Ads
related to: italian stuffed pasta shells
Search results
Results From The WOW.Com Content Network
Conchiglie (Italian: [koŋˈkiʎʎe]) are a type of pasta. They are usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available.
Cannelloni. Cannelloni (Italian: [kannelˈloːni]; Italian for 'large reeds') are a cylindrical type of egg-based stuffed pasta generally served baked with a filling and covered by a sauce in Italian cuisine. [1] Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce.
A stuffed pasta with various fillings. Possibly from casa, "house" Casonsei, Casonziei, Ciaroncie [6] Lombardy [6] Casunziei: A stuffed pasta with various fillings From casa, "house" Veneto: Conchiglioni: Large, stuffable seashell shaped Large shells Campania Culurgioni: A stuffed pasta typical with a filling of potato and mint
Here are 41 easy pasta recipes to feed a crowd—from Easy Caprese Pasta and Spinach and Ricotta Stuffed Shells, to One-Pot Creamy Chicken Mushroom Florentine. Browse through them and be sure to ...
1. Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell. 2. Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells.
Rotisserie Chicken Stuffed Shells by Jocelyn Delk Adams. Rotisserie chicken is truly a weeknight dinner lifesaver. One bird can easily be used for tacos, soup, or in this case, stuffed in shells ...
Manicotti (the plural form of the Italian word manicotto; < manica, 'sleeve', + the augmentative ending, -otto) are a type of pasta in Italian-American cuisine. They are large pasta tubes intended to be stuffed and baked. The filling is generally ricotta cheese mixed with chopped parsley, and possibly ground meat such as veal, but such pasta ...
In a large pot of boiling salted water, cook pasta shells, stirring occasionally, until al dente according to package directions. Drain. Meanwhile, season chicken on both sides with salt, pepper ...