Jumbo Shells Stuffed With Turkey Food

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SUPER STUFFED SHELLS



Super Stuffed Shells image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 18 to 20 stuffed shells

Number Of Ingredients 37

1 tablespoon plus 1 teaspoon olive oil
2 teaspoons salt
1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells)
2 cups finely chopped onion
2 teaspoons minced garlic
1 pound ground veal
1 (10-ounce) package frozen spinach, thawed and squeezed dry
15 ounces ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
2 cups grated mozzarella cheese
1 tablespoon extra-virgin olive oil
1 teaspoon Essence, recipe follows
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
Basic Red Sauce, recipe follows
1 tablespoon dried leaf oregano
2 1/2 tablespoons paprika
1 tablespoon dried thyme
1 tablespoon cayenne pepper
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
2 teaspoons olive oil
1/2 chopped yellow onion
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
16 ounces whole peeled tomatoes, broken into pieces, and their juices
16 ounces tomato sauce
4 teaspoons tomato paste
2/3 cup water
1/2 teaspoon sugar

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
  • Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Drain.
  • In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. Add the ground veal and cook, stirring, until cooked and browned. Add the squeezed spinach and cook, stirring, for 3 minutes. Remove from the heat and season with salt and pepper.
  • In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.
  • Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In a medium pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, until thickened and fragrant, 25 to 30 minutes, stirring occasionally.
  • Remove from the heat and keep warm until ready to use.

JUMBO SHELLS STUFFED WITH CHEESE WITH MEAT



Jumbo Shells Stuffed With Cheese With Meat image

A really yummy way to make jumbo shells stuffed with cheese taste. It makes a large amount but could be cut in half. I think it is something you could be sure people would like and be really different. I found the basic on the back of the Barilla noodles box but fixed it up some as it would have seemed bland, so I made this and we love it.

Provided by ICook4dannyPuddin

Categories     Pasta Shells

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

12 ounces jumbo pasta shells
1 lb ground beef
26 ounces spaghetti sauce, i like ragu meat flavored for this recipe
2 eggs
32 ounces ricotta cheese
2 cups shredded pre-shredded mozzarella cheese
2 cups shredded parmesan cheese, shredded
2 teaspoons basil
2 teaspoons garlic powder
2 teaspoons instant minced onion
1 teaspoon oregano
1 teaspoon salt
3 teaspoons parsley flakes

Steps:

  • Boil shells with butter and salt to taste.
  • Brown hamburger meat and combine with spaghetti sauce; drain shells.
  • Combine the egg, ricotta cheese, mozzarella cheese, basil, garlic powder, minced onion, oregano, salt, parsley flakes, and only 1 cup of the parmesan cheese.
  • Put the mixture in the shells like a tablespoon and half into each one line them up in across a three quart casserole dish.
  • Pour the meat over the top and cook for 30 minutes at 350°F.
  • Add the remaining parmesan cheese over the shells and meat and allow to cook for 10 more minutes.

Nutrition Facts : Calories 622.6, Fat 32, SaturatedFat 18.7, Cholesterol 151.8, Sodium 1175.9, Carbohydrate 45.2, Fiber 2.9, Sugar 6.6, Protein 37.5

MEAT STUFFED JUMBO SHELLS



Meat Stuffed Jumbo Shells image

I found this recipe on the back of the San Giorgio jumbo shells box. I've tried a lot of other stuffed shells recipes but I always come back to this one. My hubby loves it and asks for this as his special birthday meal every year. Enjoy!

Provided by DragonIady

Categories     Pasta Shells

Time 1h45m

Yield 36 shells, 10-12 serving(s)

Number Of Ingredients 12

1 (12 ounce) package san giorgio jumbo pasta shells, uncooked
1 lb ground beef
1 lb ground pork
4 eggs, slightly beaten
3/4 cup flavored dry breadcrumbs
1 cup shredded mozzarella cheese (optional)
3/4 cup finely chopped onion
3/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups about 28-oz . jar spaghetti sauce
grated parmesan cheese (optional)

Steps:

  • Cook pasta according to package directions; drain.
  • Cool in single layer on foil or wax paper.
  • Heat oven to 350°F.
  • Meanwhile, in large skillet, brown meat; drain.
  • In large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese (if desired), onion, oregano, salt and pepper.
  • Fill each shell with about 2 tablespoons meat filling.
  • Spread thin layer of sauce on bottom of 13x9x2-inch baking dish.
  • Place filled shells in prepared baking dish; cover with remaining sauce.
  • Sprinkle with Parmesan cheese, if desired.
  • Cover with foil.
  • Bake 45 minutes or until hot and bubbly.

THANKSGIVING STUFFED SHELLS



Thanksgiving Stuffed Shells image

Leftover turkey, dressing and sweet potatoes make terrific stuffing for jumbo pasta shells. We add cheese and use turkey gravy as the sauce for this crowd-pleaser. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

24 uncooked jumbo pasta shells
1 cup shredded part-skim mozzarella cheese
1 cup cubed cooked turkey
1 cup cooked stuffing
4 green onions, chopped
1 cup mashed sweet potatoes
1/4 teaspoon chili powder, optional
1/2 cup grated Parmesan cheese
1 cup turkey gravy, warmed

Steps:

  • Preheat oven to 350°. Cook shells according to package directions for al dente., Meanwhile, in a large bowl, mix mozzarella cheese, turkey, stuffing and green onions. In a small bowl, stir sweet potatoes and, if desired, mix in chili powder., Drain shells; fill each with 2 tablespoons stuffing mixture and 2 teaspoons sweet potato mixture. Arrange in a greased 11x7-in. baking dish; sprinkle with Parmesan cheese. Bake, covered, 15-20 minutes or until heated through. Serve with gravy.

Nutrition Facts :

JUMBO SHELLS STUFFED WITH RICOTTA FILLING



Jumbo Shells Stuffed With Ricotta Filling image

Provided by Craig Claiborne

Categories     pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 4

18 jumbo shells
3 cups ricotta cheese stuffing (see recipe)
4 cups Bolognese sauce or cooked meat and tomato sauce (see recipe)
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees.
  • Drop jumbo shells into boiling water and cook about 10 minutes or until tender but not overcooked. Drain.
  • Spoon layer of sauce over bottom of casserole large enough to hold stuffed shells in one layer.
  • Fill each shell with equal portions of ricotta cheese mixture. Arrange shells stuffed side up in casserole. Spoon remaining sauce over shells. Sprinkle with grated cheese and bake 25 minutes.

LOW FAT CHEESY JUMBO PASTA SHELLS WITH GROUND TURKEY



Low Fat Cheesy Jumbo Pasta Shells With Ground Turkey image

A great lowfat version! This is rich, creamy and your family will love it. I make it without meat as well. It's great either way.

Provided by KadesMom

Categories     Pasta Shells

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 14

12 ounces jumbo pasta shells
1 lb ground turkey
1/2 cup onion, chopped
1 tablespoon garlic, minced
1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
1 cup parmesan cheese, grated
1 lb low-fat ricotta cheese
1 lb low-fat small-curd cottage cheese
4 large eggs, lightly beaten
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried parsley
26 ounces spaghetti sauce, Reserve 1 c (jarred or homemade)
fresh basil, chopped, for garnish

Steps:

  • In an 8 quart pot, bring water to a boil and cook shells according to package directions.
  • Drain and cool immediately with cold water.
  • Drain and place open side down on paper towels.
  • Meanwhile brown ground turkey with onion and garlic; drain fat.
  • Combine the next 8 ingredients.
  • In a medium bowl, combine ground turkey and the cheese mixture.
  • Reserve the 1/4 cup of Mozzarella.
  • Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
  • Preheat oven to 375 degrees Fahrenheit.
  • Spoon the cheese/meat mixture into each pasta shell and place open side up, in a single layer, in prepared pan. I don't usually use all 12 ounces of noodles.
  • Pour the remaining sauce (RESERVE 1 Cup Sauce) over the stuffed shells.
  • Loosely cover with foil and bake for 40 minutes.
  • During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
  • Bake 5 more minutes.
  • Garnish with fresh chopped basil. I like to have a side of warm spaghetti sauce to drizzle over; especially for left-overs.

Nutrition Facts : Calories 485.1, Fat 17.6, SaturatedFat 7.4, Cholesterol 163.7, Sodium 765.5, Carbohydrate 43.8, Fiber 3, Sugar 8.5, Protein 36.5

STUFFED SHELLS IV



Stuffed Shells IV image

Wonderful stuffed shells - makes two 9x13 pans full! You can also freeze them on a cookie sheet and have them when company shows up!

Provided by Barbara

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h15m

Yield 14

Number Of Ingredients 12

1 (12 ounce) package jumbo pasta shells
8 ounces mushrooms, diced
3 cloves garlic, minced
1 onion, chopped
1 pound ground turkey
salt and pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 tablespoons chopped fresh parsley
2 cups cottage cheese
1 cup freshly grated Parmesan cheese
1 (32 ounce) jar spaghetti sauce
1 (8 ounce) package mozzarella cheese, shredded

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. Set aside in warm water.
  • In a large heavy skillet saute mushrooms, garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese.
  • Stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese.
  • Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 30.9 g, Cholesterol 54.4 mg, Fat 11.3 g, Fiber 3.5 g, Protein 24.4 g, SaturatedFat 4.9 g, Sodium 621.6 mg, Sugar 7.4 g

JUMBO SHELLS STUFFED WITH SPINACH AND CORN



Jumbo Shells Stuffed with Spinach and Corn image

These spinach and corn stuffed shells are a very yummy, filling dish.

Provided by creativelife247

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 6

Number Of Ingredients 11

1 (12 ounce) box jumbo pasta shells
¼ cup grapeseed oil
1 (10 ounce) package frozen leaf spinach, thawed and drained
1 (10 ounce) package frozen corn kernels, thawed and drained
1 tablespoon chicken bouillon granules
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
3 (8 ounce) cans diced tomatoes with basil
1 (3 ounce) can tomato paste
½ cup warm water
1 pinch dried cilantro

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
  • Meanwhile, heat grapeseed oil in a deep skillet over medium heat. Add spinach, corn, chicken bouillon, salt, and pepper. Cook until spinach and corn are tender, about 5 minutes.
  • Drain pasta shells. Fill with corn-spinach mixture. Place shells back into the same deep skillet and cover with diced tomatoes. Mix tomato paste and warm water together and pour onto shells.
  • Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 62.3 g, Cholesterol 0.1 mg, Fat 10.8 g, Fiber 5.9 g, Protein 12.2 g, SaturatedFat 1.2 g, Sodium 1225.3 mg, Sugar 10 g

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