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!
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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 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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Stuffed Pasta Shells | Pasta Recipes
Stuffed Pasta Shells | Pasta Recipes - Here is yet another easy to follow video recipe that is DELICIOUS! This is the perfect recipe and quick and easy to follow italian favorite. This is a dish that the Italians would be proud of. Excellent dinner recipe.
Ingredients
1 Box of Jumbo Shells
2 cups of Mozzarella Cheese
24 oz of Marinara Sauce (Emril's Home Style Marinara Sauce)
32 oz of Ricotta Cheese
1 3/4 cup of Parmesan Cheese
2 Eggs
1/2 tsp Salt
1 tsp Black Pepper
1/4 cup Fresh Parsley (diced)
1/4 cup Fresh Basil
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How to Make STUFFED SHELLS PASTA Like an Italian
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Stuffed shell pasta (or conchiglioni) is a favourite in Italian homes for Sunday lunch! Seashell shaped pasta filled with creamy ricotta, tasty spinach and a hint of nutmeg is just the start of this dish…my tip is to use fresh buffalo mozzarella on top to give this baked dish a serious edge. In just 30 minutes you can make this recipe and it will likely be devoured in 3.
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#stuffedshell #stuffedshells #stuffedshellpasta
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Stuffed Shell Pasta
0:41 Welcome to Vincenzo's Plate
1:16 Ingredients to Make Stuffed Shell Pasta with Ricotta and Spinach
2:45 Tomato Sauce for Stuffed Shells
3:55 How to Cook the Shell Pasta
4:33 Spinach and Ricotta Filling
8:58 How to assemble the Stuffed Shell Pasta
11:43 Bake the Stuffed Shell
13:35 Time to Eat the Stuffed Shell Pasta, E ora si Mangia
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Next Level Stuffed Pasta Shells
These Sausage Stuffing Balls are ultra soft and bursting with flavour. They're easy to make and perfect with a roast dinner! Chris x
FULL RECIPE POST:
INGREDIENTS
Cheese Stuffed Shells:
20 Jumbo Pasta Shells/Large Conchiglioni (approx 7oz/200g)
7oz / 200g Ricotta
7oz / 200g Mascarpone
1 cup / 100g Mozzarella, shredded
1 1/4 cups / 100g freshly grated Parmesan
1/3 cup / 50g Pine Nuts, lightly crushed (see notes)
1 large Egg, beaten
Salt & Black Pepper, to taste
Oil Spray
Tomato Basil Sauce:
4 cups / 1 litre/kg Tomato Passata (pureed/strained tomatoes in US)
1 small bunch of Fresh Basil, finely diced (approx 1oz/30g)
1 medium Onion, finely diced
2 cloves of Garlic, finely diced/minced
1/2 tsp Sugar
1/4 tsp Chilli Flakes, or to taste (optional)
Salt & Black Pepper, to taste
Olive Oil, as needed
????METHOD????
In a large pot or pan add a drizzle of olive oil over medium heat. Add in onion and fry until it begins to soften & brown, then add in garlic and fry for 1-2mins longer. Pour in tomato passata and add basil, chilli flakes, sugar and salt & pepper. Give a good stir then reduce to a simmer for 20-25mins until it begins to thicken. This is also important to marry the flavours together.
Pop the pasta shells in salted boiling water and cook until al dente. Knock a couple of mins off of the packet instructions, you want them soft enough to handle, but not completely cooked through or they'll come out sloppy once baked. Drain and place to one side.
Meanwhile, in a medium sized mixing bowl add ricotta, mascarpone, mozzarella, 1 cup/80g parmesan (save the rest to top) and a good pinch of salt and pepper. Stir through beaten egg until smooth and evenly combined. Place cheese mixture in a piping bag or zip lock bag with the corner cut off.
Once the pasta shells are cool enough to handle, one by one squeeze the cheese mixture into the shells. Pour tomato basil sauce into a 9x13 baking dish, then add the stuffed shells to the sauce.
Sprinkle the shells with parmesan, then crumble over crushed pine nuts. Give the whole thing a light covering of oil spray then pop in the oven at 180C/356F for 20-30mins, or until the cheese is golden and crispy.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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