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 WITH ROASTED VEGETABLES
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.
- Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.
- Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.
GIANT STUFFED PASTA SHELLS
Yummy and easy shells, stuffed with garlic, thyme, mushrooms, and spinach ricotta. Perfect for a weeknight dinner! Add more cheese or any kind of meat! A lamb/pork mixture is really good; get a nice sear on it and add it to the spinach and mushroom (sans ricotta) maybe some goat cheese? Have fun with it!
Provided by jndeans
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells.
- Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
- Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.
Nutrition Facts : Calories 433.9 calories, Carbohydrate 51 g, Cholesterol 22.1 mg, Fat 17.6 g, Fiber 6.2 g, Protein 18.6 g, SaturatedFat 6 g, Sodium 834.5 mg, Sugar 13.6 g
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.
PASTA SHELLS WITH HERBS
"I grow my own herbs, and this dish showcases them perfectly," says Marilyn Pozzo from Salmo, British Columbia. "Red pepper slices and a sprinkling of parsley dress up the pasta shells in a simple yet eye-pleasing way. My husband and our three young children enjoy this on the side with grilled pork, bee, chicken and fish."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the red pepper and garlic in butter and oil until tender. Drain pasta; add to pepper mixture. Add the remaining ingredients; toss to combine. Serve immediately.
Nutrition Facts : Calories 308 calories, Fat 10g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 448mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
MIXED-HERB PASTA WITH RED BELL PEPPERS AND FETA
Categories Cheese Herb Pasta Sauté Vegetarian Bell Pepper Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in heavy large skillet over high heat. Add peppers and cook until crisp-tender, stirring frequently, about 3 minutes. Add garlic; sauté 1 minute. Add wine; boil until reduced by 1/3, about 2 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add pepper mixture, herbs, and cheese. Toss gently but thoroughly until cheese begins to melt. Season to taste with salt and pepper and serve.
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.
PASTA SHELLS WITH BROCCOLI, FETA AND OLIVES
Steps:
- Add shells and garlic to a large pot of boiling and salted water. Cook for 5 minutes and stir in florets. Cook for 1 minute or until broccoli is tender and drain. Locate garlic clove and push through garlic press into large bowl. Add shells and broccoli to bowl. Stir in tomatoes, feta cheese, olives and oil. Toss to coat and season with salt and pepper.
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
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
PASTA SHELLS FILLED WITH FETA & HERBS
The taste of fresh basil comes through nicely in this dish. My pasta loving teenagers really enjoy it. It has also been well received at potlucks. A tried and true family favorite.
Provided by Jean R
Categories Pasta Shells
Time 2h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- For the sauce: Chop canned tomatoes in a food processor with their juices.
- Heat oil in a large frying pan over medium heat. Add onion, saute for about 5 minutes.
- Add garlic, saute for an additional 2 minutes.
- Add red pepper and chopped tomatoes with their juices. Simmer sauce for about an hour, stirring occasionally until the sauce is reduced to 5 cups.
- Remove from heat and mix in basil.
- For the filling: Combine ricotta, 10 oz of feta, eggs, basil and chives. Season to taste with salt.
- Assembly: Cook shells according to package directions. Rinse in cold water and drain.
- Spread 1 1/2 cups of the sauce on the bottom of a 9x13" baking dish.
- Spoon filling into each of the shells and place in the baking dish side by side. Top pasta shells with remaining sauce, sprinkle with remaining feta.
- Bake at 350 degrees for 35 minutes.
Nutrition Facts : Calories 613.6, Fat 34.7, SaturatedFat 18.6, Cholesterol 156.1, Sodium 710.6, Carbohydrate 47.4, Fiber 4.3, Sugar 9.2, Protein 29.3
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