Creamy Black Garlic Alfredo Stuffed Pasta

Can you feel it? Fall is here! Crisp air and red leaves. Strangely, fall arrives much earlier than expected. It is chilly enough for me to put on a thin sweater in the morning during a quick grocery trip. I remember at this time last year, Bryan and I went to Disneyland and California Adventure and it was crazy hot that we were soaking wet!

I don’t mind the early fall weather. In fact, I really enjoy it, because it means I can turn on the oven and keep it on for long without sweating. Happy dance! Baking season is officially here. 😀

Today’s recipe is a comforting casserole dish. If you have been following me, you know I made a risotto dish with black garlic not long ago. Bryan and I love the complex flavors of black garlic. Since I have plenty of black garlic, I have been using it in different dishes. This baked pasta dish is a great example of how black garlic can take a simple Alfredo sauce to another level. It added sweetness, caramel taste, and umami flavor to a creamy Alfredo sauce. Incredibly delicious!

Other than the sauce, I added a glove of black garlic into the chicken filling too. Saute some chicken cubes with a little minced black garlic and some spinach. Toss everything with just a squeeze of lemon juice, mozzarella cheese, and a couple tablespoon of that Alfredo sauce. Stuff them inside of the pasta tubes (or any big pasta). Top with sauce and cheeses. Bake until warm through and bubbly. I wish you could smell that when it comes out of the oven. Rich and comforting! Serve the pasta with steamed vegetables or salad. A meal you will enjoy for this fall weather!

Creamy Black Garlic Alfredo Stuffed Pasta

2 servings

Ingredients:

–  5 Manicotti or Cannelloni pasta

–  1 tablespoon unsalted butter

–  1 tablespoon olive oil

–  2 cloves black garlic (minced)

–  ¾ cup heavy whipping cream

–  ¼ cup grated Parmesan cheese, plus 2 tablespoons for baking

–  1 teaspoon fresh lemon juice

–  ¼ cup shredded mozzarella cheese

–  salt

–  ground black pepper

Chicken Filling:

–  ½ tablespoon olive oil

–  ¾ pound boneless skinless chicken thighs (cut into ¼-inch cubes)

–  1 clove black garlic (minced)

–  3 handfuls baby spinach leaves

–  1 teaspoon fresh lemon juice

–  2 tablespoons shredded mozzarella cheese

–  salt

–  ground black pepper

Directions:

1. Preheat the oven to 350˚F (178˚C). Pick your desired baking dish that can fit the pasta tubes in one layer. Lightly grease the baking dish with cooking spray or vegetable oil. Set aside.
2. In a large pan over medium-high heat, add ½ tablespoon olive oil. Add the chicken cubes and cook until no longer pink and slightly golden brown. Season with salt and pepper. Add black garlic and sauté until fragrant. Add spinach and cook until just wilted. Taste and add more salt if needed. Transfer to a large bowl. Stir in the lemon juice and mozzarella cheese. Let it cool for 10 minutes.
3. Bring a large pot of water (salted) to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Drain and rinse the pasta with water until cool. Drain. Pat dry with paper towels.
4. Stuff the pasta tubes with chicken filling. Place the stuffed pasta in the prepared baking dish.
5. To make the sauce, in a small saucepan over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. Add the black garlic and sauté until fragrant. Add the heavy cream. Bring to a simmer and cook until slightly thickened, about 5 minutes, stirring frequently. Remove from heat. Stir in the Parmesan and lemon juice. Season with salt and pepper. Mix well. Pour the sauce over the stuffed pasta evenly. Sprinkle the top with mozzarella cheese and 2 tablespoons Parmesan cheese. Bake in the oven for 15 – 20 minutes or until the sauce is bubbling.

Tips:

1. You can use leftover cooked chicken or turkey for this recipe.
2. If you don’t want to use black garlic, use regular garlic.
3. Black garlic can be bought on Melissa’s website or in some supermarkets, like Bristol Farms.

(Adapted from The Kitchn)