Ww Stuffed Shells With Alfredo Sauce 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:

• 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:

• Preheat oven 375.
• Cook shells until al dente, rinse and set aside.
• Mix cheeses, salt, garlic powder, oregano and pepper.
• Spread a few spoonfuls of tomato sauce on bottom of 9x13 dish.
• When shells are cool enough to handle, fill each shell with cheese mixture and place in baking dish. When all shells are in dish, spoon remaining tomato sauce over shells. Cover pan and bake for 20 minutes. Yields about 4 shells per serving.
• Servings 6.

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings., Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. baking dish. Top with chicken and mushrooms., In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened., Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly., If desired, cover and freeze unbaked shells for up to 1 month., To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.

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:

• 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°F Dice chicken breast and cook in olive oil low-med heat until no longer pink, but cooked all the way through ( Do not over cook or brown as they will become hard).
• Prepare Manicotti pasta shells according to the package directions (Usually boiled in water for about 8-9 minutes,add salt to water as directed). For this recipe I used 8 shells. (6 to stuff , and 2 extra just in case any broke).
• Drain pasta shells and set aside.
• To the cooked chicken and add 1 cup of Parmesan shredded cheese, 1/2 jar of Alfredo sauce, and 2 heaping spoons of the Savory Garlic cooking creme, and Italian seasoning.
• Mix together.
• In a pan add 1/3 of the remaining Alfredo sauce to the bottom. Fill each shell with the chicken mixture careful not to split the shells and lay them in the pan. Take the remaining Alfredo sauce and another heaping spoon of the Savory Garlic cooking cream and pour over the top of noodles. Sprinkle with shredded Parmesan cheese and dried parsley flakes.
• Bake for about 15 - 20 minutes covered with foil to set ingredients and melt cheeses.