Oamc Cheese Chicken Shells Recipes

Steps:

• Using one jar of sauce, spread an equal amount of sauce on the bottom of each 8"x8" pan.
• Using a butter knife spread a thin coat of ricotta cheese inside each manicotti noodle.
• Insert chicken into uncooked manicotti shells, choose which end to stuff from wisely, the tenders will fit but you have to squeeze them in gently.
• Fill in the ends of the manicotti with the remaining ricotta cheese.
• Place shells on spaghetti sauce in dish. To make five pans place 8-9 in each pan. To make 6 pans, place 7 in each pan.
• Pour remaining spaghetti sauce evenly over shells, covering completely. Add 1/4 cup of water to each pan.
• Sprinkle with mozzarella cheese. STOP HERE.
• TO STORE IN REFRIGERATOR: Cover the unbaked manicotti tightly with aluminum foil. Refrigerate no longer than 24 hours.
• TO STORE IN FREEZER: Wrap unbaked manicotti tightly with labeled aluminum foil Or cover with foil and place in a labeled freezer bag. Freeze no longer than 1 month.
• TO COOK FROM REFRIGERATOR: Heat oven to 350 degrees and cook covered pan for 1 hour and fifteen minutes, or until noodles are tender.
• TO COOK FROM FREEZER: Heat oven to 350 degrees and cook covered pan for 1 hour and 50 minutes, or until noodles are tender.

Steps:

• Cook pasta according to package directions. Rinse, drain, and let cool.
• In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender.
• Drain vegetables well. (You can mash these up a bit if that's what it takes to hide the veggies!) Combine with ricotta, mozzarella and Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.
• Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with additional Parmesan cheese.
• To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.
• Cover with foil and bake at 350°F for 20-30 minutes or until hot and bubbly.

Steps:

• Cook noodles according to directions on box.
• Combine all other ingredients.
• Fill each shell with about 2 tbsp cheese mixture.
• Place in foil lined 9x13 pan in a single layer. Wrap in foil and freeze.
• When fully frozen, you can remove the foil wrapped shells from the pan so it takes up less space. When ready to eat, place in same pan.
• To serve, thaw. Cover with spaghetti sauce and recover with aluminum foil. Bake at 350 degrees for about 35 minutes until hot and bubbly.

Steps:

• Cook pasta shells according to package in boiling, salted water, until al dente. Drain water and allow to cool to the touch. Combine marinara and buffalo wing sauce in a bowl. In another bowl, combine shredded chicken, egg substitute, and cottage cheese until well-combined.
• Spread 1 cup sauce on the bottom of two 8×8 baking dishes. Stuff shells with chicken mixture, about 1 Tablespoon per shell. Place in sauce-covered dish. Cover shells with remaining sauce and sprinkle with shredded Mozzarella. Bake at 350F about 30 minutes or until heated through and cheese is melted. IF desired, sprinkle with blue cheese crumbles (calories extra).
• Freezing Directions:.
• Prepare as above, except DO NOT bake. Instead, cover with foil, label, and freeze. To serve: Thaw in fridge. Bake at 350F about 30 minutes or until heated through and cheese is melted. IF desired, sprinkle with blue cheese crumbles (calories extra).

Steps:

• Cook shells according to pkg directions. Rinse in cold water. Store in large pan of cold water. In large saucepan, heat oil, add onion and garlic; cook until softened. Stir in tomatoes, sauce, water, sugar, oregano, thyme, and salt. Bring to boil. Simmer uncovered, for 45 minutes. In mixing bowl, combine eggs, cottage cheese, mozzarella, Parmesan, and pepper. Drain shells. Pour half of tomato mixture into 13x9-inch pan. Mix shells with cheese mixture. Place shells into pan; pour remaining sauce over top.
• Bake covered in 350 degree oven for 45 minutes or until hot and bubbly.

Steps:

• Cook pasta shells according to box directions, drain and rinse with cool water. Set aside.
• Sautee onions and garlic over medium, stirring occasionally, until onions are translucent (careful not to burn garlic). Take off of heat and allow to cool off a bit.
• Mash together spinach, tofu, Ricotta cheese, 1 cup Parmesan cheese, eggs, onions and garlic, s&p and nutmeg.
• Fill shells generously, about a heaping tablespoon each. You can modify as you go.
• ***TO FREEZE:*** Put shells on a baking sheet so that they are not touching. Freeze uncovered for about 20 minutes, then toss into a freezer bag. This way they will not stick together.
• To bake shells right away: Preheat oven to 350. Spread a few tablespoons spaghetti sauce on the bottom of a large casserole. Put shells in, filling-side up. Top with remaining sauce and parmesan cheese. Cook covered for 30 minutes and uncovered for 5 or 10 minutes.