Large Shell Pasta With Ragu And Cream Recipes

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SEASIDE STUFFED SHELLS ALFREDO #RAGU



Seaside Stuffed Shells Alfredo #Ragu image

Ragú® Recipe Contest Entry. Pasta shells with a creamy, cheesy filling of shrimp and lump crab meat. Topped off with Ragu Alfredo sauce and buttered breadcrumbs.

Provided by Souxie

Categories     Sauces

Time 1h

Yield 18 stuffed shells, 6 serving(s)

Number Of Ingredients 13

18 jumbo pasta shells, cooked al dente
1 (16 ounce) jar Ragú® Pasta Sauce, alfredo sauce, divided
3/4 lb cooked shrimp, peeled, deveined and roughly chopped
8 ounces lump crabmeat
1 egg
6 slices bacon, cooked crisp and crumbled
2 tablespoons diced red bell peppers
2 green onions, thinly sliced
4 ounces chive & onion cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese, divided
1/3 cup panko breadcrumbs
2 tablespoons butter, melted

Steps:

  • Heat oven to 350 degrees F. Spoon 2 tablespoons of the Alfredo sauce into an 8"X11" glass baking dish and spread evenly on bottom. Set aside.
  • In a large bowl, combine the shrimp, crabmeat, egg, bacon, red bell pepper, green onion, cream cheese, mozzarella, all but 2 tablespoons of the grated Parmesan and 1 tablespoon Alfredo sauce. Mix well with hands.
  • Carefully stuff each shell with about 2-3 tablespoons crab mixture, mounding slightly and packing into pasta shell. Place each in prepared baking dish.
  • Spoon remaining Alfredo sauce evenly over stuffed shells.
  • In a small bowl, combine the breadcrumbs, butter and remaining Parmesan. Mix well. Sprinkle evenly over stuffed shells.
  • Place in oven and bake for 30-35 minutes or until hot and bubbly and breadcrumbs are golden brown.

LARGE SHELL PASTA WITH RAGU AND CREAM



Large Shell Pasta With Ragu and Cream image

I'm a huge fan of the show Ciao Italia and I got this recipe from the book of the same name. This is fantastic! I always make the ragu the day before, But if you want to make for dinner same day, make the ragu in the am and refrigerate until ready to stuff the shells. But please let the flavors blend, you'll be glad you did.

Provided by veraj9170

Categories     Pasta Shells

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
3/4 lb ground pork
1/2 cup dry red wine
1 cup tomato sauce
4 1/2 cups low-fat milk
8 tablespoons butter
1/2 cup flour
1 (12 ounce) package jumbo pasta shells
1/2 cup milk
1 1/2 cups heavy cream
1/2 cup parmigiano

Steps:

  • RAGU:.
  • In a large skillet heat olive oil over medium heat. Add the meat and cook until brown. Raise the heat to high and add the wine and let most of this evaporate. Lower the heat to medium and add the tomato sauce and cook uncovered for 15 minutes or until thick. Set aside.
  • SAUCE:.
  • Scald the 4 1/2 cups milk (bring to just under a boil) in a saucepan. Set aside. In another large saucepan, melt the butter. Whisk in the flour to make a smooth paste, and cook, stirring for 1 minute. Slowly whisk in the hot milk, and cook whisking until the sauce thickens enough to coat the back of a spoon. Stir in the salt. Remove from heat and stir in the ragu until well blended. Transfer the ragu to a bowl, cover and refrigerat for several hours or you can make few days ahead. Cooling this long helps in stuffing shells.
  • Preheat oven to 375.
  • Bring 4 quarts of water to boil and stir in 1 tablespoon salt and the shells. Boil 4 minutes, drain in a colander and cool.
  • Lightly butter a 14 x 8 inch baking dish. Using a spoon, fill the shells with the ragu mix and place them close together in baking dish.
  • TOPPING:.
  • Combine the 1/2 cup milk and heavy cream in a bowl. Slowly pour evenly over shells. Sprinkle the cheese over the top. Cover with Foil and bake for 45 minutes.

Nutrition Facts : Calories 673.8, Fat 41.2, SaturatedFat 22.4, Cholesterol 140.7, Sodium 361.1, Carbohydrate 49.3, Fiber 2, Sugar 9.4, Protein 23.9

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