TACO STUFFED SHELLS
Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!
Provided by JenniferLL
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
- Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
- Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
- Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 30.4 g, Cholesterol 60.5 mg, Fat 17.6 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 8.7 g, Sodium 956.7 mg, Sugar 3.3 g
CANNELLONI OR STUFFED SHELLS WITH VEAL AND SWEET SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, heat the EVOO in a large skillet over medium-high heat. Brown the sausage and crumble to very small pieces. Then add the veal, brown and crumble. Add the sage, garlic, onions and some salt and pepper, and cook until tender. Separate the spinach with your fingertips and add to the skillet. Stir to heat through, then deglaze with the wine and remove from the heat.
- In a saucepot over medium heat, melt the butter, whisk in the flour and bring to a bubble. Whisk in the milk and season with salt, pepper and nutmeg to taste. Thicken the sauce to coat the back of a spoon. Taste to adjust the seasoning and remove a ladle of sauce to combine with the egg yolks to temper them. Add the egg yolks to the sauce and stir in half of the fontina cheese and Parmigiano-Reggiano. Reduce the heat to low, or cover to keep warm.
- Salt the water, and cook the pasta to a chewy al dente, 6 to 7 minutes. Then drain and cool. Fill the tubes or shells with the meat filling using small spoon. Cover the bottom of the baking dish with one-quarter of the sauce, then arrange the shells and cover with the remaining sauce, then top with the remaining cheese. Refrigerate or freeze for a make-ahead meal.
- Bake from room temperature at 375 degrees F until brown and bubbly, 30 to 40 minutes.
TACO STUFFED PASTA SHELLS
Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! -Anne Thomsen, Westchester, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.
Nutrition Facts : Calories 384 calories, Fat 13g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.
CRISPY TOPPED STUFFED SHELLS
Seasoned panko coating mix gives these saucy and super-cheesy stuffed shells their deliciously crispy tops.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Pour half the sauce into 13x9-inch baking dish.
- Mix coating mix, shredded cheese, Parmesan and seasonings until blended.
- Combine ricotta, spinach and 1 cup shredded cheese mixture; spoon into shells. Place over sauce in dish; top with tomatoes and remaining sauce. Cover.
- Bake 10 min. Top with remaining shredded cheese mixture; bake, uncovered, 15 min. or until heated through.
Nutrition Facts : Calories 390, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 20 g
STUFFED SHELLS WITH CRISPY PANCETTA AND SPINACH
i love the asiago cream sauce! you could also use a red sauce. if pancetta is hard to find or you're on a budget, use bacon!! another giada recipe! i tweaked it quite a bit.
Provided by KPD123
Categories Pasta Shells
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- For the shells: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain pasta. Toss with 1 tablespoon olive oil and allow to cool before stuffing.
- Warm 1 tablespoon olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl.
- Add the spinach, onion, garlic, parsley, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine.
- Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
- For the sauce: Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute.
- Add the cream and bring to a simmer.
- Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved.
- Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese.
- Bake, covered, until golden on top, about 25 minutes. Remove from the oven and serve immediately.
More about "crispy stuffed shell bites recipes"
BEST STUFFED SHELLS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (109)Calories 466 per servingCategory Entree
- Preheat the oven to 375 with racks in the middle and upper third of the oven. Bring a large Dutch oven or stockpot of water to boil over high heat. Generously salt the water (use at least 2 teaspoons). If you’re not using frozen greens, fill a large bowl with ice water for blanching.
- If you’re using fresh greens, add them to the boiling water and cook just until wilted, about 20 to 40 seconds. Using tongs (leave the water in the pot), transfer the greens to the ice bath and let them cool down. Drain off the water and squeeze as much excess water from the greens as possible. Set aside. (If you’re using frozen greens, place them in a colander and run cool water over them until they’ve full defrosted. Squeeze out as much excess water as possible, and set aside.)
- Bring the water in the pot back to a boil. Gently add the pasta shells in handfuls so they don’t break on the way in. Cook until pliable but just shy of al dente, about 10 minutes, stirring often so they don’t stick to the pot. Drain off the water, return the noodles to the pot, and gently stir in the olive oil to prevent the noodles from sticking. Set aside.
- Turn on your food processor and drop the garlic through the feeding tube. Once the garlic is chopped and stuck to the sides of the bowl, stop the machine and scrape down the sides. For good measure, squeeze off any remaining water in the greens, then add them to the bowl. Process until the greens are chopped into small pieces.
STUFFED SHELLS WITH CHORIZO PUMPKIN CREAM SAUCE RECIPE | FOOD …
From foodnetwork.com
Author Mary BergSteps 8Difficulty Easy
CHEESY TACO STUFFED SHELLS - DINNER, THEN DESSERT
From dinnerthendessert.com
CLASSIC STUFFED SHELLS RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
FRENCH ONION STUFFED SHELLS RECIPE - HOW SWEET EATS
From howsweeteats.com
10 PHYLLO CUP APPETIZER RECIPES
From allrecipes.com
AIR FRYER TACO STUFFED PASTA SHELLS - FAMILY DINNERS
From familydinners.com
CRISPY STUFFED SHELL BITES – RECIPES NETWORK
From recipenet.org
27 IMPRESSIVE STUFFED SHELL RECIPES - TASTE OF HOME
From tasteofhome.com
SHOTGUN SHELLS RECIPE (OVEN BAKED) - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
THE BEST STUFFED SHELLS RECIPE | KITCHN
From thekitchn.com
CHEESY STUFFED SHELLS WITH BUTTERNUT SQUASH SAUCE AND CRISPY SAGE
From forkinthekitchen.com
CRAZY GOOD CLASSIC STUFFED SHELLS - BAKER BY NATURE
From bakerbynature.com
RECIPE: BAKED PASTA SHELLS WITH TOMATO, RICOTTA AND CHARD
From sfchronicle.com
MASHED POTATO STUFFED SHELLS ARE MADE FOR CARB ENTHUSIASTS LIKE ME
From thekitchn.com
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