STUFFED SHELLS PIONEER WOMAN RECIPES

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STUFFED SHELLS (REE DRUMMOND PIONEER WOMAN) RECIPE - FOOD.COM



Stuffed Shells (Ree Drummond Pioneer Woman) Recipe - Food.com image

This is delicious. I have some home canned marina that really made this even better. I don't think the leftovers are going to last very long. Recipe courtesy of foodnetwork.com.

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 11

kosher salt, to taste
8 ounces jumbo pasta shells
30 ounces whole milk ricotta cheese
2 tablespoons minced fresh parsley
12 leaves fresh basil, cut into chiffonade
1 large egg
fresh ground black pepper, to taste
8 ounces parmesan cheese, grated
2 (24 ounce) jars good-quality marinara sauce
8 ounces mozzarella cheese, grated
crusty French bread, for serving

Steps:

  • Preheat oven to 350.
  • Bring a large pot of salted water to a boil. Add the pasta shells and cook for half of the cooking time on the package. Make sure not to overcook. Drain and rinse in cool water. Set aside.
  • In a bowl, mix together the ricotta, Romano, parsley, basley, egg, some salt and pepper, and half the Parmesan. Stir until combined.
  • To assemble, coat the bottom of a baking dish with some sauce.
  • Fill each half cooked shell with the cheese mixture and place face down on the sauce.
  • Repeat with the shells until the cheese mixture is gone.
  • Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
  • Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

Nutrition Facts : Calories 675.5, FatContent 34.5, SaturatedFatContent 19.1, CholesterolContent 128.8, SodiumContent 1503, CarbohydrateContent 52.9, FiberContent 6, SugarContent 18.7, ProteinContent 37.2

EASY CHICKEN ALFREDO STUFFED SHELLS RECIPE - THE PIONEER WOMAN



Easy Chicken Alfredo Stuffed Shells Recipe - The Pioneer Woman image

Chicken stuffed shells make for a delicious baked pasta dish, and if you have all the ingredients at the ready, it’s super simple to pull together.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 16

20

whole jumbo pasta shells, cooked and drained

2

whole boneless, skinless chicken breasts

Salt and pepper, to taste

Olive oil, for grilling and frying

3/4 c.

ricotta cheese

3/4 c.

cottage cheese

3/4 c.

grated mozzarella cheese, plus more for the top

2 c.

grated parmesan cheese, plus more for the top

2

whole eggs

1/4 c.

minced fresh parsley

2 tbsp.

minced fresh basil

4 tbsp.

butter

2 tbsp.

flour

2 c.

whole milk

1 c.

heavy cream, plus more as needed

3

cloves garlic, minced

Steps:

  • Preheat oven to 375 degrees. Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool. In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside. In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside. Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!

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