VEGETABLE STUFFED SHELLS
I loaded the shells with vegetables and lentils along with some cheese to make a deliciously hearty, but still plant-based dinner.
Provided by Giada De Laurentiis
Categories Main Course
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- This post is brought to you in partnership with Hunt's.
- Heat a medium dutch oven over medium heat. Add 2 tablespoons oil and garlic and cook until the garlic fragrant and beginning to brown, about 2 minutes. Stir in the tomatoes and nestle in the carrots, red onion and basil sprigs. Bring to a steady simmer and adjust the heat to maintain the simmer. Cook for 40 minutes, stirring occasionally or until reduced by a half and the carrots are soft all the way through. Remove the onions, basil and carrots and discard. Stir in the remaining oil and salt. Using a stick blender, puree to desired consistency. You should have about 3 1/2 cups of sauce
- Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Add the shells (cook a few extra in case some tear) and cook for 9 minutes or according to package directions. Drain and allow to cool slightly.
- Heat a medium skillet over medium heat. Add the oil to the pan followed by the shallot and a 1/4 teaspoon salt. Cook for 2 minutes stirring often or until soft and fragrant. Add the fennel, broccolini and 1/2 teaspoon salt. Stir to combine. Cook, stirring often, for 6 minutes or until the fennel and broccolini are tender. Remove from the heat and stir in the lentils. Cool slightly. Stir in the ricotta, oregano, remaining 1/4 teaspoon salt and 1/2 cup mozzarella cheese.
- Preheat the oven to 400 degrees F.
- Spoon 3 cups of the sauce on the bottom of a 9×13 inch baking dish. Divide the filling among 20 shells and nestle them into the sauce. Drizzle with the remaining 1/2 cup sauce and sprinkle with 1 cup of cheese. Bake for 25 minutes or until the cheese is melted and the sauce is bubbly.
Nutrition Facts : ServingSize 6, Calories 446
STUFFED VEGETARIAN SHELLS
When my aunt first told me about these shells, they sounded like a lot of work-but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water., Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. , Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.,
Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
VEGETARIAN STUFFED PASTA SHELLS
For the olives, quality counts. Use "gourmet" olives, preferably already de-pitted, for time saving reasons. The apple should be tart and crunchy; I used an Ida Red. (PS: "1 celery" should read "1 celery stalk"; hopefully this will so read.)
Provided by Diann is Cooking
Categories Pasta Shells
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For the eggplant: Preheat oven to 350°F Lightly grease a baking pan with a little of the olive oil. Slice eggplant into slices approximately 1/4 inch thick and remove skin. Lightly dab with lemon juice to discourage discoloration. Place slices side by side in baking pan, and brush the tops with the remainder of the olive oil. Sprinkle 1/4 teaspoon of the ground nutmeg over them, and bake for 30-35 minutes. Remove from oven, allow to cool to room temperature, then roughly slice and/or mash the eggplant into small fragments.
- For the shells: Follow the directions on the box. Cook a few extra in case some break or adhere to the cookware. Drain and allow to cool.
- Combine the eggplant, olives, apple, onion, celery, pimentos, capers, the rest of the nutmeg, the pesto and dill.
- Add one tablespoon of mayonnaise to the mix.
- Stuff the shells; the above amounts should fill approximately 30 shells.
- Chill, and serve.
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 VEGGIE STUFFED PASTA SHELLS
This was a meal that I discovered by just experimenting with three things I love best, Chicken, Zucchini, and Pasta. You can add to or rearrange any thing in this recipe.
Provided by Lew in Louisville
Categories Chicken Breast
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 18
Steps:
- For the chicken.
- Mix together the rosemary,thyme,lemon juice,olive oil, garlic and salt and pepper.
- Poke holes in chicken breasts with a fork and add to the marinade(make sure the breasts get coated in the marinade).
- Refrigerate for at least 30 mins.(you can marinate longer if you like).
- Take out of marinade and bake on a foil lined baking sheet at 350 degrees for 20 minitues.
- Remove from oven and cool enough to handle.
- For the veggies.
- In a large skillet heat oil and cook garlic and mushrooms for about 3 minutes.
- Add zucchini and cook for 3 more minutes.
- Stir in chopped tomatoes.
- Meanwhile mix envelope of soup and basil into the reserved tomato liquid until throughly blended.
- Add to skillet, bring to a boil and then simmer 10 minutes or until zucchini is tender and sauce is slightly thickened.
- Pasta shells.
- Pick out 20 perfect jumbo shells and boil 13 or so minutes( until al dente) Do this while the chicken and zucchini are cooking.
- When the chicken and zucchini are done( and have been set aside to cool) Take chicken and cut into strips small enough to fit into the mouth of a food processor and pulse until you have small chunks.
- Next add zucchini mix and pulse.(Note: you don't want to puree just process until chunky).
- Take and drain pasta shells let cool enough to handle.
- Take shells and stuff with mixture.
- Spray a 13x9 inch casserole dish(or larger)with nonstick cooking spray and set the stuffed shells into it.
- Sprinkle shells with the mozzarella cheese and broil 5-7 minutes until cheese is melted and slightly browned and bubbling.
Nutrition Facts : Calories 207.3, Fat 8.4, SaturatedFat 1.2, Cholesterol 34.7, Sodium 904.7, Carbohydrate 17.9, Fiber 3.6, Sugar 8, Protein 17.9
LACTOSE-FREE VEGGIE-STUFFED SHELLS
"I wanted my family to get the benefits of soy, so I tweaked a traditional recipe. This is a low-fat, great-tasting dish that everyone will enjoy." Kimberly Hammond - Kingwood, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; drain. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer., In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells., Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce. Sprinkle with pine nuts. , Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
Nutrition Facts : Calories 198 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 485mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
STUFFED PASTA BAKE BOLOGNESE
Combine two favourites - bolognese and stuffed pasta shells - to make the ultimate pasta bake. Serve bubbling from the oven for true comfort food
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 2h30m
Number Of Ingredients 18
Steps:
- To make the bolognese, heat the oil in a wide ovenproof pan over a medium heat. Fry the onion, celery and carrot with some seasoning for 20 mins until soft and lightly golden. Tip in the beef mince, turn up the heat and fry, stirring regularly, for another 10 mins until the mince browns. Add the garlic, fry for a minute, then pour in the wine and bubble for a few mins more, scraping the pan to release any bits. Stir through the purée, bay leaves and tomatoes, with a canful of water. Simmer for 1½ hrs, covered for the first hour, then remove the lid and bubble until the tomatoes have broken down. Season with salt, pepper, the sugar and balsamic vinegar.
- Tip the pasta shells into a large heatproof bowl with a pinch of salt, and pour over a kettle of boiled water. Cover and leave to soften for 15-20 mins - they need to retain some firmness so you can fill them.
- Heat the oven to 200C/180C fan/gas 4 and drain the pasta. Use a fork to mash the mascarpone with the mozzarella, chopped basil, garlic and some black pepper in a bowl.
- The bolognese should be a little wetter than you'd like as the pasta shells will absorb some of the liquid as it bakes. Remove from the heat, giving it a final stir. Using a teaspoon, fill the pasta shells with some of the mascarpone mixture, pressing the mix in with your index finger. Nestle the shells into the sauce, filled-side up. Bake for 20-30 mins until the top is golden and bubbling, and the pasta is tender. Grate over some parmesan and finish with a few basil leaves.
Nutrition Facts : Calories 630 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
CHEESE- AND VEGETABLE-STUFFED SHELLS
Create a yummy,cheesy pasta casserole that just happens to have a few veggies snuck in.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
- Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Cook onion, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring occasionally.
- Stir in olives and 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot. Remove from heat.
- In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese blend. Stir in zucchini mixture until well mixed.
- Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
- Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 cup shredded cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 85 mg, Fat 1, Fiber 4 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 13 g, TransFat 0 g
VEGETARIAN SKILLET STUFFED SHELLS
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.
Provided by Anna Stockwell
Categories Pasta Mushroom Wine Vermouth Spinach Garlic Butter Sauce Ricotta Parmesan Oregano One-Pot Meal Dinner Vegetarian Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
- Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1-2 minutes. Add spinach, cover, and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
- Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6-8 minutes.
- While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
- Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.
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