MEDITERRANEAN PASTA SHELLS
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Low-Sodium Recipe
- 1. Preheat oven to 225 degrees F.
- 2. Sprinkle cherry tomatoes with 1 Tbsp. Mrs. Dash® Garlic and Herb Seasoning Blend.
- 3. Cook for 30 minutes or until tomatoes are soft.
- 4. Toss with remaining ingredients.
GARLIC MUSHROOM PASTA RECIPE
This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 17
Steps:
- Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
- In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
- Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
- Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
- Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
- Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!
Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving
15-MINUTE MEDITERRANEAN PASTA
It doesn't get any easier than this Mediterranean-inspired pasta. With just a few simple pantry ingredients, a couple of fresh ingredients, and 15 minutes this easy dinner is ready to serve.
Provided by April Anderson
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions.
- While the spaghetti is boiling, add the garlic and olive oil to a small pan. Heat the oil over medium-low heat and let the garlic gently cook in the oil, for about ten minutes. Adjust the heat, if needed, so the garlic doesn't brown too quickly. After ten minutes discard the garlic and turn off the heat.
- Once the spaghetti is cooked, drain it and return it to the pot. Add everything, except the feta cheese, to the pot with the spaghetti and toss it all to combine. Add 3/4 of the feta, reserve some for serving, and give it one more gentle toss. Serve right away with the extra feta on the side.
Nutrition Facts : Calories 503 calories, Sugar 3.8g, Sodium 978.8mg, Fat 26.7g, SaturatedFat 8.3g, UnsaturatedFat 16.8g, TransFat 0g, Carbohydrate 53.3g, Fiber 5.5g, Protein 14.9g, Cholesterol 33.4mg
PIEROGI PASTA SHELLS
My family loves perogies, so I decided to create my own version. I took these to a Christmas party and they won rave reviews. When we left the party, I took home an empty pan-not a crumb to be found. -Kim Wallace, Dover, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 17 servings.
Number Of Ingredients 7
Steps:
- Cook pasta shells according to package directions; drain and rinse in cold water. Place mashed potatoes in a large microwave-safe bowl. Cover and microwave on high for 4 minutes, stirring once. Add the minced onion, onion powder and garlic powder. Stir in 2 cups of cheese until blended., Stuff into shells. Place in two greased 13x9-in. baking dishes. Sprinkle with green onions and remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through.
Nutrition Facts : Calories 360 calories, Fat 16g fat (13g saturated fat), Cholesterol 41mg cholesterol, Sodium 552mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
CREAMY BEEF PASTA SHELLS RECIPE BY TASTY
Here's what you need: medium pasta shells, olive oil, ground beef, medium onion, garlic, italian seasoning, salt, nutmeg, pepper, flour, beef stock, tomato sauce, tomato paste, heavy cream, shredded cheddar cheese
Provided by Maria Cruz
Yield 4 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 1200 calories, Carbohydrate 92 grams, Fat 66 grams, Fiber 6 grams, Protein 56 grams, Sugar 18 grams
HOMEMADE CREPE-STYLE MANICOTTI
Contrary to popular opinion, traditional versions of manicotti ("sleeves" in Italian) are made using fresh pasta sheets or crepes, which gives the dish its namesake drape, unlike when made with the store-bought tubes. Thanks to their high egg content, the crepes here are a sort of hybrid of the two in that they resemble fresh pasta but are super light and tender. They are also simple to make and to stuff (no more cracked pasta shells!). Resist the urge to cook the crepes in a nonstick skillet, which can cause scorching; a stainless steel pan is your best bet, allowing them to steam without the slightest sticking. One update to some original versions is that the filling is bound with mozzarella rather than an egg to keep the manicotti from being too firm. You can make the crepes and even assemble the whole dish ahead of time and then bake it just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce.
- For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes.
- Heat an 8-inch stainless steel skillet over medium-low heat (see Cook's Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day.
- For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper.
- To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking.
- Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti.
MEDITERRANEAN SHELLS
A different take on stuffed shells...this is a recipe I clipped from a magazine about 10 years ago. It's kind of special but I've also done this after work, it's that quick to get together.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare jumbo shells as label directs, but do not use salt in the water.
- Meanwhile, in a nonstick 12-inch skillet over medium-high heat, in hot olive, oil, cook onion until tender and lightly browned, stirring occasionally; remove skillet from heat; stir in spinach, feta cheese, ricotta cheese, chopped dill, pepper and eggs.
- Preheat oven to 375°; drain shells, rinse with cold water and drain again; fill each shell with 1 rounded tablespoon of cheese mixture.
- Prepare soup mix as label directs, but simmer soup over medium-high heat for only 1 minute to thicken sauce slightly; pour sauce into a shallow 2 1/2-qt.
- ceramic or glass casserole.
- Arrange filled shells in the sauce.
- Cover and bake shells 25 minutes or until hot and bubbly; garnish with dill for serving.
Nutrition Facts : Calories 228.1, Fat 16, SaturatedFat 8.9, Cholesterol 118.6, Sodium 556.4, Carbohydrate 7.8, Fiber 1.8, Sugar 3.1, Protein 14.4
SALMON-STUFFED PASTA SHELLS
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
- Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
- Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes.
- While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
- Remove shells from the oven and top with cream sauce. Serve.
Nutrition Facts : Calories 755.7 calories, Carbohydrate 37.6 g, Cholesterol 154 mg, Fat 47.1 g, Fiber 1.5 g, Protein 34.2 g, SaturatedFat 20.8 g, Sodium 311.6 mg, Sugar 2 g
STUFFED PASTA SHELLS FOR MEAT-LOVERS
These are quite possible the best you can make! I came up with this recipe to satisfy my carnivorous family and incorporate my love for Italian food. These have a ton of meat, but still a nice amount of the traditional ricotta cheese and spinach. These can also be great appetizer, due to the large amount the recipe yields.
Provided by Jessika6958
Categories Pasta Shells
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside.
- Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside.
- In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach.
- In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking.
- *If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use.
- Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.
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