Sea Shells Con Broccoli Food

CREAMY SEAFOOD-STUFFED SHELLS

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

SEA SHELLS CON BROCCOLI

Steps:

• cook sea shells (noodles) to package directions, adding broccoli the last 2-3 minutes of cooking time.
• Drain, cover, and set aside.
• Heat olive oil in a larg skillet; add garlic, basil rosemary, and sun dried tomatoes.
• cook 1 minute.
• add wine and reduce by 1/2. Add broth.
• Toss broccoli and shells with broth mixture and stir until heated through.
• Add cheese and season to taste with salt and pepper.

CARAMELIZED BROCCOLI AND ONION STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F.
• Heat 2 tablespoons olive oil in a large nonstick saute pan over medium heat. Once the oil is hot, add the broccoli, onions, red pepper flakes, and 2 cloves minced garlic. Slowly saute the broccoli, stirring occasionally until it starts to brown all over, about 10 minutes. Add the olives and continue to cook about 1 more minute. Remove from heat and add the ricotta cheese, stirring to evenly distribute.
• While broccoli and onions are caramelizing, prepare the tomato sauce: heat 1 teaspoon olive oil in a medium-size saucepan over medium heat. Add remaining 2 cloves minced garlic and cook for 1 minute. Add the tomato paste and stewed tomatoes. Bring to a simmer and cook for 5 minutes. Stir in the basil and remove from the heat.
• Spread about 1/3 of the sauce in the bottom of a 13 by 9 by 2 inch-baking dish. Stuff the shells with the broccoli mixture. Arrange the stuffed shells in the baking dish and top with the remaining sauce. Sprinkle evenly with the mozzarella. Bake, uncovered, for 20 minutes. Serve immediately.

SHELLS WITH BROCCOLI RABE & PANCETTA

Steps:

• Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don't drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn't dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.

SEA SHELLS WITH BROCCOLI AND SUN-DRIED TOMATOES

Steps:

• Cook pasta shells in boiling water until slightly underdone, about 6 minutes.
• Meanwhile, heat olive oil in large skillet. Add garlic, basil and sun dried tomatoes and saute for 1-2 minutes. Add broccoli.
• When done, drain sea shells and add to skillet.
• Stir in chicken broth and bring to simmer. Add cheeses.
• Serve immediately.

CHEESY SHELLS AND BROCCOLI CASSEROLE

Steps:

• Heat oven to 350°F.
• Combine broccoli and dressing. Prepare Dinner as directed on package. Stir in broccoli mixture.
• Spoon into13x9-inch baking dish sprayed with cooking spray. Combine cracker crumbs with butter. Sprinkle over casserole.
• Bake 15 to 20 min. or until heated through.

BAKED BROCCOLI-AND-ARTICHOKE SHELLS

Steps:

• Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
• In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
• Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.