CHEESY STUFFED SHELLS
This is a delicious baked pasta dish with large shells filled with meat, spinach and cheese that children always seem to love. It is kind of a 'spaghetti that behaves itself!'
Provided by Kimber
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
- Preheat oven to 350 degrees F (175 degrees C).
- Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
- Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 51.9 g, Cholesterol 69.1 mg, Fat 18.4 g, Fiber 4.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 741.3 mg, Sugar 6.1 g
QUICK SHELLS AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 to 12 servings
Number Of Ingredients 8
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.
CHEESY SHELLS WITH VEGGIES
This recipe with cheese and vegetables will become a new favorite during busy nights. It needs only 4 ingredients and 20 minutes to be ready.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare Dinner in large saucepan as directed on package, adding vegetables to the boiling water for the last 3 min. of the Macaroni cooking time.
- Add remaining ingredients; stir gently. Cook until heated through, stirring occasionally.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
CHEESY CHICKEN SHELLS
Enjoy this rich, classic favourite with fewer calories. Trim the cooking time by using a pre-cooked chicken, available at your deli counter.
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- Cook manicotti shells in boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.
- Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.
- For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese.
- To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes. Yields 3 shells per serving.
Nutrition Facts : Calories 200 kcal
CHEESY SHELLS AND GREENS
This makes a nice meatless dinner for four. Feel free to add a crispy bread crumb topping to this dish by pulsing 4 slices of bread in a food processor to form coarse crumbs. Stir in 1/4 cup finely chopped flat-leaf parsley and 2 T olive oil. Sprinkle over the pasta before broiling. Recipe is from Woman's Day.
Provided by CookingONTheSide
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta according to package directions.
- Meanwhile, melt the butter in a large pot over medium heat.
- Add the flour and cook, stirring for 2 minutes; whisk in the milk.
- Cook, stirring occasionally, until slightly thickened, 5 minutes.
- Whisk in the mustard, nutmeg, cayenne, if using, 1 cup Cheddar, 1/2 t salt and 1/4 t pepper.
- Add the pasta and spinach and toss to combine.
- Heat broiler; transfer the mixture to a 1 1/2 quart broiler-proof baking dish or four 12 ounce ramekins.
- Sprinkle with the remaining 1/2 cup cheddar and broil until golden brown, 3-4 minutes.
Nutrition Facts : Calories 627, Fat 23.9, SaturatedFat 14.3, Cholesterol 70.3, Sodium 460.1, Carbohydrate 74.2, Fiber 4.8, Sugar 3, Protein 29
CHEESY SEAFOOD MANICOTTI
This recipe is adapted from a cheesy chicken manicotti recipe I found somewhere. All of my family really like this served with either a vegetable or a salad and garlic bread.
Provided by Judy Garcia @snflwr8351
Categories Pasta
Number Of Ingredients 16
Steps:
- Heat oven to 350°F
- Combine undiluted soup, half-and-half, sour cream, water or broth, and Parmesan cheese in a bowl. Spread about 1 cup into a greased 11" x 7" x 2" baking dish.
- In another bowl, combine egg, 1 cup mozzarella, seafood, cottage cheese, Parmesan cheese, pepper and garlic salt.
- Spread enough sauce in greased (cooking sprayed) baking dish to cover bottom.
- Stuff uncooked manicotti shells with about 1/3 cup of seafood mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells. Top with remaining mozzarella cheese. Sprinkle with chives, if desired.
- Bake, uncovered for 40-45 minutes or until heated through and bubbly.
STUFFED SHELLS
These spinach and ricotta stuffed shells are such a comforting, flavorful dinner! To get ahead, you can stuff the shells and place them in the baking dish with the marinara up to 4 hours in advance. Cover with foil and store them in the fridge until you're ready to serve. Then, just bake and eat!
Provided by Jeanine Donofrio
Categories Main Course
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F.
- Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
- In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.
- In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
- Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.
CREAMY CHEESY TUNA AND SHELLS
Take a bite of this creamy pasta skillet dish, and you'll be a Happy Tuna Noodle Camper!
Provided by Denise Miles @milesde2000
Categories Other Main Dishes
Number Of Ingredients 9
Steps:
- In a large skillet add 2 T Oil. Add in Carrots, celery and onion, Sauté' until tender on med/high heat.
- After veggies are tender, sprinkle in flour, Stir until you see no more flour .Slowly add milk, Reduce heat to a simmer, stirring occassionally until think and bubbly. Add in cheese and dill. Stir. Keep warm.
- In a large pot, boil shells until al-dente'. Drain and Add to skillet.
- Serve and enjoy
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- While pasta is cooking, begin to prepare sauce. In a very large skillet, over medium-high heat, heat butter and olive oil until butter is melted and is starting to bubble.
- Add sausage, onion, bell pepper, and carrots. Sauté until sausage is cooked through and no longer pink, breaking it up as you go. Add mushrooms and continue to sauté for 2-3 minutes or until mushrooms are cooked. Add in garlic and stir to combine. Add spinach, reduce heat to medium-low and cover. Cook for 3-4 minutes or until spinach is wilted. Stir to combine.
- Add diced tomatoes, tomato sauce, tomato paste, basil, oregano, sugar, and red pepper flakes. Cook at a rapid simmer (medium heat) for about 20 minutes or until slightly reduced and thickened. Taste and season as needed.
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- Preheat the broiler. Use the Coated Utility Knife to remove the florets from the stem of the broccoli.
- Use the Quick Slice to slice the florets.Place the sausage into the Rockcrok® Everyday Pan or Dutch Oven.
- Cook over medium heat for 4–6 minutes, using the Mix ‘N Chop to break the sausage into crumbles.Press the garlic into the pan with the Garlic Press.
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- Prepare 1-2 large glass baking dishes with a one-inch layer of spaghetti sauce on the bottom. For saucy shells, feel free to add extra sauce. I usually add extra!
- While the noodles boil, prep your veggies. Dice onion, mince garlic, and chop spinach. Measure out all remaining ingredients for easy cooking/assembly.
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From therecipecritic.com
5/5 (2)Total Time 20 minsCategory Dinner, Main CourseCalories 382 per serving
- In a large skillet over medium high heat add the olive oil, onion and garlic. Cook 2-3 minutes until almost tender and add the ground beef. Cook and crumble the ground beef until brown. Add the flour, Italian seasoning, salt, and pepper and mix. Slowly stir in beef broth and tomato sauce. Let simmer until it starts to thicken.
- Add in the cooked pasta, cream cheese, and cheddar cheese. Let the cheese melt and stir until heated throughout.
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- Bring a pot of water to a rolling boil and cook your jumbo pasta shells until they are al dente. I cooked about 20 shells. Drain water from the shells, drizzle with olive oil and set aside.
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From sodelicious.recipes
5/5 (1)Calories 391 per servingTotal Time 30 mins
- Shred the parmesan and the Cheddar. Keep 0.5-ounce (15 grams) of Cheddar. Mix the shredded cheese in a bowl.
- Put a parchment paper on a baking tray. Using a cooking ring (2-inch/6 cm diameter), press some cheese mixture on the bottom of the tray. Make circular shapes.
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5/5 (7)Total Time 45 minsCategory DinnerCalories 572 per serving
- Prepare the sauce: Preheat the oven to 425°F. Place the diced butternut squash, onion, and whole garlic cloves on a sheet pan. Drizzle with olive oil, salt, and pepper. Toss to coat. Roast for 20-25 minutes, tossing halfway through, until squash is tender.
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- Once vegetables have roasted, reduce oven heat to 375°F. Place the vegetables in a blender (or a large stockpot if immersion blending) along with the vegetable stock. Place the lid on top, cracking the top hole a bit to allow steam to escape. Puree ingredients together, blending until smooth. Add additional stock if needed. Taste and adjust for salt levels.
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