Skinny Italian Stuffed Shells Food

ITALIAN SAUSAGE STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
• Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
• Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
• Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
• Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.

SKINNY SAUSAGE-STUFFED SHELLS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
• In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
• In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
• Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Spoon about 3 tablespoonfuls sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
• Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

ITALIAN STUFFED SHELLS

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture., Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°.

ITALIAN CHOPPED SALAD IN SHELLS

Steps:

• Cook pasta shells as directed on the package.
• Drain and cool.
• Place remaining ingredients except vinaigrette in a medium bowl.
• Pour vinaigrette over the salad, toss to coat.
• Stuff the shells with the salad.
• Cover and refrigerate 2 hours before serving.

ITALIAN STUFFED PASTA SHELLS

Steps:

• Preheat oven to 400ºF and grease a 9x13-inch baking dish; set aside.
• In a skillet over medium heat, cook hot Italian sausage, breaking it into small pieces. Remove with a slotted spoon and transfer to a bowl; set aside.
• To the skillet, add onions, peppers and carrots; sauté for 5 minutes. Add garlic and sauté for 1 minute. Add crushed tomatoes, corn, red wine, brown sugar, basil, oregano, red pepper flakes, salt and pepper. Stir very well, reduce heat to medium-low and gently simmer while stuffing the pasta shells.
• Fill up a large bowl with very hot water from the tap (not boiling water) and add half of the pasta shells to it. Let them sit until softened, about 15 minutes. Add the other half after stuffing the first batch.
• In a medium bowl, combine sausage, spinach, ricotta and asiago; stir until combined. Spoon half the tomato sauce in the prepared baking dish. Stuff pasta shells with Italian mixture and place them on top of the sauce. Spoon the remaining sauce over stuffed pasta and sprinkle with parmesan cheese. Transfer to preheated oven and bake for 30 minutes or until heated through and sauce is bubbling.
• Remove from the heat and let sit 5 minutes before sprinkling on some fresh chopped parsley. Serves 6.

SKINNY ITALIAN STUFFED SHELLS

Steps:

• Bring a large pot of lightly salted water to a boil; add shells and cook, stirring occasionally, until tender yet firm to the bite about 9 minutes. Drain.
• Heat olive oil in skillet over medium-high heat. Cook chicken with oregano, Italian seasoning, red pepper flakes, salt, and pepper until no longer pink, about 5 minutes. Add chicken broth, tomato sauce, cream cheese, Parmesan cheese, onion, goat cheese, cheese wedge, and garlic. Bring to a simmer and cook until well combined, about 5 minutes. Remove from heat and let cool for 5 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Pour 3 to 4 spoonfuls of the chicken mixture into the bottom of a baking dish to prevent the shells from sliding. Stuff remaining chicken mixture into shells and set in the baking dish with the stuffed side up. Sprinkle top of shells with mozzarella cheese.
• Bake shells in the preheated oven until mozzarella cheese is melted, about 20 minutes.