Roly Poly Lasagna Shells Food

ITALIAN STUFFED SHELLS RECIPE

Steps:

• Bring a large pot of salted water to a boil and cook large pasta shells according to package directions.
• Drain and cool the pasta shells.
• Combine ricotta cheese, large curd cottage cheese, Mozzerella cheese, parmesan cheese and egg together in a large bowl.
• Add cooked ground beef and drained, chopped frozen spinach. Stir to combine.
• Fill pastry bag, with out a tip, and pipe the filling into each shell.
• In a 9x13, spread one jar of your favorite pasta sauce.
• Place the filled shells on the sauce.
• Sprinkle with mozzarella cheese, cover with foil.
• Bake at 425 for 35-45 minutes, removing the foil the last 10 minutes to brown the cheese.

LASAGNA STUFFED SHELLS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
• While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
• Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
• Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

LASAGNA ROLLS

Steps:

• Preheat oven to 350°F You might want to preheat later in the preparation depending on your oven.
• Cook noodles per package directions. Keep to the long side of the suggested cooking time.
• Meanwhile, cook sausage at medium-high heat, browning it without regard for fully cooking it. Once it browns, reduce heat and roughly cut into ½" pieces. Then, drain or reduce the fluid in the pan.
• When the noodles finish cooking, retain ½ cup of starchy pasta water, and drain, -not- rinse, noodles. Shake the colander about once every 2-3 minutes to keep them from sticking. When they are cool enough to handle, hang them over the side of the colander to help keep them separate.
• Add the starchy pasta water, onions, and garlic to the sausage. Cover and cook at low heat until the onions and garlic are good and soft and the sausage is nearly fully cooked (no pink visible).
• Uncover the pan and reduce, not drain, the fluid almost completely. Remove from heat.
• While sausage mixture cools, combine the salt, pepper, egg, and all cheeses -except- the grated parmesan in a medium mixing bowl. Mix thoroughly.
• After sausage mixture cools, combine it with the cheese mixture in the mixing bowl and mix well.
• Lay out ½ cup of the tomato sauce in the bottom of a 13" x 9" baking dish.
• Prepare rolls: cut lasagna in half width-wise, then spoon in about 2 tablespoons of the sausage-cheese mixture onto one end of the cut noodle. It should take up about one-third of the length. Then, wrap the noodle around and over the mixture, then itself, and place in the baking pan with the seam facing down. The noodle should stick to itself a little since it wasn't rinsed. Repeat for the remaining 19 rolls.
• Scatter any remaining sausage-cheese mixture over the rolls, then evenly pour the remaining tomato sauce over them. Add grated parmesan atop the tomato sauce.
• Cover with aluminum foil and bake for 20 minutes.
• Remove foil and bake for another 10 minutes. You might want to broil it for another few minutes at the end, per your preference.
• Let cool for 10-15 minutes before serving.

JAM ROLY-POLY

Steps:

• Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there's another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
• Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
• Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don't wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
• Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.

STUFFED LASAGNA SHELLS

Steps:

• Preheat oven to 350°F.
• Spray Bottom of your glass baking dish with non-stick cooking spray.
• Pasta:.
• *Use a large pot. Bring 6 cups of water and two tablespoons of butter (so shells don't stick) to a boil. Add salt if you want.
• *Return water to a boil. Boil for 10 minutes.
• *Remove from heat and drain well.
• In large bowl, beat egg. Stir in ricotta, 1 3/4 cups of the mozzarella, 1/2 cup of the Parmesan, the parsley, and the cooked meat of your choice.
• Assemble:.
• Spread 1 cup of the sauce in baking dish.
• Fill cooked shells with ricotta mixture arrange filled shells in baking dish.
• Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
• Cooking instructions:.
• Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

ROLY-POLY LASAGNA SHELLS

Steps:

• 1. Cook pasta shells as directed, drain and cool. Heat oven to 350. Spray a 9" x 13" baking pan w/ cooking spray. In lg bowl, combine ricotta cheese, 2 cups mozzarella cheese, 1/2 cup parmesan cheese, eggs, parsley, garlic, salt and pepper.
• 2. Mix well. Stir in crumbled sausage. Spread 1 cup pasta sauce into bottom of pan. Spoon about 2 tbsp cheese mix into each pasta shell. Place filled shells in pan.
• 3. Pour remaining pasta sauce over shells. Cover w/ foil and bake 40 mins. Uncover and sprinkle w/ remaining mozzarella cheese and parmesan cheese. Bake, uncovered for 12 mins more, or until cheese is melted.

CHEESY SHELL LASAGNA

Steps:

• In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Meanwhile, cook pasta according to package directions; drain., Place half of the pasta in an ungreased 13x9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese., Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.