CREAMY BEEF AND SHELLS
A quick/easy ground beef recipe, this is a pasta dish that will be on your dinner table all week long! So creamy and so comforting!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes. Serve immediately.
SHELL PASTA IN HOMEMADE TOMATO SAUCE
Don't be discouraged if your sauce comes out a little orange. It really does depend on the colour of the tomatoes you use.
Provided by Olivia Russell @lifebyolivia
Categories Pasta
Number Of Ingredients 12
Steps:
- Wait a bit before bowling your pasta. It'll be done way before your sauce. Dice onions and celery and sauté in pan on medium to low heat until onions start to turn just a little brown. While waiting on that, chop cherry tomatoes into even four quarters. (This makes it easier to mash down, creating a smoother sauce).
- You may now starting boiling the water for your pasta. When onions and celery are done, about 10 minutes, add your tomatoes. This part will take the longest. Stir occasionally on low heat, using a flat spatula to "mash" tomatoes. This should take around 10-20 minutes. You really want your tomatoes to be cooked.
- After adding tomatoes to the pan, add pasta to your boiling water.
- After all tomatoes are bright red and mushy, transfer mixture to a food processor or blender. Add about 1 tbsp of cream cheese to your mixture before blending. Blend on low. You can blend until smooth, or leave it a little chunky, depending on how you like your sauce. I mixed mine until smooth. Return to pan.
- Around this time your pasta should be done or at least almost done. When it is, drain the water from the pot. Add your sauce to pasta. I poured the whole thing in so it was extra saucy!
- Then serve! Top with cheese, and garnish however you please! Take a picture of your hard efforts and enjoy!
PASTA WITH MUSSELS IN TOMATO SAUCE
Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine or linguine. If you use whole-wheat or gluten-free pasta, make sure not to overcook it. My rule of thumb is to check for doneness a minute before the suggested cooking time on the package; noodles should be cooked al dente.
Provided by Martha Rose Shulman
Categories dinner, lunch, pastas, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse tomatoes with juices in food processor just a few times to break down into a coarse purée; set aside. Bring large pot of water to boil for pasta.
- Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Bring to a boil and add mussels. Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up. Check mussels after 2 minutes; transfer open mussels to a bowl using tongs. Cover pan again, wait another minute, and repeat until all mussels have opened.
- Leave mussels to cool in bowl until easily removed from shells. Remove half from shells and leave other half intact. Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander. Transfer to a bowl and keep covered while you make tomato sauce.
- Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl. Reserve 1/2 cup. Rinse and dry pan.
- Heat olive oil over medium heat in pan and add minced garlic and red pepper flakes. Cook, stirring, just until fragrant, about 30 seconds to 1 minute. Add tomatoes, thyme or marjoram (or both), and sugar.
- Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes, until tomatoes have cooked down slightly. Add 1/2 cup broth from mussels, stir together and bring to a simmer. Taste and add salt as needed (you may not need to add any). Tip all mussels, shelled and unshelled, into sauce, cover and turn heat to very low or remove from heat if not serving right away. Keep warm while you cook pasta.
- Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 1095 milligrams, Sugar 6 grams
PASTA SHELLS WITH A TOMATO AND SALAMI SAUCE
Quick and Easy to make, i tend to throw this dish together for dinner alot and the kids love it too!
Provided by goneshoppin_83
Categories Pasta Shells
Time 15m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta.
- Cook onion and garlic in hot pan, add tomatoes, paste and salami. Simmer for 5 minutes
- Mix together Pasta and sauce and serve in indiviual bowls, top with parsley and parmesan.
Nutrition Facts : Calories 435.1, Fat 7.1, SaturatedFat 2.8, Cholesterol 17.8, Sodium 571.8, Carbohydrate 76.8, Fiber 5, Sugar 7.8, Protein 16.1
SHRIMP AND CLAMS IN TOMATO SAUCE WITH SHELL PASTA
If you are a seafood lover then you will love this, please don't omit the anchovy paste, it is what makes the sauce, you won't even know it's there! I suggest to increase the amount of clams, you can also increase the shrimp amount if desired. Linguine can be used in place of the shell pasta if desired, prep time does not include cooked pasta.
Provided by Kittencalrecipezazz
Categories Healthy
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a heavy large skillet over medium heat.
- Add in onion, garlic, red pepper flakes and oregano; saute for about 3 minutes.
- Add in the chopped tomatoes with juice, clam juice (add in the clams later) and about 2 tablespoons fresh chopped parsley and anchovy paste; stir to combine, then cook covered about 20 minutes.
- Uncover and simmer for another 25-30 minutes, over medium-low heat stirring occasionally until the sauce has thickened (simmer uncovered).
- Add in the reserved clams and uncooked shrimp; simmer until the shrimp is just cooked through (about 3 minutes).
- Season with salt and pepper to taste.
- Add in cooked pasta; toss to combine and warm.
- Transfer to a large bowl and sprinkle with more chopped parsley and Parmesan cheese.
Nutrition Facts : Calories 619.5, Fat 14.5, SaturatedFat 2.2, Cholesterol 177.8, Sodium 278.4, Carbohydrate 77.3, Fiber 5.7, Sugar 7.6, Protein 43.5
TOMATO-GORGONZOLA SAUCE WITH PASTA SHELLS
I made this for Labor Day Weekend and boy the taste is phenominal....Very elegant. Got the recipe out of Cusine at Home Magazine....Putting here for safe keeping. Try and find the creamy gorgonzola cheese or soft.
Provided by CIndytc
Categories Pasta Shells
Time 30m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil for the shells.
- Cook shells according to package directions; drain and set aside.
- Heat oil in a large saute pan over medium heat. Add onion, pepper flakes, and black pepper; cook 3 minutes, or until onion is translucent. Add tomato paste and garlic; saute for 1 minute.
- Stir in tomatoes and vinegar. Bring to a boil and cook, uncovered, for 5 minutes, or until thickened.
- Add cream, simmer for 1 minute, then stir in cheese, basil, cooked shells, and salt.
- Serve immediately.
Nutrition Facts : Calories 539.3, Fat 19.2, SaturatedFat 9.7, Cholesterol 49.2, Sodium 490.5, Carbohydrate 76.4, Fiber 5.4, Sugar 8.9, Protein 16.3
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