CHEESE- AND VEGETABLE-STUFFED SHELLS
Create a yummy,cheesy pasta casserole that just happens to have a few veggies snuck in.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
- Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Cook onion, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring occasionally.
- Stir in olives and 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot. Remove from heat.
- In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese blend. Stir in zucchini mixture until well mixed.
- Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
- Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 cup shredded cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 85 mg, Fat 1, Fiber 4 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 13 g, TransFat 0 g
VEGGIE-CHEESE STUFFED SHELLS
Need a great-tasting meatless dish you can count on? These pleasing pasta shells are packed with veggies, three kinds of cheese and wonderful flavor. Thanks to Sharon Delaney-Chronis in South Milwaukee, Wisconsin for her recipe!
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the ricotta cheese, 1/4 cup mozzarella cheese, carrot, zucchini, Parmesan cheese, parsley, oregano, garlic powder and pepper. , Spread 1/4 cup spaghetti sauce in a 3-cup baking dish coated with cooking spray. Drain shells; stuff with cheese mixture. Place in prepared baking dish. Top with remaining spaghetti sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until bubbly.
Nutrition Facts : Calories 326 calories, Fat 10g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 721mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
STUFFED VEGETARIAN SHELLS
When my aunt first told me about these shells, they sounded like a lot of work-but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water., Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. , Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.,
Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
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
VEGGIE & CHEESE-STUFFED SHELLS
Make and share this Veggie & Cheese-Stuffed Shells recipe from Food.com.
Provided by Sassy J
Categories Cheese
Time 55m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the ricotta cheese, 1/4 cup mozzarella cheese, carrot, zucchini, Parmesan cheese, parsley, oregano, garlic powder, pepper and salt to taste.
- Spread 1/4 cup spaghetti sauce in a 3-cup baking dish coated with cooking spray. Drain shells; stuff with cheese mixture. Place in prepared baking dish. Top with remaining spaghetti sauce.
- Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until bubbly.
Nutrition Facts : Calories 177.4, Fat 10.6, SaturatedFat 6.6, Cholesterol 40.8, Sodium 441.1, Carbohydrate 4.3, Fiber 0.8, Sugar 1.9, Protein 16.2
CHEESE STUFFED SHELLS
Make and share this Cheese Stuffed Shells recipe from Food.com.
Provided by Robbie Rice
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
- Combine eggs, cheeses, and seasonings in bowl.
- Spoon about 3 Tbls. cheese mixture into each cooked shell.
- Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
- Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
- Sprinkle cheese over sauce.
- Bake in 350F degrees oven for 30 minutes.
ULTIMATE VEGETABLE STUFFED SHELLS
This was sent to me by a friend a couple of years back. And according to her ... she found it on the web. Being a vegetarian she was always looking for some unique ways to enjoy traditional dishes since her boyfriend was a "meat eater.". Now her pasta, and cheeses were tailored to her diet requirements so I tailored it to mine. Now if you want, you are welcome to make your own tomato sauce, etc. and I do sometimes, but there are some quality pasta sauces out there. When my tomato plants are flourishing, absolutely make my own sauce. I changed a few ingredients, but these are definitely worth it. It is a little work but so well worth it and you will certainly have leftovers. I served a chilled romaine salad with a blue cheese vinaigrette and some crusty Italian bread with a basil butter. This is good for a weekend dinner, or company. They also freeze very well.
Provided by SarasotaCook
Categories Pasta Shells
Time 1h30m
Yield 6-8 Individual Servings, 8 serving(s)
Number Of Ingredients 18
Steps:
- Pasta -- Cook shells in boiling water until al dente according to directions. Don't over cook. Remove to a pan lined with parchment so they won't stick and just let them cool.
- Filling -- Now a food processor is what you need for this, and it will take a few times to use but you will see how easy it is. First - Add the cottage cheese and puree until smooth. Add to a large bowl.
- Second - Add red pepper and pulse a couple of times until fine minced, NOT a puree, just minced. Then add to the bowl with the cottage cheese.
- Third - Add the mushrooms and again, just pulse a couple of times until minced. Again add to the cottage cheese bowl.
- Fourth - Add the spinach, same thing, don't make it a puree, just well minced. Then add to the bowl.
- Fifth - Add the shredded zucchini, shallots and chopped olives.
- NOTE: I shred the zucchini and then lay on a paper towel with just a sprinkle of salt to let it drain so it is not too wet or watery. It really helps.
- Six - Add seasonings, bread crumbs and cheeses to the vegetable and cottage cheese mix and blend.
- Shells -- Stuff your shells. Don't worry, over stuff and fill them good.
- Casserole time -- Add about 1/2-3/4 cup sauce to the bottom of a 9x13 pan (sprayed with pam) to coat the bottom of the pan. Add the shells, it should be just the right amount to fill in the pan. Spoon the extra sauce over the top, be sure to get a little of sauce on each shell. Then top with the remaining mozzarella, a little on each shell.
- NOTE: Make sure that the shells fill up the pan you don't want them rolling around in the pan. You want a tight fit or where they are all snug. You can always use a smaller pan if necessary, but for me a 13x9 usually works out well.
- Bake -- 375 for about 40 minutes (note, I have made this in a couple of different ovens and one time it was bubbly and hot in 30 minutes, so just check after 30 minutes to be safe. It really has to do with you oven temperature, but I have found 375 seems to work best). I covered for 30 minutes and then uncovered for the last minutes of cooking time to get the cheese bubbly.
- Enjoy! Trust me, even meat lovers will love these.
Nutrition Facts : Calories 514, Fat 16.6, SaturatedFat 7.9, Cholesterol 41.9, Sodium 1096.1, Carbohydrate 64.4, Fiber 4.4, Sugar 11.4, Protein 27.2
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