Whats a good recipe for stuffed pasta shells?!
Whats a good recipe for stuffed pasta shells?
I just need a really good recipe for stuffed shells and where I can find it at
Answers:
INGREDIENTS
4 cups shredded mozzarella cheese
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) package jumbo pasta shells, cooked and drained
1 (28 ounce) jar spaghetti sauce
DIRECTIONS
Combine cheeses and spinach; stuff into shells. Arrange in a greased 13-in. x 9-in. x 2-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake at 350 degrees F for 30 minutes or until heated through.
Source(s):
www.allrecipes.com
macaroni cheese
i would try to google the term "stuffed pasta "... there must be 1000s of recipes out there on the net
Its really easy to make stuffed shells I can tell you off the top of my head!!
Preheat your oven to around 325
If you want meat on the inside cook some ground beef (like you were making tacos)and drain the grease off.
You can also do spinach inside, just get frozen spinach, thaw and drain.
Boil your shells just slightly under done.
Dont over crowd your pot and use some oil or butter to keep them from sticking together.
In the mean time mix a little more than half container ricotta cheese, 1 egg, 1/2 bag of mozzerlla, hamburger meat, & salt to taste. Or do the same amount of ingredients with spinach instead of meat.
Get a large casserole or glass pan ( oven safe) and pour in enough spaghetti sauce to coat the bottom. Sprinkle some mozzerlla cheese also, ( I found this helps to keep the shells from slipping around or turning over.)
Now you are ready to stuff your shells. use a regular size spoon and scoop some of your cheese mixture up. cradle the shell in your palm, like youre holding a handful of pennies, and put the filling in. fill it up until its full but not deformed. Do this about 20 times. place each shell with the opening part of the shell facing upward until your pan is full.
Now pour spaghetti sauce over the tops and sides, ( dont flood the pan though) and sprinkle with the rest of your cheese. Bake until its heated through and bubbling, the cheese on top should be golden brown.
Good Luck, this make a good amount of food you might even do two batches!!
For a change of pace, make a really rich and creamy Bechamel sauce, add sauteed veggies like celery and shallots, and fold in some cubed poached chicken or some succulent seafood and stuff your shells with that. Pour some extra Bechamel over everything and top with lots of cheese!
Make sure you don't boil your shells until they're mushy. You want them so they're just pliable, much like when you boil the pasta for lasagne. The shells will "soak up" some of the moisture from whatever sauce you choose to use and the finished product will be perfectly done!
Mexican Stuffed Shells
Pasta shells hold all the taco-like ingredients in this dish, which you can eat with your hands or a knife and fork. 13 ounces lean ground beef, broiled 2 min
1/2 cup chopped onions
1 garlic clove, minced
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup spicy salsa or mild salsa
1/4 cup light sour cream
3 ounces jumbo pasta shells, cooked and drained (about 12)
1 1/2 ounces coarsely shredded reduced-fat sharp cheddar cheese
1/2 cup shredded lettuce
2 tablespoons diced seeded tomatoes
Preheat oven to 350*.
Spray an 11x7" baking pan with nonstick cooking spray.
In large, nonstick skillet, combine beef, onion and garlic. Cook over med.-high heat, stirring frequently to break up beef, until beef is browned and onion is translucent, about 5 minutes.
Add chili powder, cumin, oregano and salt; toss to mix well.
Cook 1 minute. Stir in salsa; cook, stirring frequently, 5 min.Remove from heat; stir in sour cream. Let cool slightly.
Stuff shells evenly with meat-mixture, mounding slightly.
Arrange shells in baking pan; cover with foil.
Bake 15 minutes; uncover and sprinkle evenly with cheese. Bake, uncovered, just until cheese melts, 1-2 minutes.
Top shells evenly with lettuce and tomato.