Best Stuffed Noodles Recipes

CHEESE-STUFFED MANICOTTI (UNCOOKED NOODLES)

Steps:

• In medium bowl combine ricotta, mozzarella, provolone, parmesan, eggs, parsley, salt and pepper, and any optional ingredients.
• Stuff shells by repeatedly twisting uncooked noodles against the bottom of the bowl.
• Place stuffed manicotti in 9x13 inch pan. (Leave one shell empty from box in order to accommodate all manicotti into pan).
• In small bowl empty jar of Prego.
• Fill empty Prego jar with about 1 cup of water and shake to grab remaining sauce from jar and pour into bowl.
• Stir sauce then pour over manicotti noodles.
• Cover with foil and freeze.
• Heat oven to 375. Cook for 45 minutes covered and 45 minutes uncovered, or until the sauce is bubbling on the sides.

GOAT CHEESE-STUFFED ZUCCHINI BLOSSOMS WITH ZUCCHINI NOODLES

Steps:

• For the blossoms: Heat the oil to 375 degrees F in a heavy-bottomed pot over medium-high heat.
• Combine the goat cheese, Parmesan, parsley and chives in a medium bowl. Season with salt. Spoon the mixture into a piping bag; cut a hole in the bag. Gently pipe the mixture into the zucchini blossoms and pinch the ends together a bit.
• Whisk together the flour and white wine in a medium bowl. Working in batches so you don¿t crowd the pot, dip each blossom into the batter and then carefully place in the hot oil. Cook until lightly puffed and golden, about 3 minutes. Remove the blossoms from the oil and drain on paper towels. Season with salt immediately.
• For the noodles: Coat a large skillet with some olive oil, add the anchovy, garlic, oregano and some red pepper flakes, and turn the heat to medium. When the garlic gets brown and aromatic, remove it from the skillet and discard. Add the tomatoes, some salt, and 1/4 cup water. Cook, shaking the pan occasionally, until the water is reduced by about half.
• Remove the skillet from the heat, add the zucchini noodles and toss until just wilted. Taste and season.
• Toss the arugula with some olive oil and salt and divide it among 4 dinner plates. Top the arugula with some zucchini pasta and 2 zucchini blossoms, shave some Parmesan over the tops, and serve.

CHIANTI-BRAISED STUFFED CHICKEN THIGHS ON EGG NOODLES

Steps:

• Mix first 9 ingredients in medium bowl. Place 1 chicken thigh on work surface. Fill area where bone was removed with 2 tablespoons stuffing. Wrap chicken thigh around filling and tie with kitchen string to hold together. Repeat with remaining chicken thighs and stuffing. Sprinkle generously with salt and pepper.
• Heat olive oil in heavy large skillet over medium-high heat. Add pancetta; sauté until light brown and fat is rendered, about 5 minutes. Transfer pancetta to paper towels to drain. Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes. Transfer to plate. Add onion and garlic to skillet; sauté until tender, about 10 minutes. Return pancetta to skillet. Add wine; boil until mixture is reduced to 2 cups, about 12 minutes. Add broth, tomatoes, bay leaf, basil, and chicken thighs; bring to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat before continuing.)
• Transfer chicken to bowl; cover to keep warm. Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes. Season with salt and pepper.
• Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer noodles to large platter. Top with chicken and sauce and serve.

CHICKEN SOUP WITH STUFFED NOODLES

Steps:

• Place chicken, water, salt and pepper in a large stockpot. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Remove chicken and set aside until cool enough to handle. Add vegetables to broth; cook until tender, about 5-10 minutes. Remove chicken from bones; discard bones and skin. Cut chicken into chunks; return to broth., Meanwhile, for noodles, mix flour and salt in a medium bowl. Make a well in the center. Beat together the egg, water and oil; pour into well. Stir together, forming a dough. , Turn dough onto a floured surface; knead 8-10 times. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients; mix well. Sprinkle over dough to within 1/2 in. of edge; pat down. Moisten edges with water. Roll up jelly-roll style from long end; cut into 1/2-in slices. Add noodles to gently boiling soup and cook for 6-8 minutes or until tender.

STUFFED NOODLES

Steps:

• 1. boil noodles as directed. when about done the way u like cool off under cold water using a strainer to cool them down. so they wont cook more than that.
• 2. in a large pan, biggest u have on hand. add a bit of water. just enough to cover the bottom. the water helps to cook the meat without it sticking or burning. but, all the more keep an eye on it. and add the turkey meat. when cooking, separate the meat with ur spatula. and after it starts to break snd crumble. sir it till done. add spices and onion. and cook a few more minutes. making sure that the spices and onion are getting well mixed in. set aside.
• 3. in a large glass pan, which is best cuz of non stickness factor. add some of one or both sauces to bottom of pan. making sure to cover it on the bottom a little. i do thsi, so the sauce is everywhere, literally. because most of the time it doesnt go where its supposed to.
• 4. now for the fun. grab one of the noodles and stuff it with the meat mixture. at least two spoonfulls in each. basically depending on how big ur noodles are and how stuffed u want them. setting of course each one in the pan when filled. (if u cooked the whole box of noodles, and that alot. make sure to have a count of how many u cooked before u pick ur pan to use. i used the biggest i have as i believe i said. because this family can eat alot of these. LoL.)
• 5. once all noodles are filled. cover generously with sauce. we love alot of sauce. but do as u please with urs. (especially making sure to cover the sudes of the noodles at the edges of the pan. dont want a dry noodle.)
• 6. set in oven and heat until the sauce looks sorta dry. hope u underatand this. u dont want it totally dry. just basicallly heated thoroughly.
• 7. once this is done, take out and add the amont of shredded cheese u like.
• 8. set back in oven and cook until cheese is melted.
• 9. serve. the reason i said it varies. is because of the individual needs of the people eating. i usually use about 24 noodles for to feed a family of 7. but, with mine its more like the entire box. which i believe is about more than 30 noodles. use ur best judgement of how the people ur cooking for eat. so that way u can be prepared.
• 10. and before i finish, i just wanted to say, we always like a little extra cheese on top of ours. which is why i said two bags of shredded cheese.