STUFFED SHELLS WITH PUMPKIN-BACON SAUCE RECIPE - (4.5/5)
Provided by davidv
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place the shells in a 13x9 baking dish that has been sprayed with cooking spray. Sauté the bacon in a medium-size sauce pan until browned, about 10-12 minutes. Remove some of the bacon fat from the pan, leaving about 1/4 cup. Add the onions and sauté until translucent, about 6-8 minutes. Stir in the flour then add the chicken stock and the milk. Bring the mixture to a simmer and let it thicken, stirring constantly. Add in the pumpkin puree, rosemary, thyme, Parmesan, salt and pepper. Bring the mixture back up to a simmer. Pour the sauce evenly over the shells and top with the grated Fontina cheese. Place the pan on the middle rack in the preheated oven and bake for 35-40 minutes, or until bubbly and browned on top.
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.
STUFFED SHELLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
- In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
- To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
- Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.
SAUSAGE AND PUMPKIN-STUFFED SHELLS
Sausage and Pumpkin-Stuffed Shells taste like the star of an autumn menu at your favorite Italian restaurant. You could easily serve Sausage and Pumpkin-Stuffed shells at home and pocket the tips! Find out just how much your family will enjoy Sausage and Pumpkin-Stuffed Shells.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well.
- Brown sausage with onions in large skillet on medium heat 7 min.; drain. Return sausage to skillet. Add spinach; cook and stir 1 min. or just until wilted. Remove from heat. Stir in 1 cup pumpkin.
- Pour 1/2 cup broth into 13x9-inch baking dish. Spoon pumpkin mixture into pasta shells; place in baking dish. Cover.
- Bake 30 min. or until heated through. Meanwhile, cook cream cheese spread, bacon and remaining broth in large saucepan on low heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add remaining pumpkin; mix well. Cook 1 min. or until heated through, stirring occasionally.
- Spoon cream cheese sauce over shells. Top with mozzarella; bake, uncovered, 10 min. or until melted.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 570 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 4 g, Protein 13 g
PUMPKIN-STUFFED SHELLS IN PARMESAN CHEESE SAUCE
A savory, creamy, and indulgent blend of pumpkin, ricotta, Parmesan cheese, and cream cheese whipped together and stuffed into pasta shells, then topped with a garlic and Parmesan sauce. Any type of seasoned ground meat can be added to the cheese mix for meat lovers.
Provided by Lisa Altmiller
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper, waxed paper, or aluminum foil. Grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set shells aside on the prepared baking sheet.
- Whip ricotta cheese, pumpkin, cream cheese, shredded Parmesan cheese, sugar, egg, salt, and pepper together in a large bowl using a hand or stand mixer until creamy. Stuff each shell with filling and replace on the baking sheet.
- Melt butter in a large skillet over medium heat. Add garlic and cook for 2 minutes. Whisk in flour until golden and thick to make a roux. Add milk slowly, whisking constantly, followed by half-and-half and grated Parmesan cheese. Whisk until sauce thickens, 3 to 4 minutes. Season cheese sauce with salt and pepper.
- Spread just enough cheese sauce into the bottom of the prepared baking dish to cover. Add stuffed shells and pour remaining sauce over.
- Bake in the preheated oven until browned, 15 to 20 minutes.
Nutrition Facts : Calories 632.3 calories, Carbohydrate 65 g, Cholesterol 118.3 mg, Fat 29.3 g, Fiber 4 g, Protein 27.6 g, SaturatedFat 17.7 g, Sodium 664.9 mg, Sugar 11.3 g
BACON-CHEESE STUFFED SHELLS
"I make these rich shells for parties or for friends- and I always get rave reviews! It will surely please anyone and even have them asking for the recipe." -Bekie Anderson, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender., In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13x9-in. baking dish., Preheat oven to 350°. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream, broth and milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. , Pour over shells. Sprinkle with mozzarella cheese. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
Nutrition Facts : Calories 554 calories, Fat 42g fat (26g saturated fat), Cholesterol 139mg cholesterol, Sodium 975mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
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