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.
Total Time 1 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside.
- Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside.
- In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach.
- In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking.
- *If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use.
- 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.
Nutrition Facts : Calories 1032, FatContent 49, SaturatedFatContent 23.2, CholesterolContent 272.6, SodiumContent 1006.1, CarbohydrateContent 79.5, FiberContent 5.9, SugarContent 10.8, ProteinContent 65.6
STUFFED EGGPLANT PARMESAN RECIPE | ALLRECIPES
A twist on the old standby! I like to use my homemade tomato sauce for this recipe, as well as using crushed croutons as the bread crumbs. A hint for shelling the eggplants - use a grapefruit spoon to start!
Provided by MARGARITADEE
Categories Italian Recipes
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
- Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
Nutrition Facts : Calories 315.9 calories, CarbohydrateContent 36 g, CholesterolContent 22.5 mg, FatContent 14.2 g, FiberContent 9.5 g, ProteinContent 15.3 g, SaturatedFatContent 5 g, SodiumContent 1001.4 mg, SugarContent 15.8 g
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Bill Darden was only 19 when he started his restaurant career in 1939 by opening a 25-seat lunch counter called The Green Frog in Waycross, Georgia. From the start Bill's business was a hopping success. That success helped Bill springboard into other restaurant acquisitions throughout the years including 20 Howard Johnson's restaurants. Then, in 1968, as he reached his mid fifties, Bill took another gamble and opened a seafood restaurant in Lakeland, Florida. When deciding on a name for the new restaurant, someone suggested the name "Red Lobster" since he had great luck in the past with the name "Green Frog." And so it was. Here are a couple of great dishes to serve as appetizers or on the side with an entrée such as broiled lobster or fish. These recipes include a stuffing that varies in the restaurants only in the type of seafood used—the stuffed shrimp contains crabmeat and the stuffed mushrooms contain lobster meat. If you like, you can use the stuffings interchangeably.
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Total Time 30 minutes0S
Calories 220 calories per serving
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