Stuffed Noodles Food

GIANT STUFFED PASTA SHELLS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells.
• Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.

STUFFED SHELLS

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.

STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

STUFFED SHELLS I

Steps:

• Cook shells according to package directions. Place in cold water to stop cooking. Drain.
• Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
• Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

CHEESE-STUFFED MANICOTTI (UNCOOKED NOODLES)

Steps:

• In medium bowl combine ricotta, mozzarella, provolone, parmesan, eggs, parsley, salt and pepper, and any optional ingredients.
• Stuff shells by repeatedly twisting uncooked noodles against the bottom of the bowl.
• Place stuffed manicotti in 9x13 inch pan. (Leave one shell empty from box in order to accommodate all manicotti into pan).
• In small bowl empty jar of Prego.
• Fill empty Prego jar with about 1 cup of water and shake to grab remaining sauce from jar and pour into bowl.
• Stir sauce then pour over manicotti noodles.
• Cover with foil and freeze.
• Heat oven to 375. Cook for 45 minutes covered and 45 minutes uncovered, or until the sauce is bubbling on the sides.

EASY NOODLE STUFFING

Steps:

• Melt butter and saute onions till translucent. Meanwhile, cook noodles till still a little firm in unsalted water.
• Drain noodles and put into large bowl. Stir the sauteed onions into the noodles.
• Crack eggs into separate bowl and whisk lightly to blend. Add eggs all at once to noodles (which are still warm). Add salt and black pepper and stir well.
• Put into cavity in turkey (pack as much as possible into bird), then roast as usual. The stuffing will be firm when served. If all stuffing doesn't fit into bird, bake remainder in ovenproof bowl, or small loaf pan, covered, until firm.

STUFFED SHELLS

Steps:

• Make the sauce: In a large Dutch oven or pot, heat the olive oil over medium. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and tomato paste and cook, stirring frequently, until the paste turns one shade darker, about 2 minutes. Stir in the tomato purée, season with salt, then bring to a simmer. Cover halfway to reduce splattering, and cook, stirring occasionally, until the sauce has thickened slightly, 20 to 30 minutes.
• Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.
• Make the filling: In a medium bowl, combine the ricotta with 1 1/2 cups mozzarella, 1 cup Parmesan and the egg yolks. Grate the garlic directly into the bowl, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine, then set aside.
• Add the shells to the boiling water and cook until just shy of al dente. (You'll want to cook the shells about 2 minutes less than the minimum time listed on the package, as the shells will continue to cook in the oven in Step 5.) Reserve 1/2 cup pasta water, then drain the pasta and rinse it under cold water to cool. Count out 24 shells. (You will have cooked off more shells than will fit in the dish; that's insurance in case any rip. Reserve extras for another use.)
• Stir the pasta water into the sauce, then add half the sauce to a 3-quart/9-by-13-inch baking dish and spread it in an even layer. Spoon about 2 tablespoons filling into each of the 24 shells, lining up the stuffed shells in the dish as you go. Spoon the remaining sauce over the shells, then sprinkle with the remaining 1 cup mozzarella and 1 cup Parmesan.
• Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake, uncovered, until the cheese is melted and the sauce is bubbling, 15 to 20 minutes. (If you'd like to brown the cheese, you can broil for a few minutes.) Let sit 5 minutes, then serve.

STUFFED-NOODLE SOUP

Steps:

• Rinse chicken liver and neck; pat dry. Using kitchen shears, remove backbone from chicken, and transfer to a medium stockpot. Add neck. Cut off wings, legs, and thighs; add to pot. (Reserve liver for Chicken Roulade.)
• Remove skin from breast. Cut breast off bone, and add bone to pot. (Reserve breast for Chicken Roulade.)
• Add 10 cups water, parsley sprigs, carrot,garlic, peppercorns, and 1 teaspoon salt to pot. Bring to a boil over medium-high heat. Reduce to a simmer, and cook 45 minutes, skimming foam from top.
• Using tongs, transfer the wings, legs, thighs, and carrot to a plate, and let cool slightly. Remove meat from bones, and finely chop. Transfer 1/2 cup meat to a small bowl; reserve remainder for another use. Return bones to pot. Cut 8 thin slices from carrot; trim into heart shapes, and set aside.
• Simmer stock 45 minutes more. Pour through a sieve lined with cheesecloth into a bowl; discard solids. Set aside, reserving 1/4 cup for Chicken Roulade.
• Stir cheese, chopped parsley, 1/4 teaspoonsalt, the pepper, and egg in bowl with chicken; cover, and set aside.
• Roll out 2 wonton wrappers on a lightly floured surface to 4 1/2 inch squares. Place a tablespoon of chicken filling in center of a wrapper. Place 2 carrot pieces on top of filling. Moisten edges of wrapperwith a wet pastry brush. Top with other wrapper. Press edges with fork tines to seal. Repeat to make 4 ravioli.
• Bring chicken stock just to a simmer in a medium saucepan. Meanwhile, bring a medium pot of water to a boil; add 1 tablespoon salt. Add the ravioli, 1 at a time, and cook 2 minutes. Using a slotted spoon, transfer ravioli to the stock. Divide stock and ravioli evenly between 2 serving bowls.

STUFFED JUMBO PASTA SHELLS

Steps:

• Prepare shells by adding them to a large pot of boiling, salted water** for approximately 15 minutes. They will cook more when you place them in the oven, so don't over cook them).Drain, but don't rinse.
• Preheat oven to 350°F.
• Prepare cheese filling:.
• Beat the eggs; add ricotta, Mozzarella, and Parmesan cheese; mix in seasonings, including fresh basil if using.
• Using a large casserole dish, beginning with sauce, layer the cheese-filled shells, then more sauce, ending with the sauce.
• Bake 45 minutes, or until the cheese is bubbling and the casserole is heated through.