SALAD STUFFED SHELLS
A really different way to present pasta salad OR your favorite recipe for tuna and chicken salad! A really creative finger food that will impress your guests at picnics, BBQs, and showers! I served this on a bed of lettuce garnished with green and black olives.
Provided by Micki
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 9
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
- Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 30.7 g, Cholesterol 31.6 mg, Fat 14.7 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 4.8 g, Sodium 819 mg, Sugar 2.7 g
SEAFOOD SALAD STUFFED SHELLS
I love these! They are not what people are expecting of a stuffed shell so everyone talks about them when Iput out the finger food.
Provided by Sorrie_Lue
Categories Pasta Shells
Time 30m
Yield 15-20 shells
Number Of Ingredients 4
Steps:
- Boil shells in plenty of water until just done. Allow them to cool completely and discard any broken ones.
- Chop peppers and add to the seafood salad. Break up any large pieces of seafood.
- Fill each shell with salad mixture.
- Sprinkle with Old Bay Seasoning as a garnish if you wish.
STUFFED SHELLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
- In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
- To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
- Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.
ITALIAN CHOPPED SALAD IN SHELLS
I just found this on Recipegoldmine.com. Haven't made this yet, but they sound like an incredible appetizer for a cookout or picnic. Prep time includes 2 hour chilling time.
Provided by yooper
Categories Chicken
Time 3h10m
Yield 36 appetizers
Number Of Ingredients 8
Steps:
- Cook pasta shells as directed on the package.
- Drain and cool.
- Place remaining ingredients except vinaigrette in a medium bowl.
- Pour vinaigrette over the salad, toss to coat.
- Stuff the shells with the salad.
- Cover and refrigerate 2 hours before serving.
CHICKEN SALAD SHELLS
"These stuffed shells are great for a cool summer meal," assures Karen Lee of Waynesville, North Carolina. Calling for just four ingredients, including chicken salad from the deli, they are easy to assemble. The only thing you have to cook are the pasta shells, which take just minutes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. Drizzle with salad dressing.
Nutrition Facts : Calories 528 calories, Fat 37g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 895mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
ITALIAN CHOP SALAD IN SHELLS
Enjoy pasta salad appetizer in a new way - perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 36
Number Of Ingredients 8
Steps:
- Cook pasta shells as directed on package; drain and cool.
- Place remaining ingredients except vinaigrette in medium bowl. Pour vinaigrette over salad; toss to coat.
- Stuff shells with salad. Cover and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetize, Sodium 65 mg
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