STUFFED PASTA SHELLS
This is one of the nicest pasta dishes I've ever eaten.The balance of the ingredients allow all the flavours to come through without any singular one dominating .This is a favourite that I am repeatedly asked to bring to buffet dinners.
Provided by Carrie Ann
Categories Pasta Shells
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef in frying pan;add onion and garlic and cook until onion is tender.
- Drain, add salt and set aside to cool.
- Mix together parsley, basil, ricotta and parmesan.
- Mix well.
- Add beef and eggs; mix well.
- Cook pasta shells according to package directions.
- Rinse under cold water and drain.
- Stuff shells with beef mixture and place in a baking dish.
- Pour sauce evenly over shells and sprinkle with mozzarella cheese.
- Bake, covered, at 350 for 50 to 60 minutes.
Nutrition Facts : Calories 682.5, Fat 43.8, SaturatedFat 21.1, Cholesterol 274.1, Sodium 1474.4, Carbohydrate 24.1, Fiber 0.9, Sugar 16.1, Protein 46.5
STUFFED PASTA SHELLS FOR MEAT-LOVERS
These are quite possible the best you can make! I came up with this recipe to satisfy my carnivorous family and incorporate my love for Italian food. These have a ton of meat, but still a nice amount of the traditional ricotta cheese and spinach. These can also be great appetizer, due to the large amount the recipe yields.
Provided by Jessika6958
Categories Pasta Shells
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside.
- Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside.
- In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach.
- In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking.
- *If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use.
- Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.
STUFFED PASTA SHELLS
These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. -Jena Coffey, St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 314 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 576mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 18g protein.
STUFFED PASTA WHEELS
If I had known these were going to come out as good as they did, I would've used much more impressive ingredients for the filling. But despite going full quarantine-cuisine on the filling, it's actually the technique that I want you to focus on, which really did work out incredibly well.
Provided by Chef John
Categories Seafood Fish Salmon
Time 2h
Yield 4
Number Of Ingredients 20
Steps:
- Combine flour and salt in a large bowl. Crack egg into the center and add cold water. Stir until it comes together in a shaggy dough. Combine with your hands. Knead on a work surface until it smoothes out and is a relatively firm disc of dough, adding flour as needed. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour.
- Meanwhile, place salmon in a bowl and mix with a fork. Add bread crumbs and Parmesan cheese; mix with a fork to combine. Add spinach, eggs, garlic, black pepper, cayenne, and salt; stir together until combined. Cover with plastic wrap and refrigerate until needed.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place pasta dough on a floured surface and pat into a rectangle. Roll with a floured rolling pin into a 14x12-inch rectangle, about 1/8 inch thick.
- Spread filling evenly over the dough, leaving a 3-inch border on one of the long sides. Lightly brush the exposed dough with water and roll up starting from the side closest to you. Finish with the seam on the bottom and use your hands to shape the tube as uniformly as possible.
- Trim off any excess dough on the ends if necessary. Slice the stuffed tube of dough into 8 equal "wheels" and turn onto their sides. Gently press with floured fingers to flatten slightly.
- Heat 1 tablespoon olive oil in a nonstick pan over medium heat. Cook wheels until golden brown, about 3 minutes per side.
- Pour marinara sauce into an 8x10- or 9x12-inch baking dish and stir in cumin and paprika. Add wheels and top with Parmesan cheese.
- Bake in the preheated oven until browned and bubbly, 25 to 30 minutes. Let rest for 5 minutes. Serve with a drizzle of olive oil and chopped parsley.
Nutrition Facts : Calories 685.4 calories, Carbohydrate 73.3 g, Cholesterol 184.3 mg, Fat 26.7 g, Fiber 8.9 g, Protein 37.1 g, SaturatedFat 7.9 g, Sodium 2066.1 mg, Sugar 18.2 g
LIGHT STUFFED PASTA SHELLS
These pasta shells are big on flavor and low in calories and fat. This recipe originally comes from the food section of the Houston Chronicle.Feel free to add any additional seasonings. I'll add some basil, oregano, and rosemary instead of the thyme sometimes to change it up.
Provided by Leslie in Texas
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta shells according to package directions; rinse and drain well.
- Meanwhile in a medium saucepan combine the onion,pepper,bouillon granules, and water; bring to a boil, cover and reduce heat to a simmer and cook for 5 minutes or until the onion is tender.
- Stir in undrained tomatoes and tomato paste; simmer for 10 minutes and remove from heat.
- Set aside 1/3 cup of the tomato mixture for the filling.
- For the chicken filling, mix the chicken,mushrooms,paprika, and pepper.
- Add the reserved tomato sauce and mix well.
- Spray a 12X71/2X2 inch baking dish with cooking spray.
- Stuff the pasta shells with chicken filling, using about 2 1/2 tablespoons filling per shell.
- Place filled pasta in dish; pour remaining tomato mixture on top.
- Bake in a preheated 350 degree oven for 20-25 minutes, or until heated through.
- Sprinkle parmesan cheese on top and continue baking for 5 minutes more.
- Remove from oven and serve.
Nutrition Facts : Calories 81.7, Fat 1.4, SaturatedFat 0.6, Cholesterol 2.4, Sodium 787, Carbohydrate 15.5, Fiber 4.7, Sugar 8.5, Protein 4.8
STUFFED PASTA WHEELS
If I had known these were going to come out as good as they did, I would've used much more impressive ingredients for the filling. But despite going full quarantine-cuisine on the filling, it's actually the technique that I want you to focus on, which really did work out incredibly well.
Provided by Chef John
Categories Salmon Recipes
Time 2h
Yield 4
Number Of Ingredients 20
Steps:
- Combine flour and salt in a large bowl. Crack egg into the center and add cold water. Stir until it comes together in a shaggy dough. Combine with your hands. Knead on a work surface until it smoothes out and is a relatively firm disc of dough, adding flour as needed. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour.
- Meanwhile, place salmon in a bowl and mix with a fork. Add bread crumbs and Parmesan cheese; mix with a fork to combine. Add spinach, eggs, garlic, black pepper, cayenne, and salt; stir together until combined. Cover with plastic wrap and refrigerate until needed.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place pasta dough on a floured surface and pat into a rectangle. Roll with a floured rolling pin into a 14x12-inch rectangle, about 1/8 inch thick.
- Spread filling evenly over the dough, leaving a 3-inch border on one of the long sides. Lightly brush the exposed dough with water and roll up starting from the side closest to you. Finish with the seam on the bottom and use your hands to shape the tube as uniformly as possible.
- Trim off any excess dough on the ends if necessary. Slice the stuffed tube of dough into 8 equal "wheels" and turn onto their sides. Gently press with floured fingers to flatten slightly.
- Heat 1 tablespoon olive oil in a nonstick pan over medium heat. Cook wheels until golden brown, about 3 minutes per side.
- Pour marinara sauce into an 8x10- or 9x12-inch baking dish and stir in cumin and paprika. Add wheels and top with Parmesan cheese.
- Bake in the preheated oven until browned and bubbly, 25 to 30 minutes. Let rest for 5 minutes. Serve with a drizzle of olive oil and chopped parsley.
Nutrition Facts : Calories 685.4 calories, Carbohydrate 73.3 g, Cholesterol 184.3 mg, Fat 26.7 g, Fiber 8.9 g, Protein 37.1 g, SaturatedFat 7.9 g, Sodium 2066.1 mg, Sugar 18.2 g
RICOTTA AND SPINACH-STUFFED PASTA SHELLS
Make and share this Ricotta and Spinach-Stuffed Pasta Shells recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sauce--drain the tomatoes, reserving half of their juices.
- In a saucepan, combine the tomatoes, reserved juices, the carrot, and onion.
- Bring to a boil over med-high heat, decrease heat to med-low, partially cover, and cook, stirring occasionally, for 45 minutes.
- Remove from the heat, stir in the basil, and let cool slightly.
- Pass the mixture through a food mill or a medium-mesh sieve back into the pan.
- Stir in the oil, season with salt and pepper, and set aside.
- Meanwhile, make the filling--bring a pot of water to a boil and add the spinach and 1/4 tsp salt.
- Cook just until tender, about 2 minutes.
- Using a slotted spoon, transfer the spinach to a colander to drain.
- Reserve the cooking water in the pot.
- Squeeze out excess moisture from the spinach, then finely chop.
- Add the ricotta to a bowl and stir in the egg until smooth.
- Add the spinach, 1/2 cup Parmesan, the nutmeg, 1/4 tsp salt and a few grindings of pepper and mix well.
- Add water to the reserved spinach water in the pot to total 5 quarts and bring to a rapid boil.
- Add 2 Tbsp salt and the pasta shells to the boiling water, stir well, and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package directions.
- Drain, rinse with cold water, drain again, and set aside.
- Preheat the oven to 375°.
- Smear the bottom of a 13 x 9 inch baking dish with 2-3 Tbsp sauce.
- Using a teaspoon, stuff the shells with the filling.
- They should be generously filled but not so stuffed that they are wide open.
- Place the stuffed shells, side by side and open side up, in the prepared dish.
- Drizzle with the remaining sauce and sprinkle with 1/4 cup Parmesan cheese.
- Cover with foil and bake until the sauce is bubbling, about 25 minutes.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 546.8, Fat 28.7, SaturatedFat 15.2, Cholesterol 115.2, Sodium 597.3, Carbohydrate 43.5, Fiber 5, Sugar 5.8, Protein 30.9
STUFFED JUMBO PASTA SHELLS
This is an extremely easy recipe for one of my favorite meatless Italian meals. You can use this as a basis for many other wonderful, delicious meals. Add your own ground Italian sausage right in with the cheese mixture. Choose your own sauce, or any one of the delicious onee on the shelf of your supermarket. You'll love this, and your own touches will make it special! Note**: Add the salt to the water in which you will cook the pasta only AFTER the water has come to a boil. If you add it to the water before it boils, it will hinder the boiling process.
Provided by FLUFFSTER
Categories One Dish Meal
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1080.3, Fat 50, SaturatedFat 29.6, Cholesterol 277.6, Sodium 779.1, Carbohydrate 94.1, Fiber 3.7, Sugar 3.5, Protein 61
STUFFED PASTA WHEELS
If I had known these were going to come out as good as they did, I would've used much more impressive ingredients for the filling. But despite going full quarantine-cuisine on the filling, it's actually the technique that I want you to focus on, which really did work out incredibly well.
Provided by Chef John
Categories Salmon Recipes
Time 2h
Yield 4
Number Of Ingredients 20
Steps:
- Combine flour and salt in a large bowl. Crack egg into the center and add cold water. Stir until it comes together in a shaggy dough. Combine with your hands. Knead on a work surface until it smoothes out and is a relatively firm disc of dough, adding flour as needed. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour.
- Meanwhile, place salmon in a bowl and mix with a fork. Add bread crumbs and Parmesan cheese; mix with a fork to combine. Add spinach, eggs, garlic, black pepper, cayenne, and salt; stir together until combined. Cover with plastic wrap and refrigerate until needed.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place pasta dough on a floured surface and pat into a rectangle. Roll with a floured rolling pin into a 14x12-inch rectangle, about 1/8 inch thick.
- Spread filling evenly over the dough, leaving a 3-inch border on one of the long sides. Lightly brush the exposed dough with water and roll up starting from the side closest to you. Finish with the seam on the bottom and use your hands to shape the tube as uniformly as possible.
- Trim off any excess dough on the ends if necessary. Slice the stuffed tube of dough into 8 equal "wheels" and turn onto their sides. Gently press with floured fingers to flatten slightly.
- Heat 1 tablespoon olive oil in a nonstick pan over medium heat. Cook wheels until golden brown, about 3 minutes per side.
- Pour marinara sauce into an 8x10- or 9x12-inch baking dish and stir in cumin and paprika. Add wheels and top with Parmesan cheese.
- Bake in the preheated oven until browned and bubbly, 25 to 30 minutes. Let rest for 5 minutes. Serve with a drizzle of olive oil and chopped parsley.
Nutrition Facts : Calories 685.4 calories, Carbohydrate 73.3 g, Cholesterol 184.3 mg, Fat 26.7 g, Fiber 8.9 g, Protein 37.1 g, SaturatedFat 7.9 g, Sodium 2066.1 mg, Sugar 18.2 g
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