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JARbaby
member
Anyone make stuffed shells?
JARbaby
member
I wants me some and need a recipe.
This discussion has been closed.
Re: Anyone make stuffed shells?
yes, i usually follow Giada's recipe. ?here it is for you:
https://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-shells-with-arrabbiata-sauce-recipe/index.html
its easy:
boil some jumbo shells for 7 min untill al dente
mix two things of ricotta with a big thing of mozz. throw in some parsley, basil, garlic.
stuff shells with cheese then dump a crapload of sauce on top then sprinkle with more mozz
bake for 30 min at 350
https://allrecipes.com/Recipe/Stuffed-Shells-III/Detail.aspx
I omit the mushrooms and add shredded chicken usually.
Crazy, I just made this the other night. Big hit!
Me too! Love 'em! (assuming these are the turkey/artichoke ones)
WW points listed in recpie, borrowed from another DC Nestie
5 Cheese & Spinach Stuffed Shells (made up by me!)
12 oz package pasta shells
15 oz fat free ricotta cheese
2 cloves garlic, minced
1/2 of a small onion, chopped
1/3 cup Kraft grated parmesan and romano cheese
1/4 cup grated asiago cheese
10 oz. frozen chopped spinach, thawed and squeeze dry
1 egg
1 teaspoon oregano
salt and pepper to taste
2 cups of your favorite marinara sauce (26 oz, I use Tyler?s favorite Classico Spicy Tomato and Basil)
1/2 cup mozzarella cheese or italian cheese blend
Bring a large pot of water to a boil. Place shell pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Preheat oven to 375 degrees. Lightly grease a 9 x 13 glass pan.
Mix ricotta, garlic, onion, spinach, parm/romano, asiago cheese, oregano, salt and pepper, and egg in a bowl.
Stuff the cooked pasta shells with the cheese mixture (I used my medium Pampered Chef scooper, made stuffing them quick and very easy!) , and arrange in the prepared baking dish. Cover evenly with the 2 cups of marinara sauce. Top with mozzarella cheese. Bake 15-25 minutes in preheated oven, or until bubbly.
Serves 5 (4 shells per serving)
WW points per serving= approx. 8
(kind of high, but they are very filling. You could decrease the points by decreasing the amount of parm/romano and asiago you use, I plugged in all the info into etools to approximate the pts. value.)
Just had them for dinner last night. They came right out of the freezer and I poured a jar of sauce on top with some extra mozzerella!
https://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-and-artichoke-stuffed-shells-with-arrabbiata-sauce-recipe/index.html
These are the ones I make - I use lowfat ricotta and not much mozzarella
I'm eating them for lunch right now. Mine aren't gourmet, but here it is. Boil the noodles per the instructions. Combine in a bowl mozzarella and ricotta cheese. Throw in any other ingredients or leftovers (I have spinach today), and stuff the shells just enough so that you can close the noodles. Line them up in a baking dish, cover with sauce, and bake for 25 minutes at about 350 deg.
I often make a few batches on the weekend and reheat during the week.
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