PIRATE PASTA SHELLS
Grandfather loved pirate stories and good pasta. When we make his stuffed shells, it reminds us of his favorite tropical places and adventures. -Kathy Noll, Laureldale, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Cook pasta shells according to package directions for al dente; drain., Meanwhile, in a large bowl, mix goat cheese, basil, Parmesan cheese, garlic and salt. Spread 1-1/4 cups marinara sauce into a greased 13x9-in. baking dish., Fill each shell with 1 rounded tablespoon cheese mixture; arrange over sauce. Pour remaining sauce over shells. Sprinkle with mozzarella cheese. If desired, make X's over the top using crisscrossed zucchini strips., Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. If desired, warm additional sauce and serve with shells.
Nutrition Facts : Calories 305 calories, Fat 13g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 762mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
SHIPWRECK DINNER
It's not pretty but, it's a tasty, busy-night, kid-friendly meal. It's not 'gourmet,' but it's hot filling and easy. The prep time is generally limited to how fast your can opener works and how hard it is to unwrap your meat. The big bonus is that it's a complete one-pot meal with no chopping, unless you want to.
Provided by Bcsgibson
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Stir pasta and cheese mixture from the macaroni and cheese package into the beef. Add tomatoes, milk, peas, and corn to the beef mixture; stir. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the skillet and cook at a simmer until the noodles are tender, about 12 minutes.
- Season the dish with seasoned salt. Stir about half of the Cheddar cheese into dish to melt. Top with remaining cheese.
Nutrition Facts : Calories 636.2 calories, Carbohydrate 55 g, Cholesterol 116 mg, Fat 26.7 g, Fiber 4.5 g, Protein 42.9 g, SaturatedFat 13.1 g, Sodium 1107.9 mg, Sugar 14 g
PIRATE PASTA ARRRGH!
Grandpa loved pasta and pirates! He dreamed of sailing the cerulean seas of Pirate's Paradise -- the Caribbean. Sea shell shaped pasta transported us to this tropical place Grandpa passionately adored, creating a multitude of mealtime memories. I savored these shells, enthralled by his magical tales of tempestuous times past. He spoke like a true pirate! ARRRGH!
Provided by Party_Pirate
Categories Caribbean
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Cook pasta shells according to package directions for al dente; drain.
- Meanwhile, in a large bowl, mix goat cheese, basil, Parmesan cheese, garlic and salt. Spread 1-1/4 cups marinara sauce into a greased 13x9-in. baking dish.
- Fill each shell with 1 rounded tablespoon cheese mixture; arrange over sauce. Pour remaining sauce over shells. Sprinkle with mozzarella cheese. If channeling your inner pirate, make X's over the top using crisscrossed zucchini strips.
- Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. If desired, warm additional sauce and serve with shells. Enjoy! Arrrgh!
Nutrition Facts : Calories 229.3, Fat 6.4, SaturatedFat 3.2, Cholesterol 17.1, Sodium 543.2, Carbohydrate 31.1, Fiber 2.6, Sugar 6.7, Protein 11.2
SEAFOOD MOQUECA
Steps:
- For the sauce: Heat a 12-inch saute pan with a lid or a 6-quart Dutch oven over medium heat, then add oil and garlic. Stir for 30 seconds or so, until it gets a little color, then add onions, salt, pepper and Pepper Sauce. Cover pan and sweat the onions for 4 to 5 minutes. Add bell peppers and tomatoes, then cover, lower heat and very gently simmer, scraping the bottom to prevent burning every 5 minutes or so, until peppers and onions are cooked but still have a bite, about 30 minutes. Check your seasonings again.
- For the seafood: Meanwhile prepare the seafood: cut fish fillets into thumb-size pieces (same size as the shrimp), scrub clams and mussels, and cut calamari into rings.
- Increase temperature of the sauce to medium-high. Add clams, fish, shrimp, coconut milk and dende oil and season with salt and pepper (and more Pepper Sauce to taste). Cover the pan until clams start to open, 2 to 3 minutes. Add calamari and mussels, then cover again and cook until all shells are open and calamari and shrimp are opaque and cooked through, another 2 to 3 minutes.
- Serve family-style, from your Dutch oven, or split into four large bowls.
- Garnish with green onions, parsley and cilantro, if using. Serve with white rice.
- Combine the peppers, olive oil and salt in a food processor until fully incorporated.
- Store in an airtight container in the refrigerator.
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