Ree Drummond's INSANE Cheesy Stuffed Pasta Pie | The Pioneer Woman | Food Network

Ree goes for the wow factor with her ricotta and pesto-stuffed jumbo pasta arranged in a springform pan!
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Cheesy Stuffed Pasta
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 30 min (includes resting time)
Active: 35 min
Yield: 6 to 8 servings

Ingredients

Kosher salt and freshly ground black pepper
1 pound paccheri pasta
48 ounces ricotta
1 cup store-bought pesto
4 cups fontina cheese, shredded
One 15-ounce jar store-bought alfredo sauce
Fresh basil, for garnish

Directions

Special equipment: a 10-inch springform pan

Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil. Cook the paccheri for 1 minute less than the package directions. Reserve 1/2 cup pasta water, then drain. Rinse the pasta thoroughly with cold water after draining.

Combine the ricotta with 1/2 cup of the pesto and 2 cups of fontina, then mix well. Season with salt and pepper. Transfer to a piping bag or resealable bag with the corner snipped off. Pipe the mixture into each paccheri. (This doesn't need to be perfect. If a paccheri is very torn or broken, do not use.) Stand each filled paccheri upright in a 10-inch springform pan until it is packed tightly.

Thin the alfredo sauce with the reserved pasta water in a bowl, then pour it into the pan over the filled paccheri, spreading evenly. Sprinkle with the remaining 2 cups fontina cheese.

Bake until the mixture is bubbly and the cheese on top is melted, 35 to 40 minutes. Remove from the oven and let sit for 5 minutes. Drizzle with the rest of the pesto and garnish with the fresh basil. Remove the springform side, then slice and serve.

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Ree Drummond's INSANE Cheesy Stuffed Pasta | The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=k8JdweltAko

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