STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
GREEK STUFFED SHELLS
This recipe I made myself. I had 1 lemon that I needed to use up. When my dad was going through the cupboard above the stove, he pointed out that I had jumbo shells I needed to use. What does lemon juice + shells equal? Greek stuffed shells, of course. I googled for recipes, but I got nothing. So I took the typical Greek ingredients and replaced the Italian ingredients with these. If you repost this recipe, please credit me at http://chocolatemoosey.blogspot.com
Provided by carlamoose
Categories Pasta Shells
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil water. Cook shells for 10 minutes. Drain; run under cold water to stop any further cooking.
- For the sauce, combine yogurt, cucumbers, garlic powder, 1/2 tsp dillweed, and 1 Tbsp lemon juice. Cover and let chill in the refrigerator.
- Combine cheese, 1/2 tsp dill, 2 Tbsp lemon juice, tomatoes, egg, and olives.
- Preheat oven to 350°F Spread the bottom of 13x9 pan with some of the sauce. Place shells on top. Stuff with the cheese mixture. Pour remaining sauce on top. Cover with foil. Bake for 35 minutes.
Nutrition Facts : Calories 172.5, Fat 11.9, SaturatedFat 7.4, Cholesterol 94.2, Sodium 514, Carbohydrate 7.8, Fiber 0.6, Sugar 5.8, Protein 9.5
THE BEST STUFFED SHELLS
Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
- Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
- For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
- Preheat the oven to 375 degrees F.
- Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
- Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
- Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.
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20 TRADITIONAL GREEK APPETIZERS - INSANELY GOOD
From insanelygoodrecipes.com
4.3/5 (6)Published Jul 1, 2021Category Appetizers, Recipe Roundup
- Spanakopita. Spanakopita is one of my personal favorites. To try this mix of flaky pastry and creamy spinach is to love it, trust me. This classic appetizer consists of a dreamy, gooey spinach and feta filling encased in buttery phyllo pastry.
- Greek Meze Platter. The best Greek chefs can pull together a loaded meze platter in minutes. Full of tasty morsels like meats, cheeses, spreads, and breads, it’s a mix and match meal that hits the spot.
- Greek Layer Dip. Dips make great apps. Not only can you make up a giant bowl with very little effort, they’re also guaranteed party pleasers. They’re ideal for game days and backyard BBQs.
- Feta and Greek Yogurt Pita Appetizer. This fun appetizer is what happens when two great cuisines collide and Greek pita meets Italian pizza. Soft, floury pitas are topped with a creamy mix of feta and yogurt.
- Greek Stuffed Cucumber Bites. If you’re looking for a light, low-carb appetizer that delivers both taste and healthy goodness, look no further! These cucumber bites are a refreshing taste of summer that’s ready in just 15 minutes.
- Greek Salad Skewers. Salad skewers are what I make for summer dinner parties when I want it to look like I’ve labored over dinner (when I actually sat around all afternoon watching daytime repeats).
- Greek Bruschetta. Bruschetta is an Italian favorite, but it gets a Greek spin here. The essential elements are the same – crusty bread, tomato-based topping – but there’s a definite Greek influence with hummus, tzatziki, and feta.
- Greek Puff Pastry Appetizers With Kalamata Olives. These pillowy parcels are fluffy, buttery bits of yum. Filled with a mixture of kalamata olives, red bell pepper, fresh oregano, feta, and spinach, they’re not just irresistible, they’re also packed with healthy antioxidants.
- Greek Meatballs. Bursting with big, bold flavors, these are not your average meatballs. Ground lamb is seasoned with lemon zest, oregano, and feta before being rolled into a ball and flash-fried until golden.
- Feta Dip Phyllo Cups. I love the look of these cute pastry cups, but I love the taste even more. Flaky pastry shells are stuffed with a creamy mix of feta, tomato, onion, basil, and garlic.
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