Are you into trying stuffed shell pasta? There are a couple of great dishes I wanted to share.
Stuffed Shell Pasta
This stuffed shell recipe has 88% less saturated fat and 50% less sodium Fresh and refreshing, this salad serves as an entrée and is also delicious with tuna or turkey instead of chicken.
melon, cut in half and seeded
jumbo-sized pasta shells, raw
oz of cooked and chopped chicken breast
cup honeydew melon, chopped into squares
tablespoons plain nonfat yogurt
tablespoon of lemon juice
teaspoons of chopped chives
teaspoon Dijon-style mustard
teaspoonful of salt
Fresh thyme sprigs (optional)
Prevent your screen from going dark while you cook.
Cut half of the melon into three slices; cover and cool two of the slices. Peel and chop the third slice; set aside.
Cook the pasta shells according to the instructions on the package. Drain and wash them in cold water. Drain again; set aside.
In a small bowl, combine the chopped melon, chicken, honeydew melon, lemon juice, chives, mustard and salt. Fill each pasta shell with about 1/4 cup of the mixture. Arrange two filled pasta shells and one cold slice on each plate. If desired, garnish with thyme sprigs.
Another Stuffed Shell Recipe
Stuffed shell pasta is a recipe that seems very complicated and elegant, however you will be surprised how easy it is, especially if you know how to cook good sauces.
If you don’t, don’t panic, this will by no means be a hindrance. Get ready to delight your family or yourself by cooking this exquisite dish and surprise others when they discover what is inside the shells.
Remember that the shells can be filled with anything you can think of, so this is just one of the thousands of options you have to prepare them.
Stuffed shells pasta recipe
340 g of large shell-shaped pasta
1 1/2 cups of tomato sauce
2 cups ricotta cheese
2 large eggs
280 g fresh spinach
1 tablespoon of finely chopped parsley
½ of parmesan cheese
2 cups grated mozzarella cheese
Salt and pepper
Read also: 4 Ways to prepare pasta differently.
stuffed pasta shells
The first thing you should have ready to prepare this recipe is the tomato sauce, so we recommend you read the additional tips. In them we briefly tell you how to make it in case you choose a homemade recipe.
Heat water in a large pot and wait for it to boil. Add a little olive oil to the water to prevent the pasta from sticking and add it.
While waiting for the pasta to be ready, leave the spinach to rest in a little salted water. You can chop it finely to remove some of the strong flavour.
Separately, in a deep bowl, mix the ricotta cheese with the mozzarella and make sure they are well blended.
Once the cheese is ready, add the raw eggs, nutmeg and chopped parsley.
Remove the spinach from the water and let it drain a little. Add them to the mixture you have prepared previously and add salt and pepper to taste.
Preheat the oven to 190 °C. Put half of the tomato sauce in a large baking dish and cover the bottom well.
Carefully fill each of the shells with the mixture you made from the spinach and cheese.
Insert the shells and start lining them up inside the dish. You can put more sauce between layers.
When you are done, put the excess tomato sauce on the shells and generously sprinkle with the Parmesan cheese.
Once you have done this, cover the baking pan with aluminum foil and put it in the oven for 35 minutes (the time may vary depending on the size of the baking pan).
Once they are done, take them out of the oven and uncover the dish. Let them rest for about 5 minutes before serving.
We recommend that you leave the grated Parmesan cheese, olive oil, fresh pepper and bread on the table so that everyone can season the dish to their liking. You now have your plate of stuffed shell pasta!
It’s very important that you get the dough as big as possible. You will find a variety of sizes on the market, but large shells will be easier to fill.
Don’t let the pasta cook too long, if it is too soft it can ruin the recipe because it will be damaged when you fill it.
Another option you have to prepare the spinach is to sauté it in a little olive oil, which will save you the effort of draining it and will give it a better taste.
You can use industrial tomato sauce, but if you want to rescue that delicious fresh and sour flavor of the tomato we suggest using a homemade tomato sauce.
Homemade tomato sauce recipe for stuffed shell pasta
A little bit of sugar
Put the olive oil, the onion and the pepper cut in julienne strips and the carrot in slices in a pot on a low heat.
Let them cook until the onion crystallizes.
Add the chopped tomato and cook for one hour.
Then put everything through a sieve and put back on the heat and stir frequently for another hour to prevent it from sticking.
Season to taste and add a little sugar in case it is too acidic.
This delicious dish of stuffed shell pasta will add a touch of originality to your recipe book… try it!