This might be the most beautiful pasta I’ve ever cooked… and the filling is even better

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Издатель Jul 27, 2026

My Roasted Tomato Four-Cheese Stuffed Pasta is filled with ricotta, cream cheese, mozzarella and spinach, then baked in a silky roasted tomato, garlic and Parmesan sauce. Creamy, cheesy and absolutely packed with flavour. ❤️

Roasted Tomato Four-Cheese Stuffed Pasta
Ingredients
For the roasted tomato sauce
* 500 g (1 lb 2 oz) cherry tomatoes
* 1 garlic bulb, top sliced off
* 1 tbsp olive oil
* Salt and black pepper, to taste
For the pasta
* 4 I Soli di Capri pasta pieces, or 200 g (7 oz) pasta
* 240 ml (1 cup) reserved pasta water
* 40 g (⅓ cup) Parmesan, finely grated, with some reserved for the top
For the four-cheese filling
* 120 g (½ cup) ricotta
* 80 g (⅓ cup) cream cheese
* 75 g (2½ oz) fresh spinach
* 70 g (⅔ cup) mozzarella, grated
* Black pepper, to taste
Method
Preheat the oven to 200°C fan/400°F. Place the cherry tomatoes and garlic bulb, cut-side up, in an ovenproof pan. Season with salt and black pepper, then drizzle with the olive oil. Roast for approximately 30 minutes, or until the tomatoes are lightly charred and the garlic is soft. Remove and discard the tomato skins, squeeze the softened garlic cloves from the bulb into the pan, then blend everything with an immersion blender until smooth.
Meanwhile, place the spinach in a heatproof bowl and cover it with boiling water. Once wilted, rinse it under cold water and drain thoroughly. Squeeze it firmly with your hands to remove as much moisture as possible, then finely chop it. Add the spinach to a bowl with the ricotta, cream cheese and mozzarella. Season with black pepper and mix until well combined, then transfer the filling to a piping bag for easier assembly.
Cook the pasta according to the packet instructions. Before draining, reserve 240 ml (1 cup) of the pasta water. Place the pan of tomato sauce over a low heat, then add the reserved pasta water and almost all the grated Parmesan, keeping a little for the top. Stir well, bring to a gentle boil and cook for a few minutes, until the sauce thickens slightly. Add the drained pasta and toss until evenly coated.
Pipe the four-cheese filling into the cavities of the I Soli di Capri pasta, then sprinkle the reserved Parmesan over the top. Transfer to the oven and bake at 220°C/425°F for a further 5 minutes. Serve immediately.

PRINTABLE RECIPE IS ON MY SITE, LINK IN BIO