EASY BEEF-STUFFED SHELLS
Here's a rich and comforting dish that's terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these stuffed shells with meat sauce. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 405 calories, Fat 22g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 730mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.
SPINACH STUFFED SHELLS
Make and share this Spinach Stuffed Shells recipe from Food.com.
Provided by Salt Lake Meal Swap
Categories Pasta Shells
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven 350.
- cook jumbo shells according to pkg direction: drain, reserve 1/2 c pasta water.
- cook ground beef.
- stir in oil, spinach, onion, garlic.
- add some of the pasta water until blended well.
- let mixture cool.
- stir in egg and parmesan cheese.
- Freeze stuffing if making it for a freezer recipe.
- Serving Directions: pour 1 c tomato basil sauce into 13x9 baking dish.
- fill jumbo shells with meat mixture; place in dish.
- pour remaining sauce over shells.
- cover with foil.
- bake 30 min or until thoroughly heated.
Nutrition Facts : Calories 532.6, Fat 19, SaturatedFat 6.2, Cholesterol 90.3, Sodium 1164.4, Carbohydrate 61.4, Fiber 3.4, Sugar 13.9, Protein 27.8
RICOTTA-STUFFED SHELLS WITH PESTO
Classic stuffed and baked Italian-American jumbo shells are an easy sell. This summery version dispenses with the tomato sauce: The shells are instead drizzled lightly with olive oil, dusted with grated pecorino and bread crumbs, baked briefly until nicely browned, then napped with a bright green garlicky pesto sauce. The effect is more akin to crispy ravioli than a juicy, long-baked casserole. Serve 2 or 3 shells as a first course, 5 to 6 for a main.
Provided by David Tanis
Categories casseroles, pastas, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put a large pot of well-salted water over high heat, and bring to a boil. Add the pasta shells, put the lid on the pot to help water return to a boil, then remove lid, stir pasta and continue cooking, uncovered until al dente, usually abut 10 minutes. (It's better to err on the undercooked side than risk flabby pasta, so check early and often.)
- Remove pasta from pot and cool in a large bowl of water. Drain well and spread cooked shells on a baking sheet lined with a kitchen towel.
- Meanwhile, make the ricotta filling: In a mixing bowl, combine ricotta, eggs, scallions, parsley, thyme, lemon zest and juice, and crushed red pepper to taste. Add grated Parmesan and pecorino. Season well with salt and pepper and mix well to incorporate ingredients. Taste and adjust seasoning.
- Heat oven to 375 degrees. Lightly oil a large shallow baking dish (use 2 dishes if necessary). Using a spoon or pastry bag, put about 1 tablespoon ricotta mixture into each pasta shell. Arrange the filled shells in one layer in the baking dish, packed closely together. Drizzle surface lightly with olive oil, or use a small brush to lightly paint each shell.
- Sprinkle top with 1/4 cup pecorino and bread crumbs and bake, uncovered, for about 20 minutes, until heated through, crisp and golden brown.
- To make the pesto, pulse basil, parsley, garlic and 1/2 teaspoon salt in a blender or food processor until roughly chopped. Add oil slowly and blend well. Add a little pepper, taste and adjust seasoning and transfer to a serving bowl.
- To serve, drizzle shells with a little pesto sauce and pass the rest at the table.
Nutrition Facts : @context http, Calories 706, UnsaturatedFat 30 grams, Carbohydrate 53 grams, Fat 45 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 524 milligrams, Sugar 3 grams, TransFat 0 grams
SPINACH-STUFFED SHELLS
This tastes like a spinach and cheese quiche in a pasta shell. Grated carrot ads color to this creamy casserole.-Del Mason, Martensville, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Remove from the heat. Stir in the spinach, cottage cheese, Parmesan cheese, carrot and seasonings; mix well. Stuff into pasta shells. Arrange in a greased 13x9-in. baking dish; set aside. In a saucepan, melt butter; stir in flour until smooth. Gradually add milk and salt; bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over shells; sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes or until heated through. Uncover and bake 5 minutes longer or until browned.
Nutrition Facts :
CREAMY PESTO-STUFFED SHELLS
You can't go wrong with Parm, ricotta and mozzarella. And when you add creamy PHILADELPHIA Cream Cheese to the mix, these stuffed shells are so, so right.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Cook pasta shells as directed on package, omitting salt.
- Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Mix cream cheese spread, 2 Tbsp. milk and pesto until blended; stir 3/4 cup into meat. Add ricotta, 1/2 cup mozzarella and Parmesan; mix well.
- Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
- Bake 25 min. Mix remaining cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 540, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 105 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
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