Large Shell Pasta With Ragu And Cream Recipes

THREE-CHEESE BEEF PASTA SHELLS

Steps:

• Heat oven to 350°F. Cook and drain pasta shells as directed on package.
• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
• In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
• Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

PASTA WITH SHRIMP RAGù

Steps:

• Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne. Simmer 10 minutes, then drain, reserving liquid (discard shells). Bring a pot of water to boil for pasta and salt it.
• Meanwhile, finely chop about a third of the shrimp. Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes. Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down. Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.
• When sauce is almost done, cook pasta. When pasta has about 5 minutes to go, stir whole shrimp into sauce. Serve pasta with sauce and shrimp, garnished with a few leaves of marjoram or oregano.

RAGÚ® EASY ONE-POT PASTA

Steps:

• Bring Pasta Sauce and water to a boil over high heat in 3-quart saucepan. Reduce heat to low, then add uncooked spaghetti. Simmer, stirring frequently, 16 minutes or until spaghetti is tender. Serve, if desired, with shredded mozzarella cheese, ricotta cheese or grated Parmesan cheese.

CREAMY BEEF PASTA SHELLS RECIPE BY TASTY

Steps:

• In a large pot of boiled salted water, cook the pasta according to package instructions and drain. Set aside.
• Heat olive oil in a large skillet over medium high heat. Add ground beef, stir, and cook until browned, approx. 3 to 5 minutes. Set aside.
• Without cleaning the skillet, add the onion and the garlic, stirring frequently until cooked.
• Add all seasonings to the pan and stir until fragrant. Then, add the flour and whisk for a minute until browned.
• Gradually whisk in beef stock, tomato sauce and tomato paste. Bring to a boil, reduce heat and let simmer. Stir occasionally until the mixture reduces and has slightly thickened.
• Stir in the pasta, beef and heavy cream until heated through. Then, stir in cheese until fully melted, about 1 to 2 minutes.
• Serve immediately and enjoy!

CONCHIGLIONI PASTA WITH MUSHROOM RAGU

Steps:

• Cook the pasta shells in boiling salted water for 15 mins or according to packet instructions. Drain, then tip into an ovenproof dish.
• Meanwhile, heat half the oil in a large frying pan, add the mushrooms and sauté over high heat for 6-8 mins, stirring occasionally until nicely browned. Transfer to a plate.
• Add the remaining oil to the pan, add the beef, onion and garlic and cook over a high heat for 5 mins until browned. Add the red wine, tomato paste, oregano and plenty of seasoning then bring to the boil, stirring well. Simmer for 4 mins or until reduced. Add the half and half and mushrooms and simmer for a further 5 mins until nicely reduced.
• Spoon the beef over the pasta shells, then stir well so that it fills the pasta. Scatter over the cheeses and pop under a hot broiler. Cook for 3 mins or until the top is golden brown. Serve straight away.

LARGE SHELL PASTA WITH RAGU AND CREAM

Steps:

• RAGU:.
• In a large skillet heat olive oil over medium heat. Add the meat and cook until brown. Raise the heat to high and add the wine and let most of this evaporate. Lower the heat to medium and add the tomato sauce and cook uncovered for 15 minutes or until thick. Set aside.
• SAUCE:.
• Scald the 4 1/2 cups milk (bring to just under a boil) in a saucepan. Set aside. In another large saucepan, melt the butter. Whisk in the flour to make a smooth paste, and cook, stirring for 1 minute. Slowly whisk in the hot milk, and cook whisking until the sauce thickens enough to coat the back of a spoon. Stir in the salt. Remove from heat and stir in the ragu until well blended. Transfer the ragu to a bowl, cover and refrigerat for several hours or you can make few days ahead. Cooling this long helps in stuffing shells.
• Preheat oven to 375.
• Bring 4 quarts of water to boil and stir in 1 tablespoon salt and the shells. Boil 4 minutes, drain in a colander and cool.
• Lightly butter a 14 x 8 inch baking dish. Using a spoon, fill the shells with the ragu mix and place them close together in baking dish.
• TOPPING:.
• Combine the 1/2 cup milk and heavy cream in a bowl. Slowly pour evenly over shells. Sprinkle the cheese over the top. Cover with Foil and bake for 45 minutes.