Spring Shells And Cheese Recipes

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QUICK SHELLS AND CHEESE



Quick Shells and Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 to 12 servings

Number Of Ingredients 8

1 pound mini shells pasta
2 cups whole milk
1 tablespoon butter
2 cups grated Cheddar-Jack
8 ounces processed cheese, such as Velveeta, diced
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon seasoned salt

Steps:

  • Cook the pasta according to the package directions.
  • Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.

WHITE CHEDDAR SHELLS AND CHEESE RECIPE



WHITE CHEDDAR SHELLS AND CHEESE RECIPE image

If you're looking for a kid approved dish that the whole family will love, these white shells and cheese were made just for you! Making a homemade cheese sauce doesn't have to be complicated, and we'll show you just how easy it can be in this recipe!

Provided by Steph Loaiza

Categories     Main Course

Time 30m

Number Of Ingredients 9

1 lb shell pasta
½ cup butter
6 Tablespoons flour
4½ cups milk
2½ cups white cheddar cheese ((shredded))
1½ cups parmesan cheese ((shredded))
1 teaspoon ground mustard
1 teaspoon salt
1 pinch pepper

Steps:

  • Cook pasta according to package instructions. Drain and set aside.
  • In a saucepan, heat 1/2 cup butter until melted.
  • Slowly whisk in flour until blended, and then slowly add in the milk. Bring mixture to a boil and continue stirring until it starts to thicken. Add in cheese, mustard, salt, and pepper until smooth.
  • Add macaroni to the sauce and stir until completely combined.
  • Serve topped with extra parmesan cheese and a sprinkle of pepper.

Nutrition Facts : Calories 633 kcal, Carbohydrate 54 g, Protein 28 g, Fat 34 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 94 mg, Sodium 974 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

CHEESY STUFFED SHELLS



Cheesy Stuffed Shells image

This is a delicious baked pasta dish with large shells filled with meat, spinach and cheese that children always seem to love. It is kind of a 'spaghetti that behaves itself!'

Provided by Kimber

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 12

1 (16 ounce) package jumbo pasta shells
½ pound Italian sausage
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 cup ricotta cheese
1 egg
3 cloves garlic, crushed
½ lemon, juiced
¼ cup grated Parmesan cheese
salt and pepper to taste
½ teaspoon dried oregano
2 cups spaghetti sauce
2 cups shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
  • Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 51.9 g, Cholesterol 69.1 mg, Fat 18.4 g, Fiber 4.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 741.3 mg, Sugar 6.1 g

MARVELOUS SHELLS 'N' CHEESE



Marvelous Shells 'n' Cheese image

Says Lauren Versweyveld of Delavan, Wisconsin: "This macaroni dish is so good! I adapted the recipe from one my mother makes, but she agrees that my version is rich and delicious. It's easy to assemble and always receives rave reviews."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 8

1 package (16 ounces) medium pasta shells
1 package (8 ounces) process cheese (Velveeta), cubed
1/3 cup 2% milk
2 cups 2% cottage cheese
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
3 cups shredded Mexican cheese blend
2/3 cup dry bread crumbs
1/4 cup butter, melted

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large saucepan, combine process cheese and milk; cook and stir over low heat until melted. Remove from the heat. Stir in cottage cheese and soup., Drain pasta and add to cheese sauce; stir until coated. Transfer to a greased 13x9-in. baking dish. Sprinkle with Mexican cheese blend. Toss bread crumbs with butter; sprinkle over the top. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Serve immediately. Freeze option: Do not prepare bread crumbs until later. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Prepare bread crumbs as directed; sprinkle over top. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 839 calories, Fat 42g fat (25g saturated fat), Cholesterol 113mg cholesterol, Sodium 1636mg sodium, Carbohydrate 78g carbohydrate (11g sugars, Fiber 4g fiber), Protein 40g protein.

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