GOOD EVERY DANG TIME SEAFOOD STUFFED SHELLS
Giant pasta shells stuffed with a seafood cheese mixture. Alfredo sauce is poured over all and baked to perfection! Reheats nicely. We like it served with sourdough French bread (#111856)Inexpensive enough to have on our regular menu but nice enough to serve at special occassions. Enjoy!
Provided by Lisa Gay
Categories Pasta Shells
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Boil giant pasta shells in salted water until they are pliable but not quite completely cooked. While they are cooking, you can make your sauce.
- Melt butter in skillet.
- Add garlic and saute for 3 minute being careful not to burn it.
- Add the cream, milk, salt, lemon zest and bring to a boil. Turn heat to low. Wait 2-3 minutes and add cheeses.
- When cheese has melted, add the lemon juice. Stir over med. heat for 2-3 minutes.
- Make a slurry of water and cornstarch, mixing it well. Add to the sauce and cont. to cook until it thickens nicely. Be sure to keep an eye on it, and to stir it, because it will thicken quickly. Don't overcook it or you will have a paste. It stays nice and creamy even when baked.
- Drain your pasta shells and run under cold water until you can handle them. Stuff with the cheese and seafood mixture.
- Pour the sauce over all and bake 30 minute in a 350 degree oven.
WW STUFFED SHELLS WITH ALFREDO SAUCE
This recipe is from an older Weight Watchers recipe and the info on points is from the nutritional info. I did make a few changes so had to add more points, but for my family using alfredo sauce instead of plain tomato sauce made all the difference. I am calculating with the changes it would be around 8 points per serving which...
Provided by Jane Whittaker
Categories Turkey
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Heat the olive oil in a heavy saucier, add the chopped onions, saute until almost translucent, add the garlic, cook for another minute, then add the ground turkey and cook until the turkey is cooked through.
- 2. Meanwhile cook the shells in boiling salted water to package directions, then drain well.
- 3. In a large bowl put the rest of ingredients except the alfredo sauce and mozzarella.
- 4. Add the turkey mixture to the bowl and stir until combined.
- 5. Fill each shell with 2 rounded tablespoons of filling and place in a well greased 9 by 13 inch pan.
- 6. Pour the alfredo sauce evenly over the top. I usually reserve the mozarella for the last 10 minutes of baking for extra ooziness.
CLASSIC STUFFED SHELLS RECIPE
Jumbo pasta shells stuffed with a classic Ricotta cheese mixture and then cooked in marinara sauce and cheese on top.
Provided by Make Your Meals
Categories Main Dishes
Time 55m
Number Of Ingredients 9
Steps:
- Cook the pasta shells according to package directions. Drain and set aside.
- Preheat the oven to 375°F. Coat a 9"x13" baking pan with cooking spray, set aside.
- Spread 1 1/2 cups of the marinara sauce in the bottom of the pan. Spread so that it is evenly coatedIn a medium bowl.
- Place the ricotta cheese, 1 1/2 cups of Italian blend cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
- Fill each pasta shell with the cheese mixture and place, open side up, in the baking dish. Spoon the remaining marinara sauce over the shells. Sprinkle the other 1 1/2 cups of cheese over the top of the sauce.
- Cover the dish with foil. Bake for 20 minutes. Uncover the baking dish then bake for an additional 10 minutes or until cheese is melted, bubbly and starting to turn light brown in color.
- Garnish with parsley, then serve warm.
CHICKEN ALFREDO STUFFED SHELLS
Steps:
- Preheat oven to 375 degrees. Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.
- In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.
- In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.
- Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!
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