NORTHERN ITALIAN PASTA SHELL STUFFING
This is the recipe I have used as a launching pad, so to speak, which is originally Barbara Piatoni's recipe.
Provided by Manami
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350ºF.
- Place frozen spinach in strainer and run under hot water until thawed.
- Squeeze all the water out and place in large bowl.
- In large sauté pan,add in 1/2 olive oil, sauté onions & mushrooms, for at least 5 minutes or until tender.
- Add garlic and sauté for another minute.
- Remove from sauté pan and add ground round,oregano, Italian seasoning and 1 bay leaf, until browned.
- Drain meat and place in the same bowl with spinach.
- Stir in the cream cheese, onion mixture, meat and spinach until well combined.
- Add grated cheese, salt and pepper, to taste, and combine.
- Let mxiture cool and then add eggs; the filling can be made up to 1 day in advance and refrigerated until ready to use.
- Cook pasta shells, according to pkg directions.
- Drain and cool to the touch.
- Stuff the shells with the meat mixture.
- Place shells in large baking pan and cover with the tomato sauce.
- Cover with foil and bake for approximately 1 hour.
- Use some more more of the Parmiagiano-Reggiano and sprinkle over the top; place in oven again and cook for 1-3 minutes longer.
- Serve with a nice glass of red wine and a tossed green salad!
Nutrition Facts : Calories 1293.1, Fat 80, SaturatedFat 36.7, Cholesterol 319.5, Sodium 1052.1, Carbohydrate 77.7, Fiber 9.1, Sugar 8.9, Protein 67.3
ITALIAN SAUSAGE STUFFED SHELLS
Believe it or not, I'm not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband's love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner.
Provided by RainbowJewels
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
- Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
- Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
- Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
- Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 57.3 g, Cholesterol 60.3 mg, Fat 24.6 g, Fiber 4.1 g, Protein 30.2 g, SaturatedFat 10.5 g, Sodium 1171.4 mg, Sugar 9.9 g
ITALIAN STUFFED SHELLS
A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! -Beverly Austin, Fulton, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture., Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 430 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 866mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 3g fiber), Protein 32g protein.
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