VEGGIE-CHEESE STUFFED SHELLS
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
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
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
4 CHEESE STUFFED SHELLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven or broiler to 450 degrees F.
- Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.
- Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.
- To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves
- Pour a little sauce into the bottom of a shallow medium sized flameproof casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.
THREE-CHEESE STUFFED SHELLS
A pair of these baked jumbo shells (conchiglioni) -- filled with three cheeses and spinach -- makes a great kid-size portion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Bring a large pot of water to a boil; add salt. Boil spinach until bright green, about 30 seconds. Remove with a slotted spoon; drain. Add shells to boiling water; cook until slightly underdone. Drain. Toss with 1 teaspoon oil. Set aside.
- Heat 2 tablespoons oil and the garlic in a large skillet over medium-low heat until garlic is fragrant, about 30 seconds. Add tomatoes; cook, stirring occasionally, until sauce has thickened slightly, 20 to 25 minutes.
- Squeeze spinach to release excess water; coarsely chop. Stir together with cheeses and egg. Season with salt and pepper.
- Stuff each shell with about 2 tablespoons cheese mixture. Spread 1 1/2 cups tomato sauce in a 9-by-13 inch baking dish. Arrange shells in dish; cover with more sauce, reserving some for serving. Bake 25 minutes. Serve with remaining sauce.
STUFFED SHELLS I
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
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
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
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
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
CHEESY STUFFED SHELLS
This is a delicious baked pasta dish with large shells filled with meat, spinach and cheese that children always seem to love. It is kind of a 'spaghetti that behaves itself!'
Provided by Kimber
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
- Preheat oven to 350 degrees F (175 degrees C).
- Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
- Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 51.9 g, Cholesterol 69.1 mg, Fat 18.4 g, Fiber 4.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 741.3 mg, Sugar 6.1 g
CHEESE AND VEGETABLE STUFFED SHELLS RECIPE - (5/5)
Provided by nancyj1922
Number Of Ingredients 17
Steps:
- 1. Heat oven to 350degrees Spray 11 x 7 (2 qt) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package. 2. Meanwhile, in a 10 inch skillet, heat oil over medium heat until hot. Cook stir-fry veggies and garlic in oil for 2 - 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring ocassionally. 3. Stir in olives and 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot. Remove from heat. 4. In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 c. of the shredded cheese blend. Stir in zuchinni mix until well mixed. 5. Fill each cooked pasta shell with about 2 T zucchini mix. Place in baking dish. pour remainingpasta sauce over shells. 6. Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 c. shredded cheese. Bake uncoverfed 5-10 minutes longer or until bubbly and cheese is melted.
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.
CHEESE STUFFED SHELLS
Make and share this Cheese Stuffed Shells recipe from Food.com.
Provided by Robbie Rice
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
- Combine eggs, cheeses, and seasonings in bowl.
- Spoon about 3 Tbls. cheese mixture into each cooked shell.
- Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
- Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
- Sprinkle cheese over sauce.
- Bake in 350F degrees oven for 30 minutes.
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