3 Cheese Shells Florentine Recipe 465 Food

THREE-CHEESE SHELLS

Steps:

• Cook pasta shells according to package directions. Drain and rinse in cold water. In a large bowl, combine the next 10 ingredients. Divide the small jar of spaghetti sauce between two ungreased 13x9-in. baking dishes., Stuff shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spaghetti sauce over shells. , Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through.

STUFFED SHELLS FLORENTINE

Steps:

• Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture., Place shells in a greased 13x9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350° until heated through, 30-40 minutes. Serve with breadsticks if desired.

THREE CHEESE STUFFED SHELLS RECIPE

Steps:

• Preheat oven to 350 degrees. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.
• In a large bowl, combine the ricotta, 1 1/2 cups of the mozzarella, parmesan, basil, Italian seasoning, egg, salt and pepper. Spread 3/4 of the spaghetti sauce on the bottom of a 13x9 inch baking dish.
• Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake for 5-10 minutes more.

QUICK SHELLS AND CHEESE

Steps:

• Cook the pasta according to the package directions.
• Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.

FLORENTINES

Steps:

• Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
• Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
• Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

STUFFED SHELLS FLORENTINE

Steps:

• Cook Shells in boiling salted water according to package directions.
• Cook spinach according to package.
• After cooking spinach squeeze to drain excess water. Chill.
• Blend Cheeses, egg, spinach and black pepper together well.
• Warm Marinara sauce.
• Pour 2 C sauce in the bottom of a 9 x 13 pan, reserve remaining sauce.
• Using a teaspoon fill shells, place in pan in single layer.
• Cover and bake 20 to 25 minutes at 350°F.
• Serve with remaining sauce.

THREE-CHEESE CHICKEN PENNE FLORENTINE

Steps:

• Preheat oven to 425°.
• Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
• Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender.
• Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
• Place cottage cheese in a food processor and process until very smooth.
• Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
• Place mixture into a 2-quart baking dish coated with cooking spray.
• Top with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
• Bake for 25 minutes or until lightly browned and bubbly.

JUMBO SHELLS FLORENTINE

Steps:

• Cook shells according to package directions; drain and set aside.
• Filling;.
• In skillet cook celery 2 Tbls onion in 1 Tbls oil till tender but not brown; drain.
• Combine celery mixture with cottage cheese, cooked spinach, egg 1/2 teas. salt, oregano, nutmeg and pepper.
• Mix well.
• Fill shells with mixture, set aside.
• For sauce;.
• In saucepan cook 2 Tbls onion in 3 Tbls oil till tender but not brown.
• Blend in flour, salt and pepper.
• Stir in milk and chicken broth.
• Cook and stir till thickened and bubbly.
• stir in parmesan.
• Pour half of the sauce into bottom of 12x71/2x2 inch baking dish.(You cold use a 9x13 as well).
• Arrange stuffed shells in dish.
• Cover with foil.
• Bake at 375 for 20 minutes.
• pour remaining sauce over shells.
• Baked Uncovered for 15 minutes more.
• Sprinkle with additional grated parmesan cheese if desired.

SIMPLY DELICIOUSIOSO STUFFED SHELLS FLORENTINE WITH SAUSAGE

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil in a wide saute pan over medium-high flame. Add crumbled sausage and cook until no longer pink. Remove sausage from oil with a slotted spoon (reserve pan drippings), drain on paper towels, keep warm.
• In the sausage pan drippings, cook the onion until tender (3 to 4 minutes); add the garlic and cook until it "dances" ( additional minute or so). Drain and set aside.
• Bring a large pot of water to a boil. If desired, season with salt and cook shells according to the package directions. Drain and set aside.
• Pour marinara sauce into a large saucepan; heat through.
• Spoon 1 cup of the marinara into the bottom of a large roasting pan. Reserve remaining marinara and keep warm.
• Cook spinach per package directions; drain well and squeeze dry. Mix with ricotta cheese, mozzarella, eggs, salt, Italian seasonings, garlic powder, and parmesan cheese in a large mixing bowl. Add cooked sausage, onions and garlic; give a good stir.
• Using a teaspoon, fill each shell with the mixture (DO NOT OVERSTUFF).
• If desired, sprinkle crushed red pepper flakes over the top of each shell. Transfer shells to the prepared roasting pan; arranging them in a single layer.
• Cover with foil and bake for 15 to 20 minutes, or until cheese is heated through.
• Let the shells rest for five (5) minutes before serving. Serve with reserved marinara, warm crusty Italian bread and a freshly tossed spinach & vinegarette salad. Simply deliciousioso!

THREE CHEESE MANICOTTI II

Steps:

• Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
• Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
• Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

3-CHEESE SHELLS FLORENTINE RECIPE - (4.6/5)

Steps:

• Combine spinach, cottage cheese, egg, 1/4 cup Parmesan cheese, 2/3 cup mozzarella cheese, parsley, salt and pepper in a large bowl. Set aside. In a separate bowl, toss macaroni with 2-1/2 cups Alfredo sauce. Arrange half of macaroni mixture in a lightly greased 13"x9" baking pan. Layer spinach mixture evenly over macaroni. Cover with remaining macaroni, sauce, Parmesan and mozzarella, in that order. Bake, uncovered, at 350 degrees for 35 to 40 minutes. Serves 6.

THREE-CHEESE JUMBO SHELLS

Steps:

• In a large skillet, cook beef and onion over medium heat until the meat is no longer pink, breaking meat into crumbles; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes. , Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture., Arrange shells in a greased shallow 3-qt. or 13x9-in. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, 3-5 minutes longer. Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.