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 SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
PASTA SHELLS WITH FETA AND HERBS
Excellent pasta dinner recipe!
Provided by RecipeGirl.com (shared from Bon Appetit)
Categories Main Course
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, heat the oil, and add the onion; sauté 5 minutes. Add the garlic and sauté until the onion is tender, about 5 minutes. Add the crushed red pepper and sauté 30 seconds. Add the tomatoes. Simmer until the sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in the fresh basil.
- In a medium bowl, combine the ricotta, 1 1/3 cups of the feta cheese, basil and chives. Season to taste with salt and pepper. Stir in the eggs.
- Cook the shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
- Preheat oven to 350 degrees F.
- Spread 3/4 cup of sauce in the bottom of each of two 13×9-inch glass baking dishes. Fill 30 shells and divide between the dishes. Top with the remaining sauce and sprinkle with remaining feta.
- Bake until the shells are heated through, about 40 minutes. Garnish with additional basil leaves.
Nutrition Facts : ServingSize 1 serving, Calories 527 kcal, Carbohydrate 49 g, Protein 28 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 993 mg, Fiber 4 g, Sugar 9 g
PASTA SHELLS FILLED WITH FETA AND HERBS
Steps:
- For sauce:
- Heat oil in heavy large saucepan over medium heat. Add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds. Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil. (Can be prepared 1 day ahead. Cover and chill.)
- For filling:
- Combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil and chives. Season to taste with salt and pepper. Mix in eggs.
- Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
- Preheat oven 350°F. Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide between dishes. Top with remaining sauce. Sprinkle with remaining feta. (Can be prepared 1 day ahead. Cool and refrigerate.) Bake shells until heated through, about 30 minutes. Garnish with basil sprigs.
STUFFED ZUCCHINI SHELLS
When my garden is overflowing with zucchini and I want something different, this yummy side dish is what I prepare.
Provided by VJUNE
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim ends from zucchini and half each length-wise. Scoop out flesh of zucchini; dice. Arrange zucchini shells into a baking dish.
- Heat olive oil in a 10-inch skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until the onion is tender, 5 to 7 minutes; season with salt and pepper.
- Stir diced zucchini flesh into the onion mixture; cook and stir until hot, about 5 minutes. Spoon zucchini mixture into the shells in the baking dish; top each with 1 tablespoon each feta cheese and Parmesan cheese.
- Bake in preheated oven until the zucchini shells are soft, 30 to 40 minutes.
Nutrition Facts : Calories 101 calories, Carbohydrate 5.6 g, Cholesterol 12.7 mg, Fat 7 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 2.8 g, Sodium 228.2 mg, Sugar 2.7 g
FETA AND HERB STUFFED SHELLS
If you love pasta and cheese like l do this is the recipe. A little work but well worth the effort. Can't say where l got the recipe because it was given to me by a friend.
Provided by babyiguana
Categories Pasta Shells
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For sauce, heat oil in heavy large saucepan over medium heat.
- Add onion and saute 5 minutes.
- Add garlic and saute until onion is tender, about 5 minutes.
- Add crushed red pepper and saute 30 seconds.
- Add tomatoes, simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper.
- Remove from heat and mix in basil.
- For filling, combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil
- and the chives. Season to taste with salt and pepper. Mix in eggs.
- Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool.
- Drain thoroughly.
- Preheat oven 350°F Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes.
- Fill 30 shells and divide between dishes.Top with remaining sauce.
- Sprinkle with remaining feta.
- Bake shells until heated through, about 30 minutes.
- Garnish with basil sprigs and serve on a nice platter.
- Enjoy, lets see if you can have only 3 or 4.lol.
Nutrition Facts : Calories 1226, Fat 69.3, SaturatedFat 37.2, Cholesterol 312.3, Sodium 1420.9, Carbohydrate 94.6, Fiber 8.6, Sugar 18.3, Protein 58.4
SAVORY FETA-FILLED SHELLS
Give your next batch of stuffed shells some Greek-inspired appeal with spinach, creamy ricotta and crumbled feta cheese.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Mix spinach, ricotta cheese, half of the feta cheese and the garlic powder.
- Spoon evenly into macaroni shells; place in 10x6-inch baking dish. Top evenly with the sauce and remaining feta cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 830 mg, Carbohydrate 37 g, Fiber 5 g, Sugar 8 g, Protein 19 g
ARTICHOKE, SPINACH & FETA STUFFED SHELLS
From the December 2006 Cooking Light. Sounds awesome and I didn't want to lose track of it. I hope you enjoy!
Provided by Glori-B
Categories One Dish Meal
Time 50m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Combine first 4 ingredients in a medium saucepan.
- Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally.
- Remove from heat, set aside.
- Combine 1/2 c provolone and the next 6 ingredients (through the garlic) in a medium bowl.
- Spoon or pipe about 1 1/2 Tablespoons cheese mixture in each pasta shell.
- Place stuffed shells in a 13 x 9 inch baking dish coated with cooking spray.
- Spoon tomato mixture over shells; sprinkle with remaining provolone.
- Bake at 375 for 25-30 minutes or until thoroughly heated and cheese melts.
Nutrition Facts : Calories 244.9, Fat 12.1, SaturatedFat 7.7, Cholesterol 39.8, Sodium 984.1, Carbohydrate 19.6, Fiber 5.3, Sugar 8.9, Protein 17.2
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
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