Highest Rated
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(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
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- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
shells Recipes
(Chronologically Listed)
Stuffed Pasta Shells With Spinach And Ricotta
Preheat oven to 375f.
Wash and drain spinach.
Remove thick stems.
Place spinach in a pot with just the water clinging to the leaves.
Cover and cook until spinach wilts.
Drain in a sieve.
When cool, squeeze dry and chop medium-fine.
Mix spinach, cheeses, sun-dried tomatoes, garlic, basil, salt and pepper.
Stir in egg.
Boil pasta shells until still slightly underdone, about 10 minutes.
Drain and transfer to a bowl.
Toss with oil.
Spread spaghetti sauce in a baking dish just large enough to hold the pasta shells in one layer.
Fill each shell with about 1-1/2 tablespoons of the spinach mixture, then arrange in dish filling side up.
Sprinkle with cheese.
Cover and bake 45 minutes.
Notes: perfect with woodbridge chardonnay.
Stuffed Pasta Shells
To prepare spaghetti sauce, saute mushrooms, onions, peppers, and garlic until tender.
Then, add meat and cook until no pink remains.
Drain.
Stir in undrained tomatoes, tomato paste, sugar, oregano, basil, and pepper.
Bring to a boil; reduce heat.
Cover; and simmer for 30 minutes.
Then, set aside.
Preheat oven at 350.
To prepare stuffing, bring water to a boil in a large pot and add shells.
Return to a boil, then continue cooking for 5 to 6 minutes more, or until shells are barely tender.
Drain and set aside on flat baking sheet to prevent sticking.
In a mixing bowl, combine cottage cheese, 2 cups mozzarella cheese, parmesan cheese, egg whites, parsley, salt, and pepper.
Pour 1 cup of spaghetti sauce onto bottom of a 13 x 9 x 2″ pan.
Fill each shell generously with cheese mixture, about 1 tablespoon in each shell.
Place filled shells in pan.
Pour remaining spaghetti sauce over each shell, then top with remaining mozzarella cheese.
Bake for 45 minutes or until golden.
Strawberry And Banana Tartlets In Coconut Pastry Shells
Make The Shells:
In a large bowl blend together the flour, the butter, the shortening, the coconut, and a pinch of salt until the mixture resembles meal.
Add 1 1/2 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball.
Flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour.
Divide the dough in half and roll out each half 1/8 inch thick on a lightly floured surface.
Fit each half into a 4 1/4-inch tartlet pan and roll a rolling pin over the pan edges to trim the excess dough.
Prick the shells with a fork and bake them in a preheated 425°f.
Oven for 5 minutes.
Reduce the heat to 375°f.
And bake the shells for 12 to 15 minutes more, or until they are made 1 day in advance and kept in an airtight container.
Make The Filling:
In a saucepan combine the milk and 2 tablespoons of the sugar and bring the mixture just to a boil over moderate heat.
In a bowl whisk together the yolk, the vanilla, the banana, mashed, the remaining 1 tablespoon sugar, the flour, and a pinch of salt.
Add half the milk mixture in a stream, whisking, pour the egg mixture into the pan, and bring the mixture to a boil, whisking constantly.
Simmer the custard for 1 minute, remove the pan from the heat, and whisk in the butter.
Force the custard through a fine sieve set over a bowl, cover its surface with plastic wrap, and chill the covered and chilled.
In a bowl beat the cream until it holds soft peaks and fold it gently but thoroughly into the custard.
Divide the filling between the shells and arrange the strawberries decoratively on it.
In a small saucepan melt the jelly with the lemon juice over moderate heat and brush the strawberries with the glaze.
Sprinkle the tartlets with the toasted coconut.
Stir-Fried Shrimp In Shells 2
Wash shrimp.
Remove legs, leaving shells intact; then devein see “information: other seafood”.
If large, cut each shrimp, shell and all, in 2 or 3 pieces.
Cut scallion in 1/2-inch sections.
Crush garlic; mince ginger root.
In one cup, combine catsup, sherry and water.
In a second cup, blend cornstarch, sugar, pepper and remaining cold water to a paste.
Heat oil.
Add salt, then garlic; stir-fry to brown lightly.
Add shrimp and stir-fry until pink 2 to 3 minutes.
Remove from pan.
Heat remaining oil.
Add ginger root and scallion; stir-fry a few times.
Stir in catsup-sherry mixture and heat quickly.
Return shrimp and stir in only to reheat.
Then stir in cornstarch paste to thicken and serve at once.
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Stir-Fried Shrimp In Shells 1
Wash shrimp.
Remove legs, leaving shells intact; then devein see “information: other seafood”.
Mince scallion stalk and ginger root; then combine with soy sauce, sherry and salt.
Heat oil.
Add shrimp and stir-fry until pinkish 1 to 2 minutes.
Add sugar; stir-fry 1/2 minute more.
Add scallion-soy mixture and stir-fry another 2 minutes.
Serve hot or cold.
Note: these shrimp, served cold, are excellent as appetizers, buffet dishes or picnic snacks.
Variations: for the scallion-soy mixture prepared in step 2 and added in step 4, substitute any of the following:.
2 tablespoons soy sauce, 2 tablespoons sherry, 1 teaspoon sugar, 1 teaspoon vinegar and 1/2 teaspoon salt.
Then at the end of step 3 add 2 scallion stalks and 1 garlic clove, both minced; stir-fry a few times.
Add the substitute mixture as in step 4.
2 tablespoons brown sugar, 2 tablespoons soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and 1/2 tablespoon vinegar.
Add as in step 4 and heat quickly, stirring.
Then cook, covered, over medium heat until shrimp are done 2 to 3 minutes.
2 teaspoons sugar, 2 tablespoons soy sauce and 1 scallion stalk.
In step 3, add to the hot oil 1 clove garlic and 1 slice fresh ginger root, both crushed.
Stir-fry a few times before adding shrimp.
For the sugar in step 3, substitute 1 tablespoon sherry.
Pick up step 4.
1 teaspoon soy sauce, 2 tablespoons stock and 1/4 cup scallions, cut in 1/2-inch sections.
In step 3, add to the hot oil 1/2 teaspoon salt, before adding shrimp.
Pick up step 4.
2 tablespoons hoisin sauce, 1 tablespoon vinegar, 1/2 teaspoon salt and 1 teaspoon sugar.
At the end of step 3, add 6 scallion stalks, cut in 1-inch sections and 1 slice fresh ginger root, minced.
Stir-fry a few times; then pick up step 4.
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Stir-Fried Marinated Shrimp In Shells
Wash shrimp.
Remove legs, leaving shells intact, then devein see “information: other seafood”.
Mince scallion and extract ginger juice; then combine with soy sauce, sherry, salt, sugar and sesame oil.
Add to shrimp and toss.
Let stand 20 to 30 minutes, turning occasionally.
Drain, discarding marinade.
Heat oil.
Add shrilnp and stir-fry until pink, with tails that are bright red about 3 minutes.
Serve hot or cold.
Marinade.
Preheat the oven to 325 degrees and bake about 15 minutes.
Variation: for the mixture in step 2, substitute 1 tablespoon brown sugar, 1 tablespoon soy sauce, 1 tablespoon sherry, and 1 teaspoon worcestershire sauce.
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Spinach-Stuffed Pasta Shells
Cook pasta according to directions.
Drain immediately.
Rinse in cold water; drain well.
Meanwhile, drain thawed spinach well, pressing out excess liquid.
For filling, combine eggs; ricotta, mozzarella, and cheddar cheeses; half of the parmesan cheese; and the spinach.
Spoon about 3 tablespoons filling into each jumbo shell or about 1/3 cup filling into each manicotti shell.
Place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles.
Top with sauce; sprinkle with remaining parmesan cheese.
If cooking immediately: bake, covered in a 350 degree fahrenheit.
Oven for about 25 minutes or till heated through.
To freeze: seal, label, and freeze casseroles for up to 3 months.
To serve, bake 1 or 2 of the frozen casseroles, covered, in a 375 degree fahrenheit oven for about one hour or till heated through.
Spinach-Ricotta Stuffed Shells
Coat a large skillet with spray.
Place over medium heat until hot.
Add chopped onion & saute until tender.
Add spinach, cabbage & wine.
Saute 4 minutes Stir in ricotta cheese, parsley & 1/8 t.
, pepper.
Saute 2 minutes Stuff each shell with 2 1/2 t.
Spinach mixture.
Arrange in shallow baking dish coated with spray.
Set aside.
Combine remaining 1/8 t.
Pepper, broth, tomato paste, salt & nutmegin a small bowl.
Spoon over shells.
Cover & bake at 350 for 30 minutes Or until heated thoroughly.
Yields 5 servings about 193 cal.
Per 3 shells & 1/3 cups Sauce fat 3.8 grams.
Per serving, 194 calories.
Spinach- And Cheese- Stuffed Pasta Shells
Squeeze spinach dry.
Transfer spinach to large bowl.
Add ricotta, 1/2 cup parmesan, fennel, basil and garlic to bowl.
Season mixture with salt and pepper; blend.
Preheat oven to 350f.
Spoon 1/2 cup marinara sauce evenly over bottom of 9×13x2-inch baking dish.
Fill each pasta shell with spinach mixture.
Place shells, filling side up, in dish.
Spoon remaining sauce over shells.
Sprinkle with remaining 1/2 cup parmesan.
Cover loosely with foil and bake until heated through, about 30 minutes.
Serve, passing additional parmesan separately.
Spinach Stuffed Shells
** preheat oven to 350 degrees.
Cook spinach as directed on package; drain well.
Cook shells as directed; drain, cool.
In a large bowl, mix chopped onion, chicken bullion, garlic powder, thyme, ricotta cheese, cottage cheese, eggs, and cooked spinach.
Using your hands and a large spoon, stuff shells with the mixture, and lay in rows in a 13″ x 9″ baking pan.
Spread spaghetti sauce over the shells in the pan.
Sprinkle shredded mozzarella on top.
Bake at 350 degrees for 25 - 35 minutes, until warm in the center, and mozzarella cheese has melted.
Spinach And Cheese Stuffed Shells With Spicy Tomato Sauce
Heat the olive oil in a heavy saucepan over moderate heat for 1 minute.
Add the onion, basil, oregano, bay leaf, half of garlic, red pepper, and salt and pepper; cook, uncovered, until the onion is soft-about 5 minutes.
Remove 2 tablespoons of the mixture from the skillet and set aside.
Reduce the heat to low, add the tomatoes and tomato paste, and cook, uncovered, for 20 minutes, stirring occasionally.
Set aside.
Meanwhile, cook the pasta shells according to package directions, omitting the salt.
Rinse with cold water and drain.
Preheat the oven to 375 degrees fahrenheit to prepare the filling, combine 1/4 cup of the parmesan cheese in a medium-size bowl with the ricotta cheese, spinach, nutmeg, egg white, the remaining garlic and pepper, and the reserved onion mixture.
Mix well.
Spoon half the tomato sauce into an ungreased 9×9x2-inch baking dish.
Spoon 3 tablespoons of the cheese filling into each shell, and place in the pan.
Repeat until all the shells are used.
Top with the remaining sauce.
Cover with aluminum foil and bake for 25 minutes.
Uncover, sprinkle the remaining parmesan cheese on top, and bake, uncovered, 5 minutes longer.
Spicy Chicken And Shells Soup
Here is the recipe for spicy chicken and shells soup which i concocted to use what was left from making the brunswick stew see previous recipe.
If you noted carefully, i used all the dark meat in the brunswick stew and use only half of the white meat in the soup.
What happened to the other half? chicken salad sandwiches, of course.
I used cornstarch to thicken this.
Preparation:
Peel and slice cloves of garlic from one bulb; dice chicken.
Place all ingredients, except cornstarch, in 6 quart Stockpot and bring to a boil; reduce heat and simmer 20 min.
Stir in cornstarch mixture and bring to a second boil; maintain boil for 1 minute.
Suggestion: serve piping hot with fresh baked biscuits.
Spicy Cheese-Stuffed Shells
Cook shells for about 18 minutes.
Rinse in cool water; drain well.
Combine egg, cottage cheese, parmesan cheese, mozzarella, parsley,oregano, and red pepper.
Spoon about 1/4 cup into each shell; place shells in a 10 x 6 x 2 inch baking dish.
In a small saucepan combine undrained tomatoes with chilies with cornstarch.
Cook and stir over medium heat till slightly thickened and bubbly.
Cook 2 minutes more.
Pour sauce over shells in the baking dish.
Bake, covered, in a 375 oven about 25 minutes or till heated through.
Cal/servings 26% from fat, 23 grams pro, 35 grams carbo.
, 9 grams fat 2 1/2 meat,.
Southwestern Stuffed Shells
Charlotte, nc.
I have yet to try it but it sounds good.
Cook pasta shells acccording to directions; drain and set aside.
Combine pumpkin and next 4 ingredients; stuff shells spread 1 cup picante sauce into 13 x 9 x 2 inch baking dish.
Place filled shells on sauce; top with remaining sauce.
Cover and bake at 350 for 35 minutes.
Sprinkle with.
Southwestern Ground Beef-Squash Shells
Preheat the oven to 375 degrees.
Grease a 9 by 13-inch baking pan.
Scoop pulp from squash halves, leaving a 1/4-inch thick shell.
In a large skillet, heat the olive oil over medium heat.
Add squash pulp, onion, garlic, and bell pepper and cook until soft, about 10 minutes.
Remove from the pan and set aside.
Add the beef to the same skillet and cook until the pink disappears, about 5 minutes, breaking it up with a wooden spoon.
Drain off any fat.
Add the cumin, chili powder, red pepper flakes, sour cream, breadcrumbs, and cheese to the beef and mix thoroughly.
Add the sauteed vegetables and combine.
Stuff the hollowed-out squash shells with the mixture.
Place in the prepared pan, pour in the beef stock, and cover the pan.
Bake until the squash is soft and the filling is bubbly, about 25 minutes.
Shrimp And Tomoto In Shells
Heat oil in a large frying pan.
Add shrimp and garlic; season and cook 3-4 minutes over high heat, stirring occasionally.
Remove shrimp pan and set aside.
Add tomatoes and parsley to pan.
Season with salt, pepper, and fennel seed; cook 4-5 minutes over high heat, stirring occasionally.
Stir in lime juice and and sugar and replace shrimp in the pan.
Simmer 1 minute to reheat, then spoon into scallop shells and serve with vegetables.
Shrimp And Tomato In Shells
Heat oil in a large frying pan.
Add shrimp and garlic; season and cook 3-4 minutes over high heat, stirring occasionally.
Remove shrimp pan and set aside.
Add tomatoes and parsley to pan.
Season with salt, pepper, and fennel seed; cook 4-5 minutes over high heat, stirring occasionally.
Stir in lime juice and and sugar and replace shrimp in the pan.
Simmer 1 minute to reheat, then spoon into scallop shells and serve with vegetables.
Shrimp And Shells Salad
Combine peppers, zucchini, scallions, dillweed, parsley, shrimp and pasta.
Tomatoes.
Actually this is quite good.
I was surprised.
Shells With Shrimp And Green Beans In Garlic
Heat olive oil in a medium skillet; stir in garlic and red pepper; saute over low heat 1 minutes Raise heat to high; immediatley add the shrimp all at once.
Saute, stirring constantly, until they become pink, about 3 minutes do not over cook.
Stir in the sundried tomatoes in oil and parsley.
Remove from heat.
Cook shells until they are tender.
toss shrimp mixture, shells and beans together.
Serve at once.
Shells With Mascarpone Cheese And Walnuts
Cook pasta according to package directions.
Drain.
For sauce, in a medium saucepan cook the green onions in margarine or butter over medium-high heat for 1 minute.
Reduce heat.
Add mascarpone cheese.
Cook and stir until cheese melts.
Add milk and stir until sauce is smooth.
Stir in parmesan cheese.
Pour sauce over pasta; toss to coat.
Sprinkle with toasted walnuts.