One thing I absolutely hate is when the recipe I’m trying to achieve has a long intro and I’m standing in the kitchen, looking at my ingredients in front of me, and my stomach is growling. So, I will not waste your time… I just want to say, the main ingredients you will need for these stuffed pasta shells are the pasta shells and cheese, and whatever else is in your fridge.
Warnings and Tips Before Getting Started:
Tip #1: One box of the big jumbo shells filled both Jason and I and we had 1 plate of leftovers for lunch the next day.
Tip #2: You can make this with almost any cheese (feta, mozzarella, ricotta, cheddar, just to name a few).
Warning #1: If you’re trying to lose weight, don’t make these…. you’ll be eating them all week.
Warning #2: You won’t find these jumbo shells everywhere. I found mine at Safeway, (2 for $5).
(P.S. I don’t measure anything, so just make sure the mixture is to your liking and can nicely fit in the pasta shell. Use whatever, however, how much ever you want of any ingredient.)
Ingredients for the Feta Cheese Stuffed Pasta Shells:
-jumbo pasta shells
-spinach (I cut mine up in small pieces)
-sour cream
-garlic mayo
-garlic feta cheese
-sautéed onions (minced)
-shredded cheese
-diced tomatoes in the can (you can use crushed/whole/salsa)
Directions:
- Cook the shells, but don’t cook them all the way because you are still going to continue cooking them in the oven and they need to be a little firm (but not hard).
- So basically I just mixed everything together.
- I cut up the spinach into small pieces. I personally don’t like the long strings of spinach.
- I would use one spoon of sour cream.
- I added about a spoon of garlic mayo (I put crushed garlic in my mayo, adds so much flavor!)
- Butter the casserole dish. (Spread butter around the bottom of the dish.)
- I take a small spoon and scoop the mixture into one jumbo shell at a time and place it into the pan (not a cookie sheet.)
- Make the shells cozy next to each other and pour the salsa or tomato sauce, whatever you are using, over the shells. You DO NOT want them Dry.
- Sprinkle shredded cheese generously over the shells.
- Repeat/layer the shells
- Cook on 350F for about 25 minutes.
Ingredients for the Seafood Stuffed Pasta Shells:
<—- salmon spread (I got mine from Costco)
-imitation crab (small pieces)
-diced tomatoes in the can (you can use crushed/whole/salsa)
-shredded cheese
-jumbo Pasta Shells
-garlic mayo
Directions:
- Cook the shells, but don’t cook them all the way because you are still going to continue cooking them in the oven and they need to be a little firm (but not hard).
- So basically I just mixed everything together.
- I cut up the imitation crab into small pieces. How small? Up to you.
- I would use two bags of imitation crab. They usually sell 2 for $4.
- I added about a spoon of garlic mayo (I put crushed garlic in my mayo, adds so much flavor!)
- Butter the casserole dish. (Spread butter around the bottom of the dish.)
- I take a small spoon and scoop the mixture into one jumbo shell at a time and place it into the pan (not a cookie sheet.)
- Make the shells cozy next to each other and pour the salsa or tomato sauce, whatever you are using, over the shells. You DO NOT want them Dry.
- Sprinkle shredded cheese generously over the shells.
- Repeat/layer the shells
- Cook on 350F for about 25 minutes.
OOF. Enjoy.
xoxo.
