LASAGNA-STUFFED SHELLS
Jumbo pasta shells are stuffed with a lasagna-inspired blend of ricotta, mozzarella, spinach, and ground beef in this family-friendly recipe.
Provided by NoFailRecipes
Time 1h5m
Yield 9
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
- Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
- Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
- Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan 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.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 37.3 g, Cholesterol 99.2 mg, Fat 26.3 g, Fiber 3.8 g, Protein 39.3 g, SaturatedFat 12.5 g, Sodium 998.6 mg, Sugar 5.9 g
LASAGNA STUFFED SHELLS
Mmmm good!
Provided by TRACI
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 45m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 734.3 calories, Carbohydrate 41.7 g, Cholesterol 196.8 mg, Fat 35 g, Fiber 4.5 g, Protein 63.1 g, SaturatedFat 18 g, Sodium 2486.5 mg, Sugar 11.8 g
STUFFED LASAGNA SHELLS
Make and share this Stuffed Lasagna Shells recipe from Food.com.
Provided by Chef Jes
Categories One Dish Meal
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 258.4, Fat 13.1, SaturatedFat 7, Cholesterol 56.7, Sodium 588.7, Carbohydrate 20.4, Fiber 0.8, Sugar 6.9, Protein 14.5
STUFFED SHELLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
- In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
- To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
- Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.
CHICKEN AND STUFFING LASAGNA
One of my favorite recipes is my aunt's Chicken Stuffed Shells. Unfortunately, it isn't what you could consider a healthy recipe -- pasta shells stuffed with a mixture of chicken, stove top stuffing, and mayonnaise, all drenched in a sauce made up of mostly butter and heavy cream. In my quest to make a healthier version, I used stove-top stuffing with no added butter, added broccoli to the filling, used reduced fat miracle whip, and opted for whole wheat lasagna noodles rather than regular jumbo shells. This recipe was a lot of work but turned out to be a delicious slimmed down version of my mom's stuffed shells. You could also make this ahead of time and freeze!
Provided by MariaMiller
Categories One Dish Meal
Time 2h15m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and celery until translucent and tender.
- Boil lasagna noodles as directed.
- In a large bowl, mix chicken, stuffing, chopped broccoli, miracle whip, and celery/onion mixture.
- To make the "sauce", in a separate bowl, empty the cans of soup.
- Refill one can with skim milk and add to the soup, season with salt and pepper, and whisk until combined.
- Spray a 9x13 pan with cooking spray, then coat the bottom with about a cup of the sauce.
- Lay 3 lasagna noodles into the pan and drizzle with a bit more sauce.
- Top with half of the chicken/stuffing mixture and more sauce.
- Repeat, adding lasagna noodles, sauce, chicken/stuffing mixture, and more sauce, making sure to reserve some sauce for the top.
- Top with the remaining 3 lasagna noodles and the rest of the sauce.
- Bake for 1 hour, covered with aluminum foil.
- Remove from oven and let sit 15-20 minutes.
- Enjoy with a nice green salad.
Nutrition Facts : Calories 172.7, Fat 7.7, SaturatedFat 1.7, Cholesterol 10.7, Sodium 778.6, Carbohydrate 21, Fiber 1.7, Sugar 4.7, Protein 5.3
CHEESY SHELL LASAGNA
This zesty layered casserole is a real crowd-pleaser. It was one of our children's favorites when they were young...now our grandchildren love it! Plus, it's easier to make than traditional lasagna. -Mrs. Leo Merchant of Jackson, Mississippi
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 346 calories, Fat 15g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 515mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein.
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