SHELLS WITH TOMATO & BASIL
Shells and cheese goes Italian with the addition of tomato, fresh basil and garlic powder.
Provided by My Food and Family
Categories Pasta
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare Dinner as directed on package.
- Add remaining ingredients; cook until heated through, stirring occasionally.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 480 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 3 g, Protein 8 g
BAKED SHELLS
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water, add the shells and cook for 2 to 3 minutes less than the package directions. Heads up: Remove and reserve 1 cup of cooking water just before draining.
- Meanwhile, heat a medium-sized pot or high-sided skillet over medium heat with the extra-virgin olive oil. Add the onions and garlic and saute for 3 to 4 minutes. Stir in the spinach, pulling it apart as you add it, and season with a little freshly grated nutmeg and salt, and pepper, to taste. When the spinach mixture is warmed through, transfer it to a small dish and reserve. Return the pot to the heat, add the butter and let it melt. Stir in the tomatoes and break them up with a spoon. Season with salt and pepper, to taste, add the basil leaves, and cook to thicken the sauce, about 7 to 8 minutes.
- Preheat the oven to 400 degrees F.
- Drain the pasta and return it to the hot pot. To the pasta, add the spinach, reserved pasta cooking water, ricotta cheese, and half of the Parmigiano-Reggiano. Adjust the salt and pepper, to taste, and transfer it to a baking dish. Top the pasta mixture with the tomato sauce, mozzarella, and remaining Parmigiano. Bake until the cheeses are melted and bubbly, 6 to 8 minutes. Remove the shells from the oven and serve.
TUNA-STUFFED SHELLS WITH TOMATO-BASIL VINAIGRETTE
From Betty Crocker New Cookbook These shells can be served either cold or warm. To serve warm: Place shells on a microwavable platter. Cover with platic wrap, venting one edge. Microwave on hihg 2-3 minutes or until warm. Serve with vinaigrette, warmed if desired.
Provided by PolishRuski
Categories Pasta Shells
Time 45m
Yield 16 shells, 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta shells as directed on package.
- While pasta is cooking, prepare Tomato-Basil Vinaigrette.
- Mix mayonnaise, basil and salt in medium bowl. Stir in tuna, carrot, zucchini and onion until evenly mixed. Drain pasta. Rincse with cold water; drawin. Fill each pasta shell with 1 rounded tablespoon tuna mixture.
- Line serving platter with lettuce leaves. Arrange shells on lettuce. Serve with tomato basil vinaigrette.
Nutrition Facts : Calories 286.9, Fat 16.2, SaturatedFat 2.6, Cholesterol 41.5, Sodium 705.2, Carbohydrate 13.7, Fiber 2.5, Sugar 6, Protein 22.3
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
BASIL PASTA SHELLS
Basil and cherry tomatoes add pizzazz to this cheesy dish suggested by Canton, New York field editor Marcia Hostetter. "It's a light casserole that's nice enough to serve to company," she says.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onions in oil until tender. Stir in the tomatoes, bacon, basil and pepper; cook and stir until tomatoes are softened. Rinse and drain pasta; stir into tomato mixture. Add half of the cheese. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with the remaining cheese. Bake, uncovered, at 375° for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 360 calories, Fat 9g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 523mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
SHELLS WITH TOMATO & BASIL
Make and share this Shells With Tomato & Basil recipe from Food.com.
Provided by TattooedMamaof2
Categories Pasta Shells
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare dinner as directed on package.
- Add remainin ingredients; cook until heated through, stirring occasionally.
Nutrition Facts : Calories 4.7, Fat 0.1, Sodium 1.1, Carbohydrate 1, Fiber 0.3, Sugar 0.6, Protein 0.2
CHICKEN STUFFED SHELLS WITH TOMATO CREAM SAUCE
Make and share this Chicken Stuffed Shells With Tomato Cream Sauce recipe from Food.com.
Provided by Stacie Lora
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Cook shells according to package directions. Take 6 minutes off of cooking time. Drain well, cool under cold running water, and toss with a minimal amount of olive oil (or cooking spray) to prevent sticking.
- Meanwhile, season chicken on both sides with salt and pepper. Cut into small pieces. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides. Drain on paper towels.
- In same skillet, cook garlic, onion, carrot, celery and red pepper flakes. Cook 5 minutes. Add spinach, and cook 10 minutes more. Season with salt and pepper.
- Combine chicken and spinach mixture. purée in a food processor or blender. (If you have a small machine, do this in batches.).
- In a large bowl, combine ricotta, egg, Romano, parsley and basil. Season with salt and pepper and mix well. Add chicken purée and combine very well. Chill for 30 minutes.
- Meanwhile, prepare sauce. In a large stockpot, heat 3 tbsp olive oil on medium-high heat. Add onion, garlic and carrot, and sauté until onion begins to brown. Add tomatoes and purée. Stir well. Add wine and bring to a boil. Reduce heat to low and let simmer 30 minutes.
- After 30 minutes, add parsley and basil to sauce, and cook 15 minutes more. Working in batches, purée sauce in blender; return to same pot. (If you have a hand blender, you can use it right in the pot). Add cream and simmer 15 minutes. Season to taste with salt and pepper. Set aside.
- Preheat oven to 350 degrees F. Spray a large baking pan well with cooking spray. Place a thin layer of sauce in bottom of baking pan.
- Stuff shells with chicken mixture. (I find a pastry bag with no tip is ideal for this. If you don't have one, try a demitasse spoon.) Mixture should come to top of shells.
- Place shells in baking pan in a single layer. When all shells are filled, cover with sauce. Top with grated provolone, and parsley.
- Bake for 20 minutes. Cheese should be golden and sauce should be bubbly. Let sit for 10 minutes before serving.
- Note:.
- You can substitute half-and-half, or evaporated skim milk for the cream.
- The cream sauce can be made up to 2 days ahead.
- The entire dish can be made ahead of time and frozen (either baked or unbaked). Cover top with plastic wrap then aluminum foil. If unbaked: remove plastic wrap, and re-wrap with foil. Place in a low oven (250 degrees F.) and bake until a knife is easily inserted. Then raise heat to 350 degrees F. and bake as above. If baked: remove plastic wrap and rewrap with foil. Bake at 350 degrees F. until hot.
Nutrition Facts : Calories 1062.7, Fat 44.4, SaturatedFat 18.4, Cholesterol 218.4, Sodium 834.5, Carbohydrate 103, Fiber 12.6, Sugar 12.8, Protein 64
SHELLS WITH BALSAMIC TOMATOES & MOZZARELLA
Fresh flavours are packed into this delicious and simple pasta recipe
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Cook the pasta following pack instructions. Drain, reserving a few tablespoons of water in the pan. Return pasta to the pan over a medium heat and add the tomatoes, oil and balsamic vinegar.
- Cook for 1-2 mins, then season and stir through mozzarella and basil. Serve with grated parmesan.
Nutrition Facts : Calories 572 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.68 milligram of sodium
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- Combine oil, garlic, and 3/4 tsp. salt in a large bowl. Chop 1 cup of the tomatoes and add to bowl. Cut remaining tomatoes in half and stir into mixture; let stand about 30 minutes, stirring occasionally.
- Drain pasta, saving 1 cup water. Toss pasta with tomato mixture, then with cheese and all but 1 tbsp. basil. Mix in a little pasta water if needed for a looser texture. Sprinkle remaining basil on top and season with salt.
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