JUMBO SHELL PASTA RECIPE RECIPES

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TACO-STUFFED PASTA SHELLS RECIPE - PILLSBURY.COM



Taco-Stuffed Pasta Shells Recipe - Pillsbury.com image

Yes, you read that right: taco-stuffed pasta shells! You no longer have to choose between Italian or Mexican food for dinner—this dish has it all. Made with only seven ingredients in less than an hour, these stuffed taco shells are the perfect recipe for busy weeknights when you still want to put a flavorful, family-friendly dinner on the table. Hearty with taco-seasoned ground beef and extra cheesy, this pasta is bound to become a staple in your weekly dinner rotation.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 7

8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 package (8 oz) shredded Mexican cheese blend (2 cups)
1 cup diced plum (Roma) tomatoes
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 350°F. Cook and drain pasta shells as directed on box.
  • Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
  • Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.
  • Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

Nutrition Facts : Calories 330 , CarbohydrateContent 28 g, CholesterolContent 60 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 430 mg, SugarContent 3 g, TransFatContent 1/2 g

JUMBO FLUFFY WALNUT APPLE MUFFINS RECIPE | ALLRECIPES



Jumbo Fluffy Walnut Apple Muffins Recipe | Allrecipes image

A large fluffy muffin with a sweet buttery topping. My jumbo muffin tins hold 1 cup per muffin, so this is scaled for my tins.

Provided by Jen Graham

Categories     Apple Muffins

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 jumbo muffins

Number Of Ingredients 15

½ cup butter
1 ¼ cups white sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ cup milk
2 cups peeled, cored and sliced apples
½ cup walnuts
¼ cup white sugar
½ teaspoon ground cinnamon
3 tablespoons all-purpose flour
2 tablespoons butter, cubed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
  • In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
  • To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
  • Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

Nutrition Facts : Calories 634.7 calories, CarbohydrateContent 89.7 g, CholesterolContent 114.5 mg, FatContent 28.2 g, FiberContent 3 g, ProteinContent 8.8 g, SaturatedFatContent 13.6 g, SodiumContent 483.1 mg, SugarContent 55.8 g

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MEAT STUFFED JUMBO SHELLS RECIPE - FOOD.COM
I found this recipe on the back of the San Giorgio jumbo shells box. I've tried a lot of other stuffed shells recipes but I always come back to this one. My hubby loves it and asks for this as his special birthday meal every year. Enjoy!
From food.com
Reviews 4.0
Total Time 1 hours 45 minutes
Calories 481.7 per serving
  • Bake 45 minutes or until hot and bubbly.
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Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! —Anne Thomsen, Westchester, Ohio
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 384 calories per serving
  • Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.
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STUFFED PASTA SHELLS FOR MEAT-LOVERS RECIPE - FOOD.COM
These are quite possible the best you can make! I came up with this recipe to satisfy my carnivorous family and incorporate my love for Italian food. These have a ton of meat, but still a nice amount of the traditional ricotta cheese and spinach. These can also be great appetizer, due to the large amount the recipe yields.
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Reviews 5.0
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Calories 1032 per serving
  • Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.
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JUMBO FLUFFY WALNUT APPLE MUFFINS RECIPE | ALLRECIPES
A large fluffy muffin with a sweet buttery topping. My jumbo muffin tins hold 1 cup per muffin, so this is scaled for my tins.
From allrecipes.com
Reviews 4.5
Total Time 45 minutes
Category Apple Muffins
Calories 634.7 calories per serving
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MEAT STUFFED JUMBO SHELLS RECIPE - FOOD.COM
I found this recipe on the back of the San Giorgio jumbo shells box. I've tried a lot of other stuffed shells recipes but I always come back to this one. My hubby loves it and asks for this as his special birthday meal every year. Enjoy!
From food.com
Reviews 4.0
Total Time 1 hours 45 minutes
Calories 481.7 per serving
  • Bake 45 minutes or until hot and bubbly.
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TACO STUFFED PASTA SHELLS RECIPE: HOW TO MAKE IT
Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! —Anne Thomsen, Westchester, Ohio
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 384 calories per serving
  • Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.
See details


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These are quite possible the best you can make! I came up with this recipe to satisfy my carnivorous family and incorporate my love for Italian food. These have a ton of meat, but still a nice amount of the traditional ricotta cheese and spinach. These can also be great appetizer, due to the large amount the recipe yields.
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Reviews 5.0
Total Time 1 hours 20 minutes
Calories 1032 per serving
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Calories 1272 calories per serving
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A make-ahead version of an Italian classic, these cooked pasta shells are stuffed with hearty beef, ricotta and mozzarella. Make a double batch and keep one in the freezer for a handy potluck dish.
From bettycrocker.com
Reviews 5
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Calories 680 per serving
  • Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.
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At one point Mars, Inc. chose to capitalize on the company's best-selling candy bar, and called this one Snickers Munch Bar. I think that may have been confusing to consumers who expected to open the wrapper and find something inside resembling a Snickers bar. Other than the abundance of peanuts in this butter toffee brittle, this candy bar is nothing like Snickers. It is, however, an awesome peanut brittle that's super-easy to clone. The original is made with only six ingredients: peanuts, sugar, butter, corn syrup, salt, and soy lecithin. The soy lecithin is an emulsifier used here for texture, but this ingredient is hard to find, and we really don't need it for a good clone. Use a candy thermometer to bring the mixture of sugar, butter, and corn syrup up to 300 degrees F, then stir in warmed, salted peanuts. When the candy has cooled, break it into chunks and you will have created the equivalent of 12 bars of the addicting original.  Satisfy your candy craving with more of my copycat candy recipes here. 
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Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! —Anne Thomsen, Westchester, Ohio
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 384 calories per serving
  • Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.
See details


STUFFED PASTA SHELLS FOR MEAT-LOVERS RECIPE - FOOD.COM
These are quite possible the best you can make! I came up with this recipe to satisfy my carnivorous family and incorporate my love for Italian food. These have a ton of meat, but still a nice amount of the traditional ricotta cheese and spinach. These can also be great appetizer, due to the large amount the recipe yields.
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 1032 per serving
  • Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.
See details


TIMPANO RECIPE BY TASTY - TASTY - FOOD VIDEOS AND RECIPES
Here's what you need: '00' grade pasta flour, salt, eggs, egg yolks, ricotta cheese, fresh parsley, fresh basil, grated parmesan cheese, egg, salt, pepper, dried rigatoni, dried jumbo shell pasta, marinara sauce, olive oil, fresh mozzarella cheese, meatballs, hard-boiled eggs, provolone cheese, onion, hot italian sausages, marinara sauce
From tasty.co
Reviews 81
Cuisine Italian
Calories 1272 calories per serving
  • Enjoy!
See details


TOP SECRET RECIPES | MARS MUNCH BAR
At one point Mars, Inc. chose to capitalize on the company's best-selling candy bar, and called this one Snickers Munch Bar. I think that may have been confusing to consumers who expected to open the wrapper and find something inside resembling a Snickers bar. Other than the abundance of peanuts in this butter toffee brittle, this candy bar is nothing like Snickers. It is, however, an awesome peanut brittle that's super-easy to clone. The original is made with only six ingredients: peanuts, sugar, butter, corn syrup, salt, and soy lecithin. The soy lecithin is an emulsifier used here for texture, but this ingredient is hard to find, and we really don't need it for a good clone. Use a candy thermometer to bring the mixture of sugar, butter, and corn syrup up to 300 degrees F, then stir in warmed, salted peanuts. When the candy has cooled, break it into chunks and you will have created the equivalent of 12 bars of the addicting original.  Satisfy your candy craving with more of my copycat candy recipes here. 
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