Best 2 Shell20211028 Recipes

Indulge in a culinary journey to Southeast Asia with our collection of Pad See Ew recipes. Discover the magic of stir-fried flat noodles in a savory sauce, along with mouthwatering variations that cater to diverse preferences and dietary needs. From the classic Pad See Ew with succulent chicken and Chinese broccoli to the vegan delight of Pad See Ew with tofu and vegetables, our recipes offer a symphony of flavors that will tantalize your taste buds. Explore the umami-rich Pad See Ew with shrimp and the spicy kick of Pad See Ew with chili and basil. Each recipe is carefully curated with detailed instructions and cooking tips to ensure perfect results, whether you're a seasoned chef or a novice in the kitchen. Join us on this culinary adventure and elevate your taste buds to new heights with our Pad See Ew recipes.

Let's cook with our recipes!

THE BEST STUFFED SHELLS

The Best Stuffed Shells image

Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.

Provided by Food Network Kitchen

Categories main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
1 small onion, diced
3 cloves garlic, minced
Pinch crushed red pepper flakes, optional
1/4 cup tomato paste
Two 28-ounce cans good-quality peeled whole plum tomatoes, crushed
1 sprig basil
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
9 ounces jumbo dried pasta shells
2 cups whole milk ricotta
8 ounces shredded part-skim mozzarella
3 tablespoons grated Parmigiano-Reggiano, plus more for topping
1/4 cup finely chopped flat-leaf parsley leaves
1 large egg, lightly beaten

Steps:

For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
Preheat the oven to 375 degrees F.
Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.

WHITE CHEDDAR SHELLS AND CHEESE RECIPE

WHITE CHEDDAR SHELLS AND CHEESE RECIPE image

If you're looking for a kid approved dish that the whole family will love, these white shells and cheese were made just for you! Making a homemade cheese sauce doesn't have to be complicated, and we'll show you just how easy it can be in this recipe!

Provided by Steph Loaiza

Categories Main Course

Time 30m

Number Of Ingredients 9

Ingredients

1 lb shell pasta
½ cup butter
6 Tablespoons flour
4½ cups milk
2½ cups white cheddar cheese ((shredded))
1½ cups parmesan cheese ((shredded))
1 teaspoon ground mustard
1 teaspoon salt
1 pinch pepper

Steps:

Cook pasta according to package instructions. Drain and set aside.
In a saucepan, heat 1/2 cup butter until melted.
Slowly whisk in flour until blended, and then slowly add in the milk. Bring mixture to a boil and continue stirring until it starts to thicken. Add in cheese, mustard, salt, and pepper until smooth.
Add macaroni to the sauce and stir until completely combined.
Serve topped with extra parmesan cheese and a sprinkle of pepper.

Nutrition Facts : Calories 633 kcal, Carbohydrate 54 g, Protein 28 g, Fat 34 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 94 mg, Sodium 974 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and avoid scrambling.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture.
Don't Overcook: Be careful not to overcook your food, as this can make it tough and dry.
Season to Taste: Always taste your food before serving and adjust the seasoning as needed.
Garnish: A simple garnish can make your dish look more appealing and inviting.
Be Creative: Don't be afraid to experiment with different flavors and ingredients. Cooking should be fun!

Conclusion:

No matter what your skill level, these recipes are sure to impress your friends and family. With a little planning and effort, you can create delicious and memorable meals that everyone will love. So get in the kitchen and start cooking!