PASTA SHELLS WITH HERBS
"I grow my own herbs, and this dish showcases them perfectly," says Marilyn Pozzo from Salmo, British Columbia. "Red pepper slices and a sprinkling of parsley dress up the pasta shells in a simple yet eye-pleasing way. My husband and our three young children enjoy this on the side with grilled pork, bee, chicken and fish."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the red pepper and garlic in butter and oil until tender. Drain pasta; add to pepper mixture. Add the remaining ingredients; toss to combine. Serve immediately.
Nutrition Facts : Calories 308 calories, Fat 10g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 448mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
BROCCOLI PASTA SHELLS
Kids will love this healthier take on pesto and pasta, with broccoli upping their veg intake. It takes just 20 minutes to make and is low in calories
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.
- Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.
- Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.
Nutrition Facts : Calories 372 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
PASTA AND HERBS
This is a very good substitute for your regular potatoes or rice when you serve any kind of meat. Your pasta can be fresh or dry; so can your herbs. Let me tell you that fresh or homemade pasta with fresh herbs will taste out of this world.
Provided by Lise Peter
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Cook pasta according to the package directions.
- Meanwhile, melt the butter or margarine over medium heat. Stir in the garlic and cook for a couple of minutes. Stir in the herbs.
- Drain the pasta and transfer to a large bowl. Add the butter mixture and toss. Season with salt and pepper. Sprinkle with black olive slices and serve.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 32.9 g, Cholesterol 102.4 mg, Fat 24.8 g, Fiber 2.8 g, Protein 7.1 g, SaturatedFat 14.8 g, Sodium 216.2 mg, Sugar 0.1 g
PASTA SHELLS WITH FETA AND HERBS
Excellent pasta dinner recipe!
Provided by RecipeGirl.com (shared from Bon Appetit)
Categories Main Course
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 serving, Calories 527 kcal, Carbohydrate 49 g, Protein 28 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 993 mg, Fiber 4 g, Sugar 9 g
THREE-CHEESE BEEF PASTA SHELLS
These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cook and drain pasta shells as directed on package.
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
- In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
- Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 430, Carbohydrate 28 g, Cholesterol 115 mg, Fat 2, Fiber 2 g, Protein 23 g, SaturatedFat 12 g, ServingSize 3 Shells, Sodium 660 mg, Sugar 5 g, TransFat 1/2 g
GARLIC BUTTER PASTA SHELLS
Garlic butter pasta is a great complement for simple entrées like roast chicken, pan-seared pork chops, grilled steak, and broiled fish.
Provided by Lynne Webb
Categories Side Dishes
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil for the pasta.
- Heat the olive oil in a frying pan over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes.
- Add the garlic and butter and continue cooking, stirring constantly until barely golden, 1 to 2 minutes longer.
- Stir in the chicken broth and balsamic vinegar.
- Continue cooking for 1 minute, then remove from the heat and set aside.
- Cook and drain the pasta according to the package directions.
- Combine with the garlic mixture, add the fresh parsley and toss to coat.
- Season to taste with salt and pepper and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 223 kcal, Carbohydrate 22 g, Protein 4 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 129 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 8 g
BASIL STUFFED SHELLS
Make and share this Basil Stuffed Shells recipe from Food.com.
Provided by Alia55
Categories Pasta Shells
Time 55m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix the beaten eggs with the ricotta, parmesan and basil.
- Add seasonings and adjust to taste.
- Cook large pasta shells in 6 quarts boiling water till just tender. Drain and rinse in cold water.
- Stuff each shell with about 3 tbsp of filling and place in a casserole dish.
- Top with tomato sauce.
- Bake in a preheated 375° oven for about 25 minutes.
Nutrition Facts : Calories 102.3, Fat 6.7, SaturatedFat 4, Cholesterol 42.5, Sodium 425.3, Carbohydrate 3.1, Fiber 0.5, Sugar 1.3, Protein 7.6
GREEK PASTA SHELLS SALAD
Found this recipe on the back of a package of shell macaroni. Haven't tried it yet so posting it here for when I want it.
Provided by Chabear01
Categories Pasta Shells
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Gradually add pasta shells to 4 quarts rapidly boiling water. If desired, add salt. Boil 8 to 10 minutes, or until tender, stirring frequently. Drain and rinse with cold water.
- In large bowl combine pasta shells and all other ingredients and mix well. Cover and chill thoroughly.
Nutrition Facts : Calories 503.2, Fat 25.4, SaturatedFat 7.5, Cholesterol 26.8, Sodium 1429.3, Carbohydrate 57.2, Fiber 4, Sugar 10.2, Protein 13.4
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.
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- Bring a large pot of salted water to a rolling boil. Add pasta shells, reduce to a low boil, and cook just until al dente (about 8 minutes). Drain, and cool immediately by running under cold water.
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- In a large pot of boiling, salted water, cook the pasta for about 6 minutes until almost done. Add the asparagus and cook for about 4 minutes longer until it and the pasta are just done. Drain. Toss with the mushrooms and sauce.
SPINACH AND CHEESE STUFFED PASTA SHELLS - A VEGETARIAN ...
From cookingnook.com
Cuisine ItalianTotal Time 1 hr 5 minsCategory Main CourseCalories 389 per serving
- Spoon 1 cup of spaghetti sauce into a lightly greased 13"x9"x2" inch baking dish. Set aside the remaining sauce.
- Make sure the spinach is well drained. Squeeze it out to make sure as much moisture is out of it as possible. Combine the spinach, ricotta cheese, 1/2 of the grated mozzarella, 1/2 of the Parmesan, the parsley and oregano. Add a bit of salt and pepper to the mixture and mix it all together well.
- Stuff each shell with about 1 1/2 to 2 tablespoons of the spinach mixture and place them in the baking dish. Spoon the remaining sauce over the shells. Sprinkle with the remaining Parmesan cheese and mozzarella.
HERB AND RICOTTA FILLED PASTA - RAZZLE DAZZLE LIFE
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Reviews 9Category DinnerServings 6Total Time 50 mins
- Preheat the oven to 350 degrees. Add 8-10 cups of water to a large stock pot. Place it over medium high heat to bring it to a boil. Add 1-2 teaspoons of salt to flavor the water. Once the water begins to boil, add the Pennone pasta. Boil over medium high for 10 minutes, check the pasta by removing one piece. Pasta is done when it is al dente.
- Add the mild italian sausage to a skillet that is over medium heat. Cook the sausage and begin crumbling it up with a spatula or spoon. Cook for 8-10 minutes, or until it is no longer pink.
- After the meat is thoroughly cooked, add the marinara sauce to the skillet. Simmer the sauce on low for 5 minutes. Once it begins to bubble, add the spinach and stir it in thoroughly. Remove the skillet from the heat and set aside.
EASY STUFFED SHELLS - MOM ON TIMEOUT
From momontimeout.com
Ratings 10Calories 348 per servingCategory Dinner, Entree, Main Dish
- Spray a 9x13 baking dish with cooking spray. Spread half of the marinara sauce on the bottom of the dish. Set aside.
- Bring a large pot of salted water to a boil. Add pasta shells and cook pasta shells until 3 minutes shy of al dente - according to the package directions.
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- Pasta Shells with Chicken and Brussels Sprouts. HD-201307-r-pasta-shells-with-chicken-and-brussels-sprouts.jpg. If you've always thought that you dislike Brussels sprouts, you've probably never tried them in a combination like this.
- Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio. This belly-warming baked pasta dish can take the place of a traditional lasagna, and it’ll satisfy the non-meat-eaters in your life, too.
- Pasta with Sausage, Basil and Mustard. British cookbook author Nigel Slater matches spicy sausage with a creamy mustard sauce.
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5/5 (27)User Interaction Count 226Servings 4-6Category 15 Minute Meal, Entree, Pasta, Side Dish
- Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.
- Return pot to stove over medium heat then add butter and olive oil. Once melted, add garlic then saute until light golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and saute for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt and pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, 4-5 minutes.
- Remove pot from heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth. Add cooked pasta then stir to combine. Taste then adjust salt and pepper if necessary, and then serve.
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