GOOD EVERY DANG TIME SEAFOOD STUFFED SHELLS
Giant pasta shells stuffed with a seafood cheese mixture. Alfredo sauce is poured over all and baked to perfection! Reheats nicely. We like it served with sourdough French bread (#111856)Inexpensive enough to have on our regular menu but nice enough to serve at special occassions. Enjoy!
Provided by Lisa Gay
Categories Pasta Shells
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Boil giant pasta shells in salted water until they are pliable but not quite completely cooked. While they are cooking, you can make your sauce.
- Melt butter in skillet.
- Add garlic and saute for 3 minute being careful not to burn it.
- Add the cream, milk, salt, lemon zest and bring to a boil. Turn heat to low. Wait 2-3 minutes and add cheeses.
- When cheese has melted, add the lemon juice. Stir over med. heat for 2-3 minutes.
- Make a slurry of water and cornstarch, mixing it well. Add to the sauce and cont. to cook until it thickens nicely. Be sure to keep an eye on it, and to stir it, because it will thicken quickly. Don't overcook it or you will have a paste. It stays nice and creamy even when baked.
- Drain your pasta shells and run under cold water until you can handle them. Stuff with the cheese and seafood mixture.
- Pour the sauce over all and bake 30 minute in a 350 degree oven.
STUFFED SHELLS WITH CHICKEN AND ARUGULA AND CREAMY ALFREDO SAUCE
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 3 to 6 servings
Number Of Ingredients 18
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.
SEASIDE STUFFED SHELLS ALFREDO #RAGU
Ragú® Recipe Contest Entry. Pasta shells with a creamy, cheesy filling of shrimp and lump crab meat. Topped off with Ragu Alfredo sauce and buttered breadcrumbs.
Provided by Souxie
Categories Sauces
Time 1h
Yield 18 stuffed shells, 6 serving(s)
Number Of Ingredients 13
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.
CHICKEN ALFREDO STUFFED SHELLS
Aside from the original stuff shells with meat,cheese, and pasta sauce. This recipe allows you to experiment with other pasta shells adding an old favorite-Chicken Alfredo! Don't worry it's easy to make with things right from your pantry.
Provided by goldenbkll
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 386.1, Fat 34.9, SaturatedFat 6, Cholesterol 54.4, Sodium 1800, Carbohydrate 0.2, Fiber 0.1, Protein 17.8
STUFFED CHICKEN BREAST ALFREDO WITH A CREAMY CHEESE TWIST#RAGU
Ragu Recipe Contest Entry: This delicious recipe looks more difficult to make than it really is. Kids call it "fancy" as they devour every creamy bite.
Provided by Tammy
Categories Sauces
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Directions:.
- Preheat oven to 350ᵒ.
- Season chicken with salt and pepper. On a clean work surface, lay chicken breast flat, smooth sides down. Fill and roll: Layer each breast with 12-15 arugula leaves, one bacon strip tore into pieces, and 1 tablespoon of Feta cheese. Starting at the narrow end, roll up chicken tightly; seal with a toothpick. Transfer chicken to a 2 quart baking dish (or a dish just large enough to hold the chicken) sprayed with non-stick cooking spray.
- In a small pot, heat the Ragu and milk on low heat while gradually adding cream cheese. Stir until cream cheese is melted and well incorporated with the Ragu Alfredo Sauce. Slowly pour the sauce over the chicken. Sprinkle chicken with the parmesan cheese and pine nuts.
- Bake uncovered 35-40 minutes until chicken is opaque throughout. Let chicken rest for 5 minutes. Remove toothpicks prior to serving. Enjoy!
Nutrition Facts : Calories 429.7, Fat 30.1, SaturatedFat 12.7, Cholesterol 138.1, Sodium 1110, Carbohydrate 2.2, Fiber 0.1, Sugar 1.7, Protein 36.1
FOUR CHEESE STUFFED SHELLS #RAGU
Ragú® Recipe Contest Entry. This recipe is a delicious pasta dish featuring Ragu six cheese pasta sauce!
Provided by jessab513
Categories Sauces
Time 55m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400 degrees Fahrenheit.
- Cook shells in salted water according to directions on the package.
- Drain pasta and let cool.
- Pour 1/3 of pasta sauce in bottom of a 9 x 13 glass pan. Make sure pasta sauce evenly coats bottom of pan.
- Mix together 2 containers of ricotta cheese, 4 eggs, ¾ cup of finely shredded mozzarella cheese, ½ cup Feta cheese, ½ cup of Parmesan cheese and ¼ teaspoon of pepper.
- After pasta has cooled, use a large spoon to stuff shells with cheese mixture and place shells cheese side up on top of pasta sauce in pan.
- After pasta shells have been stuffed, cover with the remainder of pasta sauce.
- Top shells with 1 ¼ cup of mozzarella cheese, ½ cup of parmesan cheese and ½ cup of breadcrumbs.
- Bake 20-25 minutes or until cheese begins to turn brown. Serve and Enjoy!
Nutrition Facts : Calories 768.6, Fat 39.4, SaturatedFat 23.2, Cholesterol 254.6, Sodium 869, Carbohydrate 55.8, Fiber 2.2, Sugar 3.6, Protein 45.9
BIG PASTA STUFFED SHELLS
This is very easy to make if you can boil water! My sauce is excellent with this dish (recipe #106003--Give it a try)!
Provided by Timothy H.
Categories Pasta Shells
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Boil shells for no longer that 6 minutes, remove from heat and drain, let cool to handle.
- In a large bowl beat egg, stir in Ricotta or cottage cheese.
- Add 3/4 of the mozzarella and 1/3 of the Paremesan cheese along with the chopped parsley,chop the bacon up in small pieces and add.
- Mix well together.
- Spread 4-5 tablespoons of sauce on the bottom of glass dish (13x9x2).
- Stuff shells with filling sprinkel with remaining cheese, add remainder of the sauce. Cover with aluminum foil about 30 minutes.
- Uncover and bake another 5 minutes without foil.
- Let stand 5 minutes and serve.
Nutrition Facts : Calories 362, Fat 26.2, SaturatedFat 12.9, Cholesterol 115.7, Sodium 751.3, Carbohydrate 11, Fiber 1.6, Sugar 5.7, Protein 20
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