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Topic: Suggestions for stuffing pasta shells??  (Read 1095 times)
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« on: February 27, 2011 08:40:25 AM »

I know everyone has a favorite way to make Italian style shells.... any other ideas?

One of my favorite meals is TexMex stuffed shells
Boil large pasta shells, or manicotti (i think the shells are easier to fill) till very al dente
mix 1 large jar of salsa with roasted corn with a couple pinches of chili powder  and shredded cooked chicken, beef or pork. simmer for a few mins.
shred some pepper jack cheese also dice some extra sharp cheddar (or use a piece of a twisted cheese stick)
fill shells with salsa mixture & a small piece of cheddar. lay shells open side up in baking dish pour more salsa over top & sprinkle with pepper jack
bake @ 350 till warm & bubbly

I've also made shells, rinsed & cooled them. Fill with a bit of shredded lettuce & use a melon baller to add scoops of chicken or tuna salad. if you are going to serve this way make sure you salt cooking water.

Any other suggestions for what to stuff shells with?
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« Reply #1 on: February 28, 2011 01:46:51 PM »

That sounds really good. My mom makes something similar in manicotti.

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« Reply #2 on: March 20, 2011 09:46:35 AM »

Ricotta cheese, spinach, ham, onion.

On top of it, tomato sauce.
« Reply #3 on: March 20, 2011 10:13:37 AM »

Last time we made it,  we just made a simple tomato sauce (tomato's, garlic, onion, red wine and spices) and then we filled the pasta with it, some anchovy and ricotta cheese.
« Reply #4 on: March 20, 2011 09:39:33 PM »

I made tonight with well drained frozen spinach, a little half & half, and red sauce from the freeezer. mixed it with ricotta... very tasty!!

acnhovys sound very god too
« Reply #5 on: March 22, 2011 05:47:31 PM »

I'm not big on ricotta for whatever reason so I stick to a tofu "ricotta" that I mix up right before I start cooking the pasta.
I'm real big on the basics for stuffing, mushroom, spinach, garlic with tomato sauce. Either way, can never go wrong with stuffed pasta.

Part of the secret of success in life is to eat what you like and let the food fight it out inside.
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« Reply #6 on: March 27, 2011 07:39:50 AM »

Acorn or butternut squash, lean pork, spinach with lots of garlic (an egg or two to hold it together) with a fresh tomato sauce with lemon and basil.

« Reply #7 on: April 02, 2011 02:09:14 PM »

Drop a precooked meatball into the shell and squeeze ricotta/garlic blend on top using a pastry bag.

Bagged blend of chopped veggies, tossed in dressing can be scooped into the shells for a no fork salad.
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« Reply #8 on: April 04, 2011 10:27:36 AM »

I used the manacoti noodles but I did one with a marinara sauce, over baby shrimps and lobster bits, with a sweet havarti cheese on top. Also tried once with ginger seasoned pork and home made goat cheese with a spicy hollandaise sauce.

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