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How To make Stuffed Shells with Fennel Sauce
***PASTA** 12 ounces pasta shells
***FILLING** 2 large garlic cloves
minced
12 oz mushroom :
coarsely chopped
1/2 cup red bell pepper finely chopped
1 teaspoon thyme
1/4 teaspoon salt :
optional
1/8 teaspoon pepper
1 lb tofu
6 oz mozzarella chese, fat free
***SAUCE** 1 cup scallions thinly sliced
2 cups fennel bulbs :
finely chopped
1/2 teaspoon fennel seed
1/4 teaspoon pepper
1/8 teaspoon salt
1 can tomatoes, canned -- 14-16 oz
1 tablespoon tomato paste
PASTA: Cook Shells, Set aside, taking care to keep separate so they won't stick. FILLING: While the Pasta cooks, saute garlic. Add mushrooms, red pepper, thyme, salt and pepper. Cook until mushroom liquid evaporates. Transfer mixture to a large bowl. Add the Tofu and Cheese to the mushroom mixture, and toss to combine thoroughly. Press some of the filling into each of the cooked shells. Set the stuffed shells in a shallow baking dish that has been sprayed with oil. PreHeat the oven to 350 degreesF. SAUCE: Saute scallions for three minutes. Add the fennel, fennel seed, pepper, and salt, and cook the mixture, stirring often, another three minutes. Stir in the tomatoes with their juice and the tomato paste, and cook the sauce 5 minutes longer. Pour the sauce over the stuffed shells, cover the shells with foil, sealing the edges. Put the shells in the hot oven and bake for 15 minutes. Remove the foil, and continue baking the shells for another 5 to 10 minutes, or until dish is heated through.
How To make Stuffed Shells with Fennel Sauce's Videos
Episode 3: Stuffed Pastas
In our third episode we make Italian stuffed pastas, buttery garlic toast and we show you how to prepare our Goodfellows Sausage.
We (Mike and Sandy Pontello) are a Houston couple who have been married for 45 years. We want to share generations of family recipes and our family stories with the world.
Watch our 2nd episode on how we make our Lasagna and Italian green beans:
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Thank you sincerely for all the views and comments watching our first episode. Buon appetito!
STUFFED PASTA RECIPE
Cooking the pasta
Bring to a rolling boil 4 quarts of water in a large pot. Add one box 12 ounces Jumbo Pasta Shells. Turn off the heat, put a lid on the pot and let the pasta sit in the water for 20 minutes. If you keep boiling the water until pasta is cooked the boiling water will tear the pasta shells. Drain after 20 minutes, and I know we hear we should not rinse pasta but I do in cold water in order to keep them from getting too soft.
Meat Filling Recipe
2 pounds hamburger meat
1 pound of Italian sausage – just saying the best Italian sausage is ours,
“The Goodfellows Italian Sausage”
2 bundles of green salad onions
1 large onion chopped
Cook the meat and onions and drain off excess fat.
Add to the cooked meat mixture
1 tablespoon of fennel seed toasted in a small pot over the stove. Do this on a low to medium heat watching constantly, just a few minutes, seeds will burn quickly. Cool and grind in a coffee grinder. I have a coffee grinder used specifically for grinding my seeds.
1 teaspoon oregano
1 teaspoon Lawry’s seasoned salt – I prefer Lawry’s seasoned salt because there is no MSG
2 tablespoons granulated garlic
2 tablespoons of dried sweet basil
2 tablespoons of freeze dried chives
1 teaspoon of black pepper
When mixture is cooled place in a food processor and pulse a few pulses until the meat mixture has a finer texture. Please don’t pulse too long, you do not want the meat mixture to become mush.
Now add and mix well into meat mixture
1 ½ cups of grated parmigiano reggiano
8 ounces of grated Mozzarella
Fill each pasta shell, filling the amount to your preference and top with a dollop of ricotta.
Please each shell in a 9 X13 pan, sprayed with non stick spray and add my suga sauce. The suga sauce will keep the pastas standing up and not sliding around. Before placing in the oven make sure all shells are covered with sauce leaving the meat and cheese uncovered. Place in a 350 degree oven for 30 to 45 minutes. You only need to cook until warm, everything is cooked before going into the oven.
ITALIAN TOAST RECIPE
1 loaf of French bread sliced – thin but not too thin
Place in a small bowl
1 stick of butter – softened at room temperature
¼ cup of olive oil
1 ½ tablespoons of granulated garlic
Spread each slice on one side and place in a 250 degree oven for 1 1l2 hours. After 45 minutes turn each slice over and continue baking the additional 45 minutes. Cool and enjoy
Mangia - Baked Stuffed Shells
Chef Nick Pellegrino from Mangia makes his baked stuffed shells during Today in Nashville airing weekdays at 11am and streaming live at todayinnashville.com
STUFFED PASTA SHELLS TUTORIAL!!!!!!!!!!!!!
Join me on my very FIRST cooking video as I show you how to make one of my favorite dishes, stuffed pasta shells!
Ingredients:
- 12 oz box jumbo shells
- 1 jar marinara sauce of choice
- 16 oz package skim, low moisture shredded mozzarella cheese
- 1 lb extra lean ground beef or Italian sausage. (Or 1/2 lb of both).
- 1 small container of sliced mushrooms (diced)
- 1 yellow onion (diced)
- 3 handfuls of fresh baby spinach
- 15 oz container ricotta cheese
- 1 tbsp dried basil
- 1 tbsp dried rosemary
- 1 tbsp dried fennel
- 1 tbsp dried parsley
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1/2 tbsp garlic salt
- 1 tbsp fresh diced garlic
- 1/2 tbsp crushed red pepper (full tbsp if you like it with a little kick)
- 1/4 tsp salt for pasta water
- 5 tbsp olive oil (2 tbsp for cooking meat, 3 for pouring over shells after they’ve been strained)
Making Stuffed Shells
Easy to make:
Cheese Stuffed Shells
16 oz ricotta cheese
½ cup parmesan cheese
½ cup romano cheese
1 cup mozzarella cheese
¼ cup fine chopped onion
2 eggs
½ tsp granulated garlic
½ tsp ground pepper
One half pound cooked large pasta shells
1 ½ pounds cooked sausage
1 jar pasta sauce
1 can spicy hot V8 juice
Cook 40 minutes at 350
Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
#CookingShow #Recipe
Four Cheese Stuffed Shells
Introducing our mouthwatering recipe for Four Cheese Stuffed Shells, a delightful meal that's vegetarian, less messy than lasagna, and boasting familiar flavors with a fun presentation!
These jumbo pasta shells are filled with a delightful blend of ricotta, Asiago, and Parmesan cheeses, combined with sautéed baby bella mushrooms infused with Italian Sausage Mix.
Baked to perfection in a bed of tomato basil sauce, topped with gooey mozzarella, and garnished with fresh parsley these shells are truly drool-worthy. Enjoy the hint of fennel and heat from the Italian Sausage Mix, perfectly complementing the mushrooms.
Plus, leftovers are just as delicious! Get ready for a truly satisfying meal.
Get the full recipe here: