Stuffed pasta shells?

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Joined: 02/09/02
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Stuffed pasta shells?

Anyone have a recipe for stuffed pasta shells?

I can't seem to find the one I want. it has chicken, brocoli, and cheese in it.

Thanks

Joined: 03/16/15
Posts: 53852

At recipeezaar.com I found this:

Cheesy Chicken & Broccoli STUFFED Shells #35860
posted by Ocean~Ivy 8/2/2002 see my other recipes

Wonderful ! You can leave the chicken out if you are a vegetarian Dirol

4-6 servings
change recipe to:
US Metric
servings

1 hour
(15 min prep, 45 min cooking)

1 box jumbo pasta shells
2 tablespoons butter
3/4 cup chopped onions
2 (10 ounce) bags frozen broccoli, thawed &,well drained
1 1/2 cups cooked chicken, chopped
1 cup light cream or half-and-half
1 1/2 cups shredded mozzarella cheese
1/2 cup sour cream
1 egg, slightly beaten
1/4 cup butter
1 1/2 teaspoons instant chicken broth
1/8 teaspoon pepper
1/4 cup flour
1 cup milk
1/2 cup grated parmesan cheese
1. Preheat oven to 350.
2. Cook shells according as directed,don't overcook because they will cook in oven again.
3. Cool shells in a large bowl of COLD water,set aside for now.
4. Sauté onion in 2 tb of butter until tender,about 5 minutes.
5. Combine broccoli,onion,mozzarella cheese,sour cream,egg& chicken,set aside.
6. Melt 1/4 cup butter in saucepan,stir in flour,instant bouillon& pepper.
7. Stir in milk and cream,bring to a boil,stir constantly.
8. Boil& stir 1 minute until thickened,remove shells from water,strain& pat dry with paper towels.
9. Spread small amount of sauce on bottom of 2 quart rectangular baking dish.
10. Stuff each shell with broccoli& chicken mixture,put shells in dish.
11. Spoon remaining sauce over shells,sprinkle with Parmesan.
12. Bake 30-35 minutes or until hot& bubbly.

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Stuffed Jumbo Shells #19085
posted by najwa 2/7/2002 see my other recipes
1 review

I combined a number of recipes and came up with this. My husband loves it!!

4 servings
change recipe to:
US Metric
servings

1 hour 15 minutes
(30 min prep, 45 min cooking)

6 ounces jumbo pasta shells
1 tablespoon butter
2 boneless skinless chicken breast halves, cubed
1 small onion, chopped
1/2 cup dry breadcrumbs
1 egg
15 ounces light ricotta cheese
4 ounces shredded part-skim mozzarella cheese
4 ounces shredded fat-free cheddar cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups tomato sauce
2 ounces sliced mushrooms
1 tablespoon parmesan cheese (optional)
1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions, drain.
3. Melt the butter in a large skillet, add chicken and onion, and cook until chicken is done, about 7-9 minutes.
4. Stir in breadcrumbs, and remove from heat.
5. In a bowl, combine egg, ricotta, half the mozzarella and half the cheddar, spices, salt and pepper.
6. Add the chicken mixture.
7. Fill shells and place in a 11x7 inch pan.
8. Combine tomato sauce, mushrooms, mozzarella and cheddar; pour mixture over shells.
9. Sprinkle with parmesan if using.
10. I like to sprinkle with more mozzarella as well.
11. Cover and bake for 45 minutes to 1 hour.

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and this:

Chicken Stuffed Shells #19383
posted by Manda 2/11/2002 see my other recipes
9 reviews

Easy, quick, and inexpensive. Great way to use leftover, cooked chicken. Serve with sauce spooned over top and a sprinkle of parsley (looks pretty). Cook time includes time to cook shells.

20 shells
change recipe to:
US Metric
shells

1 hour 10 minutes
(10 min prep, 1 hr cooking)

4 cups diced, cooked chickens
1 (6 ounce) box chicken flavor stuffing mix
1 cup mayonnaise
1 (10 3/4 ounce) can cream of chicken soup
1/2 can water
20 jumbo pasta shells
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Mrs. Dash
1. Preheat oven to 350 degrees.
2. Prepare shells according to package directions and cool.
3. Prepare stuffing according to package.
4. In large bowl, combine prepared stuffing, chicken, mayonnaise, salt, pepper, and Mrs.
5. Dash.
6. Set aside.
7. Lightly coat 9x13-inch pan with cooking spray.
8. Stuff each shell with a large spoonful of chicken mixture and place in pan.
9. Mix soup with water in separate bowl.
10. Pour over filled shells.
11. Loosely cover with aluminum foil and bake 45 minutes.
12. Serve hot.

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This site has 87 pages of recipes that matched the search pharase I typed in: "stuffed pasta shells".

I use this one a lot and reccomend it to anyone.

Joined: 03/16/15
Posts: 53852

bump

Joined: 03/16/15
Posts: 53852

Taco Stuffed Pasta Shells

A bean taco filling makes these salsa-topped shells plump and satisfying. Serve with a tossed salad topped with broken tortilla chips for added crunch and flavor.

16 jumbo dried pasta shells, prepared according to package directions, rinsed and drained
1 pound extra-lean ground beef
1 (1.25-ounce) package ORTEGA® Taco Seasoning Mix
1 cup water
1 (16-ounce) can ORTEGA® Refried Beans
1 cup shredded cheddar cheese, divided use
1 jar (16-ounce) jar ORTEGA Salsa - Homestyle Recipe (Mild), divided use
1/4 cup sliced green onion
Sour cream (optional)
PREHEAT oven to 350°F (175°C). Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4 cup cheese; mix well. Spread 1/4 cup salsa over bottom of each of two 8-inch-square (2-quart) baking dishes.
FILL pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells; top with onion, olives and remaining cheese. Cover one baking dish with plastic wrap, then overwrap with foil. Label and freeze for up to 2 months.
COVER remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.
Makes 8 servings.

TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375° F (190°C). Remove plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.

Spinach and Cheese Stuffed Pasta Shells

Ingredients

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 1/2 cups spaghetti sauce

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
3 Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
4 Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
5 Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
6 Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

Joined: 03/16/15
Posts: 53852

Were you able to try any of these? I am tempted to try the Cheesey CHicken and Broccoli Stuffed Shells, but have not yet. If you did try it, was it good? Did the kids eat it?