‘The Pioneer Woman’: Ree Drummond’s Easy Cheese Stuffed Pasta Pie Is Just 5 Ingredients


Ree Drummond loves a recipe that comes together quickly. Her Cheese Stuffed Pasta Pie may take a little more effort than her typical recipes, but she says it’s totally worth it. leading lady The star shared how to make easy pasta recipes that have the “wow factor.”

‘The Pioneer Woman’ star Ree Drummond | Monica Schipper / Getty Images for The Pioneer Woman Magazine

There are only 5 ingredients in Ree Drummond’s Cheesy Stuffed Pasta Pie

Drummond shows him how to make Cheese Stuffed Pasta leading lady cooking show.

“It’s a stunner of a recipe,” she explained. “And it’s great for friends if you’re taking people out to dinner. It’s great for a weeknight, but it takes some assembly, so you might want to try it for your life.” Let’s save for certain people, not just our teenage boys.”

The beauty of Drummond’s pasta recipe is that it’s made with just a handful of ingredients and a shortcut in a jar, which she says can save you “your time and effort to focus on the actual assembly and cooking/recipe.” allow.

‘The Pioneer Woman’ had a handy tip for pasta stuffing

Drummond begins by mixing the cheese filling for the pasta in a bowl: ricotta cheese, pesto, grated fontina cheese, salt and pepper. She shares her easy tip for stuffing pasta with delicious ricotta mixture—she uses a piping bag to make the job a lot less messy.

leading lady Star loaded the bag with the ricotta mixture and cut off the end. “It’s so easy to fill this pasta up using a piping bag,” she explained.

Drummond also shared his favorite pasta shape for his recipe. “So for pasta, I’m using pachcheri, which is like oversized rigatoni,” she explained. “Have you ever seen such a big pasta in your life?”

She continued, “But the cool thing is it’s big enough to stuff so I’m just going to put the piping bag in and squeeze until it’s completely filled with the ricotta mixture.”

Ree Drummond Assembles Unique Pasta Pie

Drummond then created his own unique pasta recipe using springform pans. “What do you do that you stand pasta” with the edge. “I’m going to do the exact same thing with the rest of the pasta and the rest of the ricotta and I’m going to fill this springform pan,” she explained.

He estimated that it would take only 10 minutes to finish the work. “can you believe it?” He asked, holding the pan full of pasta. “This is my kind of dish, let me tell you — pasta, cheese, pesto — seriously my favorite things.”

Drummond used a handy shortcut for the next step. She mixed a jar of Alfredo sauce with pesto and some pasta water to dilute it. “So it’s a little liquid but it’s good because it’s going to cover and go inside the pasta,” she said.

“It must be a crime, to be honest,” she said of her rich pasta recipe, before adding the final topping of fontina cheese. “How cool would it be to have company and you take it out of the oven and watch your guests faint?”

She baked the pasta in a 400 degree Fahrenheit oven for 30 to 35 minutes until bubbly.

Then it was time for big revelations. Drummond admits he was a little nervous to leave the sides of the springform pan but it turned out beautifully. “You can leave it in the pan and take it out, but to me, it looks like something that should be cut into a wedge.”

“It really cuts like a cake,” she said.

You can find the full recipe on the Food Network website.

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