Stuffed Pasta Wheels Recipes

STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

GIANT STUFFED PASTA SHELLS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells.
• Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.

TACO STUFFED PASTA SHELLS

Steps:

• COOK BEEF.
• ADD TACO SEASONING AND PREPARE ACCORDING TO PKG DIRECTIONS.
• ADD CREAM CHEESE.
• COVER AND SIMMER UNTIL CREAM CHEESE IS MELTED.
• YOU CAN CHILL THE MEAT SO YOU CAN STUFF THE SHELLS EASIER.
• POUR SALSA IN THE BOTTOM OF A GREASED 9 X 13 IN PAN.
• WHILE THE HAMBURGER IS COOKING, COOK THE PASTA, DRAIN, TOSS WITH BUTTER.
• FILL EACH SHELL.
• PLACE IN BOTTOM OF PAN AND TOP WITH TACO SAUCE.
• COVER AND BAKE AT 350 FOR 30 MINUTES.
• UNCOVER,SPRINKLE WITH CHEESES AND CHIPS.
• BAKE 15 MINUTES LONGER OR UNTIL HEATED THROUGH.
• SERVE WITH SOUR CREAM, MORE SALSA, OR WHATEVER ELSE YOU THINK GOES GOOD WITH TACOS.

STUFFED PASTA SHELLS FOR MEAT-LOVERS

Steps:

• Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside.
• Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside.
• In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach.
• In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking.
• *If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use.
• Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.