Does anyone have a recipe for stuffed jumbo pasta shells that don't contain any meat or vegetables?

Answer 1

* Exported from MasterCook *

Holiday Stuffed Pasta

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Holiday Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 uncooked jumbo pasta shells
2 cups spaghetti sauce
2 cups Ricotta cheese
1 cup shredded Mozzarella cheese (4 ounces)
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon pepper
2 eggs
1 cup Spinach Pesto -- (see recipe)
OR
1 cup prepared pesto

Heat oven to 350º. Cook pasta shells as directed on package; drain. Spread spaghetti sauce in rectangular pan, 13 × 9 × 2 inches. Mix remaining ingredients except pasta shells and Spinach Pesto. Fill each pasta shell with about 2 tablespoons cheese mixture. Arrange filled shells on spaghetti sauce. Cover pan with aluminum foil.

Bake about 45 minutes or until hot. Serve with pesto.

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T(Bake):
"0:45"

Per Serving (excluding unknown items): 394 Calories; 22g Fat (50.0% calories from fat); 19g Protein; 31g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 573mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 Vegetable; 3 Fat.

Spinach Pesto:
4 cups firmly packed spinach (10 to 12 ounces)
1 cup firmly packed fresh basil
OR
1/2 cup dried basil leaves
1 cup grated Parmesan cheese
1 cup olive oil
1/2 cup chopped pine nuts
OR
1/2 cup chopped walnuts
1/2 teaspoon salt
1/4 teaspoon pepper
8 cloves garlic

Place 2 cups of spinach and remaining ingredients in food processor. Cover and process 1 minute. Add remaining spinach and process about 2 minutes, stopping processor occasionally to scrape sides, until finely chopped and smooth. (Or place all ingredients except spinach in blender. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides. Add spinach, 1 cup at a time, blending until smooth after each addition.) Store covered in refrigerator up to 3 days or in freezer up to 3 months.

This has the option of leaving out the spinach pesto and just using pesto- but with no veggies OR meat, what have you got? Just cheese... try a cottage cheese/mozzarella/parmesan mixture and just stuff them!

Answer 2

Red or White Sauce? It depends on whether you want it to be Meat or Seafood? For Meat I'd use cooked crumpled up Sausage and maybe chopped up mushrooms. For Seafood I'd use Crab! B-T-W, WHY Cream cheese, I'm not too sure about the Cream Cheese....it may 'curdle' become 'runny' and not hold as well as Ricotta! I'd prefer Ricotta mixed with a raw egg (holds better) Parsley and some S & P, Garlic powder to taste!

Answer 3

Well why not just stuff them with ricotta cheese - or even a combo of feta and ricotta. Add your sauce and grated cheese on top.

Simple but very good.

Answer 4

I would stuff it with cheese. Mix ricotta with some salt, pepper and oregano. Yum

Answer 5

or you could mix ricotta w/mozarella. like what you stuff manicotti with.

Answer 6

try cottage cheese.