Southwestern Stuffed Shells Recipes

SASSY SOUTHWEST STUFFED SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain and rinse in cold water., Meanwhile, in a large skillet, cook beef and pork over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add carrot, green onions and garlic; cook 1 minute longer. Stir in chiles, 1 cup cheese, half of the fried onions and the cilantro. In a large bowl combine picante sauce, tomato sauce and water; stir 1 cup picante mixture into pan., Spread 1 cup remaining picante mixture into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Cover and bake 30 minutes. Uncover; top with remaining cheese and remaining fried onions. Bake until cheese is melted, 5-10 minutes.

STUFFED SHELLS I

Steps:

• Cook shells according to package directions. Place in cold water to stop cooking. Drain.
• Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
• Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

SOUTHWEST STUFFED SHELLS

Steps:

• In a saute pan or cast iron skillet, heat 2 tablespoons of the olive oil and cook the onions until translucent. Add ground meat and cook about 80% of the way done. Drain excess fat. Season the meat with the chili powder, granulated garlic, and ground cumin.
• While the meat is cooking, bring a stockpot full of water to a boil. Add olive oil and salt to the water. Add 1 pound box of jumbo shells and cook according to the package directions, just before the al dente stage. Remove the shells from the water and drain on a plate lined with paper towel. Drizzle with olive oil and let cool enough to be handled.
• In a casserole dish, cover the bottom with enchilada sauce. Taking a shell, stuff with refried beans, cooked meat, olives, and cheese. Fill all the shells and line them up in the casserole dish. Top each with two spoonfuls of enchilada sauce.
• Cover and bake at 350 degrees for approximately 30 minutes until the cheese is bubbly and the pasta has finished cooking.
• Serve and enjoy!

SOUTHWESTERN STUFFED SHELLS

Steps:

• Cook pasta shells acccording to directions; drain and set aside. Combine pumpkin and next 4 ingredients; stuff shells Spread 1 cup picante sauce into 13 x 9 x 2 inch baking dish. Place filled shells on sauce; top with remaining sauce. Cover and bake at 350 for 35 minutes. Sprinkle with Monterey Jack cheese and parsley. Garnish, if desired.

SOUTHWESTERN SHELLS WITH CHICKEN AND CORN

Steps:

• Preheat oven to 350 degrees.
• Cook and drain pasta according to package directions.
• Heat olive oil in a large skillet over medium high heat. Cook chicken until lightly browned. Sprinkle with flour and stir while cooking for 1 more minute.
• Reduce heat, slowly add the milk and cook for about 5 minutes or until milk is slightly thickened.
• Remove from heat, add one cup cheese, corn, salsa and green chilies. Add in hot pasta and mix well.
• Place in lightly greased baking dish. Sprinkle the remaining cheese on top and bake 20-25 minutes.