ONE-POT BASIL PASTA RECIPE BY TASTY
Here's what you need: onion, garlic, baby plum tomato, fresh basil, fresh parsley, linguine, salt, pepper, crushed chillies, olive oil, cold water, parmesan cheese
Provided by Tasty
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Place all of the ingredients except for the parmesan into a large pot. Cook on a high heat for 2 minutes, submerging the spaghetti into the water once it's softened enough.
- Lower the temperature to a medium/low heat and toss and stir continuously until the liquid reduces down into a thick sauce. serve with more fresh basil and top with parmesan.
- Enjoy!
Nutrition Facts : Calories 485 calories, Carbohydrate 72 grams, Fat 19 grams, Fiber 10 grams, Protein 13 grams, Sugar 7 grams
PIRATE PASTA SHELLS
Grandfather loved pirate stories and good pasta. When we make his stuffed shells, it reminds us of his favorite tropical places and adventures. -Kathy Noll, Laureldale, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Cook pasta shells according to package directions for al dente; drain., Meanwhile, in a large bowl, mix goat cheese, basil, Parmesan cheese, garlic and salt. Spread 1-1/4 cups marinara sauce into a greased 13x9-in. baking dish., Fill each shell with 1 rounded tablespoon cheese mixture; arrange over sauce. Pour remaining sauce over shells. Sprinkle with mozzarella cheese. If desired, make X's over the top using crisscrossed zucchini strips., Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. If desired, warm additional sauce and serve with shells.
Nutrition Facts : Calories 305 calories, Fat 13g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 762mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
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.
BASIL PASTA SHELLS
Basil and cherry tomatoes add pizzazz to this cheesy dish suggested by Canton, New York field editor Marcia Hostetter. "It's a light casserole that's nice enough to serve to company," she says.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onions in oil until tender. Stir in the tomatoes, bacon, basil and pepper; cook and stir until tomatoes are softened. Rinse and drain pasta; stir into tomato mixture. Add half of the cheese. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with the remaining cheese. Bake, uncovered, at 375° for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 360 calories, Fat 9g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 523mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
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- Cook the pasta shells according to package directions. Drain and rinse with cold water. Set aside.
- In a medium mixing bowl, stir together the ricotta cheese, egg, parmesan, basil, garlic, salt and pepper until well combined.
- Spread 1/2 cup of sauce around the bottom of a 9x13-inch glass baking dish. Fill the cooked shells with the ricotta mixture and arrange in the pan. Continue until all of the shells and filling has been used. Top with remaining sauce. Sprinkle with mozzarella cheese.
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