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The Most Delicious Pasta Pockets
Print Recipe

Quick and Easy Pasta Pillows

Change up the filling to suit your taste!  Remember you can freeze the pasta pockets after they are filled and wrapped for a quick meal another night!
Servings: 10

Ingredients

  • 2 zucchini, sliced thinly (use a mandolin to get even slices)
  • canola oil for grilling
  • 3-4 cups tomato sauce homemade or store bought)
  • 10-12 fresh lasagna sheets
  • 2 1/2 cups ricotta cheese (drain it if it seems watery)
  • 1 egg
  • salt
  • pepper
  • 1/3 cup chopped parsley
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cups milk
  • 2 tbsp parmigiano reggiano, grated

Instructions

  • Brush the zucchini slices with some oil and either place the on a grill and cook on both sides or brown them in a cast iron pan; once they are grilled/browned, place them on a platter or baking sheet, cut each strip in half and set aside.
  • Preheat oven to 375°F
  • Bring a large pot of water to a boil, prepare an 8-inch square baking pan with a scoop (about 1/2 cup) of tomato sauce along the bottom; set aside
  • In a medium bowl , mix together the ricotta, egg, 1 tsp salt, 1 tsp pepper and parsley; set aside
  • Place one sheet of pasta into the boiling water and cook for 1-2 minutes; remove from pot (making sure to drain all the water) and place on a wooden board.  Place about 1/4 cup of the ricotta mixture onto the pasta sheet, top with a piece or two of the zucchini and fold up (as directed in the photos above); place the finished pasta pockets in the prepared baking dish and continue with the rest of the pasta sheets.
  • At this point, if you would like to cook more than 4 pockets, you can prepare another baking pan as directed above (also, a 9 x 13-inch baking pan will hold about 8 pockets); otherwise, place the remaining folded pockets on a baking sheet and place in the freezer. Once they are frozen place them in a large Ziploc bag and place in the freezer for another time (if cooking from frozen add about another 20 minutes)
  • To make the bechamel, melt the butter in a medium saucepan over medium heat. Whisk in flour and continue whisking until it turns into a paste/roux, about 2 min (do not let it brown). Gradually add milk and continue to whisk and continue cooking until sauce thickens, 4 to 5 more min. Season with salt and pepper.
  • Pour bechamel over pockets and sprinkle with parmigiano.  Bake for about 40 minutes or until warm all the way through.
    Serve with a large, green salad and some crusty bread!