Roly Poly Lasagna Shells Recipes

LASAGNA STUFFED SHELLS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
• While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
• Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
• Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

CHEESY SHELL LASAGNA

Steps:

• In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Meanwhile, cook pasta according to package directions; drain., Place half of the pasta in an ungreased 13x9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese., Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.

LASAGNA-STUFFED SHELLS

Steps:

• Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
• Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
• Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
• Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
• Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

CHEESY RAVIOLI LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the ravioli and cook according to package directions. Drain and set aside. Meanwhile, heat the olive oil in a medium pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Crush the tomatoes with your hands and add them along with all the juices from the can to the pot. Add the whole sprig of basil, 3/4 teaspoon salt and pepper to taste. Cook, simmering, until the tomatoes are softened and the sauce is thickened slightly, about 15 minutes. Remove from the heat, season with the sugar and additional salt and pepper.
• In a medium bowl, mix the ricotta cheese with the Parmesan, egg, torn basil and 1/4 teaspoon each salt and pepper.
• Lightly mist a medium rectangular or oval baking dish (about 9-by-11-inch) with nonstick cooking spray. Lay half the ravioli in the bottom of the dish (the ravioli will be layered on top of each other). Remove the sprig of basil from the sauce. Spread half the ricotta mixture over the ravioli and top with half the sauce and half the grated cheese. Repeat with the remaining ravioli, ricotta and sauce. Cover with aluminum foil and bake until bubbly, about 45 minutes. Remove the foil and sprinkle with the remaining cheese. Continue to bake until the cheese is melted, about 10 minutes. Let stand at least 10 minutes. Garnish with extra torn basil. Slice and serve with a green salad.

ROLY-POLY LASAGNA SHELLS

Steps:

• 1. Cook pasta shells as directed, drain and cool. Heat oven to 350. Spray a 9" x 13" baking pan w/ cooking spray. In lg bowl, combine ricotta cheese, 2 cups mozzarella cheese, 1/2 cup parmesan cheese, eggs, parsley, garlic, salt and pepper.
• 2. Mix well. Stir in crumbled sausage. Spread 1 cup pasta sauce into bottom of pan. Spoon about 2 tbsp cheese mix into each pasta shell. Place filled shells in pan.
• 3. Pour remaining pasta sauce over shells. Cover w/ foil and bake 40 mins. Uncover and sprinkle w/ remaining mozzarella cheese and parmesan cheese. Bake, uncovered for 12 mins more, or until cheese is melted.

5 INGREDIENT RAVIOLI LASAGNA RECIPE

Steps:

• Heat the oven to 375 degrees.
• Spray a 9 x 9 inch baking pan with cooking spray.
• Pour 1/3 of the pasta sauce in the bottom of the pan.
• Top with half of the frozen ravioli, another third of the pasta sauce, and half the mozzarella cheese.
• Repeat layers, then top with shredded Parmesan cheese.
• Cover and bake for 30 minutes. Remove from the oven, uncover, and bake for an additional 10 minutes, or until cheese is melted.
• Sprinkle with chopped fresh basil and serve warm.

ROLY POLY

Steps:

• Preheat the oven to 375°F.
• Mix the flour and baking powder and rub in the butter/margarine.
• Using cold water, make the mix into a pastry.
• On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
• Spread the syrup/jam over the pastry and roll it into a cylinder.
• Place the roll into a deep dish.
• Dissolve the sugar in the warm water and pour over the roll.
• Bake for 30-40 minutes until golden. Serve immediately.