Filling for pasta in jar cooking a stuffing for stuffed pasta or microwave cannelloni to cook in a jar in the microwave and ready to store vacuum-sealed in the refrigerator, as per instructions for jar cooking, and use during the holidays.
With the filling for pasta in jar cooking, I filled paccheri and cooked them in the jar (recipe coming soon) as I did with the stuffed conchiglioni in jar cooking, I seasoned them with a bit of microwave-cooked béchamel and a bit of microwave tomato sauce. They held the cooking well like the Bolognese lasagna in jar cooking.
Unlike the filling for the light lasagna in jar cooking, this fresh pasta stuffing is made with 3 types of meat, in this case, I used sausage, chicken, and ground beef. Once cooking and resting are complete, the basic recipe can be stored for 15 days in the refrigerator. When you want to use it, you just need to open the jar, let it cool, and then blend with eggs, grated cheese, nutmeg, and cinnamon.
If you love basic recipes in jar cooking, you might also be interested in:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Jar Cooking, Microwave
- Cuisine: Italian
- Seasonality: Winter, Christmas
Ingredients for 3 jars of 500 ml
- Half onion
- 1 stalk celery
- 1 carrot (small)
- 10.5 oz ground beef
- 10.5 oz sausage
- 10.5 oz chicken breast
- 5.6 oz butter
- 2 tablespoons tomato paste (optional)
- 3 tablespoons red wine
- 3 pinches fine salt
- 2 eggs
- 2 tablespoons grated Parmesan cheese
- 2 pinches nutmeg
- Half teaspoon ground cinnamon
Tools
- 1 Microwave oven
- 3 Jars 500 ml thick gasket
- 1 Bowl glass
- 1 Potato Masher
- 1 Blender
Procedure
Peel the onion, carrot, and celery, then cut everything into small cubes.
Distribute the chopped vegetables in the bowl, add the butter. Sauté the vegetables in the microwave for 5 minutes at 800 watts.In the meantime, remove the sausage casing and cut the chicken breast into small pieces.
Add the meats to the sautéed vegetables and mix well. Sauté the meat in the microwave for 7 minutes at full power. Then, using the potato masher or a whisk, break up the meat. Pour in the wine, mix well, and evaporate in the microwave for 3 minutes at full power.
These steps can also be done in a pan over high heat.
At this point, add the tomato paste and mix. Distribute the meats into the 3 jars, then clean the edges and close them. Cook one jar at a time for 6 minutes at tested power.
At the end of cooking, let the closed jars rest for at least 2 hours. While the jars rest, the recipe will continue to cook at a low temperature and a vacuum will form in the jars.
When you need the filling for pasta in jar cooking, just open the jars in the microwave and then pour the meat into the blender pitcher and blend until you have a homogeneous mixture. Let it cool slightly.
Then, add the grated cheese, eggs, and spices. Blend briefly again until you get a compact and homogeneous mixture.
The original recipe, suggested by my friend Martina, is made with: minced chicken, minced beef, and pork loin, in equal parts.
Additional Tips
The filling for pasta in jar cooking, once blended with eggs, should be consumed within 24 hours, storing it in a glass container and in the refrigerator. Alternatively, it can be frozen.
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Can I use liter jars?
Yes, about 500 g of sautéed meat will fit in a liter jar. In this case, they should be cooked for 12 minutes.
Can I use thin-gasket jars?
I do not recommend it, this recipe requires long cooking.
What is the difference between thin-gasket jars and thick-gasket jars?
The thin-gasket ones are used for medium-short cooking recipes, like in pans. While thick-gasket jars are indispensable for long and moist cooking, like in pots.
