4 CHEESE STUFFED SHELLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven or broiler to 450 degrees F.
- Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.
- Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.
- To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves
- Pour a little sauce into the bottom of a shallow medium sized flameproof casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.
CARA'S CREAMY STUFFED SHELLS
This is a unique perspective to boring ground-beef stuffed shells. You and everyone will love the taste of the meat and everyone will want to know your secret!
Provided by CARAMIA15
Categories Italian Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Place shell pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Place the beef in a skillet over medium heat, and mix in eggs, oil, garlic, garlic salt, and parsley. Cook until beef is evenly brown. Transfer to a large bowl, and mix with cream cheese and 1 cup pasta sauce.
- Stuff the cooked pasta shells with the beef mixture, and arrange in the prepared baking dish. Cover evenly with the remaining sauce.
- Bake 15 minutes in the preheated oven, or until bubbly. Sprinkle with Romano cheese just before serving.
Nutrition Facts : Calories 697.7 calories, Carbohydrate 43 g, Cholesterol 189.9 mg, Fat 39 g, Fiber 3.3 g, Protein 41.4 g, SaturatedFat 16.8 g, Sodium 1045.1 mg, Sugar 7.8 g
CHEESE-STUFFED SHELLS
When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. -Lori Mecca, Grants Pass, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings (2 casseroles).
Number Of Ingredients 23
Steps:
- In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon if desired. , Stuff pasta shells with sausage mixture. Arrange in two shallow 2-qt. or 11x7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells. , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving., Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 397 calories, Fat 23g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 1097mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein.
CREAM OF CHICKEN STUFFED SHELLS
Make and share this Cream of Chicken Stuffed Shells recipe from Food.com.
Provided by joanna.l.wilson
Categories Pasta Shells
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cook shells according to package directions.
- Prepare stuffing mix according to directions.
- Combine stuffing, chicken, mayo, seasoned salt, pepper, and Mrs. Dash in large bowl.
- Combine cream of chicken soup, milk, and cheese in seperate bowl.
- Stuff shells with the stuffing filling and place in a greased 9x13 pan.
- Pour soup mixture over shells.
- Bake covered for 45 minutes at 350 degrees.
Nutrition Facts : Calories 168.6, Fat 10.5, SaturatedFat 1.8, Cholesterol 12.1, Sodium 527.2, Carbohydrate 15, Fiber 0.9, Sugar 4.8, Protein 3.1
CREAMY SEAFOOD-STUFFED SHELLS
Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.
Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.
CREAMY PESTO-STUFFED SHELLS
You can't go wrong with Parm, ricotta and mozzarella. And when you add creamy PHILADELPHIA Cream Cheese to the mix, these stuffed shells are so, so right.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Cook pasta shells as directed on package, omitting salt.
- Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Mix cream cheese spread, 2 Tbsp. milk and pesto until blended; stir 3/4 cup into meat. Add ricotta, 1/2 cup mozzarella and Parmesan; mix well.
- Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
- Bake 25 min. Mix remaining cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 540, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 105 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
MAKE-AHEAD UNSTUFFED SHELLS
Here's the saucy, creamy deliciousness of stuffed pasta shells-without the hassle of stuffing them and with the convenience of make-ahead preparation.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in large skillet; Drain. Stir in pasta sauce; simmer on medium heat 2 min. Remove from heat.
- Drain pasta. Mix cream cheese spread, basil, Parmesan, milk and Italian seasoning in large bowl until blended; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with Reynolds Wrap® Aluminum Foil. Refrigerate up to 24 hours.
- Heat oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.
Nutrition Facts : Calories 570, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 95 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 35 g
CREAMY SEAFOOD STUFFED SHELLS
I found this on the Taste of Home website where Katie Sloan of Charlotte, NC submitted her recipe inspired by her love of lasagna, pasta shells and seafood.
Provided by Claudia Dawn
Categories < 60 Mins
Time 55m
Yield 24 shells, 8 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
- In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
- Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13-in. x 9-in. baking dish.
- In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese.
- Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.
Nutrition Facts : Calories 355.5, Fat 20.3, SaturatedFat 10.9, Cholesterol 147, Sodium 878.1, Carbohydrate 12.9, Fiber 0.2, Sugar 7.3, Protein 29.7
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