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
The Original All-Purpose Seasoning -
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Seafood Stuffed Manicotti
Ingredients are as follows -
Manicotti noodles
Crawfish Tails
Shrimp
Parmesan Cheese
Fiesta blend cheese
PaperJack cheese
Cream cheese
Heavy whipping cream
Salt, black pepper, Garlic powder, onion powder, Italian seasoning, Lauries seasoning salt, and old Bay Seasoning.
Sweet mini peppers- Orange yellow and red.
Green bell pepper
And last but not least butter.
Emeril Lagasse's Super-Stuffed Shells with Spinach and Italian Sausage
These are the best stuffed shells you'll ever taste
See more at:
Serves 6-8 servings.
Ingredients:
For Emeril's Basic Tomato Sauce:
1 tablespoon olive oil
3/4 cup chopped yellow onions
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 28-ounce can whole peeled tomatoes, broken into pieces and their juices
1 15-ounce can tomato sauce
4 teaspoons tomato paste
1 cup chicken stock or water
1/2 teaspoon sugar
1 teaspoon plus 1 tablespoon olive oil
1 1/2 teaspoons salt, divided
1/2 12-ounce box (18 to 20) jumbo pasta shells
2 cups finely chopped onion
2 teaspoons minced garlic
1 pound fresh Italian sausage, removed from casings or ground veal
1 10-ounce package frozen spinach, thawed and squeezed dry
15 ounces ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
2 cups grated mozzarella cheese, divided
1 tablespoon extra-virgin olive oil
1 teaspoon Emeril's Essence
1 teaspoon fresh basil, chiffonade
1 teaspoon fresh oregano, chopped
1/2 teaspoon ground black pepper
Preparation:
For the sauce, heat the olive oil in a medium pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce and paste, water and sugar, and stir well. Bring to a boil then lower the heat to medium-low and simmer uncovered until thickened and fragrant, about 30 minutes, stirring occasionally. Remove from the heat and adjust the seasoning to taste.
Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10-12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water.
In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic, and cook, stirring, until very soft, 6-7 minutes. Add the sausage and cook, stirring, until browned. Add the squeezed spinach and cook for 3 minutes. Remove from the heat and season to taste with salt and pepper.
In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach-sausage mixture, the extra-virgin olive oil, Essence, remaining 1/2 teaspoon salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.
Pour tomato sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20-25 minutes. Remove from the oven and let rest for 5 minutes before serving.
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How to Make: Shrimp and Crab Stuffed Shells
Large shells (undercook 2 mins, using package instructions)
1 cup chopped fresh spinach (if frozen squeeze out water)
1/2 cup each chopped onion, red and green bell pepper
2 cups of chopped brocccoli slaw (or chopped broccoli)
1 lb raw shrimp, (paper towel dried-saute in pan)
Crab meat (equal to shrimp)
1/2 tsp Italian seasoning
1/2 tsp minced garlic
1/4 tsp salt
1/2 tsp Old bay seasoning
1/2 stick of butter
2 oz softened cream cheese
2 tbsp sour cream
1 pt heavy cream
3 tbsp all-purpose flour
1/2 tsp seasoning spectacular (optional)
8 oz each Shredded Parmesan and Mozzarella cheese
Follow tutorial for a fantastic Dish, Enjoy!!!
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SPOILED EATING!! CRAB, SPINACH, & CHEESE MANICOTTI RECIPE| AT HOME WITH SPOILED LITTLE LA GIRL
Manicotti has been one of my FAV Italian dishes ever since I tried it at Maggiano's several years ago!! I decided to throw together this super yummy Crab Stuffed Manicotti recipe and it turned out so Amazing!!! Hope you all like it!!
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Crab Stuffed Shrimp Recipe
Chef Frank show to how to make crab stuffed shrimp. This tastes just as good as it looks. Shrimp and crab have never tasted so good! This stuffed shrimp entree is one of chef Franks favorites.
Ingredients
1 pound lump crab meat
6 extra large shrimp
2 c. mayo (used twice)
1/4 plain bread brumbs
1 TBSP Old Bay
2 tsp yellow mustard
1/2 tsp
pinch celery salt
1/2 tsp blk. pepper
3 tsp worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine 1 1/2 cups mayo, 1 TBSP FRESH lemon juice.
1 tbsp worcestershire sauce, 1 egg, 2 tsp yellow mustard, 1 TBSP Old Bay
Imperial Topping
1/2 cup mayo
1/2 tsp dijon mustard
1/2 tsp blk pepper
1/2 tsp fresh lemon juice
pinch celery salt
1/2 tsp worcestershire sauce
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1 cup of crab mix 1/2 cup first to make sure they don't get 2 wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
Shrimp Prep
1. Devein and butterfly 6 extra large shrimp.
2. Grease lg. sheet pan.
3. Arrange 3 shrimp together side by side.
4. Top with about 1 inch of crab. Dont pack the meat on top of the shrimp.
5. Top with layer of imperial sauce
6. Bake at 400 for 15-20 minutes or until shrimp is cooked.
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