- Home
- Pasta
- How To make Stuffed Shells with Fennel Sauce
How To make Stuffed Shells with Fennel Sauce
***PASTA** 12 ounces pasta shells
***FILLING** 2 large garlic cloves
minced
12 oz mushroom :
coarsely chopped
1/2 cup red bell pepper finely chopped
1 teaspoon thyme
1/4 teaspoon salt :
optional
1/8 teaspoon pepper
1 lb tofu
6 oz mozzarella chese, fat free
***SAUCE** 1 cup scallions thinly sliced
2 cups fennel bulbs :
finely chopped
1/2 teaspoon fennel seed
1/4 teaspoon pepper
1/8 teaspoon salt
1 can tomatoes, canned -- 14-16 oz
1 tablespoon tomato paste
PASTA: Cook Shells, Set aside, taking care to keep separate so they won't stick. FILLING: While the Pasta cooks, saute garlic. Add mushrooms, red pepper, thyme, salt and pepper. Cook until mushroom liquid evaporates. Transfer mixture to a large bowl. Add the Tofu and Cheese to the mushroom mixture, and toss to combine thoroughly. Press some of the filling into each of the cooked shells. Set the stuffed shells in a shallow baking dish that has been sprayed with oil. PreHeat the oven to 350 degreesF. SAUCE: Saute scallions for three minutes. Add the fennel, fennel seed, pepper, and salt, and cook the mixture, stirring often, another three minutes. Stir in the tomatoes with their juice and the tomato paste, and cook the sauce 5 minutes longer. Pour the sauce over the stuffed shells, cover the shells with foil, sealing the edges. Put the shells in the hot oven and bake for 15 minutes. Remove the foil, and continue baking the shells for another 5 to 10 minutes, or until dish is heated through.
How To make Stuffed Shells with Fennel Sauce's Videos
Striped bass stuffed with fennel, lemon, tomatoes, olives & capers
Steve cooks a whole striped bass in foil with Mediterranean ingredients
Facebook
Visit for all the ingredients
Music Composed & Performed by Steven Dolby
How to make Pasta with mussels in a fennel sauce
How to cook pasta
how to cook mussels
how to steam mussels
how to make cream sauce
how to make pasta
linguine and mussels
how to make linguine
linguine
Two sheet-pan pasta sauces | roasted grape tomatoes, white bean & fennel
Thanks to Fetch Rewards for sponsoring this video! Download Fetch now and use code RAGUSEA and get 3000 points on your first receipt! →
***ROASTED GRAPE TOMATOES RECIPE, SERVES TWO***
1/2 lb (227g) pasta (I like orecchiette for this)
1 pint (about 12 oz, 340g) grape or cherry tomatoes
1 shallot
2-3 garlic cloves
1 fresh chili (very optional)
1 stick rosemary (very optional)
fresh basil for garnish
parmesan or pecorino cheese for grating
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut all the tomatoes in half and throw them on a sheet pan. Peel and slice the shallot (I like 1/4 circles) and put them on the sheet pan. Peel and coarsely chop the garlic (if it's super fine it's likely to burn), pick and chop the rosemary, seed and slice the chili if you're using it, and put all that on the sheet pan. Drizzle everything with olive oil, season with salt and pepper.
Put the pan right under the broiler for a few minutes, just until the tomatoes start to brown. Drain the pasta. You then have two options...
Option #1 is combine the pasta with the roasted veg in a pot, tear in the basil, drizzle in some fresh olive oil and stir to combine everything. Put it on a plate and grate on cheese.
Option #2 is to put all the roasted veg in a sieve and use a wooden spoon to grind it through until all you have left in the sieve is skins. I do this directly over the drained pasta so the strain sauce falls on top of it. To make it look a little nicer, you could stir back in a few of the chunks from the sieve. Tear in the basil, drizzle in a little fresh oil, put it on a plate, grate on cheese.
***WHITE BEAN AND FENNEL RECIPE, SERVES FOUR***
1/2 lb (227g) pasta (I used casarecce in the video, but penne would work great)
1 bulb fennel
1 head radicchio
1 15.5 oz (439g) can cannellini beans
caraway seeds
chili flakes
parmesan or pecorino cheese for grating (optional)
1 lemon (only use this if you're skipping the cheese)
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut the stalks off the fennel and set them aside. Stand the bulb up and cut it in half, then slice the halves as thin as possible. Put them on a sheet pan. Peel any wilted outer leaves off the radicchio and slice of the root end, being careful to leave as much of the core as possible to hold the leaves together. Cut it into wedges and put them on the pan. Drain and rinse the beans and put them on the pan.
Drizzle all the veg with olive oil and sprinkle over salt, pepper, chili flakes and caraway seeds. Put the pan right under the broiler for a few minutes, just until things are starting to brown — beware the beans might start to explode.
Drain the pasta and throw it onto the sheet pan with all the veg. Pick the green fronds off of the fennel stalks, chop them up and throw them on the pan. Drizzle on some fresh olive oil, and if you don't plan to garnish with cheese, juice on the lemon. Toss to combine. If you didn't use the lemon, grate cheese over the finished plates.
DDD Ep. #84 - Vegan Sausage and Spinach Stuffed Shells
This one is easy & makes a lot so - you can freeze some for future use.
A printable version of this recipe can be found here -
How to Become Gluten Intolerant -
Want to know where I got some of the stuff I use on this channel? Well, here you go!
Pizza steel -
Pizza Stone -
Bread Machine -
The Instant Pot -
Deep Pie Dish -
Pie Weights -
Silicone Pie Crust hield -
Magic Bullet -
Food processor -
Buy Gochujang here -
Buy Rice Wine here -
Buy the Greenlife Tiffany blue wok here -
Buy the Greenlife set of pots & pans -
My Cuisinart Burner -
Blender -
My favorite garlic press -
My silicone spatulas -
My favorite bread machine -
Best All-Clad pans ever -
Camera I use -
My directional mic -
Wireless mic I use -
Rechargeable batteries for the mic -
Directional mic for my i-phone -
Light I use -
Rechargeable battery for light -
__
Check out my comedy novel -
Follow me Twitter –
Follow me on Instagram –
Follow me on Pinterest –
Follow me on Tumblr -
Follow my acting career –
Check out my photography - maybe buy a print! -
__
ZigZag Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Bushwick Tarantella Loop Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Stuffed Shells ????????
Delicious and husband approved????
Recipes: serves 4
12 jumbo shells
1 lbs ground turkey
3 garlic cloves, minced
1 tsp paprika
1/2 tsp salt and pepper
1/8 tsp pepper flakes (if you like heat add more)
1/2 tsp fennel (I suggest grounding the seeds up)
2 cups marinara sauce, separated
4 cups of spinach *optional for extra veggies*
1 cup mozzarella, shredded
1 serving is: 3 filled jumbo shells
***Subscribe before you leave***
STUFFED PASTA SHELLS TUTORIAL!!!!!!!!!!!!!
Join me on my very FIRST cooking video as I show you how to make one of my favorite dishes, stuffed pasta shells!
Ingredients:
- 12 oz box jumbo shells
- 1 jar marinara sauce of choice
- 16 oz package skim, low moisture shredded mozzarella cheese
- 1 lb extra lean ground beef or Italian sausage. (Or 1/2 lb of both).
- 1 small container of sliced mushrooms (diced)
- 1 yellow onion (diced)
- 3 handfuls of fresh baby spinach
- 15 oz container ricotta cheese
- 1 tbsp dried basil
- 1 tbsp dried rosemary
- 1 tbsp dried fennel
- 1 tbsp dried parsley
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1/2 tbsp garlic salt
- 1 tbsp fresh diced garlic
- 1/2 tbsp crushed red pepper (full tbsp if you like it with a little kick)
- 1/4 tsp salt for pasta water
- 5 tbsp olive oil (2 tbsp for cooking meat, 3 for pouring over shells after they’ve been strained)