Cheesy Italian Shells And Peas Food

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SHELLS AND PEAS (POOR MAN'S PASTA SAUCE)



Shells and Peas (Poor Man's Pasta Sauce) image

Make and share this Shells and Peas (Poor Man's Pasta Sauce) recipe from Food.com.

Provided by MixnVixn

Categories     Pasta Shells

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups conchiglie (small shell pasta)
1/3 cup olive oil
14 ounces tomato sauce, plain
14 ounces peas (do not drain)
3 garlic cloves, thinly sliced
1/2 tablespoon dried oregano
1/2 tablespoon dried parsley
sea salt
cracked black pepper
1/2 cup parmesan cheese, grated

Steps:

  • Bring a stick pot of heavily salted water to a boil and add pasta. Cook until al dente; about 6-mins.
  • In the meantime, heat oil in large skillet. Add garlic slices, stirring constantly so they don't burn. Once a light-golden brown, spoon out garlic and set aside.
  • Slowly, add tomato sauce to pan, taking care not to splatter yourself with the popping hot oil. Add, peas with their liquid, herbs and salt and pepper to taste; stirring occasionally. Cook for about 6-mins.
  • Once pasta is cooked to perfection, scoop out of water and transfer directly into sauce. Fold pasta into sauce. Remove from heat. Fold in about half the cheese.
  • Garnish with additional cheese.
  • Enjoy!

CHEESY PASTA SHELL CASSEROLE



Cheesy Pasta Shell Casserole image

Make and share this Cheesy Pasta Shell Casserole recipe from Food.com.

Provided by Jessica Costello

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 (1 lb) box medium pasta shell, cooked
1 (26 ounce) jar prego garden veggie pasta sauce
1 lb ground beef, browned & drained
1 large onion, chopped
1 large green pepper, chopped
6 slices provolone cheese
12 ounces shredded mozzarella cheese
16 ounces sour cream
sliced portabella mushroom

Steps:

  • Combine beef, onion, pepper, and sauce.
  • Simmer on low heat for 15 minutes.
  • In 9x13-inch baking dish pour 1/2 of the cooked shells.
  • Add 1/2 of the sauce mixture.
  • Layer with 6 slices of provolone.
  • Add a layer of the sliced portabella.
  • Cover mushrooms with sour cream.
  • Add remaining shells.
  • Add remaining sauce.
  • Cover with mozzarella.
  • Bake covered at 350°F for about 40 minutes.

Nutrition Facts : Calories 742.8, Fat 39.2, SaturatedFat 20.8, Cholesterol 113, Sodium 967, Carbohydrate 59.7, Fiber 2.8, Sugar 11.1, Protein 36.8

CHEESY ITALIAN SHELLS AND PEAS



Cheesy Italian Shells and Peas image

Add a colorful touch to Hamburger Helper for cheesy Italian Shells with the addition of frozen sweet peas. A few chopped tomatoes, added after cooking, make it even more colorful.

Provided by Paula Jones

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 5

1 lb lean (at least 80%) ground beef
1 box Betty Crocker™ Hamburger Helper™ mix for cheesy Italian Shells
1 3/4 cups milk
1 1/3 cups hot water
1 cup frozen sweet peas

Steps:

  • Brown ground beef in 10-inch skillet; drain.
  • Stir in uncooked pasta and sauce mix (from Hamburger Helper box), milk and hot water. Heat to boiling, stirring occasionally. Reduce heat; stir in peas. Cover and simmer 20 to 25 minutes or until pasta is tender.
  • Remove from heat (sauce will thicken as it stands).

Nutrition Facts : Calories 306.0, Carbohydrate 8.3 g, Cholesterol 73.0 mg, Fiber 1.5 g, Protein 19.8 g, SaturatedFat 8.5 g, ServingSize 1 Serving, Sodium 100.6 mg, Sugar 6.0 g

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