Pasta parcels with mushroom and leek

Pasta parcels with mushroom and leek

Vegetarian Pasta Parcels with Mushroom and Leek

Vegetarian pasta parcels with mushroom and leek are a delicious and easy-to-make dish that is perfect for any dinner party. It is a great way to introduce veggies to your guests while also giving them something that looks and tastes like a treat. The combination of mushrooms and leeks provides a depth of flavor that is further enhanced by the fragrant herbs and spices. The pasta parcels are also filled with creamy ricotta cheese that adds a richness to the dish.

This vegetarian pasta parcels recipe is made with sheets of fresh pasta that are filled with a mushroom and leek filling. The parcels are then baked in a rich tomato sauce for an indulgent and comforting dinner that is sure to please even the pickiest of eaters. The combination of flavors and textures makes this dish a delicious treat that is sure to be a hit.


  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 large leek, sliced into thin half moons
  • 8 ounces mushrooms, sliced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine
  • 1 cup part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon freshly grated nutmeg
  • 12 sheets fresh lasagna noodles
  • 2 cups prepared tomato sauce
  • 1/4 cup water


Preheat the oven to 375 degrees Fahrenheit. Heat the olive oil in a large skillet over medium heat. Add the garlic and leeks and cook for a few minutes until the leeks are softened. Add the mushrooms and cook for another few minutes until the mushrooms are soft. Add the thyme, oregano, salt, and pepper and cook for a minute more.

Add the white wine and simmer for a few minutes until the liquid is reduced. Remove the pan from the heat and stir in the ricotta cheese, Parmesan cheese, parsley, and nutmeg. Set aside.

Lay out the lasagna sheets on a flat surface. Place a spoonful of the mushroom and leek filling in the center of each sheet. Fold the sheet in half and press the edges together to form a parcel. Place the parcels in a greased 9×13-inch baking dish.

In a medium bowl, stir together the tomato sauce and the water. Pour the sauce over the parcels and cover the dish with aluminum foil. Bake for 25 minutes, or until the pasta is cooked through. Remove the foil and bake for an additional 5 minutes. Serve hot.

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