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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.
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Stuffed Pasta Shells. A classic Italian dish.
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How To Make STUFFED SHELLS | Beef And Cheese Stuffed Shells | Simply Mamá Cooks
Today I am cooking at home and making cheese and ground beef stuffed pasta shells. These cheesy meat filled jumbo pasta shells are easy to make and great for dinner.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
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0:00 Intro
0:12 Cook Ground Beef
1:15 Prep Pasta Shells
2:16 Making The Filling
3:54 Assemble And Bake
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Cheesy Stuffed Pasta Shells Recipe
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how to make perfect STUFFED SHELLS
How to make the best classic cheesy baked stuffed shells in weekday sauce with a lemon ricotta Parmigiano filling.
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How to Make the Tastiest Cheesy Stuffed Shells You've Ever Tried!
How to Make the Tastiest Cheesy Stuffed Shells You've Ever Tried! - In this video, where we'll show you how to make the most irresistible cheesy stuffed shells you've ever tasted!
This recipe is straightforward to follow, and the result is an incredibly creamy and cheesy dish that's sure to impress your guests. Whether you're preparing a special meal for your loved ones or hosting a party, these stuffed shells are the perfect choice.
So, get ready to indulge in some cheesy goodness and join us as we make the best stuffed shells you've ever tried!
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Ingredients:
18-20 Jumbo Pasta Shells
1-2 tbsp. Branch and Vine Basil Infused Olive Oil -
3 Cloves Garlic, minced
4 cups Spinach
15 oz. Ricotta
½ cup Parmesan Cheese, grated
3 cups Mozzarella Cheese, shredded and divided
2 tbsp. Cream Cheese
1 Egg
24 ounces Marinara Sauce
Fresh Parsley, to garnish
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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!
This Is How I Make My CHEESY LASAGNA STUFFED SHELLS, You Won’t Believe How Easy It Is!!!
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you how to make the best Lasagna Stuffed Shells now let me tell you, your love ones are going to fall in loooove with this recipe, specially if they are pasta lovers like myself! ☺️Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Tip ‼️⚠️you can use your favorite store bought marinera sauce as well
I M P O R T A N T ⚠️
The hatch chiles is just to add a little kick, there is different levels of spice it’s up to you if you want your sauce to be spicy or not ???? you can also use bell pepper
ingredients:
1/2 lb jumbo shells
1lb ground beef or Italian sausage
2 tbsp fresh parsley
2 tbsp fresh basil
1/2 small white onion
2 minced garlic cloves
8 oz tomato sauce
8 oz crush tomatoes
4 is hatch green peppers
1/2 cup water
1 1/2 tsp sugar
Salt I used 1 1/4 tsp
1 tsp black pepper
1 tsp oregano
Cheese mixture
15 oz ricotta cheese
8 oz mozzarella cheese
1 cup shredded parmasan cheese
1 egg
1/4 cup fresh parsley
Salt I used 1/2 tsp
Black pepper u used 1 tsp
1 serving of love ????
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