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How To make Creamy Stuffed Pasta Shells
6 oz Bulk sausage
1 c Canned chicken
1/8 pk Saltines
2 tb White wine
5 oz Conchiglioni
1/4 c Parsley
2 Scallions
1/4 lb Mushrooms
2 tb Parsley
1/2 ts Celery salt
1/2 c Parmesan cheese
1 tb Paprika
Crumble sausage into casserole. Add scallions. Nuke on high three to four minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells and place four in each gratin dish. Pour Mornay Sauce over shells. Cover with plastic wrap. Nuke on high for seven to eight minutes, turning once. Spoon sauce over pasta before serving. Sprinkle with parmesan, parsley and paprika.
How To make Creamy Stuffed Pasta Shells's Videos
Chicken, Spinach and Red pepper Stuffed Shells! How to make the best stuffed Shells
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Chicken, Spinach and red proper Stuffed Shells Recipe
Ingredients List
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500g chicken breast
1 tsp olive oil
1/ tsp salt and black pepper
1 tsp garlic powder, all purpose seasoning, smoked paprika
1 tbsp oil and butter
2 garlic cloves
1 roasted red bell pepper
1 1/2 cup double cream/heavy cream
1 tsp paprika
1/2 tsp all purpose seasoning
1/2 cup chopped spinach
1-2 cups cheddar cheese or cheese of choice
2-3 cups lumaconi pasta shells
Extra cheese for topping
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Vegetarian Spinach and Ricotta Stuffed Pasta Shells Recipe
Ingredients:
12 oz jumbo pasta shells
1 tbsp olive oil
2-3 gloves garlic, minced
1/4 tsp red chili flakes
3 cups spinach, roughly chopped
1 cup Ricotta cheese or grated paneer
1/2 cup shredded Parmesan cheese plus more for serving
1/4 cup shredded mozzarella cheese
1/4 tsp nutmeg powder
1 tsp black pepper
1 tsp salt
1/4 cup Italian basil, finely chopped
24 oz pasta/marinara sauce
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CHEESY CHICKEN STUFFED SHELLS | + CREAMY WHITE SAUCE & SPINACH | QUICK & EASY RECIPE TUTORIAL
Here's my version of the CREAMIEST, CHEESIEST, and most DELICIOUS Stuffed Shells! We're cooking these babies with several types of cheeses, spinach, mushrooms, and a creamy Alfredo sauce to tie it all together! Check it out now! #chickenalfredo #stuffedshells #stuffedpasta
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FULL LIST OF INGREDIENTS:
- 10 to 12 Jumbo Pasta Shells (+ more in case they tear while cooking)
- 4 Quarts of Water or Chicken Broth for Boiling Pasta (Salt the water!)
- 1/2 Small Chopped Onion
- 1 to 2 Cups Fresh Chopped Spinach
- 1/4 Cup Fresh Chopped Mushrooms
- 3 to 4 Shredded Chicken Breasts or Shredded Rotisserie Chicken
- 1/4 Cup Swiss & Gruyere Cheese
CREAM SAUCE ( I used an 8-Inch Skillet):
- 1 Pint Heavy Cream
- 2 Cups of Parmesan Cheese (Or any Italian-Style Cheese that your prefer)
- 1/2 Small Chopped Onion
- 1 Tbsp Minced Garlic
- 1/4 Cup White Wine or Chicken Broth (optional)
- 1 Tsp Cajun Seasoning
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- Salt to Taste
- Black Pepper to Taste
- 1 to 2 Cups Mozzarella Cheese
Spinach & Ricotta Stuffed Pasta Shells Recipe
Spinach & Ricotta Stuffed Pasta Shells. Rich, comfort and delicious meal that you can eat for, lunch or dinner. Follow this recipe to learn how to make stuffed pasta shells.
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Ingredients:
14oz (400g) jumbo pasta shells
2 cups (500g) ricotta cheese
9oz (250g) fresh baby spinach
2oz (60g) freshly grated parmesan cheese
7oz (200g) baby mozzarella balls
1 onion, chopped
3 garlic cloves, minced
28oz (800g) good quality tomato sauce
1 + 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
1 cup (110g) mozzarella or other cheese to sprinkle on top
Directions:
1. Fill large pot with water, add 1 teaspoon of salt and bring to a boil.
2. Meanwhile heat 2-3 tablespoons of olive oil, add chopped onion and sauté for 3-4 minutes, and garlic and sauté 2 minutes more. Add fresh spinach and cook, stirring occasionally, until the leaves begin to wilt, about 5 minutes. Drain the liquids and let cool. Chop the spinach mixture and transfer to a large bowl.
3. To the bowl add ricotta cheese, grated parmesan cheese, salt, pepper, nutmeg and mix well. Transfer to a piping bag.
4. When the water is boiling add the pasta and cook according to package directions. Drain and place in a bowl with cold water.
5. Preheat oven to 360F (180C).
6. Pour 1/2 cup of the tomato sauce into the bottom of baking dish. Stuff each pasta shell with the spinach and ricotta mixture. In a large baking dish, arrange the shells in a single layer, with the open side facing upwards. Add to each stuffed shell one baby mozzarella ball. Pour the remaining tomato sauce on top. Sprinkle with cheese. Cover with foil.
7. Bake for 20 minutes, remove the foil and bake 10-15 minutes more or until the top is golden.
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Better than Mom's Stuffed Shells Recipe
These amazing stuffed shells recipe is baked in a classic tomato and white sauce with delicious meat and ricotta cheese filling. I like to use a combination of Italian sausage and ground beef to make this a hearty meal to serve to friends and family.
Stuffed shells are a classic Italian recipe consisting of cheese or meat-stuffed pre-cooked pasta shells that are baked with a red or white sauce until the cheese stuffing is hot and melty. This classic recipe is commonly served up for holidays in the United States, however, in Italy and Sicily, this is a traditional Sunday lunch or dinner.
My family makes and serves this up every single Easter for as long as I've been alive. It's a dish I look forward to eating but does require processes similar to that of my lasagna Bolognese recipe.
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Ingredients for this recipe:
• 12 ounce box of jumbo conchiglie rigate
• 2 tablespoons olive oil
• 1 peeled small diced yellow onion
• 2 finely minced cloves of garlic
• 8 ounces loose Italian sausage
• 8 ounces ground beef 85/15
• 5 ounces roughly chopped baby spinach
• 2 tablespoons chopped fresh basil
• 1 pound small diced fresh mozzarella
• 16 ounces whole milk ricotta cheese
• 1 ½ cups grated parmesan cheese
• 1 large egg
• 1/3 pomodoro sauce recipe
• 1 bechamel sauce recipe
• salt and pepper to taste
Creamy Tuscan Sausage Stuffed Pasta Shells Recipe
Change up your pasta game with this delightfully creamy tuscan sausage stuffed pasta shells recipe!
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