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How To make Vegetarian Pasta Shells
2 T Olive oil
1 lb Shells, giant for stuffing
1 T Garlic clove minced
1/4 c Onion chopped
1 md Green pepper, chopped
1/4 c Zucchini sliced
1/4 c Mushrooms sliced
10 oz Spinach, frozen
1 lg Egg
6 T Ricotta Cheese
2 c Spaghetti sauce
1/2 c Mozzarella Cheese
1 T Parmesan grated
1 t Nutmeg
Cook pasta shells in boiling water for 15 minutes. Rinse under cold water and set aside. The mushrooms, onions, zucchini, and peppers are diced. Saute' them in olive oil. Season with 1 tsp ground nutmeg and 1 tbs grated parmesan. Cool and stir in the defrosted chopped spinach
and one beaten egg to bind it. Blend in 6 tbs ricotta. Stuff into the shells. Pre heat oven to 350 degrees. In a large casserole dish arrange shells on a bed of spicy tomato sauce. Bake for 15 minutes. Remove top with shredded mozzarella cheese and bake 5 minutes more. Options: You can use 1 lb (14 pieces) manicotti instead of shells. If you can only get jumbo shell (34 to a lbs) fill with about a tbs per shell.
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Paneer Stuffed Pasta Shells | Spinach & Cottage Cheese Stuffed Shells | Vegetarian Pasta Shells
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Ingredients:
• Pasta Shells - 2 cups
• Paneer - 1 1/2 cup
• Onion - 1 medium
• Red Pepper - 1/2 medium
• Spinach - 1 cup
• Garlic - 2-3 cloves
• Tomato Sauce - 1/2 cup
• Black Pepper - 1/2 tsp
• Chilli Flakes - 1/2 tsp
• Basil
• Italian Seasoning - 1/2 tsp
• Mozzarella Cheese - 1/2 cup
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Better than Mom's Stuffed Shells Recipe
These amazing stuffed shells recipe is baked in a classic tomato and white sauce with delicious meat and ricotta cheese filling. I like to use a combination of Italian sausage and ground beef to make this a hearty meal to serve to friends and family.
Stuffed shells are a classic Italian recipe consisting of cheese or meat-stuffed pre-cooked pasta shells that are baked with a red or white sauce until the cheese stuffing is hot and melty. This classic recipe is commonly served up for holidays in the United States, however, in Italy and Sicily, this is a traditional Sunday lunch or dinner.
My family makes and serves this up every single Easter for as long as I've been alive. It's a dish I look forward to eating but does require processes similar to that of my lasagna Bolognese recipe.
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Ingredients for this recipe:
• 12 ounce box of jumbo conchiglie rigate
• 2 tablespoons olive oil
• 1 peeled small diced yellow onion
• 2 finely minced cloves of garlic
• 8 ounces loose Italian sausage
• 8 ounces ground beef 85/15
• 5 ounces roughly chopped baby spinach
• 2 tablespoons chopped fresh basil
• 1 pound small diced fresh mozzarella
• 16 ounces whole milk ricotta cheese
• 1 ½ cups grated parmesan cheese
• 1 large egg
• 1/3 pomodoro sauce recipe
• 1 bechamel sauce recipe
• salt and pepper to taste
Easy Vegan Stuffed Shells | Minimalist Baker Recipes
Rich, saucy vegan stuffed shells with a protein-rich tofu and cashew ricotta filling. Perfect for meal prep or the holiday table. Just 9 ingredients required!
Full Recipe:
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Vegetarian Spinach and Ricotta Stuffed Pasta Shells Recipe
Ingredients:
12 oz jumbo pasta shells
1 tbsp olive oil
2-3 gloves garlic, minced
1/4 tsp red chili flakes
3 cups spinach, roughly chopped
1 cup Ricotta cheese or grated paneer
1/2 cup shredded Parmesan cheese plus more for serving
1/4 cup shredded mozzarella cheese
1/4 tsp nutmeg powder
1 tsp black pepper
1 tsp salt
1/4 cup Italian basil, finely chopped
24 oz pasta/marinara sauce
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Stuffed Pasta Shells
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Stuffed Pasta Shells
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Spinach & Ricotta Stuffed Shells Recipe | The Inspired Home
FULL RECIPE:
These Spinach & Ricotta Stuffed Shells are served with a classic marinara sauce and make a great holiday dish!