CLASSIC STUFFED SHELLS
These stuffed shells are filled with three types of cheese, then covered in marinara sauce and more cheese and baked to golden brown perfection. A comfort food classic that's great for feeding a crowd!
Provided by Sara Welch
Categories Main
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.
- Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
- Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
- Fill each shell with the ricotta mixture and place in the baking dish.
- Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
- Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
- Sprinkle with parsley, then serve.
Nutrition Facts : Calories 488 kcal, Carbohydrate 35 g, Protein 30 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 115 mg, Sodium 1193 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
STUFFED SHELLS RECIPE WITH RICOTTA, PROSCIUTTO AND PEAS
This recipe is an absolute bomb! It combines a few key ingredients to create one of the most delicious pasta casseroles I ever tried.
Provided by Nonna Box
Categories Pasta
Time 1h
Number Of Ingredients 11
Steps:
- In a large pot of salted boiling water, add the pasta shells and cook until they just start to become soft, about 6 or 7 minutes.
- Drain and drizzle with olive oil to avoid the shells sticking. Cover with plastic wrap and set aside.
Nutrition Facts : ServingSize 200 g, Calories 3054 kcal, Carbohydrate 319 g, Protein 128 g, Fat 138 g, SaturatedFat 58 g, Cholesterol 307 mg, Sodium 2583 mg, Fiber 26 g, Sugar 33 g
STUFFED SHELLS WITH PROSCIUTTO AND PEAS
Make and share this Stuffed Shells With Prosciutto and Peas recipe from Food.com.
Provided by JackieOhNo
Categories Pasta Shells
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Make creamy tomato sauce: in a large saucepan, melt butter. Saute onion until tender, about 3 minutes. Stir in tomato sauce, condensed chicken broth, Parmesan cheese, and pepper. Simmer, uncovered, for about 20 minutes, or until sauce is slightly thickened. Add cream; simmer 5 minutes longer, whisking occasionaly. Set aside.
- Meanwhile, cook shells according to package directions until al dente; drain well. Place shells in a single layer on a flat surface until ready to fill.
- Make filling: in a medium bowl, combine cottage cheese, peas, prosciutto, and pepper until well blended.
- Carefully fill each shell with about 1/4 cup cheese mixture.
- Spoon 2 cups of creamy tomato sauce in bottom of 13x9x2-inch baking dish. Arrange shells in dish. Spoon remaining sauce over shells.
- Bake 30 minutes or unil sauce is bubbly.
Nutrition Facts : Calories 414.4, Fat 25, SaturatedFat 15.1, Cholesterol 79.2, Sodium 1727.3, Carbohydrate 23.5, Fiber 4.8, Sugar 9.5, Protein 25.8
PROSCIUTTO- AND SPINACH-STUFFED SHELLS
Here's a cheesy pasta dish with smoky prosciutto, frozen spinach, and fresh basil. Yum!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Cook and drain pasta as directed on package. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/3 cup of the pasta sauce over bottom of baking dish.
- In medium bowl, mix 1 cup of the mozzarella cheese, the cottage cheese, prosciutto and spinach. Spoon scant 2 tablespoons mixture into each shell. Arrange filled shells in baking dish. Pour remaining pasta sauce over stuffed shells. Sprinkle remaining 2 cups mozzarella cheese evenly over sauce.
- Cover dish with foil. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with basil.
Nutrition Facts : Calories 590, Carbohydrate 61 g, Cholesterol 55 mg, Fat 1, Fiber 5 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1750 mg, Sugar 17 g, TransFat 0 g
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
PASTA WITH PROSCIUTTO AND PEAS
Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
- Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
- Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.
FRESH PASTA WITH PROSCIUTTO AND PEAS
Provided by David Tanis
Categories dinner, quick, weekday, pastas, sauces and gravies, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.
- Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.
- Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.
- Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.
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- Fill a large pot with water, add a generous pinch of salt and bring to a boil, once boiling, add the shells, cook for about 2 minutes shy of package instructions, and at the last minute, add the frozen peas, meanwhile, make the sauce.
- In a large skillet or shallow Dutch oven, add the butter, once melted, add the prosciutto until it begins to crisp, add the garlic, cook a couple minutes or until fragrant.
- Add the cream, along with a pinch of nutmeg and a tiny touch of salt and plenty of black pepper, bring to a boil, simmer until thickened, at this point the pasta and peas should be ready, reserve a touch of the starchy cooking water, drain the pasta, add it to the sauce along with the gorgonzola, about 1/2 cup of the starchy water and parm, cook for a couple minutes until thickened and creamy and serve right away!
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