coat evenly.
- Serve & Garnish – Plate the pasta, garnish with fresh basil, and serve hot with extra Parmesan.
- Enjoy!
Notes
- Use store-bought tortellini for a quicker version.
- Substitute tomato sauce with sun-dried tomato puree for a richer flavor.
- Pair with garlic bread or a side salad for a complete meal.
