Do you have trouble with stuffed shells or filling manicotti? This post is for you!
Some of you might already use this method for stuffing pasta, but I thought I’d share it anyway. It makes my life so much easier. I really enjoy recipes like Sundried Tomato and Cheese Stuffed Shells and Manicotti Primavera, but what a pain to make and fill, right? WRONG! Not when you use this tip for stuffing pasta!
In the picture I’m not holding the shell with one hand and the bag with the other because I had to press the button on the camera, but you get the idea. This makes cooking stuffed shells seem like a lot less work, doesn’t it? Or, dare I say – Easy!?
How to Stuff Pasta – The Easy Way
more GoodLife Eats Kitchen Tips
- Disposable pastry bag or quart size ziplock
- Tall cup
- Fill a disposable pastry bag or ziplock bag (quart size works great) with the filling you’ve made for your pasta. The easiest way to do this is to place the bag in a tall cup, then fold the edges over the outside of the cup.
- Spoon the filling into the cup – don’t fill it up too high because you’ll need to hold on to the end of the bag. Remove the bag from the cup and twist or fold over the end so the filling doesn’t escape.
- Snip the corner to make a small hole. You’ll want to make sure it’s big enough for the filling to come out but not so big that it oozes everywhere. Try cutting off about 1/2 inch from the tip of the bag’s corner.
- Hold your shell in one hand and the bag in the other. Hold the bag almost exactly how you’d hold a pastry bag if you were frosting something. Squeeze with gentle pressure because you don’t want to pop the bag.
- Squeeze the filling into the shell. Set aside and repeat with the rest.