LASAGNA STUFFED SHELLS
Mmmm good!
Provided by TRACI
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
- While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
- Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 734.3 calories, Carbohydrate 41.7 g, Cholesterol 196.8 mg, Fat 35 g, Fiber 4.5 g, Protein 63.1 g, SaturatedFat 18 g, Sodium 2486.5 mg, Sugar 11.8 g
THE BEST LASAGNA RECIPE BY TASTY
Tasty's ultimate lasagna is cheesy, comforting and indulgent. We spent hours upon hours perfecting this recipe to test different techniques, methods, and ingredients and ended up with a dish that has layers of creamy béchamel, rich tomato sauce, and mounds of mozzarella and fontina cheeses. We truly think it's the best!
Provided by Lauren Lee
Categories Dinner
Time 22h10m
Yield 8 servings
Number Of Ingredients 35
Steps:
- Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5-6 large, shaggy meatballs.
- Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1-2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
- Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5-7 minutes.
- Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3-4 minutes.
- Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1-2 minutes.
- Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½-2 hours, until the sauce has thickened.
- Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
- Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
- Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
- Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5-10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
- Spread about ¾ cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by ¼ cup fontina and ¼ cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
- Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining ½ cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
- Bake the lasagna for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
- Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
- Enjoy!
STUFFED CABBAGE LASAGNA
This is based on a recipe from Lydie Marshall's cookbook, Slow-Cooked Comfort. She says of this recipe, "When I have leftover meat from a stew, I grind it and freeze it.... With ground pork, I make a pork and cabbage lasagna: layers of ground meat and cabbage leaves with a white sauce on top. Because the pork is already cooked, this is a relatively quick dish to prepare." I think this is a good cross between lasagne and cabbage rolls with a very appetizing appearance. This dish can be prepared several hours ahead of time before being placed in the oven.
Provided by mersaydees
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Discard the tough outer cabbage leaves. Using a small pointed knife to help disengage the leaves, gently separate the remaining leaves from the stalk.
- In a stockpot, bring 6 quarts of salted water to a boil. Add the cabbage leaves and return to a boil. Boil until the leaves are semisoft, about 10 minutes.
- Drain the cabbage in a colander set in the kitchen sink and let cool while you make the ground pork stuffing.
- In a large nonstick skillet, heat the oil over medium heat and brown the ground meat for 2 minutes; add the onion, garlic, tomato paste, and tomato sauce and stir. Sprinkle with salt, freshly ground pepper, and hot pepper flakes. Cover and simmer over low to medium heat for 10 minutes, stirring occasionally to make sure it's not sticking to the bottom of the pan.
- Set aside 2 tablespoons of grated cheese. Using a wooden spoon, whisk the egg into the ground meat with the remaining cheese.
- Preheat the oven to 400 degrees.
- Organize the cabbage leaves into three piles. Layer 1/3 of the cabbage leaves in a buttered 3-quart rectangular or oval ovenproof baking dish. Sprinkle with salt and spread half the ground meat over the cabbage. Layer another 1/3 of the cabbage leaves over the stuffing and add the remaining meat stuffing. Cover with the remaining cabbage leaves.
- Pour the white sauce over the cabbage and sprinkle with reserved cheese. Cover the dish with parchment paper.
- (At this stage you can wait several hours before baking it. You may want to turn off the oven unless you're using it for something else!).
- Bake the casserole in the middle of the oven for 15 minutes; discard the parchment, and continue cooking uintil the cheese browns slightly.
- Serve piping hot.
IMPOSSIBLY EASY LASAGNA PIE
Get all the flavor of lasagna with three rich cheeses, seasoned beef and tomato sauce baked in an impossibly easy pie.
Provided by Betty Crocker Kitchens
Categories Entree
Time 57m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses.
- Stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.
Nutrition Facts : Calories 265, Carbohydrate 10 g, Cholesterol 100 mg, Fiber 0 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg
More about "stuffed lasagna pie recipes"
DEEP-DISH LASAGNA PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (4)Category EntreeCuisine ItalianTotal Time 1 hr
- Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain well. Stir in pasta sauce and oregano; cook until thoroughly heated.
- In medium bowl, beat egg. Stir in ricotta cheese, Parmesan cheese and 1 1/2 cups of the mozzarella cheese.
- Unroll dough for 1 pizza crust. Press in bottom and 1 inch up sides of dish. Spread cheese mixture over dough in bottom of dish. Spread sausage mixture over cheese mixture. Unroll dough for second pizza crust; place over sausage mixture and press edges to seal. Cut 4 slits in top crust.
- Bake uncovered 15 minutes. Cover dish with sheet of foil to prevent excessive browning. Bake 9 to 11 minutes longer or until crust is golden brown. Top with remaining 1/2 cup mozzarella cheese. Let stand 5 minutes before serving.
BEST STUFFED LASAGNA PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.6/5 (8)Category Beef,Cheese,Dinner,Main,Pasta,Pork,TomatoesServings 8-10Total Time 3 hrs
37 BEST LASAGNA RECIPES | EASY LASAGNA IDEAS - FOOD …
From foodnetwork.com
Author By
STUFFED RIGATONI PIE (PACCHERRI) | OLIVE & MANGO
From oliveandmango.com
STUFFED LASAGNA ROLL UPS + VIDEO | KEVIN IS COOKING
From keviniscooking.com
EASY CHEESY RIGATONI PIE - JUST A TASTE
From justataste.com
LASAGNA PIE | BAKED BY RACHEL
From bakedbyrachel.com
Reviews 3Total Time 1 hr 10 minsCategory Main Course
- Preheat oven to 375F°. Begin cooking your ground beef in a large skillet. Drain of grease if too much pools up. Cook until no longer pink and some pieces have begun browning. Transfer to a bowl and set aside.
- In a large frying pan, heat up 1 tbsp of olive oil over medium heat. When your oil has warmed up, toss in garlic and mushrooms. Cook for 5 minutes or until mushrooms are tender. Add spinach a handful at a time. Cook for 1 to 2 minutes or until spinach is wilted. It won't be wilted in a brown and dead kind of way. It will have a very wet and sloppy appearance. Transfer your spinach and mushroom mixture to a medium bowl. Stir in basil. Set aside.
- Cook lasagna noodles according to package directions. I almost always cook my pasta for 11 minutes unless a recipes says to do something different. The original recipes call for cooking the lasagna first but that annoyed me in the end because it allowed the noodles too much drying time. When your noodles are ready, drain and allow to cool. Then using a large plate, lay 3 or 4 strips in one direction. Add a layer ontop going the opposite direction and continue with this pattern.
RICOTTA STUFFED RIGATONI PIE - EVERYDAY PIE
From everydaypie.com
OUR INSPIRED RECIPES | OFFICIAL STOUFFER'S® - GOODNES
From goodnes.com
LASAGNA-STUFFED SPAGHETTI SQUASH - WOMAN'S DAY
From womansday.com
AN EASY LASAGNA INSPIRED MEAT AND CHEESE STUFFED PEPPERS KETO …
From foodtalkdaily.com
RICOTTA AND VEGETABLE STUFFED PIZZA PIE - RECIPE GIRL
From recipegirl.com
STUFFED LASAGNA PIE | PUNCHFORK
From punchfork.com
STUFFED LASAGNA PIE – RECIPES NETWORK
From recipenet.org
HOW TO MAKE A LASAGNA STUFFED RIGATONI PIE | TWISTED - YOUTUBE
From youtube.com
31 BEGINNER DINNER RECIPES FOR COOKS OF ALL LEVELS - MSN
From msn.com
15 CROWD-PLEASING CASSEROLES MADE WITH GROUND BEEF
From simplyrecipes.com
LASAGNA INSPIRED MEAT AND CHEESE STUFFED PEPPERS KETO RECIPE
From mommysnippets.com
RECIPE OF THE DAY: STUFFED LASAGNA PIE | FOOD NETWORK
From youtube.com
You'll also love