Pantry Italian Shells And Cheese Recipes

Steps:

• Prepare noodles as directed, adding bay leaf to cooking water. Do not add cheese yet. While noodles are cooking open cans and place in bottom of colander.
• Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse.
• Dump all back in noodle pan and add cheese sauce mixing well. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F.
• For the shells:
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
• For the sauce:
• Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.

Steps:

• Bring a large pot of salted water to a boil.
• In a large saute pan over medium heat, heat 1 tablespoon olive oil. Add the bacon and cook until it just starts to get a little crispy, about 5 minutes. Add the crushed red pepper, garlic and shallot and cook, stirring, until tender, 3 to 5 minutes. Add the beans and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper.
• Meanwhile, cook the orecchiette in the boiling water for the amount of time specified on the box, minus 2 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta.
• Add the pasta to the pan with the artichokes and beans and toss over medium heat. Add the pasta water and continue to cook until the pasta achieves an al dente texture and the sauce is coating the pasta. Remove from the heat and add half of the Parmesan. Mix in the butter and half of the parsley. Season with more salt and pepper. Transfer to large serving bowl and garnish with the remaining Parmesan, parsley and 2 tablespoons olive oil.

Steps:

• Preheat the oven to 375 degrees F.
• Bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside.
• Add the tomatoes to a large bowl and use your hands to crush them into chunky pieces; set aside.
• In a 12-inch skillet over medium-high heat, add the oil. Add the sausage and brown in large chunks until no pink remains, 5 to 8 minutes. Set aside on a paper towel-lined plate. Wipe out the fat from the skillet, leaving about 1 tablespoon behind. Add about a third of the tomatoes to the skillet and stir to pick up any remaining browned bits. Set aside.
• In another large bowl, add the spinach, ricotta, Parmesan, shredded mozzarella, egg, garlic, nutmeg and 1 teaspoon each salt and pepper. Mix to combine. Add the cooked pasta and sausage and gently mix.
• Add the pasta and sausage mixture to the skillet. Top with the remaining tomatoes and then the sliced mozzarella. Bake, uncovered, until heated through and the cheese is bubbling, 20 to 25 minutes. Garnish with torn basil before serving.

Steps:

• Prepare noodles as directed but do not add cheese yet. While noodles are cooking open cans and layer in bottom of colander (including the chopped spam).
• Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse.
• Dump all back in noodle pan and add cheese sauce mixing well. Serve immediately optionally topping with bacon bits and green onions.

Steps:

• Prepare noodles as directed but do not add cheese yet. While noodles are cooking open can of carrots and chicken and place in bottom of colander.
• Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse.
• Dump all back in noodle pan and add cheese sauce mixing well. Serve immediately.

Steps:

• Prepare noodles as directed but do not add cheese yet. While noodles are cooking open cans and prepare sauerkraut by squeezing dry and corned beef by chopping. Layer corned beef in bottom of colander. .
• Dump noodles on top of corned beef in colander. By dumping the hot water on top it heats them up. Do not rinse.
• Dump all back in noodle pan and add cheese sauce, mustard and kraut, mixing well. top with crumbled rye crackers and Swiss cheese. Serve immediately.

Steps:

• Prepare noodles as directed but do not add cheese yet. While noodles are cooking open cans and layer in bottom of colander. If your family is sensitive to spicy foods put the tomatoes on the bottom.
• Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse.
• Dump all back in noodle pan and add cheese sauce mixing well. Serve immediately.