ARMADILLOS (STUFFED JUMBO SHELLS) OAMC
I adapted this recipe from traditional stuffed shells recipes because my DH and I do not like ricotta cheese. This is a GREAT recipe for kids who are picky eaters (kids think it is fun because they actually look like little armadillos!) and my nephew loves these. Great served with garlic bread or salad. Freezes well also.
Provided by NICU Nurse Dee
Categories Pasta Shells
Time 40m
Yield 24-30 armadillos, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook meats together (and optional onion) - be sure not to leave too many large pieces. Drain and set aside to cool.
- Bring large kettle of water to boil and add shells. After about a minute turn heat down to medium and continue to boil - this will help keep your shells from breaking apart.
- Set aside about a cup of the marinara sauce.
- Drain noodles and rinse with cool water. Allow to dry slightly.
- After meat has cooled, add remaining marinara sauce and and 1 1/2 cups cheese. The cheese should not melt if you allowed the meat to cool properly. This mixture should be at least as thick as pudding.
- Spray the bottom of your cooking pan ( I use an 8x8 Oven Gladware - best invention ever!). One at a time fill each shell with a spoonful of mixture. (This is easiest if you squeeze the ends of the shell to open it like a coin purse) Place each filled shell in the pan, seam down (this is why they look like armadillos!). I can get about 15 shells in an 8x8 pan, don't be afraid to pack them close together. When all the shells are filled there I usually have a little mixture leftover. Add the remaining marinara to make a thinner sauce and spread over the top. Add the remaining mozzarella on top. At this point you can cover, label and freeze or cook at 350 degrees for about 20 minutes - enough to heat everything through.
- *Freezer Directions: It is best to thaw in the fridge, but in a pinch you can warm slowly in a 200 degree oven for 20 minutes. Then cook at 350 for about 20 minutes. Enjoy!*.
Nutrition Facts : Calories 667, Fat 26.7, SaturatedFat 10.8, Cholesterol 74.2, Sodium 1166.2, Carbohydrate 70.7, Fiber 2.9, Sugar 11.3, Protein 33.6
MAKE AHEAD STUFFED SHELLS (OAMC)
A Stuffed Shell recipe where you DO NOT cook the shells! They always split and broke on me so this is a much easier method. For even easier pasta stuffing, crumble the meat into small chunks and put the cheese/meat mix into a zip top bag with a quarter sized hole cut into a corner for piping. I like to put this recipe together in the small aluminum loaf pans with a bit of extra sauce and freeze them 2 servings at a time.
Provided by Easy Baker
Categories One Dish Meal
Time 1h10m
Yield 10 3 shell servings, 10 serving(s)
Number Of Ingredients 11
Steps:
- Brown turkey over medium high heat and crumble into small pieces. Season with salt, pepper and worcestershire sauce. Set aside to cool.
- Combine Tomato sauces, tomato paste and 1 tbsp basil. Salt and Pepper to taste. Set aside.
- In a separate bowl, combine Ricotta, cottage cheese and two eggs. Add in the last of the basil.
- Line the bottom of a 9x13 pan with tomato sauce. Stuff the uncooked pasta shells with cheese/meat filling and rest shells in tomato sauce. Repeat until you have run out of shells and filling (this may take more than one box of shells and will require 2 9x13 pans).
- Top pasta shells with shredded cheese. Cover and freeze for 2 months, or, bake in a 350 degree oven for 30-40 minutes. You can bake this from frozen for about 50 minutes (altitude and oven types will vary).
Nutrition Facts : Calories 647.6, Fat 27.8, SaturatedFat 13.4, Cholesterol 141.2, Sodium 1421.3, Carbohydrate 60.5, Fiber 6.8, Sugar 22, Protein 39.1
EASY BEEF-STUFFED SHELLS
Here's a rich and comforting dish that's terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these stuffed shells with meat sauce. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 405 calories, Fat 22g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 730mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.
BASIC CHEESE FILLED STUFFED SHELLS-OAMC
Just the basic cheese filled stuffed shells recipe you get off the back of the box, adjusted slightly for OAMC. The prep time is long but it's well worth it to pull them out of the freezer weeks from now and have an easy and quick meal.
Provided by e_lizard_owen
Categories Pasta Shells
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles according to directions on box.
- Combine all other ingredients.
- Fill each shell with about 2 tbsp cheese mixture.
- Place in foil lined 9x13 pan in a single layer. Wrap in foil and freeze.
- When fully frozen, you can remove the foil wrapped shells from the pan so it takes up less space. When ready to eat, place in same pan.
- To serve, thaw. Cover with spaghetti sauce and recover with aluminum foil. Bake at 350 degrees for about 35 minutes until hot and bubbly.
Nutrition Facts : Calories 452.9, Fat 22.9, SaturatedFat 13.2, Cholesterol 131.1, Sodium 635.1, Carbohydrate 34.8, Fiber 2.1, Sugar 4.9, Protein 26
BASIC MEAT FILLED STUFFED SHELLS- OAMC
Basic meat filled stuffed shells recipe taken from the side of the box of shells and adapted for OAMC. A bit intense (and messy) on the preparation side but a it's a real time saver to make a double batch and be able to pull them from the freezer whenever you want them.
Provided by e_lizard_owen
Categories Pasta Shells
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook shells according to package directions.
- Brown meat; drain.
- Mix together all ingredients in large bowl.
- Fill each shell with about 2 tbsp meat mixture.
- Place in foil lined pan in single layer. Cover with foil, freeze.
- To prepare:.
- Thaw, cover with spaghetti sauce and recover with foil. Bake at 350 degrees for 45 minutes to 1 hour. Or if still frozen, cover with sauce and foil and bake at 350 degrees for about 2 hours or until hot and bubbly.
Nutrition Facts : Calories 438.2, Fat 16.9, SaturatedFat 6.2, Cholesterol 146.3, Sodium 642.2, Carbohydrate 40.6, Fiber 2.9, Sugar 5.7, Protein 29.3
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