CHICKEN ALFREDO STUFFED SHELLS
Filled with ricotta and tender chicken-thigh meat, these stuffed shells are the best vessel for our beloved-and ultra-creamy-alfredo sauce yet!
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil and cook the pasta shells according to package directions for al dente. Drain and run under cold water until cool enough to touch.
- Mix the ricotta, 1 cup of the Italian blend cheese, the red pepper flakes, lemon zest, 1 pinch of the nutmeg, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Set aside.
- Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the chicken, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the chicken is just cooked through, 5 to 6 minutes. Transfer to a plate and add the leek to the pot. Cook, stirring occasionally, until softened, 3 to 4 minutes.
- Pour the wine into the pot and stir to scrape up any browned bits with a wooden spoon. Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon salt and a few grinds black pepper. Remove from the heat.
- Fold the chicken and its juices from the plate into the ricotta mixture. Spread 1 cup of the cream sauce onto the bottom of a 9-by-13-inch casserole dish. Fill each pasta shell with a spoonful of ricotta mixture. Arrange the stuffed shells, seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Ladle the remaining sauce over the top, then sprinkle with the remaining 1 cup Italian cheese blend and cover with aluminum foil.
- Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives and more red pepper flakes.
GOOD EVERY DANG TIME SEAFOOD STUFFED SHELLS
Giant pasta shells stuffed with a seafood cheese mixture. Alfredo sauce is poured over all and baked to perfection! Reheats nicely. We like it served with sourdough French bread (#111856)Inexpensive enough to have on our regular menu but nice enough to serve at special occassions. Enjoy!
Provided by Lisa Gay
Categories Pasta Shells
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Boil giant pasta shells in salted water until they are pliable but not quite completely cooked. While they are cooking, you can make your sauce.
- Melt butter in skillet.
- Add garlic and saute for 3 minute being careful not to burn it.
- Add the cream, milk, salt, lemon zest and bring to a boil. Turn heat to low. Wait 2-3 minutes and add cheeses.
- When cheese has melted, add the lemon juice. Stir over med. heat for 2-3 minutes.
- Make a slurry of water and cornstarch, mixing it well. Add to the sauce and cont. to cook until it thickens nicely. Be sure to keep an eye on it, and to stir it, because it will thicken quickly. Don't overcook it or you will have a paste. It stays nice and creamy even when baked.
- Drain your pasta shells and run under cold water until you can handle them. Stuff with the cheese and seafood mixture.
- Pour the sauce over all and bake 30 minute in a 350 degree oven.
SEASIDE STUFFED SHELLS ALFREDO #RAGU
Ragú® Recipe Contest Entry. Pasta shells with a creamy, cheesy filling of shrimp and lump crab meat. Topped off with Ragu Alfredo sauce and buttered breadcrumbs.
Provided by Souxie
Categories Sauces
Time 1h
Yield 18 stuffed shells, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Spoon 2 tablespoons of the Alfredo sauce into an 8"X11" glass baking dish and spread evenly on bottom. Set aside.
- In a large bowl, combine the shrimp, crabmeat, egg, bacon, red bell pepper, green onion, cream cheese, mozzarella, all but 2 tablespoons of the grated Parmesan and 1 tablespoon Alfredo sauce. Mix well with hands.
- Carefully stuff each shell with about 2-3 tablespoons crab mixture, mounding slightly and packing into pasta shell. Place each in prepared baking dish.
- Spoon remaining Alfredo sauce evenly over stuffed shells.
- In a small bowl, combine the breadcrumbs, butter and remaining Parmesan. Mix well. Sprinkle evenly over stuffed shells.
- Place in oven and bake for 30-35 minutes or until hot and bubbly and breadcrumbs are golden brown.
ALFREDO SHRIMP SHELLS
Premade Alfredo sauce streamlines the preparation of the tasty stuffed shells. They're filled with shrimp, mushrooms and green onion. Serve sauteed zucchini followed by cubed cantaloupe and watermelon for dessert. -Gertrude Peischl, Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, saute mushrooms in butter until almost tender. Add onion; cook until tender. Stir in the shrimp and 2 tablespoons Alfredo sauce. Pour 1/4 cup remaining sauce into a greased 8-in. square baking dish. , Fill each pasta shell with 2 tablespoons shrimp mixture; place in baking dish. Top with the remaining Alfredo sauce. , Cover and bake at 350° for 20-25 minutes or until bubbly. Serve with lemon and parsley.
Nutrition Facts : Calories 322 calories, Fat 12g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1002mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.
SPICY ITALIAN STUFFED SPAGHETTI SQUASH #RAGU
Ragú® Recipe Contest Entry. It's a completely satisfying low-carb taste of Italy in it's own delicious bowl. Filled to the top with savory Italian sausage, buttery zucchini and creamy goat cheese, this squash based meal is so satisfying no one will will miss the pasta!
Provided by Micah W.
Categories Sauces
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 400.
- Split clean, dry Spaghetti squash long ways and clean, removing all seeds. I like to use a large spoon for this.
- Oil liberally with olive oil and salt and pepper to taste.
- Place cut side down and roast 45-60 minutes until just tender enough to fluff with a fork. Time will vary depending on size of squash.
- While squash is roasting, work on dicing vegetables and brown Italian sausage.
- Once sausage is browned add in half of the butter and the entire onion. Cook until tender.
- Add in garlic, zucchini, and Ragu Spicy Italian Sauce and simmer until all veggies are tender.
- Season with chopped oregano, salt and pepper to taste.
- Once roasted squash is tender, drag a fork from edge to edge just enough to loosen the flesh from the skin. Divide the Ragu ,mixture between the two halves. Sprinkle crumbled goat cheese evenly between the two pieces.
- In a small bowl, melt remaining butter and add in bread crumbs. Sprinkle evenly on top of the two pieces or squash, careful to cover Ragu mixture.
- Place back into oven and bake for 15 minutes or until the breadcrumbs are nicely golden brown.
- Allow to cool 5 minutes. Serve and enjoy!
Nutrition Facts : Calories 781.4, Fat 53.6, SaturatedFat 24.8, Cholesterol 118, Sodium 2754, Carbohydrate 41.5, Fiber 3.7, Sugar 7.5, Protein 34.8
CHICKEN ALFREDO STUFFED SHELLS
Aside from the original stuff shells with meat,cheese, and pasta sauce. This recipe allows you to experiment with other pasta shells adding an old favorite-Chicken Alfredo! Don't worry it's easy to make with things right from your pantry.
Provided by goldenbkll
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Dice chicken breast and cook in olive oil low-med heat until no longer pink, but cooked all the way through ( Do not over cook or brown as they will become hard).
- Prepare Manicotti pasta shells according to the package directions (Usually boiled in water for about 8-9 minutes,add salt to water as directed). For this recipe I used 8 shells. (6 to stuff , and 2 extra just in case any broke).
- Drain pasta shells and set aside.
- To the cooked chicken and add 1 cup of Parmesan shredded cheese, 1/2 jar of Alfredo sauce, and 2 heaping spoons of the Savory Garlic cooking creme, and Italian seasoning.
- Mix together.
- In a pan add 1/3 of the remaining Alfredo sauce to the bottom. Fill each shell with the chicken mixture careful not to split the shells and lay them in the pan. Take the remaining Alfredo sauce and another heaping spoon of the Savory Garlic cooking cream and pour over the top of noodles. Sprinkle with shredded Parmesan cheese and dried parsley flakes.
- Bake for about 15 - 20 minutes covered with foil to set ingredients and melt cheeses.
Nutrition Facts : Calories 386.1, Fat 34.9, SaturatedFat 6, Cholesterol 54.4, Sodium 1800, Carbohydrate 0.2, Fiber 0.1, Protein 17.8
BIG PASTA STUFFED SHELLS
This is very easy to make if you can boil water! My sauce is excellent with this dish (recipe #106003--Give it a try)!
Provided by Timothy H.
Categories Pasta Shells
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Boil shells for no longer that 6 minutes, remove from heat and drain, let cool to handle.
- In a large bowl beat egg, stir in Ricotta or cottage cheese.
- Add 3/4 of the mozzarella and 1/3 of the Paremesan cheese along with the chopped parsley,chop the bacon up in small pieces and add.
- Mix well together.
- Spread 4-5 tablespoons of sauce on the bottom of glass dish (13x9x2).
- Stuff shells with filling sprinkel with remaining cheese, add remainder of the sauce. Cover with aluminum foil about 30 minutes.
- Uncover and bake another 5 minutes without foil.
- Let stand 5 minutes and serve.
Nutrition Facts : Calories 362, Fat 26.2, SaturatedFat 12.9, Cholesterol 115.7, Sodium 751.3, Carbohydrate 11, Fiber 1.6, Sugar 5.7, Protein 20
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