TACO STUFFED SHELLS RECIPE | ALLRECIPES
Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!
Provided by JenniferLL
Categories Noodle Casserole
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 16 shells
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
- Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
- Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
- Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
Nutrition Facts : Calories 361.4 calories, CarbohydrateContent 30.4 g, CholesterolContent 60.5 mg, FatContent 17.6 g, FiberContent 4.6 g, ProteinContent 19.8 g, SaturatedFatContent 8.7 g, SodiumContent 956.7 mg, SugarContent 3.3 g
SPINACH STUFFED SHELLS RECIPE (WITH FRESH OR FROZEN ...
These cheesy vegetarian stuffed shells can be made with either fresh or frozen spinach, depending on what is convenient for you.
Provided by Sheela Prakash
Categories Main dish Dinner Pasta dish Casserole
Total Time 4260S
Prep Time 2100S
Cook Time 2160S
Yield 6
Number Of Ingredients 11
Steps:
- Arrange a rack in the top third of the oven and heat the oven to 375°F.
- If using frozen spinach, thaw 10 ounces according to package directions. Transfer to a clean kitchen towel, roll it up in the towel, and squeeze out all the excess moisture.
- Mince 3 garlic cloves. Grate 12 ounces low-moisture mozzarella cheese on the large holes of a box grater (about 3 cups). Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup).
- Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons of the olive oil in a large high-sided skillet over medium heat until shimmering. Add the garlic and 1/4 teaspoon red pepper flakes and sauté until fragrant, about 1 minute. If using fresh baby spinach, add 10 ounces a few handfuls at a time and stir until just wilted, about 5 minutes. If using frozen spinach, add to the pan and cook, stirring occasionally, until the liquid has evaporated, about 2 minutes. Season with 1/4 teaspoon of the kosher salt. Remove from the heat and let cool slightly while you parboil the shells.
- Add 6 ounces jumbo pasta shells to the pot of boiling water and cook until barely al dente, about 9 minutes or according to package directions. Drain, drizzle with the remaining 1 tablespoon olive oil while still in the strainer, and toss to coat.
- Add 15 to 16 ounces ricotta cheese, 1 cup of the mozzarella, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan of spinach and stir to combine.
- Spread 1 cup of marinara sauce from a 24-ounce jar into a 9x13-inch baking dish. Stuff each shell with a generous spoonful (about a heaping tablespoon) of the ricotta mixture and place them filling-side up in the dish. Spoon the remaining 2 cups marinara sauce over the shells and sprinkle with the remaining 2 cups mozzarella and Parmesan.
- Bake uncovered until the cheese is melted and the sauce is bubbling, about 30 minutes. Let cool on a wire rack for 5 minutes before serving.
Nutrition Facts : SaturatedFatContent 10.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 40.5 g, SugarContent 14.5 g, ServingSize Serves 6, ProteinContent 19.9 g, FatContent 23.9 g, Calories 456 cal, SodiumContent 896.1 mg, FiberContent 3.7 g, CholesterolContent 0 mg
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