Bean-Stuffed Shells Recipes

Bean-Stuffed Shells

Ingredients of Bean-Stuffed Shells

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Jumbo shell pasta 24 24

Tomato pasta sauce 2 cups 500 mL

Half-and-half cream 1/2 cup 125 mL

Fresh spinach leaves,lightly packed 4 cups 1 L

Can of navy beans,rinsed and drained 19 oz. 540 mL

Ricotta cheese 1 cup 250 mL

Basil pesto 1 tbsp. 15 mL

Grated lemon zest 1 1/2 tsp. 7 mL

Garlic powder 1/2 tsp. 2 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

Grated Parmesan cheese 1 cup 250 mL

How to Bean-Stuffed Shells

Combine water and salt in Dutch oven. Bring to a boil. Add pasta shells. Boil, uncovered, for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain.

Combine pasta sauce and cream in small bowl. Spread 1 cup (250 mL) sauce mixture in bottom of greased 9 x 13 inch (22 x 33 cm) baking dish.

Put next 8 ingredient into food processor. Pulse with on/off motion until smooth. Spoon into large resealable freezer bag with piece snipped off corner. Pipe into pasta shells. Arrange in single layer over sauce mixture. Pour remaining sauce mixture over top.

Sprinkle with Parmesan cheese. Bake, covered, in 350 F (175 C) oven for 20 minutes until heated through and cheese is bubbling. Bake, uncovered for another 20 minutes until cheese is browned. Makes 24 stuffed shells. Serves 4.

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Nutty Edamame Shells Recipes

Nutty Edamame Shells

Ingredients of Nutty Edamame Shells

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Small shell pasta 3 cups 750 mL

Frozen shelled edamame (soybeans) 2 cups 500 mL

Cooking oil 1 tsp. 5 mL

Chopped onion 1 cup 250 mL

Vegetable broth 2 cups 500 mL

Thai peanut sauce 1/4 tsp. 1 mL

Salt 1/4 tsp. 1 mL

Pepper, just a pinch

Frozen Oriental mixed vegetables 2 cups 500 mL

Water 1 tbsp. 15 mL

Cornstarch 2 tsp. 10 mL

How to Nutty Edamame Shells

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 6 minutes, stirring occasionally. Add edamame. Cook, uncovered, for 5 to 8 minutes, stirring occasionally, until pasta is tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat cooking oil in large frying pan on medium. Add onion. Cook for 5 to 10 minutes, stirring often softened.

Add next 4 ingredient. Stir. Bring to a boil. Simmer for 5 minutes to blend flavours.

Add vegetables. Heat and stir small cup. Add to vegetavle mixture. Heat and stir for 1 to 2 minutes until bubbling and thickened. Add to pasta mixture. Toss. Makes about 8 cups (2 L). Serves 4.

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Basil Garlic Spaghetti Recipes

Basil Garlic Spaghetti

Ingredients of Basil Garlic Spaghetti

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Spaghetti 12 oz. 340 g

Cherry tomatoes 3 cups 750 mL

Kalamata olives 1/4 cup 60 mL

Garlic cloves, coarsely chopped 6 6

Salt 1/2 tsp. 2 mL

Coarsely ground pepper 1/2 tsp. 2 mL

Olive oil 2 tbsp 30 mL

Bocconcini or mozzarela, cut up (See Note) 8 oz 225 g

Chopped fresh basil 1/4 cup 60 mL

How to Basil Garlic Spaghetti

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. oil, uncovered, for 10 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.

Cobine next 5 ingredient in ungreased 9 x 13 inch (22 x 33 cm) baking dish.

Drizzle with olive oil. Toss. Bake, uncovered, in 425 F (220 C) oven for about 15 minutes, stirring occasionally, until garlic is softened.

Add bocconcini, basil and pasta to tomato mixture. Toss. Transfer to serving bowl. Makes about 7 1/2 cups (1.9 L).

Note : Bocconcini is fresh mozzarella cheese.

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Pepper And Kale Linguine Recipes

Pepper And Kale Linguine

Ingredients of Pepper And Kale Linguine

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Whole-wheat linguine 10 oz. 285 g

Chopped kale leaves, lightly packed 6 cups 1.5 mL

Olive oil 1 tsp. 5 mL

Thinly sliced onion 1 cup 250 mL

Garlic cloves,minced 2 2

Thinly sliced red pepper 2 cups 500 mL

Thinly sliced yellow pepper 2 cups 500 mL

Orange juice 1/2 cup 125 mL

Rice vinegar 2 tbsp. 30 mL

Soy sauce 2 tbsp. 30 mL

Ground ginger 1 tsp. 5 mL

Pepper 1/4 tsp. 1 mL

Water 1 tbsp. 15 mL

Cornstarch 1 tbsp. 15 mL

How to Pepper And Kale Linguine

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 7 minutes, stirring occasionally. Add kale. Stir. Cook, uncovered, for about 3 minutes until pasta is tender but firm and kale is tender. Drain, reserving 1/2 cup (125 mL) cooking water. Return pasta and kale to same pot. Cover to keep warm.

Heat olive oil in large frying pan on medium. Add onion and garlic. Cook for 5 to 10 minutes, stirring often, until onion is softened.

Add next 7 ingredients and reserved cooking water. Stir. Bring to a boil. Cook for about 3 minutes, stirring occasionally, until pepper are tender-crisp.

Stir water into cornstarch in small cup. Add to pan. Heat and stir for 1 to 2 minutes until boiling and slightly thickened. Add to pasta mixture. Toss. Makes about 8 cups (2 L).

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