Ww Stuffed Shells With Alfredo Sauce Recipes

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GOOD EVERY DANG TIME SEAFOOD STUFFED SHELLS



Good Every Dang Time Seafood Stuffed Shells image

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

1 cup grated mozzarella cheese
1 cup ricotta cheese
2 eggs, beaten
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 cup crabmeat, pieces, diced small (can use imitation if desired)
1 cup diced shrimp (I use frozen salad size so there are no tails and they are sweeter)
1/2 cup shredded asiago cheese
1/2 cup shredded parmesan cheese
1 cup heavy cream
1/2 cup milk
2 tablespoons butter (do not substitute)
2 -3 garlic cloves (or to taste)
1/2 teaspoon salt
1/2 cup grated parmesan cheese
1/2 cup grated asiago cheese
1/2 lemon, juice of
1 teaspoon grated lemon rind
1/2 cup water
1 tablespoon cornstarch
16 -20 large pasta shells
1 teaspoon salt
boiling water

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



WW stuffed shells with alfredo sauce image

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

21 large jumbo pasta shells
1 small onion, chopped small
1 Tbsp garlic ( i use the jar garlic and put in a rounded tablespoon)
8 oz ground turkey
10 oz package frozen chopped spinach, zapped in microwave 3 minutes and moisture squeezed out
1 Tbsp olive oil
1 c low fat cottage cheese
1/4 oz grated romano or parmesean cheese, your choice
1 tsp fennel seeds
1 tsp dried basil
1 tsp dried oregano
1/4 tsp fresh ground black pepper
15 oz jar light garlic alfredo sauce, we used bertolli's
6 oz shredded mozzarella more if you like

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



Classic Stuffed Shells Recipe image

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

24 jumbo pasta shells
15 ounces ricotta cheese
3 cups shredded Italian blend cheese, divided
2 teaspoons dried Italian seasoning
salt and pepper, to taste
1 large egg
1/2 cup freshly grated Parmesan cheese
3 cups marinara sauce, divided use
2 tablespoons fresh chopped parsley

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



Chicken Alfredo Stuffed Shells image

Chicken stuffed shells make for a delicious baked pasta dish, and if you have all the ingredients at the ready, it's super simple to pull together.

Categories     main dish     poultry

Time 50m

Yield 8 servings

Number Of Ingredients 16

20 whole jumbo pasta shells, cooked and drained
2 whole boneless, skinless chicken breasts
Salt and pepper, to taste
Olive oil, for grilling and frying
3/4 c. ricotta cheese
3/4 c. cottage cheese
3/4 c. grated mozzarella cheese, plus more for the top
2 c. grated parmesan cheese, plus more for the top
2 whole eggs
1/4 c. minced fresh parsley
2 tbsp. minced fresh basil
4 tbsp. butter
2 tbsp. flour
2 c. whole milk
1 c. heavy cream, plus more as needed
3 cloves garlic, minced

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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