CREAMY PESTO-STUFFED SHELLS
You can't go wrong with Parm, ricotta and mozzarella. And when you add creamy PHILADELPHIA Cream Cheese to the mix, these stuffed shells are so, so right.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Cook pasta shells as directed on package, omitting salt.
- Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Mix cream cheese spread, 2 Tbsp. milk and pesto until blended; stir 3/4 cup into meat. Add ricotta, 1/2 cup mozzarella and Parmesan; mix well.
- Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
- Bake 25 min. Mix remaining cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 540, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 105 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
RICOTTA-STUFFED SHELLS WITH PESTO
Classic stuffed and baked Italian-American jumbo shells are an easy sell. This summery version dispenses with the tomato sauce: The shells are instead drizzled lightly with olive oil, dusted with grated pecorino and bread crumbs, baked briefly until nicely browned, then napped with a bright green garlicky pesto sauce. The effect is more akin to crispy ravioli than a juicy, long-baked casserole. Serve 2 or 3 shells as a first course, 5 to 6 for a main.
Provided by David Tanis
Categories casseroles, pastas, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put a large pot of well-salted water over high heat, and bring to a boil. Add the pasta shells, put the lid on the pot to help water return to a boil, then remove lid, stir pasta and continue cooking, uncovered until al dente, usually abut 10 minutes. (It's better to err on the undercooked side than risk flabby pasta, so check early and often.)
- Remove pasta from pot and cool in a large bowl of water. Drain well and spread cooked shells on a baking sheet lined with a kitchen towel.
- Meanwhile, make the ricotta filling: In a mixing bowl, combine ricotta, eggs, scallions, parsley, thyme, lemon zest and juice, and crushed red pepper to taste. Add grated Parmesan and pecorino. Season well with salt and pepper and mix well to incorporate ingredients. Taste and adjust seasoning.
- Heat oven to 375 degrees. Lightly oil a large shallow baking dish (use 2 dishes if necessary). Using a spoon or pastry bag, put about 1 tablespoon ricotta mixture into each pasta shell. Arrange the filled shells in one layer in the baking dish, packed closely together. Drizzle surface lightly with olive oil, or use a small brush to lightly paint each shell.
- Sprinkle top with 1/4 cup pecorino and bread crumbs and bake, uncovered, for about 20 minutes, until heated through, crisp and golden brown.
- To make the pesto, pulse basil, parsley, garlic and 1/2 teaspoon salt in a blender or food processor until roughly chopped. Add oil slowly and blend well. Add a little pepper, taste and adjust seasoning and transfer to a serving bowl.
- To serve, drizzle shells with a little pesto sauce and pass the rest at the table.
Nutrition Facts : @context http, Calories 706, UnsaturatedFat 30 grams, Carbohydrate 53 grams, Fat 45 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 524 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY PESTO-STUFFED SHELLS
Jumbo pasta shells are stuffed with a creamy pesto, browned beef, and cheese mixture then baked with your favorite spaghetti sauce--easy and delicious!
Provided by Allrecipes Member
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Cook shells as directed on package, omitting salt. Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta, 1/2 cup mozzarella and Parmesan.
- Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
- Bake 25 min. Mix remaining cooking creme and milk; drizzle over shells. Top with remaining mozzarella. Bake, uncovered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 683.5 calories, Carbohydrate 68.1 g, Cholesterol 103.3 mg, Fat 27.3 g, Fiber 4.8 g, Protein 38.9 g, SaturatedFat 13.7 g, Sodium 949.7 mg, Sugar 9.9 g
CREAMY PESTO-STUFFED SHELLS
Jumbo pasta shells are stuffed with a creamy pesto, browned beef, and cheese mixture then baked with your favorite spaghetti sauce--easy and delicious!
Provided by Allrecipes Member
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Cook shells as directed on package, omitting salt. Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta, 1/2 cup mozzarella and Parmesan.
- Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
- Bake 25 min. Mix remaining cooking creme and milk; drizzle over shells. Top with remaining mozzarella. Bake, uncovered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 683.5 calories, Carbohydrate 68.1 g, Cholesterol 103.3 mg, Fat 27.3 g, Fiber 4.8 g, Protein 38.9 g, SaturatedFat 13.7 g, Sodium 949.7 mg, Sugar 9.9 g
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PESTO STUFFED SHELLS RECIPE - FREEZER FRIENDLY - BUDGET BYTES
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5/5 (23)Total Time 1 hrCategory Dinner, Main CourseCalories 522 per serving
- Make sure the spinach is completely thawed, then squeeze out as much of the moisture as possible. Add the spinach to a large bowl with the ricotta, mozzarella, pesto, and egg. Stir until the ingredients are well combined, then refrigerate until it's ready to be used.
- Bring a large pot of water to a boil, then add the jumbo shells. Cook the shells just until they're tender, making sure not to over cook the pasta. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water to make them cool enough to handle.
- Preheat the oven to 350ºF. Spread about 1 cup of pasta sauce in the bottom of a large casserole dish.
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Cuisine American, ItalianTotal Time 1 hrCategory Feed a Crowd, Dinner, Main DishCalories 540 per serving
- Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13- by 9-inch baking dish; top with shells and remaining sauce.
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- In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
- Start the sauce by sautéing garlic & onion in melted butter. Once the onion is translucent & garlic is fragrant, add flour & whisk until it comes together. Add milk, pesto, & salt & pepper. Whisk constantly until it boils & thickens over medium heat. Remove from heat, add cream cheese & whisk until it's melted into the sauce. Pour sauce into bottom of a square glass baking dish.
- Preheat oven to 350*F. In a large bowl, combine the rest of the ingredients for the pasta. Fill the pasta shells with the filling and place on top of the sauce in the baking dish.
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