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How To make Cheese Stuffed Baked Pasta Shells
9 ounces jumbo pasta shells
--about 42 (not hardly-more like 24) 1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic
minced
1 1/4 cups no salt added tomato sauce
1/3 cup chopped fresh basil
:
or 2 teaspoons dried basil 1/4 teaspoon freshly ground black pepper
2 cups part-skim ricotta cheese
3/4 ounce grated Parmesan cheese
1 egg
1 1/2 ounces mozzarella cheese, part skim milk shredded
chopped parsley :
for garnish
1. Bring a large pot of water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package directions. Drain the pasta in a colander, rinse under cold running water, and set aside to drain again. 2. Meanwhile, in a medium saucepan over medium-high heat, warm the oil until hot but not smoking. Add th onion and garlic, and cook, stirring, until the onion begins to brown, 2 to 3 minutes. Add the tomato sauce, half of the basil, and the pepper, and bring to a boil. Reduce the heat to low and simmer the sauce, uncovered, for 10 minutes. 3. Preheat the oven to 375 oF. 4. In a medium bowl, combine the ricotta, Parmesan cheese, egg, and the remaining basil. Dividing evenly, stuff each of the shells with the ricotta mixture. 5. Place the shells in a shallow 11 by 7 inch baking dish. Pour the tomato sauce over the shells and sprinkle with the mozzarella. Bake for 25 minutes, or until hot and bubbly. Sprinkle with chopped parsley, if desired.
Microwave Shortcuts: Follow the recipe as directed through Step 4. Arrange the stuffed shells in a shallow 2 to 3 quart microwave safe baking dish and top with the tomato sauce. Cover loosely with waxed paper, and cook at high for 5 minutes. Cook at medium for 10 minutes, rotating the dish twice. While the dish is still hot, sprinkle it with the mozzarella and let it stand to melt the cheese.
Serving Size: 7 stuffed shells plus sauce (I only got 4 stuffed shells with sauce).
Each serving provides: 1/2 fat, 2 proteins, 1/2 vegetable (modified to new program), 2 breads.
Nutrition information, Values are approximate per serving: 359 calories, 20 g protein, 13 g fat, 41 g carbohydrate, 68 mg cholesterol, 222 mg sodium.
Serve with slices of fresh fennel on a bed of assorted salad greens, drizzled with a simple vinaigrette. For dessert, present a bowl of chilled strawberries sprinkled with Marsala wine and crushed macaroons.
For a spicy variation, substitute shredded jalapeno jack cheese for half of the mozzarella and add 1/2 teaspoon ground cumin to the sauce.
Gail's note: Weighed out 9 ounces of "Jumbo Shells". There were only 24, not 48. Also this casserole needs more sauce. Since vegetables are free (tomato sauce), it would be easy to double the sauce recipe, could probably keep the oil the same so as not to increase the fat. In a pinch, substitute your favorite jarred sauce.
How To make Cheese Stuffed Baked Pasta Shells's Videos
Simple Pastas: Baked Stuffed Shells
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Spinach & Ricotta Stuffed Pasta Shells Recipe
Spinach & Ricotta Stuffed Pasta Shells. Rich, comfort and delicious meal that you can eat for, lunch or dinner. Follow this recipe to learn how to make stuffed pasta shells.
Printable Version:
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Ingredients:
14oz (400g) jumbo pasta shells
2 cups (500g) ricotta cheese
9oz (250g) fresh baby spinach
2oz (60g) freshly grated parmesan cheese
7oz (200g) baby mozzarella balls
1 onion, chopped
3 garlic cloves, minced
28oz (800g) good quality tomato sauce
1 + 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
1 cup (110g) mozzarella or other cheese to sprinkle on top
Directions:
1. Fill large pot with water, add 1 teaspoon of salt and bring to a boil.
2. Meanwhile heat 2-3 tablespoons of olive oil, add chopped onion and sauté for 3-4 minutes, and garlic and sauté 2 minutes more. Add fresh spinach and cook, stirring occasionally, until the leaves begin to wilt, about 5 minutes. Drain the liquids and let cool. Chop the spinach mixture and transfer to a large bowl.
3. To the bowl add ricotta cheese, grated parmesan cheese, salt, pepper, nutmeg and mix well. Transfer to a piping bag.
4. When the water is boiling add the pasta and cook according to package directions. Drain and place in a bowl with cold water.
5. Preheat oven to 360F (180C).
6. Pour 1/2 cup of the tomato sauce into the bottom of baking dish. Stuff each pasta shell with the spinach and ricotta mixture. In a large baking dish, arrange the shells in a single layer, with the open side facing upwards. Add to each stuffed shell one baby mozzarella ball. Pour the remaining tomato sauce on top. Sprinkle with cheese. Cover with foil.
7. Bake for 20 minutes, remove the foil and bake 10-15 minutes more or until the top is golden.
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Spinach & Ricotta pasta shells ???? #shorts
Spinach & Ricotta pasta shells
Serves: 6
Prep time: 40 min
Cook time: 40 min
Ingredients
- 6 cloves garlic, crushed
- 4 tbsp olive oil
- 700g jar tomato passata
- small bunch basil
- 1 packet of large pasta shells (Conchiglioni)
- 300g baby spinach
- 400g ricotta
- 1/6 of a nutmeg, finely grated
- 40g grated Pecorino
- 1 ball fior di latte
- 1 egg
- salt and pepper to taste
Method
1. Bring a large pot of salted water to a boil. Preheat the oven to 180°C (160°C fan).
2. In a pan over medium heat, add olive oil, garlic and a pinch of salt. Cook for 2-3 minutes until fragrant.
3. Add tomato passata and a small bunch of basil to the pan. Simmer for 10 minutes.
4. Cook pasta shells in the boiling water for 2-3 minutes less than package directions. Drain well and leave to cool for 10 minutes (don’t rinse under cold water).
5. In a pan over medium heat, add 2 tablespoons olive oil and saute the spinach with a little salt. Once cooked, leave to drain.
6. In a bowl, mix baby spinach, ricotta, nutmeg, pecorino, egg, salt, and pepper.
7. Fill each pasta shell with the spinach and ricotta mixture.
8. Pour 1/2 the tomato sauce into a baking dish. Place the filled pasta shells on top of the sauce.
9. Top with the leftover tomato sauce, some more pecorino then fior di latte and bake for 20-25 minutes until golden brown.
10. Enjoy!
How to make Cheese Stuffed Pasta Shells | Recipe
I drop videos throughout the week!!
Ingredients:
Jumbo Pasta shells
Salt
Diced Garlic
Chopped baby spinach
Marinara Sauce
Mozzarella Cheese
Parmesan Cheese
Ricotta Cheese
Italian Seasoning
Fresh Parsley
#chef #food #foodie #pasta #cheese #sauce #cook #cooking #kitchen #theydontknowibecooking
Cajun Chicken Alfredo Stuffed Pasta Shells | How To Make Spinach Stuffed Shells Alfredo
Cajun Chicken Alfredo Stuffed Shells | How To Make Cajun Chicken Stuffed Shells
Ingredients
1/2 box jumbo shells
2 chicken breast
2 cups fresh spinach
8 oz. mozzarella cheese
4 oz. cream cheese
freshly grated parmesan cheese
1 tsp sazon
1 tsp Cajun seasoning
4 oz. fire roasted tomatoes
1 tsp garlic powder
salt and pepper to taste
16 oz. heavy cream
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Clams Casino Stuffed Pasta Shells - Food Wishes
I’ve turned one of my favorite seafood appetizers into amazing stuffed pasta shells. If you’ve never had clams and bacon together, you need to make this recipe. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Clams Casino Stuffed Pasta Shells, follow this link:
You can also find more of Chef John’s content on Allrecipes: