QUICK SHELLS AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Cook the pasta according to the package directions.
- Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.
CHEESE STUFFED SHELLS
Make and share this Cheese Stuffed Shells recipe from Food.com.
Provided by Robbie Rice
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
- Combine eggs, cheeses, and seasonings in bowl.
- Spoon about 3 Tbls. cheese mixture into each cooked shell.
- Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
- Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
- Sprinkle cheese over sauce.
- Bake in 350F degrees oven for 30 minutes.
STUFFED CHEESY SHELLS
Make and share this Stuffed Cheesy Shells recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 40m
Yield 21 pasta shells, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spread two cups spaghetti sauce in a 13x9 inch pan and set aside.
- Add 1/2 cup water to remaining sauce and set aside.
- In a large mixing bowl, combine tofu, parsley, onion powder, salt, garlic powder, and basil. Mix well.
- Fill cooked shells with tofu mixture.
- Place shells into baking pan.
- Pour remaining 1 cup spaghetti sauce with 1/2 cup water over the top.
- Sprinkle parmesan cheese over top of spaghetti sauce.
- Bake for 25 minutes or until bubbly.
Nutrition Facts : Calories 48.4, Fat 1.3, SaturatedFat 0.3, Cholesterol 1, Sodium 634.4, Carbohydrate 8.1, Fiber 1.5, Sugar 4.4, Protein 1.1
SPRING SHELLS AND CHEESE
Provided by Food Network Kitchen
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
- Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
- Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
- Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
- Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.
CHEESY STUFFED SHELLS
This is a delicious baked pasta dish with large shells filled with meat, spinach and cheese that children always seem to love. It is kind of a 'spaghetti that behaves itself!'
Provided by Kimber
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
- Preheat oven to 350 degrees F (175 degrees C).
- Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
- Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 51.9 g, Cholesterol 69.1 mg, Fat 18.4 g, Fiber 4.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 741.3 mg, Sugar 6.1 g
CHEESY SHELLS AND GREENS
This makes a nice meatless dinner for four. Feel free to add a crispy bread crumb topping to this dish by pulsing 4 slices of bread in a food processor to form coarse crumbs. Stir in 1/4 cup finely chopped flat-leaf parsley and 2 T olive oil. Sprinkle over the pasta before broiling. Recipe is from Woman's Day.
Provided by CookingONTheSide
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta according to package directions.
- Meanwhile, melt the butter in a large pot over medium heat.
- Add the flour and cook, stirring for 2 minutes; whisk in the milk.
- Cook, stirring occasionally, until slightly thickened, 5 minutes.
- Whisk in the mustard, nutmeg, cayenne, if using, 1 cup Cheddar, 1/2 t salt and 1/4 t pepper.
- Add the pasta and spinach and toss to combine.
- Heat broiler; transfer the mixture to a 1 1/2 quart broiler-proof baking dish or four 12 ounce ramekins.
- Sprinkle with the remaining 1/2 cup cheddar and broil until golden brown, 3-4 minutes.
Nutrition Facts : Calories 627, Fat 23.9, SaturatedFat 14.3, Cholesterol 70.3, Sodium 460.1, Carbohydrate 74.2, Fiber 4.8, Sugar 3, Protein 29
CHEESY STUFFED SHELLS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.
- Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.
- Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.
CHEESY SPINACH SHELLS
This is a recipe from a family friend. I can say my husband and I are not big fans of onions or spinach, but we love this dish. Even my 3 year old, who is VERY picky, asks for this dish often now. In the photo I took of my recipe, I used more than 26 ounces of spaghetti sauce, about 1.5 jars, but that is entirely up to you.
Provided by Hamlin
Categories One Dish Meal
Time 45m
Yield 24 shells, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Sauté the onion in oil. Once the onions have caramelized, add the spinach and sauté for another 3 minutes.
- Puree the onion and spinach and set aside.
- Mix together the cottage cheese, bread crumbs and parmesan cheese in a large bowl. Once mixed, add the onion and spinach puree. Salt and pepper to your liking.
- Fold in the slightly beaten egg into your mixture.
- Stuff each shells with however much stuffing you'd like. I normally do about two spoonfuls each. As you stuff each shell, place them in a greased 9x13 baking pan.
- Pour your favorite spaghetti sauce over the shells and sprinkle the top with parmesan cheese.
- Bake for 30 minutes, uncovered, or until the top is golden brown.
Nutrition Facts : Calories 288.1, Fat 13.8, SaturatedFat 4.9, Cholesterol 57.2, Sodium 915.5, Carbohydrate 22, Fiber 5.5, Sugar 9.8, Protein 21
STUFFED SHELLS RECIPE
Make a marvelous, melty Italian staple with our cheesy Stuffed Shells Recipe! Cottage cheese, mozzarella and Parmesan star in this stuffed shells recipe. Warm up tonight with this Stuffed Shells Recipe.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 55m
Yield 5 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix pasta sauce and tomatoes until blended; spread half onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Combine cottage cheese, spinach, Parmesan, seasoning and 1/2 cup mozzarella; spoon into pasta shells. Place in prepared baking dish; top with remaining pasta sauce mixture. Cover.
- Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.
Nutrition Facts : Calories 390, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g
CHEESY SHELLS WITH VEGGIES
This recipe with cheese and vegetables will become a new favorite during busy nights. It needs only 4 ingredients and 20 minutes to be ready.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare Dinner in large saucepan as directed on package, adding vegetables to the boiling water for the last 3 min. of the Macaroni cooking time.
- Add remaining ingredients; stir gently. Cook until heated through, stirring occasionally.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
CHEESY CHICKEN STUFFED SHELLS
I came up with this trying to duplicate a frozen dinner from my childhood. This is my childrens' most requested dinner. I am sometimes inconsistent though and will add a can of either cream of chicken or cream of mushroom soup to the white sauce.
Provided by pines506
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Mix chopped chicken, egg, ricotta, parsley, 1 1/2 cups mozzarella and 1/2 cup parmesan in bowl and set aside.
- Make white sauce: Melt butter in saucepan and add flour.
- Cook a little, but don't let butter brown.
- Add milk and salt, pepper and 1/2 cup parmesan cheese.
- Cook and stir until thickened.
- Spread half of the marinara sauce in bottom of pan.
- Fill cooled shells with chicken mixture.
- Pour white sauce over shells and drizzle rest of marinara over top.
- Sprinkle remaining mozzarella over all.
- Cover and bake about 40 minutes.
- Uncover and bake another 15 minutes.
Nutrition Facts : Calories 659.5, Fat 45.3, SaturatedFat 25.7, Cholesterol 200.1, Sodium 1025.1, Carbohydrate 18.6, Fiber 0.3, Sugar 4.7, Protein 43.7
CHEESY GARLIC CHICKEN & SHELLS
Pressed for time? Try quick-cooking chicken breasts served with chopped tomato and a VELVEETA Shells & Cheese Dinner.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Sprinkle both sides of each chicken breast with garlic powder.
- Heat oil in Dutch oven or large saucepot on medium-high heat. Add chicken; cook 1 to 2 min. on each side or until browned on both sides. Remove from pan; set aside. Add water to pan. Bring to boil. Stir in Shell Macaroni; top with chicken. Cover; simmer on medium-low heat 12 min. or until shells are tender.
- Stir in tomato and Cheese Sauce. Cook on medium-low heat 2 to 3 min. or until cheese sauce is melted and mixture is heated through, stirring occasionally.
Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 780 mg, Carbohydrate 38 g, Fiber 1 g, Sugar 4 g, Protein 35 g
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