Tupperware Ultra Pro Review
A little while back the good folks at Tupperware told us about their new range of baking dishes and asked us to give one a try. Like many of you, we have always loved the streamline storage solutions Tupperware products provide; we’re a bit over the top when it comes to being organised!
Anyways, as a lover of a good bake, especially in winter, we were happy to take it for a test drive.
We used the Tupperware Ultra Pro 3.3 Litre rectangle dish to make an Apple & Rhubarb Crumble for a dinner party with friends. The crumble was a delicious and warming winter dessert.
We were pretty impressed with the UltraPro. The biggest drawcard of the range is that it’s really lightweight, and it’s designed so you can take it from oven to table, fridge to microwave and then straight in the dishwasher. The rectangular dish was a bit too big for our microwave though, so we didn’t test it there. However, it performed really well in the oven – the crumble cooked evenly and didn’t burn or stick around the edges because of the non-stick surface.
That meant serving it up was easy, and it presented really nicely on the dinner table. Come clean up time it was great to just pop it in the dishwasher and not have to soak and scrub at baked on stains.
Next time we’ll be using it to make a main meal – we’re liking the look of this baked pasta recipe by Tupperware so we think we’ll give that one a try.
Spinach and Ricotta Stuffed Pasta Shells
Prep Time: 20 minutes
Cook Time: 35-40 minutes
24 jumbo pasta shells (Conchiglioni rigati)
1½ cups mozzarella cheese
½ cup Parmesan cheese
¼ cup fresh basil leaves
1 x 250g box frozen spinach, thawed and drained well
1 tbs lemon zest
1 large egg
1 tsp sea salt
½ tsp cracked black pepper
½ tsp ground nutmeg
Extra basil leaves to garnish
Extra Parmesan to serve
1. Fill the Compact Cookware 3.5L Saucepan with water and bring to the boil. Add the pasta and cook for 10 minutes or until al dente. Drain, rinse under cold water and set aside.
2. Grate the mozzarella and parmesan cheese with the Grate ‘N Measure. Finely chop the basil with the U-Series Chef Knife. Place 1 cup of mozzarella, ¼ cup of
parmesan, basil, spinach, ricotta, lemon zest, egg, salt, pepper and nutmeg in the Thatsa® Bowl Junior and combine well with the TupperChef Spatula Medium.
3. Preheat the oven to 180°C. Spread half the passata in the base of theUltraPro 3.3L Rectangle. Gently fill each pasta shell with the spinach and cheese mixture
and place in the container.
4. Pour remaining passata over the pasta shells, Cover and bake for 30 minutes. Remove from the oven, sprinkle with the remaining cheese and return to the
oven, uncovered, for 8-10 minutes until the cheese has melted.
5. Serve, garnished with fresh basil and extra parmesan cheese.
*Disclaimer: Tupperware provided a sample Ultra Pro 3.3 for myfoodbook to trial and review. All opinions in this review are our own.