ENCHILADA STUFFED SHELLS
I served this entree to my husband, my sister and my brother-in-law, who is a hard-to-please eater. He said he liked it and even took leftovers for lunch the next day-I was thrilled! -Rebecca Stout, Conroe, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside., Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11x7-in. baking dish coated with cooking spray., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 345 calories, Fat 13g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 622mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
STUFFED SHELLS RECIPE BY TASTY
Stuffed with a garlicky spinach-ricotta-Parmesan mixture, dressed with bright marinara sauce, topped with mozzarella cheese, and baked to golden, melty perfection, these shells are worth staying in for.
Provided by Tasty
Categories Lunch
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook according to the package instructions until al dente. Drain the jumbo shells through a colander.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and stir until aromatic, about 30 seconds. Add the spinach and cook until just wilted down, about 1 minute. Remove the pan from the heat and let the spinach cool to room temperature, then roughly chop on a cutting board.
- In a medium bowl, mix together the ricotta and egg. Add the chopped spinach, Parmesan, 1 teaspoon kosher salt, the black pepper, and red pepper flakes and stir to combine.
- Fill the jumbo shells with the ricotta mixture.
- Grease a 9 x 13-inch baking dish with olive oil. Spread 2 cups of marinara on the bottom of the pan.
- Arrange the stuffed shells in a single layer over the marinara sauce. Spread the remaining 1 cup of marinara over the shells and top with the mozzarella.
- Cover the baking dish with foil and bake for 20 minutes. Uncover the pan and continue baking until the cheese has melted and is golden brown, about 15 minutes.
- Garnish with the basil and serve immediately.
- Enjoy!
Nutrition Facts : Calories 497 calories, Carbohydrate 40 grams, Fat 23 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams
ENCHILADA-INSPIRED STUFFED SHELLS RECIPE BY TASTY
Here's what you need: oil, onion, garlic, red bell pepper, green bell pepper, yellow bell pepper, ground beef, taco seasoning, jumbo shell, enchilada sauce, mexican blend cheese
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- In a skillet, heat oil over medium-high heat and cook onions, garlic, and peppers until translucent.
- Add ground beef and taco seasoning, and cook until browned.
- Fill cooked shells with beef and place in a baking dish.
- Pour enchilada sauce over the stuffed shells and cover with cheese.
- Bake for 15 minutes or until cheese is browned.
- Enjoy!
Nutrition Facts : Calories 728 calories, Carbohydrate 76 grams, Fat 26 grams, Fiber 4 grams, Protein 42 grams, Sugar 7 grams
CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY
Here's what you need: shredded chicken, enchilada sauce, cheese blend, tortillas, sour cream, fresh cilantro
Provided by Alix Traeger
Categories Snacks
Yield 2 servings
Number Of Ingredients 6
Steps:
- Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
- Wrap the tortillas in a paper towel and microwave for 30 seconds.
- Preheat oven to 350°F (180°C).
- Place the chicken on the tortilla and roll tightly.
- Place the enchiladas in a baking pan and top with remaining sauce and cheese.
- Bake for 15 minutes, or until cheese has melted.
- Top with sour cream and cilantro.
- Enjoy!
Nutrition Facts : Calories 746 calories, Carbohydrate 68 grams, Fat 31 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams
SPICY ENCHILADA-STUFFED SHELLS
Explore this delicious recipe for Spicy Enchilada-Stuffed Shells. Pasta shells are stuffed with beef, chorizo and enchilada sauce to make this amazing dish. In just one hour, the robust flavor of Spicy Enchilada-Stuffed Shells could be gracing your kitchen table.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Cook pasta shells as directed on package, omitting salt. Meanwhile, cook ground beef and chorizo in large skillet on medium heat until done, stirring frequently; drain.
- Mix enchilada sauce and salsa until blended. Spread 1/2 cup enchilada sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Add 1 cup of the remaining enchilada sauce mixture to meat mixture in skillet; stir in beans and 1 cup cheese.
- Drain pasta shells; fill with meat mixture. Place, filled sides up, in prepared baking dish; sprinkle with remaining cheese. Drizzle with remaining enchilada sauce mixture; cover.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 780 mg, Carbohydrate 34 g, Fiber 5 g, Sugar 3 g, Protein 22 g
ENCHILADA STUFFED SHELLS
Make and share this Enchilada Stuffed Shells recipe from Food.com.
Provided by looneytunesfan
Categories Pasta Shells
Time 50m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; drain. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.
- Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
- Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 155.1, Fat 8.3, SaturatedFat 2, Cholesterol 71.7, Sodium 461.5, Carbohydrate 2.8, Fiber 0.5, Sugar 0.6, Protein 16.1
ENCHILADA STUFFED SHELLS
This has a lot of flavor and is delicious! You may need to double the amount! Made this for dinner tonight and my son said he loved it. I got this from blogchef.net. The pictures are of the one I made. I will make this again and again! Don't forget the garlic toast, its a must!
Provided by Tammy T
Categories Tacos & Burritos
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Cook pasta shells according to package directions. Drain and set aside. Make sure thy are separated so they do not stick together.
- 2. In a large skillet over medium heat, brown the ground beef until no longer pink. Drain the fat. Stir in minced onion, oregano, basil and cumin. Stir one cup of the enchilada sauce into the meat mixture. Stir in the refired beans and set aside.
- 3. Fill each cooked pasta shell with the beef mix. Coat an 9x13 inch baking dish with non stick spray and pour half of the remaining can of enchilada sauce evenly over the bottom. Place each stuffed shell into the baking dish and pour the remaining half of the enchilada sauce over the tops of the shells with the meat mix.
- 4. Cover and bake for 20 minutes then remove dish from oven and sprinkle the jack cheese on top of the shells. Bake another 5 minutes until the cheese melts. Serve and enjoy! ***I served this with garlic toast and asparagus.
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