Stuffedshellalfredocasserole Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil and cook the pasta shells according to package directions for al dente. Drain and run under cold water until cool enough to touch.
• Mix the ricotta, 1 cup of the Italian blend cheese, the red pepper flakes, lemon zest, 1 pinch of the nutmeg, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Set aside.
• Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the chicken, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the chicken is just cooked through, 5 to 6 minutes. Transfer to a plate and add the leek to the pot. Cook, stirring occasionally, until softened, 3 to 4 minutes.
• Pour the wine into the pot and stir to scrape up any browned bits with a wooden spoon. Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon salt and a few grinds black pepper. Remove from the heat.
• Fold the chicken and its juices from the plate into the ricotta mixture. Spread 1 cup of the cream sauce onto the bottom of a 9-by-13-inch casserole dish. Fill each pasta shell with a spoonful of ricotta mixture. Arrange the stuffed shells, seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Ladle the remaining sauce over the top, then sprinkle with the remaining 1 cup Italian cheese blend and cover with aluminum foil.
• Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives and more red pepper flakes.

Steps:

• Cook pasta shells according to package directions; drain and rinse with cold water., Meanwhile, cook pancetta in oil in a large skillet over medium heat until crisp. Remove to paper towels, reserving drippings. Saute the spinach, garlic and pepper flakes in drippings until spinach is wilted., Transfer spinach mixture to a small bowl. Add ricotta, Parmesan cheese, egg yolk and pepper; mix well. , Spread 1/2 cup Alfredo sauce into a greased 11x7-in. baking dish. Spoon ricotta mixture into pasta shells; place in baking dish. Pour remaining sauce over shells., Cover and bake at 375° for 25 minutes. Sprinkle with mozzarella cheese. Bake until cheese is melted, 10-15 minutes longer. Top with pancetta.

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.

Steps:

• Cook shells according to package directions. Place in cold water to stop cooking. Drain.
• Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
• Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Cook Pasta shells according to package directions (al dente), drain and set aside.
• Meanwhile, remove casings from turkey sausage, brown, making small chunks. Drain any fat and set sausage aside.
• In Large mixing bowl, combine ricotta, egg, bread crumbs, salt and pepper.
• Chop broccoli and artichoke bottoms into small pieces, add to cheese mixture.
• Add browned sausage to the cheese and veggie mixture, make sure it's well combined.
• In 13 X 9 baking dish, pour 1/2 of one jar of Alfredo sauce. Stuff shells with sausage/cheese/veggie mixture, place individual shells in baking dish, filling dish to capacity. You may have cooked shells left over, discard these.
• Pour remaining alfredo sauce over the top of the shells, adding pepper to taste.
• Bake at 350 degrees, for about 1 hour, until the top gets a little brown, and there are bubbles all around. Enjoy!

Steps:

• Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
• Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
• Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.
• For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.

Steps:

• Heat oven to 375°F.
• Cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well.
• Combine pasta sauce and carrots; spread 1/2 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Mix cottage cheese, 1/2 cup mozzarella, Parmesan, egg white and basil until blended; spoon into shells. Place over sauce in baking dish; top with remaining pasta sauce mixture. Cover.
• Bake 25 min. or until heated through. Top with remaining mozzarella; bake 2 min. or until melted.

Steps:

• Brown ground beef and onion in a skillet.
• Preheat oven to 375 degrees.
• In a medium bowl, mix 3 1/3 cups water and stuffing together until moist.
• In the skillet, combine corn, mushroom soup, and milk with meat until creamy. Salt and pepper to taste. Mixture should not be soupy or your stuffing will sink.
• Lightly grease pan with cooking spray. Pour meat mixture evenly into the bottom of a 10x14 baking dish.
• If stuffing is too dry or thick to spread, add just a little extra water. Spread stuffing on top of the meat mixture.
• Bake for approximately 30 minutes or until meat & soup mixture is bubbly and stuffing is browning on the top.
• Serve alone or with veggies.
• Variation: Use 3 packets of dry brown gravy mixed according to package directions instead of mushroom soup and milk for the gravy. Sometimes, I also use an extra box of stuffing to put on the bottom of the dish as a bottom crust.