You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
And since I'm out here... Michael in Phoenix, could you please
- Thread starter fressca
- Start date
Rec: Mexican Stuffed Shells
* Exported from MasterCook *
Mexican Stuffed Shells
Amount Measure Ingredient -- Preparation Method
21 pasta shells -- jumbo
1 16 oz. jar picante sauce
1 8 oz. can tomato sauce
1/2 cup water
1 pound ground beef
1 4 oz. can green chiles -- chopped
1 cup Monterey Jack cheese -- shredded
1 2.8 ounce French fried onions
Cook pasta shells according to package directions; drain.
Combine picante sauce, tomato sauce, and water. Set aside.
Cook ground beef over medium heat in frying pan until meat is browned, stirring to crumble; drain fat. Add 1/2 cup picante mixture, chopped green chiles, drained, 1/2 cup grated cheese, and 1/2 can French fried onions.
Fill each shell with about 2 tbsp. of ground beef mixture.
Spoon about half of remaining picante mixture into a 13 x 9 x 2 in. dish. Place filled shells on sauce; top with remaining picante mixture. Cover with foil and bake at 350 degrees for 30 min. Uncover, sprinkle with remaining cheese and French fried onions. Bake an additional 5 minutes or until cheese melts.
Matt's lazy version: Instead of jumbo shells, use large shells; and instead of filling them, just mix the filling ingredients with the shells using all of the picante sauce, and proceed with recipe.
- - - - - - - - - - - - - - - - - - -
NOTES : Very Good!
* Exported from MasterCook *
Mexican Stuffed Shells
Amount Measure Ingredient -- Preparation Method
21 pasta shells -- jumbo
1 16 oz. jar picante sauce
1 8 oz. can tomato sauce
1/2 cup water
1 pound ground beef
1 4 oz. can green chiles -- chopped
1 cup Monterey Jack cheese -- shredded
1 2.8 ounce French fried onions
Cook pasta shells according to package directions; drain.
Combine picante sauce, tomato sauce, and water. Set aside.
Cook ground beef over medium heat in frying pan until meat is browned, stirring to crumble; drain fat. Add 1/2 cup picante mixture, chopped green chiles, drained, 1/2 cup grated cheese, and 1/2 can French fried onions.
Fill each shell with about 2 tbsp. of ground beef mixture.
Spoon about half of remaining picante mixture into a 13 x 9 x 2 in. dish. Place filled shells on sauce; top with remaining picante mixture. Cover with foil and bake at 350 degrees for 30 min. Uncover, sprinkle with remaining cheese and French fried onions. Bake an additional 5 minutes or until cheese melts.
Matt's lazy version: Instead of jumbo shells, use large shells; and instead of filling them, just mix the filling ingredients with the shells using all of the picante sauce, and proceed with recipe.
- - - - - - - - - - - - - - - - - - -
NOTES : Very Good!
REC: Stuffed Jumbo Shells ... love, love, love this one!
Stuffed Jumbo Shells
Can be made ahead and baked at last minute. The walnuts add a surprising flavor.
1/2 pkg. jumbo shell macaroni (about 20 shells)
1 tbl. salad oil
1-1/2 lb. ground beef
1 medium onion, minced
1 cup finely minced celery
2 garlic cloves, minced
2 tsp. salt
1 tsp. pepper
2 (15 oz) jars spaghetti sauce (homemade or in a jar)
1 cup walnuts, finely chopped
2 tbl. grated parmesan cheese
Cook shells according to label and drain well. Meanwhile, in a large skillet over med-hi heat, in hot salad oil, cook ground beef, onion, garlic, celery, salt and pepper until meat is well browned. Remove from heat and drain fat. Stir in walnuts and 1/2 jar of spaghetti sauce. Stuff rounded spoonful of meat mixture into each shell. Reserve remaining meat mixture.
Spoon 1 cup of spaghetti sauce into a 10x2” round casserole or a 12x8” rectangular baking dish; sprinkle with remaining meat mixture. Arrange stuffed shells over sauce in 1 layer. Spoon rest of spaghetti sauce evenly in and around shells; sprinkle with cheese. Bake at 350 deg. oven for 20 minutes or until heated through.
Stuffed Jumbo Shells
Can be made ahead and baked at last minute. The walnuts add a surprising flavor.
1/2 pkg. jumbo shell macaroni (about 20 shells)
1 tbl. salad oil
1-1/2 lb. ground beef
1 medium onion, minced
1 cup finely minced celery
2 garlic cloves, minced
2 tsp. salt
1 tsp. pepper
2 (15 oz) jars spaghetti sauce (homemade or in a jar)
1 cup walnuts, finely chopped
2 tbl. grated parmesan cheese
Cook shells according to label and drain well. Meanwhile, in a large skillet over med-hi heat, in hot salad oil, cook ground beef, onion, garlic, celery, salt and pepper until meat is well browned. Remove from heat and drain fat. Stir in walnuts and 1/2 jar of spaghetti sauce. Stuff rounded spoonful of meat mixture into each shell. Reserve remaining meat mixture.
Spoon 1 cup of spaghetti sauce into a 10x2” round casserole or a 12x8” rectangular baking dish; sprinkle with remaining meat mixture. Arrange stuffed shells over sauce in 1 layer. Spoon rest of spaghetti sauce evenly in and around shells; sprinkle with cheese. Bake at 350 deg. oven for 20 minutes or until heated through.
michael-in-phoenix
Well-known member
Fressca, it looks like our friends here have you off to a good start. I am...
...preparing to cook for my son's 7th grade class, plus about 20 faculty, parent volunteers, etc. We are going to tent camp at the Grand Canyon and I'm totally buried right now.
I will post the stuffed shells recipe for you (happy to do it) but it may be a week or two before I can pop in again.
Thanks for understanding,
Michael
...preparing to cook for my son's 7th grade class, plus about 20 faculty, parent volunteers, etc. We are going to tent camp at the Grand Canyon and I'm totally buried right now.
I will post the stuffed shells recipe for you (happy to do it) but it may be a week or two before I can pop in again.
Thanks for understanding,
Michael
REC: Schiaffetoni ---stuffing can be used for shells also...
SCHIAFFETONI
Serving Size : 4
1 pound giant rigatoni -- or cannelloni pasta
1 1/2 pounds Italian sausage -- roasted 20 minutes at 375 degrees and cooled
1/2 pound prosciutto cotto -- cut into 1/4-inch cubes
3 eggs
1/2 cup grated Romano cheese -- (Pecorino) plus
1/2 cup grated Romano cheese -- (Pecorino)
2 bunches Italian parsley -- finely chopped to yield 1/2 cup
2 cups Basic Tomato Sauce -- (See Recipe)
Bring 6 quarts water to a boil and add 2 Tablespoons salt.
Preheat oven to 400 degrees
Cook pasta according to package instructions but remove 1 minute early. Drain and refresh with cold water and drain again and set aside. Place cool cooked sausage in food processor and pulse unti ground but not much. Place in a large mixing bowl and add prosciutto cotto, eggs, 1/2 cup grated cheese and 1/2 cup chopped parsley and mix well. Season with salt and pepper and carefully stuff, using a piping bag or a small spoon, into pasta tubes. Layer pasta tubes in an oiled 8-inch by 10-inch baking dish, alternating with tomato sauce and grated cheese, until dish is full. Place in the oven and cook 15 to 20 minutes until golden brown and crispy on top and serve.
Basic Tomato Sauce
1 Spanish onion -- Cut in 1/4" cubes
4 cloves Garlic -- thinly sliced
3 ounces Virgin olive oil
4 Tablespoons fresh thyme -- or 2 Tbls dried thyme
1/2 carrot -- finely grated
2 28-oz cans tomatoes, canned -- crushed and mixed with their juices
Salt -- to taste
Saute the onion and garlic in the olive oil over medium heat until translucent, but not browned (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Add salt to taste.
Yield:
"6 cups"
SCHIAFFETONI
Serving Size : 4
1 pound giant rigatoni -- or cannelloni pasta
1 1/2 pounds Italian sausage -- roasted 20 minutes at 375 degrees and cooled
1/2 pound prosciutto cotto -- cut into 1/4-inch cubes
3 eggs
1/2 cup grated Romano cheese -- (Pecorino) plus
1/2 cup grated Romano cheese -- (Pecorino)
2 bunches Italian parsley -- finely chopped to yield 1/2 cup
2 cups Basic Tomato Sauce -- (See Recipe)
Bring 6 quarts water to a boil and add 2 Tablespoons salt.
Preheat oven to 400 degrees
Cook pasta according to package instructions but remove 1 minute early. Drain and refresh with cold water and drain again and set aside. Place cool cooked sausage in food processor and pulse unti ground but not much. Place in a large mixing bowl and add prosciutto cotto, eggs, 1/2 cup grated cheese and 1/2 cup chopped parsley and mix well. Season with salt and pepper and carefully stuff, using a piping bag or a small spoon, into pasta tubes. Layer pasta tubes in an oiled 8-inch by 10-inch baking dish, alternating with tomato sauce and grated cheese, until dish is full. Place in the oven and cook 15 to 20 minutes until golden brown and crispy on top and serve.
Basic Tomato Sauce
1 Spanish onion -- Cut in 1/4" cubes
4 cloves Garlic -- thinly sliced
3 ounces Virgin olive oil
4 Tablespoons fresh thyme -- or 2 Tbls dried thyme
1/2 carrot -- finely grated
2 28-oz cans tomatoes, canned -- crushed and mixed with their juices
Salt -- to taste
Saute the onion and garlic in the olive oil over medium heat until translucent, but not browned (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Add salt to taste.
Yield:
"6 cups"
colleenmomof2
Well-known member
Me, too (waving) I can share a great stuffing with cottage cheese base
Michael, I would also love to have your stuffed shell recipe that is inhaled by young men!
I was very pleased with a stuffed shell recipe I tried this past weekend - I am happy to share it. I divided the stuffing into 3 portions:
- kept 1/3 plain,
- added 10 oz well dried, cooked frozen spinach and a good pinch of nutmeg to 1/3 and
- stirred about 1 Tbs of Trader Joes pesto into the last 1/3.
I used the spinach third to stuff shells and in Joe's Moosewood Spinach Bechamel Lasagna. The pesto spiked third, I used to stuff shells and eggplant rolls. The plain stuffing went into the majority of shells, covered with my special spaghetti sauce and lots of mozzarella.
I've never used only cottage cheese before, usually ricotta or ricotta/cottage mix, but we really, really liked the cottage cheese flavor and texture better than ricotta alone.
With all of the add-ins, this recipe made a ton of stuffing!
From Allrecipe - Stuffed Shells 1
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese (drained it and whirled in the food processor before adding the other ingredients)
12 oz mozzarella cheese, shredded (I used 8 oz)
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
Lots of great reviews and suggestions at the website
http://allrecipes.com/Recipe/Stuffed-Shells-I/Detail.aspx
http://allrecipes.com/Recipe/Stuffed-Shells-I/Detail.aspx
Michael, I would also love to have your stuffed shell recipe that is inhaled by young men!
I was very pleased with a stuffed shell recipe I tried this past weekend - I am happy to share it. I divided the stuffing into 3 portions:
- kept 1/3 plain,
- added 10 oz well dried, cooked frozen spinach and a good pinch of nutmeg to 1/3 and
- stirred about 1 Tbs of Trader Joes pesto into the last 1/3.
I used the spinach third to stuff shells and in Joe's Moosewood Spinach Bechamel Lasagna. The pesto spiked third, I used to stuff shells and eggplant rolls. The plain stuffing went into the majority of shells, covered with my special spaghetti sauce and lots of mozzarella.
I've never used only cottage cheese before, usually ricotta or ricotta/cottage mix, but we really, really liked the cottage cheese flavor and texture better than ricotta alone.
With all of the add-ins, this recipe made a ton of stuffing!
From Allrecipe - Stuffed Shells 1
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese (drained it and whirled in the food processor before adding the other ingredients)
12 oz mozzarella cheese, shredded (I used 8 oz)
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
Lots of great reviews and suggestions at the website
http://allrecipes.com/Recipe/Stuffed-Shells-I/Detail.aspx
http://allrecipes.com/Recipe/Stuffed-Shells-I/Detail.aspx
sandi-in-hawaii
Well-known member
How do you pronounce this? Chef-a-Tony?
Everybody, thank you so much! Have a sheaf of recipes printed out to take with me grocery shopping
at the weekend. This is an *amazing* forum, you are a spectacular bunch. I love how diverse it is here; I can come in for good recipes, grammar lessons, gardening tips - you name it!
at the weekend. This is an *amazing* forum, you are a spectacular bunch. I love how diverse it is here; I can come in for good recipes, grammar lessons, gardening tips - you name it!
fressca, First welcome to our forum - Here is an article and wonderful recipes from Craig Claiborne.
http://www.nytimes.com/1982/03/03/garden/fine-italian-hand-in-stuffed-foods.html?
http://www.nytimes.com/1982/03/03/garden/fine-italian-hand-in-stuffed-foods.html?
patbastrop
Well-known member
Welcome, fressca!!
This is my favorite stuffed shells recipe.....very company worthy.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-shells-with-arrabbiata-sauce-recipe/index.html
http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-shells-with-arrabbiata-sauce-recipe/index.html