Pastashellswithtuscantuna Recipes
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.
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.
LASAGNA-STUFFED SHELLS
Jumbo pasta shells are stuffed with a lasagna-inspired blend of ricotta, mozzarella, spinach, and ground beef in this family-friendly recipe.
Provided by NoFailRecipes
Time 1h5m
Yield 9
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
- Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
- Preheat the oven to 375 degrees F (190 degrees C).
- 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. Strain; feel free to reserve some pasta water to add to the sauce if you like.
- Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
- Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
- Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 37.3 g, Cholesterol 99.2 mg, Fat 26.3 g, Fiber 3.8 g, Protein 39.3 g, SaturatedFat 12.5 g, Sodium 998.6 mg, Sugar 5.9 g
TUSCAN STUFFED PASTA SHELLS (VEGAN)
From J.M. Hirsch's Venturesome Vegetarian Cooking. Thyme was replaced with fresh oregano; eggplant replaced with zucchini. You'll notice there's another interesting herb added to this recipe... Note: for dairy version, switch out ricotta cheese or cottage cheese for the tofu and add some shredded mozzarella, parmenan, asiago, etc.- (about 3/4 cup cheese).
Provided by COOKGIRl
Categories Pasta Shells
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate the zucchini and set aside.
- In a large pot of boiling water, cook the shells until al dente, approximately 6-8 minutes.
- Drain and rinse pasta with cold water. Set aside.
- Preheat oven to 350 degrees.
- Place the grated zucchini in a large mixing bowl. Crumble the tofu and add to the bowl. Add remaining ingredients except for the olive oil and pasta sauce. Mix well.
- Coat a 13"x 9" baking dish with olive oil.
- Fill each pasta shell with approximately 2 tablespoons of the zucchini-tofu filling.
- Arrange the shells, filling side up in the prepared baking dish.
- Pour the pasta sauce over the top, allowing some of the sauce to dribble to the bottom of the baking dish.
- Cover with aluminum foil and bake 20 minutes.
- Remove aluminum foil last 5 minutes of baking.
- Serve hot.
Nutrition Facts : Calories 243.3, Fat 12.4, SaturatedFat 2.1, Sodium 1046.2, Carbohydrate 23.2, Fiber 3.9, Sugar 15.3, Protein 14
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