Another look at Stuffed Shells

I love anything stuffed! Stuffed mushrooms, stuffed shrimp, stuffed shells....you name it. Something about the word "stuffed" just makes anything sound delicious. The following recipes are a twist on the classic stuffed shell.


Taco Shells

These are a clever twist on regular stuffed shells.

1 1/4 pounds lean ground beef
6 oz. cream cheese, softened
1 package taco seasoning
1/2 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream
Sliced black olives

In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, taco seasoning and chili powder; mix and simmer for 5 minutes. Meanwhile, 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. Toss cooked shells in butter.
Preheat oven to 350 degrees. Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
Top with sour cream and olives.

Crab Salad Shells

These make such a great summer appetizer!

30 uncooked jumbo pasta shells
1 cup finely chopped fresh broccoli florets
1 garlic clove, minced
2 packages, 8 ounces each, imitation crabmeat, chopped
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
1/4 cup finely shredded carrot
1/4 cup diced seeded peeled cucumber
1 tablespoon chopped green onion
1 teaspoon dill weed

Cook pasta according to package directions; rinse in cold water and drain well. Meanwhile, in a small microwave-safe bowl, combine the broccoli and garlic. Cover and microwave on high for 1 minute or until crisp-tender. Transfer to a large bowl; stir in the remaining ingredients. Stuff into pasta shells. Cover and refrigerate overnight.

Sausage and Mozzarella Shells

This is the same filling I use for the stuffed mushroom recipe.

3 tablespoons olive oil
1 package Italian sausage, casings removed
2 large white mushrooms, finely chopped
1/2 cup sliced green onions
3 garlic gloves, pushed through a press
2 cups shredded mozzarella cheese
6 tablespoons grated Parmesan cheese
1 jar sun-dried tomato alfredo sauce
Salt and pepper

Preheat oven to 325 degrees. Heat olive oil in a large skillet over medium heat. Add sausage, green onion and chopped mushrooms. Season with salt and pepper. Cook, breaking sausage into smaller pieces with a fork for about 8 minutes or until cooked through. Remove from heat and add 4 tablespoons of the Parmesan cheese,stir, then add the mozzarella cheese, 1 cup at a time, until cheese melts. Meanwhile, in a large pot of salted boiling water, cook the shells until al dente; drain. Pour about 1/2 cup of the sauce in a baking dish and arrange shells open end up. Using a teaspoon, stuff the shells with sausage mixture. Pour remaining sauce over the shells and sprinkle with remaining Parmesan cheese. Bake 15 to 20 minutes or until sauce is heated.