VEAL STUFFING RECIPE RECIPES

Name: Veal Parmigiana
Prep time: 15 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 1 egg; 2 tablespoons water; 2/3 cup Progresso™ dry bread crumbs (any flavor); 1/3 cup grated Parmesan cheese; 1 1/2 pounds veal for scallopini; 1/4 cup olive or vegetable oil; 2 cups tomato pasta sauce (any variety); 2 cups shredded mozzarella cheese (8 ounces)

VEAL PARMIGIANA RECIPE - BETTYCROCKER.COM

Veal Parmigiana Recipe - BettyCrocker.com image

Americans’ love affair with Italian flavors started with warm, homey dishes like this one. There are chicken and eggplant variations, too.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1 egg
2 tablespoons water
2/3 cup Progresso™ dry bread crumbs (any flavor)
1/3 cup grated Parmesan cheese
1 1/2 pounds veal for scallopini
1/4 cup olive or vegetable oil
2 cups tomato pasta sauce (any variety)
2 cups shredded mozzarella cheese (8 ounces)

Steps:

Heat oven to 350°F.
Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.
Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.
Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.
Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Nutrition Facts : Calories 445 , CarbohydrateContent 26 g, CholesterolContent 135 mg, FiberContent 1 g, ProteinContent 34 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 890 mg

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING RECIPE ...

Shells with Italian Sausage and Ricotta Stuffing Recipe ... image

Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.

Provided by Food Network

Total Time 1 hours 5 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 package (16 ounces) Johnsonville Mild or Sweet Ground Sausage
1 box (12.5 ounces) jumbo pasta shells
1 tablespoon olive oil
2 jars (24 ounces, each) marinara sauce
2 eggs, beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

Steps:

1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
4. Pour half of the marinara sauce into baking dish.
5. In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
6. Stuff shells with meat mixture; arrange in baking dish.
7. Pour remaining marinara sauce over shells.
8. Cover and bake at 350°F for 30 minutes.
9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
10. Bake 5 minutes longer or until cheese is melted.
11. Sprinkle with parsley.
12. Serve.

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