5 delicious pasta recipes that are easy to make

Simple and practical to prepare, pasta is perfect to be served at lunch, dinner or gatherings with friends. They can be combined with different sauces and fillings, which enhance the flavor. Pasta, lasagna or gnocchi, there are countless dishes to change the menu! Below, check out five recipes with pasta for a tasty and elaborate meal.

Gnocchi cassava

Ingredients

Pasta

• 1/2 kg of manioc peeled, boiled and grated
• 1 egg
• 1 teacup of wheat flour
• 1 tablespoon of butter
• salt to taste
• Wheat flour for flouring
• water for cooking
• olive oil for greasing

Sauce

• 4 skinless and seedless tomatoes
• 2 tablespoons of olive oil
• 1 peeled and grated onion
• 2 tablespoons chopped parsley
• 6 tablespoons grated parmesan cheese
• Salt and ground black pepper to taste

Method of preparation

Pasta

In a container, place the cassava, the egg, the wheat flour, the butter and the salt and mix until obtaining a homogeneous mass. Sprinkle a smooth surface with wheat flour, have the dough, separate into rolls, cut into small pieces and flatten with a fork. Reserve.

In a pan, put the water and lead to medium fire until it boils. Then, with the help of a slotted spoon, gradually add the gnocchi, when they rise to the surface, remove them from the water, let them drain and place them on a platter greased with olive oil.

Sauce

In a pan, put the olive oil and lead to medium fire to warm up. Add the onion and brown. add the tomato and mix well. Season with salt and pepper and cook for 35 minutes. Add the parsley and mix well. Turn off the heat and pour the sauce over the gnocchi. Sprinkle with grated Parmesan cheese and serve immediately.

Capeletyou

Ingredients

• 5 eggs
• 500 g wheat flour
• 1 table spoon of salt
• 300 g of chopped beef
• 100 g of chopped ham
• 1 cooked and shredded chicken breast
• Salt, nutmeg and ground black pepper to taste
• Tomato sauce and grated cheese to serve
• Wheat flour for flouring
• water for cooking

Method of preparation

In a container, place the eggs, wheat flour and salt and mix until you get a homogeneous dough. Let rest for 15 minutes. Meanwhile, in a bowl, place the ham, the chicken breast and the beef crumb and mix well. Season with nutmeg, black pepper and salt.

Afterwards, flour a smooth surface with wheat flour, open the dough with the help of a rolling pin and cut it into discs. Place a little stuffing on each disk, fold in half, pinch the edges and join the ends like little hats. Reserve. In a pan, put the water and salt and lead to medium fire until it boils. Using a slotted spoon, add the capeletti and cook for 8 minutes. Remove from the water, let it drain and serve with tomato sauce and grated cheese.

Fettuccine with herb sauce

Ingredients

• 170 g whole fettuccine
• 2 tablespoons of olive oil
• 1 tablespoon basil
• 1 tablespoon thyme
• 1 tablespoon fresh rosemary
• 2 teaspoons chopped parsley
• 300 g of Turkey breast diced
• salt to taste
• water for cooking

Method of preparation

In a pan, put the water and salt and lead to medium fire until it boils. Add the fettuccine and cook until tender. Run and book. In another pan, put half the olive oil and lead to medium fire to warm up. Add the basil, thyme, rosemary, parsley and salt and cook for 1 minute. Add the turkey breast and let it heat up. Add the fettuccine, mix gently and drizzle with the remaining oil. Serve immediately.

Lasagna with white sauce

Ingredients

• 500 g of dough for Lasagna
• 500 ml of milk
• 2 tablespoons wheat flour
• 2 tablespoons of butter
• 1 teacup of chicken broth
• 200 g chopped walnuts
• 200g mozzarella

Method of preparation

In a pan, put the milk and lead to medium fire to warm up. Reserve. In another pan, place the butter and lead to medium fire to melt. Add the wheat flour and gradually pour in the milk, stirring constantly to avoid lumps. Add the chicken broth and cook over low heat for 20 minutes. Reserve. In a baking dish, make alternating layers of sauce, pasta, mozzarella and nuts. Finish with the cheese and bake in a preheated oven at medium temperature for 30 minutes. Serve immediately.

Cannelloni with eggplant

Ingredients

• 500 g pre-cooked lasagna pasta
• 300 g sliced ​​mozzarella
• 1/2 liter of tomato sauce
• 200 g of cheese grated Parmesan
• 1 sliced ​​eggplant
• Oregano and olive oil to taste

Method of preparation

In a skillet, put the olive oil and lead to medium fire to warm up. Add the eggplant and oregano and fry. Reserve. Place the lasagna pasta over a container, place some eggplant on it, cover with a slice of mozzarella and roll it up. Repeat the process with all the dough and place the cannelloni on a baking sheet. Drizzle with tomato sauce, sprinkle with grated cheese and bake in a preheated oven at medium temperature for 30 minutes. Serve immediately.