Best 3 Feta Stuffed Pasta Shells Recipes
Indulge in a culinary journey with our delectable Feta Stuffed Pasta Shells, a symphony of flavors and textures that will tantalize your taste buds. These jumbo pasta shells are lovingly filled with a rich and creamy feta cheese mixture, generously seasoned with herbs and spices, then baked to perfection in a vibrant tomato sauce. Each bite is an explosion of savory delight, with the creamy feta filling complemented by the tangy sauce. The pasta shells offer a delightful al dente texture, providing a satisfying chew that pairs perfectly with the smooth and velvety filling. We've curated a collection of these Feta Stuffed Pasta Shell recipes, each offering unique variations to suit your preferences. Whether you prefer a classic tomato sauce, a creamy Alfredo sauce, or a spicy Arrabiata sauce, we have a recipe that will satisfy your cravings. Get ready to embark on a culinary adventure with our Feta Stuffed Pasta Shells, a dish that will leave you craving for more.
Here are our top 3 tried and tested recipes!
PASTA SHELLS WITH FETA AND HERBS
Excellent pasta dinner recipe!
Provided by RecipeGirl.com (shared from Bon Appetit)
Categories Main Course
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, heat the oil, and add the onion; sauté 5 minutes. Add the garlic and sauté until the onion is tender, about 5 minutes. Add the crushed red pepper and sauté 30 seconds. Add the tomatoes. Simmer until the sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in the fresh basil.
- In a medium bowl, combine the ricotta, 1 1/3 cups of the feta cheese, basil and chives. Season to taste with salt and pepper. Stir in the eggs.
- Cook the shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
- Preheat oven to 350 degrees F.
- Spread 3/4 cup of sauce in the bottom of each of two 13×9-inch glass baking dishes. Fill 30 shells and divide between the dishes. Top with the remaining sauce and sprinkle with remaining feta.
- Bake until the shells are heated through, about 40 minutes. Garnish with additional basil leaves.
Nutrition Facts : ServingSize 1 serving, Calories 527 kcal, Carbohydrate 49 g, Protein 28 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 993 mg, Fiber 4 g, Sugar 9 g
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
PASTA SHELLS FILLED WITH FETA AND HERBS
Steps:
- For sauce:
- Heat oil in heavy large saucepan over medium heat. Add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds. Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil. (Can be prepared 1 day ahead. Cover and chill.)
- For filling:
- Combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil and chives. Season to taste with salt and pepper. Mix in eggs.
- Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
- Preheat oven 350°F. Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide between dishes. Top with remaining sauce. Sprinkle with remaining feta. (Can be prepared 1 day ahead. Cool and refrigerate.) Bake shells until heated through, about 30 minutes. Garnish with basil sprigs.
Tips:
- To make the pasta shells easier to stuff, cook them al dente, which means they should be slightly firm to the bite.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to stuff the pasta shells.
- Be careful not to overstuff the pasta shells, or they may burst open during baking.
- If you don't have feta cheese, you can substitute another type of soft cheese, such as ricotta or cottage cheese.
- To make the dish vegetarian, omit the bacon and use vegetable broth instead of chicken broth.
- Serve the pasta shells with a side of marinara sauce for dipping.
Conclusion:
Feta stuffed pasta shells are a delicious and easy-to-make dish that is perfect for a weeknight meal. The pasta shells are filled with a flavorful mixture of feta cheese, spinach, and bacon, and then baked in a creamy tomato sauce. This dish is sure to please everyone at the table.
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