Pirate Pasta Arrrgh Recipes

PIRATE PASTA SHELLS

Pirate Pasta Shells image

Grandfather loved pirate stories and good pasta. When we make his stuffed shells, it reminds us of his favorite tropical places and adventures. -Kathy Noll, Laureldale, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 package (12 ounces) jumbo pasta shells
3 logs (11 ounces each) fresh goat cheese or 2 cartons (15 ounces each) whole-milk ricotta cheese
1 cup minced fresh basil
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1/2 teaspoon salt
1 jar (24 ounces) marinara sauce
1 cup shredded part-skim mozzarella cheese
Zucchini strips, optional
Additional marinara sauce, optional

Steps:

Preheat oven to 425°. Cook pasta shells according to package directions for al dente; drain., Meanwhile, in a large bowl, mix goat cheese, basil, Parmesan cheese, garlic and salt. Spread 1-1/4 cups marinara sauce into a greased 13x9-in. baking dish., Fill each shell with 1 rounded tablespoon cheese mixture; arrange over sauce. Pour remaining sauce over shells. Sprinkle with mozzarella cheese. If desired, make X's over the top using crisscrossed zucchini strips., Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. If desired, warm additional sauce and serve with shells.

Nutrition Facts : Calories 305 calories, Fat 13g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 762mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

PIRATE PASTA ARRRGH!

Pirate Pasta Arrrgh! image

Grandpa loved pasta and pirates! He dreamed of sailing the cerulean seas of Pirate's Paradise -- the Caribbean. Sea shell shaped pasta transported us to this tropical place Grandpa passionately adored, creating a multitude of mealtime memories. I savored these shells, enthralled by his magical tales of tempestuous times past. He spoke like a true pirate! ARRRGH!

Provided by Party_Pirate

Categories Caribbean

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (12 ounce) package jumbo pasta shells
3 logs fresh goat cheese (11 ounces each) or 2 (15 ounce) cartons whole milk ricotta cheese
1 cup minced fresh basil
1/2 cup grated parmesan cheese
2 garlic cloves, minced
1/2 teaspoon salt
1 (24 ounce) jar marinara sauce
1 cup shredded part-skim mozzarella cheese
zucchini, strips (Pirate Treasure X marks the spot!) (optional)
additional marinara sauce (optional)

Steps:

Preheat oven to 425°. Cook pasta shells according to package directions for al dente; drain.
Meanwhile, in a large bowl, mix goat cheese, basil, Parmesan cheese, garlic and salt. Spread 1-1/4 cups marinara sauce into a greased 13x9-in. baking dish.
Fill each shell with 1 rounded tablespoon cheese mixture; arrange over sauce. Pour remaining sauce over shells. Sprinkle with mozzarella cheese. If channeling your inner pirate, make X's over the top using crisscrossed zucchini strips.
Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. If desired, warm additional sauce and serve with shells. Enjoy! Arrrgh!

Nutrition Facts : Calories 229.3, Fat 6.4, SaturatedFat 3.2, Cholesterol 17.1, Sodium 543.2, Carbohydrate 31.1, Fiber 2.6, Sugar 6.7, Protein 11.2

PIRATE PASTA

Pirate Pasta image

Provided by Giada De Laurentiis

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt
1 pound penne
1 cup grated Pecorino Romano cheese (6 ounces)
1/4 cup extra-virgin olive oil
8 ounces mushrooms, such as cremini, button or shiitake, sliced
2 cloves garlic, peeled and left whole
Freshly ground pepper
1/2 cup medium green olives (about 18), pitted and halved
1/4 cup tomato paste
2 tablespoons capers, drained and rinsed
1/2 teaspoon crushed red pepper flakes
One 10-ounce or two 5-ounce cans tuna in olive oil, such as Tonnino, drained
1/2 cup low-sodium chicken broth
1/2 cup chopped fresh basil

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve about 1 cup of the cooking water, then drain the pasta. Place the pasta and 1/2 cup cheese in a large bowl and toss until coated.
In a medium skillet, heat the olive oil over medium-high heat. Add the mushrooms, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the mushrooms begin to brown, 5 to 6 minutes. Add the olives, tomato paste, capers, red pepper flakes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the tuna. Using a wooden spoon, break up the tuna into 1-inch pieces. Add the chicken broth and bring the mixture to a boil. Remove the garlic and discard.
Pour the tuna mixture over the pasta. Add the remaining 1/2 cup cheese and the basil, and toss until coated, using the reserved cooking liquid to loosen the sauce. Season with salt and pepper.

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