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.
Check out the recipes below so you can choose the best recipe for yourself!
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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