Cheddar Vegetable Stuffed Shells Recipes

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VEGGIE-CHEESE STUFFED SHELLS



Veggie-Cheese Stuffed Shells image

Need a great-tasting meatless dish you can count on? These pleasing pasta shells are packed with veggies, three kinds of cheese and wonderful flavor. Thanks to Sharon Delaney-Chronis in South Milwaukee, Wisconsin for her recipe!

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 11

6 uncooked jumbo pasta shells
2/3 cup reduced-fat ricotta cheese
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded carrot
1/4 cup shredded zucchini
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3/4 cup meatless spaghetti sauce, divided

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine the ricotta cheese, 1/4 cup mozzarella cheese, carrot, zucchini, Parmesan cheese, parsley, oregano, garlic powder and pepper. , Spread 1/4 cup spaghetti sauce in a 3-cup baking dish coated with cooking spray. Drain shells; stuff with cheese mixture. Place in prepared baking dish. Top with remaining spaghetti sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until bubbly.

Nutrition Facts : Calories 326 calories, Fat 10g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 721mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

CHEDDAR CHEESE TACO SHELLS



Cheddar Cheese Taco Shells image

Provided by Sunny Anderson

Time 30m

Yield 4 shells

Number Of Ingredients 1

2 cups finely shredded Cheddar

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans.
  • Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes.
  • Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.
  • Fill the shells with your favorite taco fillings.

BUFFALO CHICKEN STUFFED SHELLS RECIPE BY TASTY



Buffalo Chicken Stuffed Shells Recipe by Tasty image

Here's what you need: jumbo pasta shell, shredded cheddar cheese, shredded mozzarella cheese, blue cheese, chicken breast, McCormick's original Buffalo wing seasoning, cream cheese, hot sauce

Provided by Catie Sorrano

Categories     Dinner

Yield 8 servings

Number Of Ingredients 8

1 box jumbo pasta shell
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tablespoons blue cheese, optional
3 cups chicken breast, cooked, shredded, or cubes
1 packet McCormick's original Buffalo wing seasoning
1 package cream cheese
1 tablespoon hot sauce, if desired on top on shells

Steps:

  • Preheat the oven to 350°F. Cook pasta in boiling water according to directions on the box, minus one minute. Rinse with cool water & drain.
  • In a large bowl, mix together chicken, McCormick's Original Buffalo wing seasoning, cream cheese, mozzarella cheese, cheddar cheese, and blue cheese.
  • Lightly coat a 13x9 baking dish with olive oil or cooking spray. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish, filling side up. Sprinkle with cheddar mozzarella cheese and extra buffalo sauce, if desired.
  • Bake for 20 minutes or until the filling is hot and the cheese is melted. Serve warm.

Nutrition Facts : Calories 548 calories, Carbohydrate 38 grams, Fat 26 grams, Fiber 1 gram, Protein 34 grams, Sugar 6 grams

CHEESE- AND VEGETABLE-STUFFED SHELLS



Cheese- and Vegetable-Stuffed Shells image

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

16 uncooked jumbo pasta shells
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 small bell pepper (any color), chopped (1/2 cup)
2 cloves garlic, finely chopped
1 small zucchini, diced (about 3/4 cup)
1 can (2 1/4 oz) sliced ripe olives, drained
1 jar (14 to 15 oz) tomato pasta sauce
1/2 cup ricotta cheese
1 egg
1 cup shredded Italian cheese blend or mozzarella cheese (4 oz)
1/4 cup grated Parmesan cheese

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

STUFFED VEGETARIAN SHELLS



Stuffed Vegetarian Shells image

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

24 uncooked jumbo pasta shells
1 carton (15 ounces) part-skim ricotta cheese
3 cups frozen chopped broccoli, thawed and drained
1 cup shredded part-skim mozzarella cheese
2 large egg whites
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 jar (26 ounces) meatless spaghetti sauce
2 tablespoons shredded Parmesan cheese

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

STUFFED SHELLS I



Stuffed Shells I image

Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.

Provided by SALLYJUN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 557.4 calories, Carbohydrate 59.6 g, Cholesterol 97.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 9.8 g, Sodium 1197.5 mg, Sugar 10.6 g

ULTIMATE VEGETABLE STUFFED SHELLS



Ultimate Vegetable Stuffed Shells image

This was sent to me by a friend a couple of years back. And according to her ... she found it on the web. Being a vegetarian she was always looking for some unique ways to enjoy traditional dishes since her boyfriend was a "meat eater.". Now her pasta, and cheeses were tailored to her diet requirements so I tailored it to mine. Now if you want, you are welcome to make your own tomato sauce, etc. and I do sometimes, but there are some quality pasta sauces out there. When my tomato plants are flourishing, absolutely make my own sauce. I changed a few ingredients, but these are definitely worth it. It is a little work but so well worth it and you will certainly have leftovers. I served a chilled romaine salad with a blue cheese vinaigrette and some crusty Italian bread with a basil butter. This is good for a weekend dinner, or company. They also freeze very well.

Provided by SarasotaCook

Categories     Pasta Shells

Time 1h30m

Yield 6-8 Individual Servings, 8 serving(s)

Number Of Ingredients 18

1 (16 ounce) box jumbo pasta shells
1 (24 ounce) jar pasta sauce, use your favorite ... I like mine with extra mushrooms, but anything you like
1 (8 ounce) container cottage cheese, no low fat
6 ounces mozzarella cheese, shredded (for the shells)
6 ounces mozzarella cheese, shredded (for the topping)
1/3 cup parmesan cheese, grated
5 ounces fresh mushrooms, rough chopped
1 red pepper, rough chopped
2 zucchini, rough grated
1/2 cup chopped black olives
1 large shallot, diced very fine
6 ounces fresh spinach
1/2 cup Italian seasoned breadcrumbs
1 teaspoon minced garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
fresh ground pepper
kosher salt

Steps:

  • Pasta -- Cook shells in boiling water until al dente according to directions. Don't over cook. Remove to a pan lined with parchment so they won't stick and just let them cool.
  • Filling -- Now a food processor is what you need for this, and it will take a few times to use but you will see how easy it is. First - Add the cottage cheese and puree until smooth. Add to a large bowl.
  • Second - Add red pepper and pulse a couple of times until fine minced, NOT a puree, just minced. Then add to the bowl with the cottage cheese.
  • Third - Add the mushrooms and again, just pulse a couple of times until minced. Again add to the cottage cheese bowl.
  • Fourth - Add the spinach, same thing, don't make it a puree, just well minced. Then add to the bowl.
  • Fifth - Add the shredded zucchini, shallots and chopped olives.
  • NOTE: I shred the zucchini and then lay on a paper towel with just a sprinkle of salt to let it drain so it is not too wet or watery. It really helps.
  • Six - Add seasonings, bread crumbs and cheeses to the vegetable and cottage cheese mix and blend.
  • Shells -- Stuff your shells. Don't worry, over stuff and fill them good.
  • Casserole time -- Add about 1/2-3/4 cup sauce to the bottom of a 9x13 pan (sprayed with pam) to coat the bottom of the pan. Add the shells, it should be just the right amount to fill in the pan. Spoon the extra sauce over the top, be sure to get a little of sauce on each shell. Then top with the remaining mozzarella, a little on each shell.
  • NOTE: Make sure that the shells fill up the pan you don't want them rolling around in the pan. You want a tight fit or where they are all snug. You can always use a smaller pan if necessary, but for me a 13x9 usually works out well.
  • Bake -- 375 for about 40 minutes (note, I have made this in a couple of different ovens and one time it was bubbly and hot in 30 minutes, so just check after 30 minutes to be safe. It really has to do with you oven temperature, but I have found 375 seems to work best). I covered for 30 minutes and then uncovered for the last minutes of cooking time to get the cheese bubbly.
  • Enjoy! Trust me, even meat lovers will love these.

Nutrition Facts : Calories 514, Fat 16.6, SaturatedFat 7.9, Cholesterol 41.9, Sodium 1096.1, Carbohydrate 64.4, Fiber 4.4, Sugar 11.4, Protein 27.2

BAKED CHEESEBURGER-STUFFED SHELLS



Baked Cheeseburger-Stuffed Shells image

All the flavors of the classic cheeseburger stuffed into pasta shells and smothered in delicious cheese for a twist on fast food you'll love.

Provided by Karly Campbell

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 10

8 oz uncooked jumbo pasta shells
1 lb ground beef
1 tablespoon Worcestershire sauce
2 teaspoons seasoned salt
1/2 cup shredded Cheddar cheese (4 oz)
1/2 cup tomato sauce
2 tablespoons ketchup
2 tablespoons mustard
1 jar (16 oz) Cheddar cheese sauce
Shredded lettuce, chopped tomatoes, pickles, chopped onion, as desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Cook and drain pasta as directed on package. Cool 5 minutes.
  • Meanwhile, in 10-inch skillet, cook beef over medium heat, stirring occasionally, until no longer pink; drain. Stir in Worcestershire sauce and seasoned salt. Stir in Cheddar cheese.
  • In small bowl, mix tomato sauce, ketchup and mustard. Spread in baking dish.
  • Use spoon to stuff beef mixture into shells; arrange in tomato sauce mixture in baking dish. Pour cheese sauce over all.
  • Cover with foil; bake 20 minutes.
  • Top with remaining ingredients.

Nutrition Facts : Calories 900, Carbohydrate 69 g, Cholesterol 135 mg, Fat 4, Fiber 3 g, Protein 46 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 3010 mg, Sugar 20 g, TransFat 1 1/2 g

CHEESEBURGER STUFFED SHELLS



Cheeseburger Stuffed Shells image

This recipe was given to me by my sister-in-law and it became an instant hit in my family and with friends. It's a slight twist on the classic stuffed shells recipe, using canned tomatoes and Cheddar cheese sauce.

Provided by Grumbleinmytummie

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h42m

Yield 10

Number Of Ingredients 18

1 (12 ounce) box jumbo pasta shells
1 pound lean ground beef
1 small onion, chopped
2 teaspoons Worcestershire sauce
1 clove garlic, minced
1 (32 ounce) container ricotta cheese
½ cup shredded Cheddar cheese
1 egg
¼ cup Parmesan cheese
1 tablespoon chopped fresh parsley
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 (16 ounce) jar double Cheddar pasta sauce (such as Ragu®)
¼ cup water
1 (14.5 ounce) can Italian-style diced tomatoes, drained
2 tablespoons shredded Cheddar cheese

Steps:

  • Bring a large pot of salted water to a boil. Add pasta shells; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Heat a large skillet over medium-high heat. Add ground beef, onion, Worcestershire sauce, and garlic; cook and stir until browned, 5 to 8 minutes. Drain excess grease.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine ground beef mixture, ricotta cheese, 1/2 cup Cheddar cheese, egg, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper in a large bowl. Stuff each pasta shell with 1 to 2 tablespoons of the mixture.
  • Mix pasta sauce with water together in a bowl.
  • Spread 1/3 of the sauce in the bottom of a large baking pan. Top with 1/2 of the tomatoes. Arrange stuffed shells on top. Pour remaining sauce and tomatoes over the shells. Cover with aluminum foil.
  • Bake in the preheated oven until bubbly, about 40 minutes. Uncover and sprinkle 2 tablespoons Cheddar cheese on top. Continue baking until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 429 calories, Carbohydrate 37.5 g, Cholesterol 90.6 mg, Fat 18.1 g, Fiber 2.7 g, Protein 28.2 g, SaturatedFat 9.4 g, Sodium 708.1 mg, Sugar 5.3 g

CHEDDAR STUFFED POTATOES



Cheddar Stuffed Potatoes image

I got this on a card at an event promoting Wisconsin grown potatoes and dairy products. It is from Sargento Cheese. I have not tried it yet.

Provided by SrtaMaestra

Categories     Potato

Time 1h35m

Yield 4 stuffed potatoes, 4 serving(s)

Number Of Ingredients 8

4 large baking potatoes
4 slices bacon, diced
2 cups broccoli florets (small pieces)
1/2 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces sharp cheddar cheese, shredded, divided (1 1/2 cups)
salsa (optional) or sour cream (optional)

Steps:

  • Bake potatoes in preheated oven 55 minutes or until tender. Cool 10 minutes.
  • Meanwhile, cook bacon in large skillet until crisp. Remove bacon and set aside.
  • Pour off all but 1 tablespoon bacon fat. Cook broccoli and onion in drippings over medium high heat 8 to 10 minutes or until tender, stirring occasionally.
  • Holding potatoes with a pot holder, cut off top 14 of potato (lengthwise). Reserve top for another use. Scoop our potatoes into a large bowl leaving 1/4 inch shells.
  • Combine potato pulp with bacon, vegetable mixture, salt and pepper. Stir in a cup cheese. Set aside.
  • Pace shells in 2 quart rectangular baking dish. Spoon potato mixture into potato shells, mounding over shells. Top with remaining cheese.
  • Bake in preheated 400 degree oven for 20 minutes or until heated through. Serve with salsa or sour cream, if desired.

Nutrition Facts : Calories 424, Fat 24.6, SaturatedFat 12.4, Cholesterol 60.1, Sodium 759.8, Carbohydrate 34.8, Fiber 3, Sugar 2.4, Protein 17.3

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VEGETARIAN STUFFED SHELLS (WITHOUT RICOTTA) - A SIMPLE PALATE
2021-10-11 Step 4. (5) In a bowl, combine cooked spinach, chopped roasted veggies, 1/2 cup parmesan cheese, chopped basil & oregano, and 1/3 cup marinara sauce. Mix together. (6) Add 1 1/2 cups of marinara to a large casserole baking dish. Then fill cooked shells with veggie filling and arrange in baking dish. (7) Spoon additional marinara over each ...
From asimplepalate.com
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KNORR CHEDDAR PASTA - THERESCIPES.INFO
Stovetop: 1. In medium saucepan, bring 1-1/2 cups water, 1/2 cup lowfat milk and 1 Tbsp. margarine (optional) to a boil. 2. Stir in contents of package and retu
From therecipes.info
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CHEDDAR-VEGETABLE STUFFED SHELLS RECIPE - FOOD.COM
This recipe serves only 3-4 shells per person as a side dish, but I usually quaruple it and make it a one dish meal. Feb 20, 2014 - These are delicious. This recipe serves only 3-4 shells per person as a side dish, but I usually quaruple it and make it a one dish meal. Feb 20, 2014 - These are delicious. This recipe serves only 3-4 shells per person as a side dish, but I usually …
From pinterest.fr
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CHEDDAR STUFFED POTATOES RECIPE | SARGENTO® FOODS INCORPORATED
Pour off all but 1 tablespoon drippings. Cook broccoli and onion in drippings over medium-high heat 8 to 10 minutes or until tender, stirring occasionally. Cut off top one-fourth of potato (lengthwise) holding potatoes with a pot holder; reserve for another use. Scoop out potatoes into large bowl leaving 1/4-inch shells.
From sargento.com
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PHILLY CHEESESTEAK STUFFED SHELLS - DINNER, THEN DESSERT
2018-01-12 Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. Add the beef back into the pan. Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir. Take it off the heat and scoop it into the pasta shells. Top each shell with cubes of cheese (use half the cheese for this).
From dinnerthendessert.com
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CHEESE-FREE STUFFED SHELLS RECIPE - VEGETARIAN TIMES
1. Preheat oven to 400°F. Cook pasta shells according to package directions. Drain, and rinse under cold water. Spread 1/2 cup marinara sauce over bottom of 9×13-inch baking dish. 2. Put tofu and all remaining ingredients except soy cheese in food processor; purée.
From vegetariantimes.com
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DELECIOUS VEGETABLE STUFFED SHELLS- KATHY'S VEGAN KITCHEN
2022-04-20 Add mushrooms and cool for a few minutes. Then, add yellow and green zucchini. Cook on medium-low for 5 minutes. Now add basil and oregano, tomato paste, and roasted tomatoes. Add lentils and the remaining vegetable broth. Cook until tomato paste has broken down and the mixture is thick. Remove from heat.
From kathysvegankitchen.com
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MEXICAN STUFFED SHELLS RECIPE | RECIPELION.COM
Ingredients. 1 pound ground beef; 1 (1.25-ounce) package taco seasoning; 1 (4-ounce) package cream cheese; 14 large pasta shells; 1 cup verde salsa; 1 cup enchilada sauce
From recipelion.com
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CHEDDAR-VEGETABLE STUFFED SHELLS - LUNCH RECIPES
This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 19g of protein, 27g of fat, and a total of 387 calories. This recipe serves 3. A mixture of butter, vegetables, pasta shells, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up ...
From fooddiez.com
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Top Asked Questions

What is the best way to cook stuffed shells?
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. This was a little labor intensive for a weeknight meal, but it was delicious and worth the effort.
How to make taco shells with cheese?
Directions. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes. Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.
How to bake Cheddar in the oven with cheese?
Directions Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans. Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles.

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