Feta Stuffed Pasta Shells Food

PASTA SHELLS WITH FETA AND HERBS

Steps:

• In a large saucepan over medium heat, heat the oil, and add the onion; sauté 5 minutes. Add the garlic and sauté until the onion is tender, about 5 minutes. Add the crushed red pepper and sauté 30 seconds. Add the tomatoes. Simmer until the sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in the fresh basil.
• In a medium bowl, combine the ricotta, 1 1/3 cups of the feta cheese, basil and chives. Season to taste with salt and pepper. Stir in the eggs.
• Cook the shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
• Preheat oven to 350 degrees F.
• Spread 3/4 cup of sauce in the bottom of each of two 13×9-inch glass baking dishes. Fill 30 shells and divide between the dishes. Top with the remaining sauce and sprinkle with remaining feta.
• Bake until the shells are heated through, about 40 minutes. Garnish with additional basil leaves.

STUFFED SHELLS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
• In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
• Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

SAVORY FETA-FILLED SHELLS

Steps:

• Preheat oven to 350°F. Mix spinach, ricotta cheese, half of the feta cheese and the garlic powder.
• Spoon evenly into macaroni shells; place in 10x6-inch baking dish. Top evenly with the sauce and remaining feta cheese.
• Bake 20 min. or until heated through.

PASTA SHELLS FILLED WITH FETA AND HERBS

Steps:

• For sauce:
• Heat oil in heavy large saucepan over medium heat. Add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds. Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil. (Can be prepared 1 day ahead. Cover and chill.)
• For filling:
• Combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil and chives. Season to taste with salt and pepper. Mix in eggs.
• Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
• Preheat oven 350°F. Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide between dishes. Top with remaining sauce. Sprinkle with remaining feta. (Can be prepared 1 day ahead. Cool and refrigerate.) Bake shells until heated through, about 30 minutes. Garnish with basil sprigs.

SPICY UNSTUFFED PASTA SHELLS WITH ROASTED GARLIC AND CHèVRE

Steps:

• Preheat the oven to 375°F.
• Fill a large pot with 4 quarts water and add the salt. Bring to a boil over high heat. Add the pasta and cook for 8 minutes; it will be underdone. Reserve ¾ cup of the liquid and drain the pasta.
• Meanwhile, in a large ovenproof skillet, combine the marinara, roasted garlic, 1 ounce of the chèvre, and the red pepper flakes. Cook over medium heat, stirring often, until the cheese is fully incorporated, about 2 minutes.
• Add the pasta to the skillet along with the reserved cooking liquid. Cook over medium heat, stirring to combine, about 2 minutes. Dollop the remaining 3 ounces chèvre all over.
• Bake for 15 minutes. Turn on the broiler and cook until the cheese is brown and bubbly, about 2 more minutes.
• Top with the parsley and more red pepper flakes. Serve warm.

FETA AND HERB STUFFED SHELLS

Steps:

• For sauce, heat oil in heavy large saucepan over medium heat.
• Add onion and saute 5 minutes.
• Add garlic and saute until onion is tender, about 5 minutes.
• Add crushed red pepper and saute 30 seconds.
• Add tomatoes, simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper.
• Remove from heat and mix in basil.
• For filling, combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil
• and the chives. Season to taste with salt and pepper. Mix in eggs.
• Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool.
• Drain thoroughly.
• Preheat oven 350°F Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes.
• Fill 30 shells and divide between dishes.Top with remaining sauce.
• Sprinkle with remaining feta.
• Bake shells until heated through, about 30 minutes.
• Garnish with basil sprigs and serve on a nice platter.
• Enjoy, lets see if you can have only 3 or 4.lol.