Pasta Shells Filled With Feta Herbs Recipes

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PASTA SHELLS WITH FETA AND HERBS



Pasta Shells with Feta and Herbs image

Excellent pasta dinner recipe!

Provided by RecipeGirl.com (shared from Bon Appetit)

Categories     Main Course

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 medium onion, (chopped)
2 medium garlic cloves, (minced)
1/4 teaspoon crushed red pepper
Two 28-ounce cans chopped tomatoes (with juices)
1 cup chopped fresh basil
Two 15-ounce containers ricotta cheese
14 ounces crumbled feta cheese, (divided)
1/2 cup chopped fresh basil
2 bunches fresh chives, (chopped)
2 large eggs
12 ounces jumbo pasta shells

Steps:

  • In a large saucepan over medium heat, heat the oil, and add the onion; sauté 5 minutes. Add the garlic and sauté until the onion is tender, about 5 minutes. Add the crushed red pepper and sauté 30 seconds. Add the tomatoes. Simmer until the sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in the fresh basil.
  • In a medium bowl, combine the ricotta, 1 1/3 cups of the feta cheese, basil and chives. Season to taste with salt and pepper. Stir in the eggs.
  • Cook the shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
  • Preheat oven to 350 degrees F.
  • Spread 3/4 cup of sauce in the bottom of each of two 13×9-inch glass baking dishes. Fill 30 shells and divide between the dishes. Top with the remaining sauce and sprinkle with remaining feta.
  • Bake until the shells are heated through, about 40 minutes. Garnish with additional basil leaves.

Nutrition Facts : ServingSize 1 serving, Calories 527 kcal, Carbohydrate 49 g, Protein 28 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 993 mg, Fiber 4 g, Sugar 9 g

STUFFED PASTA SHELLS



Stuffed Pasta Shells image

These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. -Jena Coffey, St. Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 6

4 cups shredded mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) jumbo pasta shells, cooked and drained
3-1/2 cups spaghetti sauce
Grated Parmesan cheese, optional

Steps:

  • Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

Nutrition Facts : Calories 314 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 576mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 18g protein.

PASTA SHELLS WITH HERBS



Pasta Shells with Herbs image

"I grow my own herbs, and this dish showcases them perfectly," says Marilyn Pozzo from Salmo, British Columbia. "Red pepper slices and a sprinkling of parsley dress up the pasta shells in a simple yet eye-pleasing way. My husband and our three young children enjoy this on the side with grilled pork, bee, chicken and fish."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

12 ounces uncooked medium pasta shells
1 medium sweet red pepper, julienned
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
1/2 cup minced fresh parsley
1/2 cup 2% milk
1/3 cup chopped fresh tarragon, basil, thyme or oregano or 1 tablespoon dried tarragon, basil, thyme or oregano
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the red pepper and garlic in butter and oil until tender. Drain pasta; add to pepper mixture. Add the remaining ingredients; toss to combine. Serve immediately.

Nutrition Facts : Calories 308 calories, Fat 10g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 448mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

PASTA SHELLS FILLED WITH FETA AND HERBS



Pasta Shells Filled with Feta and Herbs image

Categories     Cheese     Pasta     Tomato     Bake     Vegetarian     Feta     Ricotta     Basil     Spring     Chive     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Sauce
1/4 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
2 28-ounce cans Italian plum tomatoes, chopped in processor with juices
1 cup chopped fresh basil
Filling
2 15-ounce containers ricotta cheese
14 ounces feta cheese, chopped
1/2 cup chopped fresh basil
2 fresh chive bunches, chopped
2 eggs
1 12-ounce package jumbo pasta shells
Fresh basil sprigs

Steps:

  • For sauce:
  • Heat oil in heavy large saucepan over medium heat. Add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds. Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil. (Can be prepared 1 day ahead. Cover and chill.)
  • For filling:
  • Combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil and chives. Season to taste with salt and pepper. Mix in eggs.
  • Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
  • Preheat oven 350°F. Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide between dishes. Top with remaining sauce. Sprinkle with remaining feta. (Can be prepared 1 day ahead. Cool and refrigerate.) Bake shells until heated through, about 30 minutes. Garnish with basil sprigs.

FETA AND HERB STUFFED SHELLS



Feta and Herb Stuffed Shells image

If you love pasta and cheese like l do this is the recipe. A little work but well worth the effort. Can't say where l got the recipe because it was given to me by a friend.

Provided by babyiguana

Categories     Pasta Shells

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon dry crushed red pepper
2 (28 ounce) cans Italian plum tomatoes, chopped in processor with juices
1 cup chopped fresh basil
2 (15 ounce) containers ricotta cheese
14 ounces feta cheese, chopped
1/2 cup chopped fresh basil
2 fresh chives, bunches chopped
2 eggs
1 (12 ounce) package jumbo pasta shells
fresh basil sprig

Steps:

  • For sauce, heat oil in heavy large saucepan over medium heat.
  • Add onion and saute 5 minutes.
  • Add garlic and saute until onion is tender, about 5 minutes.
  • Add crushed red pepper and saute 30 seconds.
  • Add tomatoes, simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper.
  • Remove from heat and mix in basil.
  • For filling, combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil
  • and the chives. Season to taste with salt and pepper. Mix in eggs.
  • Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool.
  • Drain thoroughly.
  • Preheat oven 350°F Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes.
  • Fill 30 shells and divide between dishes.Top with remaining sauce.
  • Sprinkle with remaining feta.
  • Bake shells until heated through, about 30 minutes.
  • Garnish with basil sprigs and serve on a nice platter.
  • Enjoy, lets see if you can have only 3 or 4.lol.

Nutrition Facts : Calories 1226, Fat 69.3, SaturatedFat 37.2, Cholesterol 312.3, Sodium 1420.9, Carbohydrate 94.6, Fiber 8.6, Sugar 18.3, Protein 58.4

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