Stuffed Shells
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These Stuffed Shells are perfect for an easy, delicious, and kid-approved weeknight dinner. Jumbo pasta shells brimming with a creamy cheese filling and layered with pasta sauce, melted parmesan, and mozzarella.
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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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Healthy Vegetable Stuffed Shells | Easy Weight Loss Recipe | Vegan
Try this easy vegetable stuffed shell recipe. This stuffed shell recipe is perfect for weight loss. It is great for meal prepping and super delicious.
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Recipes below...
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|| RECIPE ||
VEGETABLE STUFFED SHELLS
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Ingredients
1 c chopped broccoli
1 c shredded carrots
1 c diced mushrooms
1 c sliced red peppers
1 c diced tomatoes
Tofu Ricotta recipe here ( I added 1 c spinach)
Tomato Sauce
Cooked large shells
1. Pre heat oven to 350'F. Cook pasta according to box. You can steam all your veggies ahead of time or you can mix them uncooked as I did.
2. In a large bowl add chopped veggies and mix in tofu ricotta.
3. Add tomato sauce to a casserole dish. Stuff cooked shells with veggie mixture and arrange on top of sauce. Add additional sauce over the top of the stuffed shells.
4. Cover with foil and bake for 30-35 minutes.
ENJOY!
Stuffed Shells Recipe: Pasta Shells Stuffed with Cheese and Spinach: Di Kometa-Dishin' With Di #67
RECIPE: Stuffed Pasta Shells with Spinach and Ricotta Cheese! How To Make Homemade Stuffed Shells with Ricotta Cheese and Spinach: EASY Recipe!
Spinach Stuffed Shells Recipe @ These stuffed shells are simple to make and I use my quick marinara sauce /tomato sauce, which makes it even easier, but you can use your homemade or prepared jar sauce. Get jumbo shells for this. I like Barilla the best. You could make pasta shells from scratch, but then it wouldn't be quite so simple now would it? So, start with the dry jumbo pasta shells and cook them al dente. To make the stuffing for the shells, you need some pancetta, which is Italian bacon, for extra flavor. This is optional, so if you'd prefer, leave it out and it will be more of a vegetarian recipe. It does add a nice smoky, salty flavor though, so add it if you can. The other ingredients you need: frozen chopped spinach, grated parmesan cheese, mozzarella cheese, ricotta cheese (part skim on the mozzarella and ricotta cheeses, if you want to make it low fat and more healthy), onion, garlic, pepper and my special ingredient, fresh grated nutmeg. It's a mystery flavor that people with enjoy, but just won't be able to put their finger on. It's wonderful with spinach dishes and I especially like it in a cream sauce, like in my chicken florentine recipe and it's great in this spinach and cheese filling for the shells too. You make the stuffing without eggs, compared to simple stuffed shells with cheese, as the spinach acts as a binder, so no eggs are required. I'll stop here and you can get the measurements and full directions for cooking the shells and the stuffing on my site. You should really try these, because I've gotten a lot of complements, especially from my Italian husband, who's quite picky. He also loves when I make stuffed shells with meat (ground beef), with chicken or even with sausage, but the traditional stuffed shells with ricotta cheese is what his mother made most. I'll share that in another episode and also the lasagna, canelloni and manicotti recipes, as well. Until then, get in the kitchen and give this recipe a try! I'll leave some other recipes below that you may enjoy. Thanks for watching! LIKE & SUBSCRIBE! TY!
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