ANTHONY'S FAVORITE STUFFED SHELLS
Whenever I was having a get together and tried to decide whether to make Lasagna or Stuffed Shells, this dish won out because it is easy and relatively inexpensive.(Delicious too!)
Provided by Sandra McGrath
Categories Pasta
Time 50m
Number Of Ingredients 8
Steps:
- 1. Boil salted water as directed on the box and add jumbo shells.Drain and cool. Mix remaining ingredients in a bowl, excluding the tomato sauce.
- 2. Once the shells are cool enough to handle, Line a casserole dish with some tomato sauce. Fill each shell with the cheese mixture and place in the casserole.If they don't all fit you canput the few leftover ones on top of the first layer.Top with remaining sauce and bake, covered 30 minutes at 350 degrees.
- 3. Note: A variation of this would be to add 1 package of thawed and squeezed frozen chopped spinach to the cheese mixture. I have also made these with meat using 2lbs ground beef or beef/pork mixture,seasoned and cooked and decrease the ricotta cheese to 1 lb.
ANTHONY'S FAVORITE STUFFED SHELLS
This is my son Anthony's favorite recipe that I make especially for him. It's simple and easy, and warms the heart. For a healthier Lite-Bleu version try Recipe #276033
Provided by 2Bleu
Categories Pasta Shells
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F In a large bowl, mix ricotta and mozzarella cheeses, parsley, salt, pepper, and eggs thoroughly.
- Pour a little more than half the sauce in a 9x13x2" pan. Fill shells with cheese mixture generously, and place into the pan with the sauce.
- Drizzle remaining sauce lightly over the top of the shells. Sprinkle with parmesan cheese.
- Bake 30-40 minutes until bubbly. Let stand a few minutes before serving.
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.
2BLEU'S WHITE LASAGNA (LITE-BLEU)
Chicken, Broccoli, Carrots, and more in a wonderful lasagne with Alfredo sauce. Add some provolone in between the layers for added 'Italian' flavor! If you use reduced-fat alfredo sauce, and low carb pasta, this will fit into a Lite-Bleu menu. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet or recipes that can be prepared for it. Be sure and use low fat alfredo sauce. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info.
Provided by 2Bleu
Categories One Dish Meal
Time 2h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Spray non-stick cooking spray in a large skillet. Saute' chicken with garlic, onions, mushrooms, Italian seasoning, salt and pepper. Cook until done.
- Remove from heat and transfer to a large bowl. and one 16 oz jar of alfredo sauce; set aside. Mix together steamed broccoli, carrots, and roasted red peppers; set aside. In a medium bowl mix ricotta and mozzarella cheese, parsley, and egg Set aside.
- Preheat oven to 350°F Pour 1/2 of the remaining jar of alfredo sauce in bottom of a deep 9x13-inch casserole dish, spreading out evenly.
- LAYER AS FOLLOWS: 1/3 cooked lasagne noodles. 1/2 ricotta/mozzarella cheese mixture. 1/2 chicken mixture. 1/2 vegetable mixture. Repeat.
- Finally, top with remaining pasta and 1/2 jar of alfredo sauce. Sprinkle with parmesan cheese and bake for about 1 hour. Let stand 10-15 minutes before serving.
FLOUNDER STUFFED WITH CRABMEAT (LITE-BLEU)
All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info. For the full flavored version, try Recipe #329528
Provided by 2Bleu
Categories Low Cholesterol
Time 30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F In a sauté pan, spray with non-stick cooking spray. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
- Season with Old Bay. Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
- Season the fish with salt and pepper. Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
- Place the fish on a baking dish seam side down. Drizzle top of fish olive oil then sprinkle with paprika and a splash of lemon juice. Place the pan in the oven and bake for 20-25 minutes.
- Remove the fish from the oven and serve with lemon wedges and broccoli sprayed with a few sprays of no-fat butter spray. Have the fruit for dessert.
Nutrition Facts : Calories 358.2, Fat 8, SaturatedFat 1.3, Cholesterol 103.2, Sodium 500.9, Carbohydrate 31.8, Fiber 7.7, Sugar 12.1, Protein 43.3
CHICKEN STIR FRY DINNER (LITE-BLEU)
This menu is a bit high on the carbs, and should be used for a lunch (rather than a dinner) menu. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info.
Provided by 2Bleu
Categories Steak
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Mix marinade ingredients in a medium bowl. Let stand 30 minutes.
- Heat skillet (or wok) over medium-high heat. Stir-fry marinated chicken until lightly browned. Retaining juices in the pan, remove chicken with a slotted spatula and set aside.
- To the pan of juices, add onions and saute' 3-4 minutes. Add broccoli, carrots to the pan and saute 2-3 minutes more. Add chicken back to the pan with the thickener and saute 1-2 minutes until sauce is thickened.
- Fried rice: Mix rice ingredients together.
More about "anthonys favorite stuffed shells lite bleu recipes"
STUFFED SHELLS RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
BEST ANTHONYS FAVORITE STUFFED SHELLS RECIPES
From alicerecipes.com
ANTHONY'S FAVORITE STUFFED SHELLS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
ANTHONY'S FAVORITE STUFFED SHELLS RECIPE - ITALIAN.FOOD.COM
From pinterest.nz
CHICKEN CORDON BLEU STUFFED SHELLS - LIFE IN THE LOFTHOUSE
From life-in-the-lofthouse.com
ANTHONY'S FAVORITE STUFFED SHELLS (LITE) RECI - RECIPEBRIDGE
From recipebridge.com
ANTHONY'S FAVORITE STUFFED SHELLS – RECIPE WISE
From recipewise.net
ANTHONYS FAVORITE STUFFED SHELLS LITE-BLEU - PASTA/RECIPES
From cookart.us
ANTHONY'S FAVORITE STUFFED SHELLS (LITE-BLEU) RECIPE
From recipeofhealth.com
ANTHONY'S FAVORITE STUFFED SHELLS (LITE-BLEU) RECIPE
From recipenode.com
37934 ANTHONY FAVORITE STUFFED SHELLS LITE BLEU RECIPES
From recipeofhealth.com
STUFFED SHELLS WITH MEAT AND CHEESE RECIPE - THE …
From theanthonykitchen.com
STUFFED SHELLS | BOTTOMLESS BITES
From deputydogs.com
ANTHONY'S FAVORITE STUFFED SHELLS RECIPE - ITALIAN.FOOD.COM
From pinterest.co.uk
ANTHONY'S FAVORITE STUFFED SHELLS (LITE-BLEU) – RECIPE WISE
From recipewise.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love