Lip Smackin Stuffed Shells Recipes

SHRIMP SCAMPI STUFFED SHELLS

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 16 servings (8 servings per pan)

Number Of Ingredients 24

Shrimp Scampi Stuffed Shells image

Steps:

For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside.
Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
Preheat the oven to 375 degrees F.
For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside.
To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.
For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.

Ingredients

Kosher salt
40 jumbo pasta shells
1/4 cup olive oil
4 tablespoons salted butter
1 teaspoon crushed red pepper flakes
6 cloves garlic, minced
1 medium yellow onion, finely diced
2 pounds peeled and deveined shrimp (21/25 count), chopped
Splash of white wine
1 lemon, juiced
Freshly ground black pepper
Two 8-ounce packages cream cheese, at room temperature
2 cups whole-milk ricotta
1 cup grated Parmesan
2 tablespoons chopped fresh parsley
1 large egg
3 cups grated fresh mozzarella
8 tablespoons (1 stick) salted butter
1/4 cup all-purpose flour
4 cups whole milk
2 cups heavy cream
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh parsley

THE BEST STUFFED SHELLS

Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.

Provided by Food Network Kitchen

Categories main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

The Best Stuffed Shells image

Steps:

For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
Preheat the oven to 375 degrees F.
Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.

Ingredients

1/4 cup olive oil
1 small onion, diced
3 cloves garlic, minced
Pinch crushed red pepper flakes, optional
1/4 cup tomato paste
Two 28-ounce cans good-quality peeled whole plum tomatoes, crushed
1 sprig basil
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
9 ounces jumbo dried pasta shells
2 cups whole milk ricotta
8 ounces shredded part-skim mozzarella
3 tablespoons grated Parmigiano-Reggiano, plus more for topping
1/4 cup finely chopped flat-leaf parsley leaves
1 large egg, lightly beaten

LIP SMACKIN' SMOTHERED CHICKEN

Now this is chicken! You can almost smell the aroma coming from the kitchen now!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h

Yield 6

Number Of Ingredients 10

Lip Smackin' Smothered Chicken image

Steps:

Heat oil in deep 12-inch skillet over low heat 5 minutes. Sprinkle chicken with salt and 1/2 teaspoon of the black pepper; place in hot skillet. Cover chicken with yellow and green onions.
Cook chicken over medium heat 10 minutes; turn chicken. Cook 10 minutes longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken from skillet. Place in large pot (Dutch oven); set aside.
Continue heating skillet over low heat. Stir together flour, 1/3 cup of the soy sauce and 4 cups of the hot water in medium bowl with wire whisk or fork until smooth.
Cook flour mixture in hot skillet over medium heat, stirring constantly with wire whisk or fork, until mixture boils and thickens. Stir in remaining water, 1 cup at a time, stirring after each addition, until smooth.
Stir in remaining 1/3 cup soy sauce, the onion powder and remaining 1/4 teaspoon black pepper. Pour gravy over chicken in large pot. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally. (Gravy may stick to pot.)

Nutrition Facts : Calories 515, Carbohydrate 28 g, Cholesterol 125 mg, Fiber 1 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2330 mg

Ingredients

2 tablespoons vegetable oil
1 cut-up whole chicken (3 to 3 1/2 pounds)
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 medium yellow onion, thinly sliced
3 green onions, cut into 1-inch pieces
1 1/2 cups Gold Medal™ all-purpose flour
2/3 cup soy sauce
7 cups hot water
2 teaspoons onion powder