Pull Apart Flauta Ring Recipe By Tasty

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PULL-APART STUFFED PASTA RING RECIPE BY TASTY



Pull-apart Stuffed Pasta Ring Recipe by Tasty image

Here's what you need: ricotta cheese, shredded mozzarella cheese, spinach, parmesan cheese, dried oregano, garlic, dried basil, red chili flake, salt, pepper, jumbo pasta shell, marinara sauce, shredded mozzarella cheese

Provided by Matthew Johnson

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 13

1 pt ricotta cheese
1 cup shredded mozzarella cheese
1 cup spinach, cooked
1 cup parmesan cheese
1 tablespoon dried oregano
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon red chili flake, optional
salt, to taste
pepper, to taste
1 lb jumbo pasta shell, cooked
marinara sauce, to taste
shredded mozzarella cheese, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Mix all the ricotta, mozzarella, Parmesan, oregano, garlic, basil, chili flakes (optional), salt, and pepper until smooth.
  • Unfold a jumbo shell, turning it inside out, and gently fill it with 1-2 tablespoons of the cheese mixture. Refold the shell and set aside. Repeat with the rest of the pasta shells.
  • In a circular dish, place a layer of marinara sauce that completely covers the bottom of the pan. Place the shells, cheese side up in the pan in a spiralling pattern.
  • Pour a little extra marinara sauce within the spiral and top the whole pan with mozzarella cheese.
  • Bake for 15 minutes, or until the sauce is bubbling and the cheese is a golden brown.
  • Pull apart with your fingers.
  • Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 28 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

BLOOMING QUESADILLA RING RECIPE BY TASTY



Blooming Quesadilla Ring Recipe by Tasty image

Here's what you need: cooked and shredded chicken, onion, red bell pepper, jalapeño, taco sauce, taco-size tortillas, shredded cheddar cheese, shredded monterey jack cheese

Provided by Julie Klink

Categories     Appetizers

Yield 20 servings

Number Of Ingredients 8

3 cups cooked and shredded chicken
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
1 cup taco sauce
20 taco-size tortillas
3 cups shredded cheddar cheese
3 cups shredded monterey jack cheese

Steps:

  • Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  • In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
  • Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
  • Roll the tortillas into cones, starting fro the cut edge and making sure not to push the ingredients out of the tortilla.
  • Place a wide mouth jar or glass in the center of the baking sheet.
  • Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring.
  • Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
  • Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 325 calories, Carbohydrate 26 grams, Fat 15 grams, Fiber 1 gram, Protein 18 grams, Sugar 2 grams

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