FRIED PASTA SHELLS WITH VODKA SAUCE DIP
When you need a crowd-pleasing party platter appetizer, here's what to make. (You're welcome!). We deep-fried pasta shells to create crisp scoops-the perfect vehicles for a creamy and tangy vodka dipping sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dipping sauce: Melt the butter with the olive oil in a large high-sided skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, red pepper flakes and a generous pinch each of salt and black pepper and continue to cook, stirring, until fragrant, about 30 seconds. Remove the skillet from the heat and stir in the vodka and crushed tomatoes. Return the skillet to medium heat and simmer, stirring often, until all the alcohol cooks off, about 7 minutes. Add the cream and cook, stirring frequently, until the sauce thickens slightly, about 3 minutes. Stir in the Parmesan and basil. Remove from the heat and cover to keep warm.
- For the pasta shells: Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Drain in a colander, then spread the shells on a paper towel-lined baking sheet to absorb excess water.
- Add enough canola oil to come about 2 inches up the sides of a Dutch oven or a heavy-bottomed pot. Heat over medium-high heat until the oil reaches a temperature of 375 degrees F on an instant-read thermometer. Fry the pasta shells in batches, about 3 minutes each, using a spider or slotted spoon to rotate the shells halfway through. When golden brown and crisp, remove from the oil and let drain on a rimmed baking sheet fitted with a wire rack.
- Pile the fried shells on a platter and shower with the Parmesan. Serve the warm dipping sauce garnished with additional torn basil on the side.
MEDITERRANEAN PASTA SHELLS
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Low-Sodium Recipe
- 1. Preheat oven to 225 degrees F.
- 2. Sprinkle cherry tomatoes with 1 Tbsp. Mrs. Dash® Garlic and Herb Seasoning Blend.
- 3. Cook for 30 minutes or until tomatoes are soft.
- 4. Toss with remaining ingredients.
STUFFED PASTA SHELLS
These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. -Jena Coffey, St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 314 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 576mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 18g protein.
PASTA SHELLS WITH TUSCAN TUNA
Make and share this Pasta Shells With Tuscan Tuna recipe from Food.com.
Provided by dicentra
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- Drain pasta in a colander over a bowl, reserving 2 tablespoons cooking liquid.
- Return pasta to pan. Add reserved 2 tablespoons cooking liquid, onion, and remaining ingredients; toss well.
Nutrition Facts : Calories 415.3, Fat 10.8, SaturatedFat 1.9, Cholesterol 43.7, Sodium 814.5, Carbohydrate 45.2, Fiber 2.5, Sugar 1.9, Protein 32.4
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
STUFFED PASTA SHELLS FOR MEAT-LOVERS
These are quite possible the best you can make! I came up with this recipe to satisfy my carnivorous family and incorporate my love for Italian food. These have a ton of meat, but still a nice amount of the traditional ricotta cheese and spinach. These can also be great appetizer, due to the large amount the recipe yields.
Provided by Jessika6958
Categories Pasta Shells
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside.
- Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside.
- In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach.
- In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking.
- *If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use.
- Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.
PASTA SHELLS FILLED WITH FETA AND HERBS
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.
TUSCAN STUFFED PASTA SHELLS (VEGAN)
From J.M. Hirsch's Venturesome Vegetarian Cooking. Thyme was replaced with fresh oregano; eggplant replaced with zucchini. You'll notice there's another interesting herb added to this recipe... Note: for dairy version, switch out ricotta cheese or cottage cheese for the tofu and add some shredded mozzarella, parmenan, asiago, etc.- (about 3/4 cup cheese).
Provided by COOKGIRl
Categories Pasta Shells
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate the zucchini and set aside.
- In a large pot of boiling water, cook the shells until al dente, approximately 6-8 minutes.
- Drain and rinse pasta with cold water. Set aside.
- Preheat oven to 350 degrees.
- Place the grated zucchini in a large mixing bowl. Crumble the tofu and add to the bowl. Add remaining ingredients except for the olive oil and pasta sauce. Mix well.
- Coat a 13"x 9" baking dish with olive oil.
- Fill each pasta shell with approximately 2 tablespoons of the zucchini-tofu filling.
- Arrange the shells, filling side up in the prepared baking dish.
- Pour the pasta sauce over the top, allowing some of the sauce to dribble to the bottom of the baking dish.
- Cover with aluminum foil and bake 20 minutes.
- Remove aluminum foil last 5 minutes of baking.
- Serve hot.
Nutrition Facts : Calories 243.3, Fat 12.4, SaturatedFat 2.1, Sodium 1046.2, Carbohydrate 23.2, Fiber 3.9, Sugar 15.3, Protein 14
GIANT STUFFED PASTA SHELLS
Yummy and easy shells, stuffed with garlic, thyme, mushrooms, and spinach ricotta. Perfect for a weeknight dinner! Add more cheese or any kind of meat! A lamb/pork mixture is really good; get a nice sear on it and add it to the spinach and mushroom (sans ricotta) maybe some goat cheese? Have fun with it!
Provided by jndeans
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 433.9 calories, Carbohydrate 51 g, Cholesterol 22.1 mg, Fat 17.6 g, Fiber 6.2 g, Protein 18.6 g, SaturatedFat 6 g, Sodium 834.5 mg, Sugar 13.6 g
More about "pastashellswithtuscantuna recipes"
PASTA SHELLS WITH TUSCAN TUNA RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Calories 402 per servingServings 4
TUSCAN RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
10 MOST POPULAR TUSCAN PASTA DISHES - TASTEATLAS
From tasteatlas.com
Estimated Reading Time 4 mins
HEALTHY TUSCAN CHICKEN PASTA (ONE POT) - IFOODREAL.COM
From ifoodreal.com
STAPLE INGREDIENTS, RECIPES AND A TUNA SAUCE - JULS' KITCHEN
From en.julskitchen.com
PASTA AL TONNO (PASTA WITH TOMATOES AND TUNA) RECIPE
From seriouseats.com
TOP 10 TRADITIONAL TUSCAN FOODS - KISSFROMITALY | ITALY TOURS
From kissfromitaly.com
SHELL RECIPES | ALLRECIPES
From allrecipes.com
10 BEST STUFFED PASTA SHELLS WITH RICOTTA RECIPES - YUMMLY
From yummly.com
10 BEST LARGE PASTA SHELLS RECIPES | YUMMLY
From yummly.com
CREAMY WALNUT PASTA SHELLS | CANADIAN LIVING
From canadianliving.com
EASY CANNED TUNA PASTA (READY IN 15 MINUTES!) - SALT & LAVENDER
From saltandlavender.com
TUSCAN TORTELLINI - EASY PASTA SKILLET RECIPE | KITCHN
From thekitchn.com
STUFFED PASTA SHELLS: A TRADITIONAL DISH - LA CUCINA ITALIANA
From lacucinaitaliana.com
TUSCAN-STYLE PASTA WITH CANNELLINI - CANNED FOOD ALLIANCE
From mealtime.org
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
ONE POT CREAMY TUSCAN CHICKEN PASTA (NO-BOIL PASTA RECIPE)
From fooddolls.com
TUSCAN FOOD GUIDE: BRING A TASTE OF TUSCANY INTO YOUR HOME
From pastaevangelists.com
15 BEST CANTONESE FOODS YOU MUST TRY, GUANGDONG DISHES - CHINA
From travelchinaguide.com
TUNA PASTA SALAD – WELLPLATED.COM
From wellplated.com
STUFFED SHELLS RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
TUSCAN PANZANELLA PRIMER - LA CUCINA ITALIANA
From lacucinaitaliana.com
10 BEST JUMBO PASTA SHELLS RECIPES | YUMMLY
From yummly.com
FOOD IN TUSCANY: 28 TUSCAN FOODS OF TUSCANY [TUSCAN CUISINE]
From worldtravelconnector.com
BEST PASTA SINATRA RECIPE - HOW TO MAKE PASTA SINATRA - DELISH
From delish.com
BEST STUFFED SHELLS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
TUSCAN FOOD. WHAT'S ON THE MENU? - LOVE FROM TUSCANY
From lovefromtuscany.com
TUSCAN PASTA SALAD | THE RECIPE CRITIC
From therecipecritic.com
THE BEST STUFFED PASTA SHELLS - THE SEASONED MOM
From theseasonedmom.com
WWW.FOODNETWORK.CA
15+ STUFFED PASTA RECIPES - HOW TO MAKE STUFFED SHELLS - DELISH
From delish.com
TOFU AND BUTTERNUT SQUASH PASTA SHELLS - CANADA'S FOOD GUIDE
From food-guide.canada.ca
CREAMY TUSCAN CHICKEN PASTA | FOODTASIA
From foodtasia.com
FOOD XXX VIDEOS - FETISH FILLED PORN WITH YOUR FAVORITE SNACKS ...
From bestfreetube.xxx
CREAMY TUSCAN ITALIAN SAUSAGE PASTA | THE RECIPE CRITIC
From therecipecritic.com
7 GROWN-UP RECIPES FOR PASTA SHELLS | FOOD & WINE
From foodandwine.com
10 MOST POPULAR TUSCAN DISHES - TASTEATLAS
From tasteatlas.com
SHAPES AND FILLING, TOP FIVE TUSCAN PASTA DISHES - VISIT TUSCANY
From visittuscany.com
TACO-STUFFED PASTA SHELLS RECIPE - PILLSBURY.COM
From pillsbury.com
45 SUPER SIMPLE TUSCAN RECIPES - TASTE OF HOME
From tasteofhome.com
You'll also love