Pasta Shells Filled With Feta Herbs Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells.
• Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.

Steps:

• Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

Steps:

• Add shells and garlic to a large pot of boiling and salted water. Cook for 5 minutes and stir in florets. Cook for 1 minute or until broccoli is tender and drain. Locate garlic clove and push through garlic press into large bowl. Add shells and broccoli to bowl. Stir in tomatoes, feta cheese, olives and oil. Toss to coat and season with salt and pepper.

Steps:

• For sauce:
• Heat oil in heavy large saucepan over medium heat. Add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds. Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil. (Can be prepared 1 day ahead. Cover and chill.)
• For filling:
• Combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil and chives. Season to taste with salt and pepper. Mix in eggs.
• Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
• Preheat oven 350°F. Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide between dishes. Top with remaining sauce. Sprinkle with remaining feta. (Can be prepared 1 day ahead. Cool and refrigerate.) Bake shells until heated through, about 30 minutes. Garnish with basil sprigs.

Steps:

• For sauce, heat oil in heavy large saucepan over medium heat.
• Add onion and saute 5 minutes.
• Add garlic and saute until onion is tender, about 5 minutes.
• Add crushed red pepper and saute 30 seconds.
• Add tomatoes, simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper.
• Remove from heat and mix in basil.
• For filling, combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil
• and the chives. Season to taste with salt and pepper. Mix in eggs.
• Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool.
• Drain thoroughly.
• Preheat oven 350°F Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes.
• Fill 30 shells and divide between dishes.Top with remaining sauce.
• Sprinkle with remaining feta.
• Bake shells until heated through, about 30 minutes.
• Garnish with basil sprigs and serve on a nice platter.
• Enjoy, lets see if you can have only 3 or 4.lol.

Steps:

• In a large bowl, whisk olive oil, vinegar and garlic.
• Add remaining ingredients and toss to mix. The spinach will wilt from the hot pasta.
• Season with pepper to taste.
• Garnish with more cheese crumbles if desired. Though it's delicious refrigerator cold, I think it tastes best when served warm.

Steps:

• Preheat oven to 350°F. Mix spinach, ricotta cheese, half of the feta cheese and the garlic powder.
• Spoon evenly into macaroni shells; place in 10x6-inch baking dish. Top evenly with the sauce and remaining feta cheese.
• Bake 20 min. or until heated through.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the red pepper and garlic in butter and oil until tender. Drain pasta; add to pepper mixture. Add the remaining ingredients; toss to combine. Serve immediately.