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
STUFFED SHELLS WITH PROSCIUTTO AND PEAS
Make and share this Stuffed Shells With Prosciutto and Peas recipe from Food.com.
Provided by JackieOhNo
Categories Pasta Shells
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Make creamy tomato sauce: in a large saucepan, melt butter. Saute onion until tender, about 3 minutes. Stir in tomato sauce, condensed chicken broth, Parmesan cheese, and pepper. Simmer, uncovered, for about 20 minutes, or until sauce is slightly thickened. Add cream; simmer 5 minutes longer, whisking occasionaly. Set aside.
- Meanwhile, cook shells according to package directions until al dente; drain well. Place shells in a single layer on a flat surface until ready to fill.
- Make filling: in a medium bowl, combine cottage cheese, peas, prosciutto, and pepper until well blended.
- Carefully fill each shell with about 1/4 cup cheese mixture.
- Spoon 2 cups of creamy tomato sauce in bottom of 13x9x2-inch baking dish. Arrange shells in dish. Spoon remaining sauce over shells.
- Bake 30 minutes or unil sauce is bubbly.
Nutrition Facts : Calories 414.4, Fat 25, SaturatedFat 15.1, Cholesterol 79.2, Sodium 1727.3, Carbohydrate 23.5, Fiber 4.8, Sugar 9.5, Protein 25.8
RICOTTA STUFFED SHELLS
My version of cheesy stuffed shells. I read a few recipes online, (www.cooks.com as well as recipezaar.com) then used a "frankenstein" technique to make them just like my mom does. I made my sauce kinda plain, I'm pregnant and not much for chunky stuff right now. When I'm not so picky, I will add zucchini and chunky stewed tomato. It fed 4 hungry adults and a two year old with about one portion of left overs so I would say it could comfortably feed five adults. As a side note, the sauce is a really great marinara, I have used it for meatball subs too!
Provided by Faitherbee
Categories Pasta Shells
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- For Shells: Boil according to directions on the box. Drain, rinse with cold water. Set them aside.
- For Sauce: Simmer the onion and garlic together in olive oil. When they are golden, add in the tomato and then spices. Cook for 15 minutes.
- For Filling: Add all filling ingredients together in a bowl and mix well.
- Pour half your sauce evenly into the bottom of a 9x13 baking pan. Stuff your closed, undamaged noodles and arrange them in one layer over the pan, opening side down. Pour the rest of the sauce over the top of your noodles, then sprinkle with grated parmesan. Bake covered for 45 minutes.
Nutrition Facts : Calories 646.4, Fat 24.5, SaturatedFat 10.8, Cholesterol 108.1, Sodium 860.1, Carbohydrate 78.2, Fiber 4.6, Sugar 9.2, Protein 28.5
PASTA SHELLS WITH PROSCIUTTO, RICOTTA AND MUSHROOMS
Categories Mushroom Pasta Tomato Bake Ricotta Winter Prosciutto Bon Appétit
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain.
- Meanwhile, melt butter in heavy large skillet over medium-high heat. Add chopped prosciutto and shallots and cook until shallots are translucent, stirring frequently, about 4 minutes. Add chopped mushrooms and cook until tender and juices evaporate, about 8 minutes. Remove from heat. Stir in ricotta, basil and parsley. Season to taste with salt and pepper.
- Pour marinara sauce into bottom of 8x8-inch baking dish. Spoon 1 rounded tablespoon mushroom mixture into each pasta shell. Place in prepared dish. Top with grated Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through, about 20 minutes. Transfer shells to plates. Spoon sauce over and serve.
JUMBO SHELLS WITH ASPARAGUS, PROSCIUTTO, RICOTTA CHEESE AND THREE CHEESE SAUCE
Jumbo shells stuffed with cheese, chopped asparagus and prosciutto are baked in a creamy, cheesy sauce for a gourmet family dinner.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Cook shells according to package directions. Rinse cooked shells under cold water and drain. Cover and set aside.
- Preheat oven to 350 degrees F.
- Mix together ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano Reggiano cheese, salt, garlic powder, and black pepper in medium bowl.
- Pour 1 cup of Barilla Three Cheese Sauce into 9x13-inch baking dish.
- Fill each shell with one heaping tablespoon of filling; place in baking dish.
- Pour remaining sauce over shells. Cover with foil.
- Bake for 45 minutes or until thoroughly heated. Let stand 5 minutes before serving.
Nutrition Facts : Calories 792.8 calories, Carbohydrate 85.3 g, Cholesterol 90.1 mg, Fat 31.1 g, Fiber 7.1 g, Protein 43 g, SaturatedFat 13.8 g, Sodium 2625.7 mg, Sugar 0.9 g
More about "stuffed shells recipe with ricotta prosciutto and peas"
RICOTTA STUFFED SHELLS RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
PROSCIUTTO AND SPINACH STUFFED SHELLS | KITCHEN …
From kitchenconfidante.com
EASY RICOTTA STUFFED SHELLS • LOVE FROM THE OVEN
From lovefromtheoven.com
SPINACH AND PROSCIUTTO STUFFED SHELLS | TASTY KITCHEN BLOG
From tastykitchen.com
BEST PEA-AND-MINT STUFFED SHELLS - HOW TO MAKE PEA …
From countryliving.com
SHELLS WITH RICOTTA, PEAS, AND PROSCIUTTO | AMERICA'S TEST …
From americastestkitchen.com
Cuisine ItalianCategory Main CoursesServings 4
PEA RICOTTA STUFFED SHELLS WITH RED WINE MARINARA
From thecuriouschickpea.com
RICOTTA STUFFED SHELLS - SMALL TOWN WOMAN
From smalltownwoman.com
RICOTTA STUFFED SHELLS – DAILY APPETITE
From dailyappetite.com
PROSCIUTTO AND PEAS RECIPES
From findrecipes.info
CREAMY SHELLS WITH PEAS AND PROSCIUTTO - LAURA IN THE …
From laurainthekitchen.com
STUFFED SHELLS RECIPE WITH RICOTTA, PROSCIUTTO AND PEAS
From pinterest.ca
STUFFED SHELLS WITH PROSCIUTTO AND PEAS RECIPES
From tfrecipes.com
STUFFED SHELLS WITH MEAT AND RICOTTA RECIPES - STEVEHACKS
From stevehacks.com
STUFFED SHELLS RECIPE WITH RICOTTA, PROSCIUTTO AND PEAS
From pinterest.com
10 BEST RICOTTA STUFFED SHELLS RECIPES | YUMMLY
From yummly.com
THE BEST STUFFED SHELLS RECIPE | KITCHN
From thekitchn.com
JUN 06, 2018 - HSMVR.HAUTARZTPRAXIS-LEHRTE.DE
From hsmvr.hautarztpraxis-lehrte.de
STUFFED SHELLS RECIPE WITH RICOTTA, PROSCIUTTO AND PEAS
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love