Cajun Chicken Alfredo Stuffed Pasta Shells | How To Make Spinach Stuffed Shells Alfredo
Cajun Chicken Alfredo Stuffed Shells | How To Make Cajun Chicken Stuffed Shells
Ingredients
1/2 box jumbo shells
2 chicken breast
2 cups fresh spinach
8 oz. mozzarella cheese
4 oz. cream cheese
freshly grated parmesan cheese
1 tsp sazon
1 tsp Cajun seasoning
4 oz. fire roasted tomatoes
1 tsp garlic powder
salt and pepper to taste
16 oz. heavy cream
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STUFFED MANICOTTI WITH MEAT AND CHEESE | EASY MANICOTTI WITH MEAT
Stuffed Manicotti with meat and cheese | easy Manicotti with meat is a great make ahead dish for any day of the week. Stuffed Manicotti can be made a day ahead and refrigerated in addition, it can be frozen for up to 3-6 months. Stuffed Manicotta if you're not a fan of Ricotta can also be made using cream cheese, sour cream, and etc. Manicotti is a great dish that can be made using simple ingredients available that you currently have in your home either by using meat, marinara sauce, cheeses and etc. Stuffed Manicotti with meat and cheese is very fulfilling definitely a recipe that your friends and family will love an enjoy!! Stuffed Manicotti is one of those great but inexpensive dishes that can truly stretch the wallet and or budget without stress!!! Stuffed Manicotti if you're not quite a meat lover can also be made using vegetables such as spinach with a combination of cream cheese and the list goes on. Stuffed pasta is a winning combination if you're looking to prepare a meal quickly, efficiently, and with great success this is a definite must try, put your spin on it as well!!!
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Ingredients
pasta sauce recipe
Manicotti shells (2 packs) - I utilized 1 1/2 packs for my specific recipe, 1 large yellow onion, 2 eggs, Panko (optional) 1 cup, Parmesan cheese (1 cup) or Mozzarella (1 cup) your preference, Ricotta cheese 1 cup - if you're not a fan of Ricotta cheese you can substitute with cream cheese or sour cream, meat of your preference - Italian sausage, beef, ground turkey, can also substitute with vegetables if you're not a fan of meat. Recipe is completely versatile to your eating lifestyle.
COOK Directions
- prepare sauce using recipe above/utilize store brand Marinara/pasta sauce of your preference.
- cook Manicotti shells Al Dente should be perfect if you cook for 6 - 7 mins should be slightly squeezable but not mushy.
- cook meat of your preference for this dish and add chopped onions along with meat once meat is partially done. Once completely done add 1 cup of cheese of your preference, 2 raw eggs, 1 cup of Panko (optional), this is where you can add 1 cup of Parmesan or Mozzarella if you'd like, along with 1 cup of Ricotta and mix well.
- Begin to stuff shells with mixture either by hand, small spoon or use a large Ziploc bag and fill with filling cut off one bottom edge and pipe filling into Manicotti shells. Once shells are stuffed pour over sauce covering the shells, cover with foil and bake for 25-30 mins without adding the cheese.
- Preheat oven to 375
- Once cooking is complete with the initial 25-30 mins remove from oven, leave oven on now you may uncover and add cheese to your desire, place back in the oven and allow cheese to completely melt 10-12 mins. Ovens vary so check sooner! This recipe makes 1 large 9X13 pan and one smaller 8X8.
- Plate up, serve it up to your family/friends, please enjoy!! Enjoy from my home to to yours!
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Tuna Stuffed Manicotti - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Tuna Stuffed Manicotti Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 c : Non-fat Cottage Cheese
8 : Manicotti Shells; Cooked
1/2 c : Plain Non-fat Yogurt
2 tb : Grated Parmesan Cheese
1 ts : Lemon Juice
1/2 c : Non-fat Cottage Cheese
1/8 ts : Garlic Powder
1 tb : Dried Parsley
1/4 ts : Dill Weed
2 cn : Tuna, Water-packed, Canned; Drained
1/4 c : Onion; Diced
1/4 ts : Dill Weed
The Key To Making Amazing Stuffed Shells
In this fourth episode of the meat sauce series, I show you how to make stuffed shells with spinach and meat sauce. The shells are stuffed with a delicious ricotta, Pecorino Romano, spinach, and mozzarella cheese filling. They are then baked with meat sauce on the top and bottom and covered with mozzarella cheese. I hope you enjoy these stuffed shells with meat sauce recipe!
USE THIS MEAT SAUCE
WATCH THE WHOLE MEAT SAUCE SERIES
INGREDIENTS:
- 3-4 cups meat sauce
- 1 box or bag of extra large pasta shells
CHEESE FILLING - mix together until creamy
- 1 pound ricotta
- 1 pound mozzarella cheese - shredded - use half for filling and reserve half for topping
- 1/2 cup parsley - minced
- 5 ounces baby spinach - blanch and squeeze water out
- 1/2 cup Pecorino Romano cheese
- 2 large eggs - beaten
INSTRUCTIONS:
1. In boiling salted water (2 tablespoons kosher salt per gallon water) add a drop of olive oil and cook pasta shells until very al dente. Stir frequently to avoid sticking.
2. Strain the shells and place on clean kitchen towels. Allow shells to cool before stuffing.
3. Mix cheese filling and place in a pastry or plastic bag. Cut off the tip of bag and squeeze the filling into each shell.
4. Lay a 1/2 thick layer of meat sauce into a large non-stick baking dish. Place all of the stuffed shells into the meat sauce lined baking dish.
5. Place a layer of sauce on top of the shells but do not completely cover the shells. Sprinkle the remaining half of mozzarella cheese on top of the shells.
6. Cover the stuffed shells with a layer of parchment paper then foil to avoid sticking or alternatively lightly oil the foil before placing on top. Bake the shells at 400f for 30 minutes, then removing covering and bake for 15 minutes more until bubbly and crispy. Enjoy!
NOTE: Serve with more meat sauce and grated Pecorino Romano or Parmigiano Reggiano.
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The *perfect* stuffed shells recipe ????
Recipe can be found here:
#holiday #stuffedshells #recipe #vegan #dairyfree #plantbased #christmas #potluck
Spinach & Ricotta Cannelloni
Out of this world delicious - Spinach Ricotta Filling inside cannelloni tubes, topped with a simple, tasty tomato basil sauce and cheese.
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By popular demand, this recipe is also featured in my debut cookbook “Dinner”! Find out more about the book here: