Pasta Shells With Herbs Recipes

PASTA SHELLS WITH HERBS

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.

PASTA SHELLS WITH FETA AND HERBS

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.

PASTA WITH HERBS

Steps:

• Bring a large pot of water to a boil, and add salt. Add capellini, and cook until al dente, following manufacturer's directions.
• In a medium skillet, heat 4 tablespoons oil over medium heat. Add garlic, and cook until fragrant and golden, about 2 minutes; set aside.
• In a large bowl, combine remaining 1 tablespoon oil, the chopped parsley, chives, thyme, and sage. Season with salt and pepper. Using a pasta fork, transfer pasta to the bowl with the herbs. Add the garlic-and-oil mixture, and toss to combine. Serve garnished with cheese and curly parsley leaves.

MEDITERRANEAN PASTA SHELLS

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.

PASTA WITH CREAMY HERB SAUCE

Steps:

• Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
• When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
• Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.

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 FILLED WITH FETA & HERBS

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.

CREAMY PASTA WITH RICOTTA AND HERBS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
• Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
• To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.

HERB STUFFED PASTA SHELLS

Steps:

• Cook pasta as directed; do not overcook. Drain and set aside.
• While pasta is cooking, combine cheeses, then mix in eggs and seasonings. Stir in bread crumbs last.
• Stuff each pasta shell with a bit of the cheese-herb mixture.
• Arrange stuffed shells in a greased, covered casserole and bake at 400 degrees F for 10 minutes, until filling is hot.