Seaside Stuffed Shells Alfredo Ragu Recipes

Steps:

• In a small skillet, saute mushrooms in butter until almost tender. Add onion; cook until tender. Stir in the shrimp and 2 tablespoons Alfredo sauce. Pour 1/4 cup remaining sauce into a greased 8-in. square baking dish. , Fill each pasta shell with 2 tablespoons shrimp mixture; place in baking dish. Top with the remaining Alfredo sauce. , Cover and bake at 350° for 20-25 minutes or until bubbly. Serve with lemon and parsley.

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

Steps:

• Heat oven to 350 degrees F. Spoon 2 tablespoons of the Alfredo sauce into an 8"X11" glass baking dish and spread evenly on bottom. Set aside.
• In a large bowl, combine the shrimp, crabmeat, egg, bacon, red bell pepper, green onion, cream cheese, mozzarella, all but 2 tablespoons of the grated Parmesan and 1 tablespoon Alfredo sauce. Mix well with hands.
• Carefully stuff each shell with about 2-3 tablespoons crab mixture, mounding slightly and packing into pasta shell. Place each in prepared baking dish.
• Spoon remaining Alfredo sauce evenly over stuffed shells.
• In a small bowl, combine the breadcrumbs, butter and remaining Parmesan. Mix well. Sprinkle evenly over stuffed shells.
• Place in oven and bake for 30-35 minutes or until hot and bubbly and breadcrumbs are golden brown.

Steps:

• Thoroughly mix ricotta, goat cheese, and egg with a mixer. Stir in arugula.
• Spoon the mixture into uncooked manicotti shells. Line the stuffed shells in a 9 x 13 baking pan.
• Preheat oven to 350 degrees.
• Heat oil over medium heat on stove. Brown the sausage until no pink remains.
• Add Ragu pasta sauce to the meat. Pour meat sauce over stuffed manicotti shells.
• Bake for 50-60 minutes, until shells are soft and heated through.
• Serve immediately.

Steps:

• Preheat oven to 350 degrees. Also preheat a medium skillet over medium-high heat and add sausage. Cook until slightly golden, about 8 to 10 minutes. Drain and set aside in a large mixing bowl.
• In the meantime bring a large pot of salted water to a boil and add pasta shells. Cook just until el dente, about 8 minutes. Drain and set aside.
• In a small bowl combine ricotta and egg and mix well. Add it to the cooked sausage along with the arugula. Stir until evenly combined.
• Spoon just enough sauce onto the bottom of an 8 x 8 baking dish and spread to lightly coat the bottom. Evenly fill pasta shells with the sausage mixture and place in baking dish. Spoon remaining sauce on top of the shells, then sprinkle with mozzarella and parmesan.
• Bake until slightly golden and bubbly, about 35 to 40 minutes.
• Garnish with minced basil.

Steps:

• Cook squash in boiling water 10-12 minutes. Let cool a little and then slice lengthwise. Scoop out pulp.
• Add remaining ingredients to pulp and mix well. Fill squash with mixture, and then place each squash half in a baking dish.
• Bake 20 minutes in a 350 degree preheated oven.
• Note: May be prepared up to 3 hours ahead of time and refrigerated until ready to bake.

Steps:

• In a large pot over medium-high heat, cook the bacon until crisp. With a slotted spoon, remove the cooked bacon and set aside. Add the Italian sausage and smoked sausage. Cook for 2 minutes, until lightly browned. Remove the sausages and set aside.
• Whisk the flour into the bacon grease. Cook for 5 minutes, stirring constantly, until the roux is golden brown. Add onion, green bell pepper, celery, and garlic. Cook for 4-5 minutes, until the vegetables are softened.
• Add the creole seasoning, chicken stock, bay leaves, and Ragu Old World Style Marinara sauce. Bring to a boil, then reduce the heat to simmer. Add the cooked bacon, Italian sausage, and smoked sausage. Cover and simmer for 20 minutes, stirring occasionally.
• Add the okra and shrimp. Cook for 10 minutes, until the shrimp is fully cooked.
• Ladle the gumbo into bowls. Top each bowl with cooked rice, and garnish with green onions and cilantro.