WebDrain and set aside. Meanwhile, saute onions and garlic in oil. Add the ground meat and salt and brown until cooked, breaking up in small pieces with a wooden spoon. Stir in the …
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WebInstructions. Preheat oven to 375F. Mix together cheeses, spices, and seasonings. In a 9x13 baking pan, put a few spoons of tomato sauce on the bottom. Cool the cooked jumbo …
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WebCook pasta shells in a large pot of salted water. Drain and rinse under cold water. Brown the ground beef and onion in a skillet; drain off the fat. Stir together the ricotta cheese …
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WebDrain thoroughly. Preheat oven to 350° F. Squeeze as much water as possible from the thawed spinach. In a large bowl, stir together the spinach, mozzarella, ricotta, carrots, …
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WebMake the cheesy beef filling. In a medium mixing bowl, combine the ricotta cheese, 1½ cups of the shredded Italian cheese, Parmesan cheese, egg and egg yolk, pesto, chopped …
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WebDirections. Preheat oven to 375 degrees F. Cook shells in a large pot of boiling water, stirring often, until just tender, about 15 minutes or according to package directions. …
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WebTransfer to a large bowl. Add ricotta, egg, Parmesan, salt and pepper to the tofu and stir to combine. Add the spinach mixture and stir again. Preheat oven to 350 degrees F. Coat a …
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WebIn a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan …
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WebCheese Filling: In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well …
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WebDirections. To prepare sauce: Heat oil in a large pot over medium heat. Add garlic and cook, stirring, for 30 seconds. Add tomatoes, water, 1/4 teaspoon each salt and pepper; bring …
WebPreheat oven to 350 degrees F. Heavily salt a pot of water and cook pasta shells per package instructions. Drain well and allow the shells to cool enough to touch. In a …
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WebSet the shells aside to cool. Set a strainer over a bowl. Pour the cottage cheese into the strainer and allow it to drain for at least 15 minutes. Stir occasionally. Heat a teaspoon of …
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WebWhisk ricotta, 1/4 cup Parmesan, egg, Italian seasoning, fennel seed, nutmeg, crushed red pepper, salt and pepper in a large bowl. Add the turkey mixture and mix well. Spread 1 …
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WebSprinkle the flour over melted butter. Cook and whisk 1-2 minutes, or until the roux turns golden brown. Slowly pour in milk and half and half, whisking constantly. Cook until …
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WebCook shells al dente according to package directions. Rinse in cold water and drain well. Combine cottage cheese, spinach, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, …
WebChicken and Asparagus Crepes. Nutrition Facts. 1 filled crepe: 264 calories, 14g fat (7g saturated fat), 107mg cholesterol, 275mg sodium, 15g carbohydrate (4g sugars, 1g …
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