pasta shells

This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.

Cannellini-Bean Pasta With Beurre Blanc

cannellini beans,

stock

white wine

white wine vinegar

shallot

unsalted butter

pasta,

Kosher salt and black pepper

Parmesan, Pecorino Romano

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.

While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.

Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

Who can say no to pasta shells stuffed with gooey vegan cheese and savoury brocolli? This has a secret ingredient that'll keep you coming back for more.

Broccoli & Cheese Stuffed Shells

C cashews

C pure organic pumpkin puree

C nondairy milk

yeast

lemon juice

tomato paste

tsp tapioca starch

garlic powder

onion powder

tsp sea salt

tsp white pepper

broccoli florets

C finely chopped white onion

garlic gloves,

tsp chili flakes (optional)

olive oil

bread crumbs

paprika

broccoli & cheese stuffed shells

Preheat oven to 350°F.

Rinse and drain cashews from the soaking water, then add to a high powered blender with pumpkin puree, almond milk, nutritional yeast, lemon juice, tomato paste, tapioca starch, garlic and onion powder, sea salt and white pepper. Blend until really smooth.

Bring a large pot of water to a boil (lightly salt the water if desired). Pasta will take 14 minutes to cook to al dente. Add in broccoli florets with 4 minutes left.

Meanwhile, heat 1 teaspoon of olive oil over medium heat and sauté onion for 2 minutes. Add minced garlic and chili flakes, turn heat down to medium-low, and cook for another 1 minute until the mixture is softened and fragrant. Remove the pan from the heat.

Drain pasta and broccoli.&nbsp;In a 9" x 9" baking dish, pour a little bit of cheese sauce in the dish to coat the bottom. Place shells in 3 rows of 5.

Mince broccoli florets and combine in the pan with onions, garlic, and chili flakes, along with half of the remaining cheese sauce. Stir to coat everything well with sauce. Then stuff into shells.&nbsp;Pour remaining cheese sauce over the top. Sprinkle with bread crumbs and paprika. Bake uncovered for 10 to 12 minutes. Serve immediately.

Make and share this Chilli Tuna Pasta recipe from Food.com.

Chilli Tuna Pasta

tuna

sun-dried tomatoes, chopped

red onion, finely chopped

pine nuts

ml pasta sauce (Leggos stir through Tomato)

garlic cloves, crushed

chili flakes (can use minced

penne

olive oil (for frying)

basil,

g parmesan cheese (thick and long slices is great)

In a large pot, cook penne to taste (see packaging for details).

Add oil to a deep, heavy based frying pan.  Chop onion and cook in pan along with garic and chilli on high heat until oninion is soft.

Add chopped sun dried tomatoes, tuna and pasta sauce.

When pasta has cooked, drain and add to frying pan along with chopped, fresh basil.

Stir pasta through sauce until well coated.

Top with slices of fresh parmesan cheese.

You can add pretty much anything to this dish - olives, egg plant, artichoke hearts, capers - even anchovy fillets are lovely.

You can also remove the tuna from the dish and add 4 or 5 rashers of chopped bacon instead.  This is VERY nice.

This recipe challenged my idea of typical pastas.  This flavor-packed recipe had very little tomato sauce, but instead, offered chunks of tuna, sun-dried tomato and crunchy pine nuts.  My husband and I both loved it.  My tips for US cooks who need help with the quantities: use about 12 oz. cooked tuna, 1 C. finely chopped red onion, 2 ounces pine nuts, 8 ounces pasta sauce, and 8 ounces dry pasta.  I made this as part of PAC Fall 2008.

Butternut Squash Stuffed Shells with Sage Browned Butter

butternut squash

pasta

ricotta cheese

Parmesan cheese

garlic cloves, finely minced

spinach (chop after measuring)

salt

pepper

lemon

butter (1 stick)

sage leaves

Preheat the oven to 425 degrees F. Peel...

Preheat the oven to 425 degrees F. Peel the butternut squash and chop the flesh into cubes. Toss the cubed squash in 1-2 tablespoons olive oil and roast in the oven for 15-20 minutes until the squash is fork tender. Scrape the warm squash into a bowl and mash with a fork until smooth. Let it cool to warm room temperature before using in the recipe (this step can be done 2-3 days in advance and the cooked, mashed squash can be stored, covered, in the refrigerator). Reduce the oven temperature to 400 degrees F.

Cook the jumbo pasta shells according to package...

Cook the jumbo pasta shells according to package directions and drain. In a medium bowl, combine the squash, ricotta cheese, Parmesan, garlic, spinach, egg, salt and pepper and fresh lemon zest. Stir well. Stuff the cooked pasta shells with the squash/ricotta mixture and place them in a lightly greased 9X13-inch baking dish (depending on how full you fill the shells, you may not use all of them). Bake the shells for 18-20 minutes, until they are hot all the way through.

While the shells are making, prepare the brown...

While the shells are making, prepare the brown butter sauce by melting the butter in a saucepan or skillet over medium-low heat until the butter is golden brown, about 10-12 minutes. Watch carefully as the butter can go from browned to burned in a short time. Add the sage leaves and cook until the leaves are slightly crisp (the butter should be hot and bubbly when adding the leaves so that the sage cooks quickly). Remove the pan from the heat and squeeze in the juice of 1 lemon.

Drizzle the sauce over the cooked shells and...

Drizzle the sauce over the cooked shells and top with additional grated Parmesan, if desired. Serve the shells with 1-2 crisp sage leaves on top.

If you've always thought that you dislike Brussels sprouts, you've probably never tried them in a combination like this.  Mild chicken tames the strength of the sprouts while garlic, lemon juice, red-pepper flakes and Parmesan unite the two main ingredients and complement them both.  Frozen Brussels sprouts are surprisingly good in this recipe, too, though not as fine as fresh.

Pasta Shells With Chicken and Brussels Sprouts

cooking oil

butter

chicken breasts

black pepper

red onion, chopped

garlic cloves, chopped

lb Brussels sprout,

chicken broth stock

red pepper flakes

fresh parsley, chopped

cheese,

lb medium pasta shell

In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat.  Season the chicken with  1/4 teaspoons each of the salt and pepper.  Cook the breasts until browned and just done, 4-5 minutes per side.  Remove the chicken from the pan and let it rest for 5 minutes.  Cut into small pieces.

In the same pan, heat the remaining 1 tablespoon oil over moderately low heat.  Add the red onion and cook, stirirng occasionaly, until starting to soften, about 3 minutes.  Stir in the garlic,  Brussels sprouts, broth, and red-pepper flakes.  Bring to a simmer and cook, covered, until the Brussels sprouts are just done, about 5 minutes.  Add the chicken, lemon juice, parsley, Parmesan, and the remaining 2 tablespoons butter, 3/4 teaspoons salt and 1/4 teaspoons pepper.  Remove from heat.

In a large pot of boiling salted water, cook pasta, until just done, about 10 minutes.  Drain and toss with the sauce.

This was really good. The Parmesan cheese makes it. I added some crispy bacon at the end and served with rice instead of noodles. Great way to eat brussel sprouts!

This Creamy Taco Pasta Recipe is a 30 minute meal that you can make in one pot! Pasta shells are smothered in cheesy taco sauce with ground beef and tomatoes.

Taco Pasta - (One Pot!)

Cheddar cheese (shredded)

Monterey Jack Cheese (shredded)

cheese

lb. Ground Beef (85% lean)

Tablespoon Butter

Garlic (minced)

packet Taco Seasoning

Worcestershire sauce

Tablespoons Tomato paste

Beef broth

Chicken broth

Whole milk (at room temp)

(10 oz.) can Rotel Tomatoes with green chilies (undrained)

½ lb. Medium pasta shells (see notes)

Shred the cheddar and Monterey Jack cheese from a block and set aside. It should be near room temperature when added to the pasta sauce.

Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.

Melt the butter in the same pot and add and garlic. Cook for 1 minute.

Add all remaining ingredients except the cheese and pasta. Stir to combine.

Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling to the bottom.

Remove cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness before proceeding If needed, cover and cook longer, until your desired doneness is obtained.

Turn heat to low. Gradually stir in cheese until melted.

There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it.

Serve once desired consistency is obtained.

https://embed.mediavine.com/videos/gntn5hvfqziudccbcyf2

This  Cheesy Taco Pasta Recipe is a 30 minute meal that you can make in ONE Pot! Cheesy pasta shells are tossed with seasoned ground beef in a creamy taco sauce.

Taco Pasta

Big shells aren’t just for stuffed pasta. Here, they hold strong against punchy sauce, spicy sausage, and bracing broccoli rabe.

Big Shells With Spicy Lamb Sausage and Pistachios

broccoli rabe

Tbsp. extra-virgin olive oil

lb. spicy lamb

jumbo shells

Kosher salt

garlic cloves, thinly sliced

Tbsp. unsalted butter,

lemon zest

pistachios

Parmesan (for serving)

Inspired by Andy Baraghani’s travels through Italy, this recipe melds jumbo shells with spiced lamb sausage and bracing broccoli rabe that tucks into every nook and cranny. “The bitter broccoli rabe cuts through the sausage party,” Baraghani says, “while raw—not toasted—pistachios bring a fresh buttery crunch.” Don’t expect bottom-of-the-bowl sauce here—in Italy, cooks use just enough sauce to perfectly coat the noodles.

Bon Appétit

Trim thick stems from broccoli rabe and reserve for another use (like a stir-fry). Coarsely chop greens and remaining tender stems; set aside.

Heat oil in a large Dutch oven or other heavy pot over medium-high. Using your hands, grab small clumps of sausage (you’re going for rustic meatballs about the size of a golf ball) and add to pot. Cook, turning each piece as it becomes crusty, until deeply golden brown all over, about 4 minutes. Using a slotted spoon, transfer sausage to a plate, leaving fat behind. Remove pot from heat and reserve. If sausage has given off a lot of fat, tip some of it into a bowl; you want about 2 Tbsp. left in the pot (save the rest for another use—like frying eggs).

Meanwhile, cook pasta in a large pot of generously salted boiling water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions (it’ll finish cooking in the sauce). Drain pasta, reserving 1½ cups pasta cooking liquid.

Set reserved pot with fat over medium-low heat. Add garlic and cook, stirring and scraping up any browned bits, until softened slightly, about 2 minutes. Add reserved broccoli rabe, season with salt and pepper, and cook, stirring, until greens are wilted and bright green, about 4 minutes. Return sausage to pot along with any juices on the plate. Break up sausage into smaller but still coarse pieces with a wooden spoon.

Add butter, pasta, and ¾ cup pasta cooking liquid to pot. Cook, tossing often and adding more pasta cooking liquid a tablespoon or two at a time if needed, until pasta is coated in sauce, about 3 minutes. Remove from heat, add lemon zest and lemon juice, and toss to coat.

Divide pasta among bowls and top with pistachios and Parmesan.

This easy pasta borrows all of the beloved flavors of French onion soup—caramelized onions, gooey cheese—using very few dishes.

One-Pot French Onion Pasta

yellow onions, thinly sliced

Diamond

tsp. black pepper,

garlic cloves, finely chopped

thyme

dry white wine

lb. lumache (snail shells) or other medium shell pasta

Parmesan, finely grated (about ½ cup)

Dijon mustard

sugar

Gruyère, coarsely grated (about 2 cups)

chives (for serving; optional)

In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you'll come back to again and again.
Loaded with a wealth of caramelized onions, white wine, and fresh thyme, this French onion pasta recipe captures the savory sweetness of the beloved comfort food classic French onion soup and reimagines them as a cozy weeknight dinner. Best of all, it’s made entirely in one vessel: Add the dried pasta and water directly to a pan of sliced onions cooked to a ruddy jam. The pasta absorbs the sweet onion-infused cooking liquid while releasing its starches to create a creamy sauce that perfectly clings to the shells.
Properly measured water is the key here. If you add too much, the sauce will be soupy, but the pasta will be hard if you add too little. If you need an alternative for the wine, fresh apple cider is a great choice (you want something acidic to cut through the richness). Either way, be sure to scrape up the brown bits on the bottom of the pot. And, if at any time you feel like the onions are burning, add a few tablespoons of water to deglaze and stir things around to redistribute the heat.
We like lumache for this pasta dish, but you can swap in any short tubular type of pasta, such as rigatoni or medium shells. Though it’s cooked almost entirely on the stovetop, be sure to use an oven-safe pan. The dish is broiled just long enough to melt a blanket of shredded Gruyère cheese into its crevices, developing burbling deep golden brown spots and those crispy edges reminiscent of everyone’s favorite part of its namesake bistro favorite.

Epicurious

Heat 3 Tbsp. extra-virgin olive oil in a large (3½-qt. capacity or more) high-sided ovenproof skillet, rondeau, or other short-sided pot over medium-high heat. Add 4 large yellow onions, thinly sliced, a pinch of kosher salt, and a pinch of freshly ground black pepper and cook, stirring occasionally and adding 1 Tbsp. water and scraping bottom of the pan if starting to burn, until onions are a deep mahogany color and jammy, 30–35 minutes. Add 6 garlic cloves, finely chopped, and 4 tsp. chopped thyme and cook, stirring often, until fragrant, about 1 minute. Add ¾ cup dry white wine and cook, stirring occasionally, until reduced by about half, about 3 minutes. Add 5½ cups water and bring to a simmer. Add 1 lb. lumache (snail shells) or other medium shell pasta and cook, stirring often to prevent pasta from sticking to bottom of pan, until almost all of the liquid has been absorbed, a thick sauce has formed, and pasta is al dente, 10–14 minutes.

Remove pot from heat and add 1 oz. Parmesan, finely grated (about ½ cup), 5 Tbsp. unsalted butter, 1 Tbsp. Dijon mustard, 2 tsp. sugar, 2 tsp. Worcestershire sauce, remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and remaining 1 tsp. freshly ground black pepper and stir until cheese is melted.

Place a rack in upper third of oven; heat broiler. Scatter 8 oz. Gruyère, coarsely grated (about 2 cups), over pasta and broil until melted and golden brown in spots, 2–5 minutes depending on your broiler.

Top with thinly sliced chives if using just before serving.

Recipe VIDEO above. There&#39;s no need to mess around stuffing hot floppy shells. Just stuff uncooked jumbo pasta shells and bake in loads of sauce! Bonus: The shells absorb the flavour of the sauce, and there&#39;s plenty of tasty sauce for serving. Because nobody likes dry pasta shells!

Spinach Ricotta Stuffed Shells (Conchiglioni)

eschallots/shallots onion

garlic (, finely minced)

bay leaf (, fresh (sub dried))

thyme and oregano

/ 25 oz tomato passata (US: tomato sauce) ((Note 2))

vegetable stock/broth (, low sodium)

tsp white sugar

/ 8 oz frozen chopped spinach (, thawed (Note 3))

parmesan (, finely shredded)

shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, anything!))

garlic (, minced)

nutmeg

tsp cooking / kosher salt

tsp black pepper

/ 8 oz jumbo pasta shells (conchiglioni) ((Note 3))

mozzarella

parmesan (, shredded)

basil and parmesan (, for garnish (optional))

Sauté - Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 - 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.

Reduce wine - Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).

Simmer - Add passata, stock, sugar, salt and pepper. Stir then simmer on low *(uncovered) for 20 minutes. Use while hot.

Sauce:

Squeeze spinach - Grab handfuls of spinach and squeeze out excess water.

Mix filling - Place spinach in a bowl with remaining Filling ingredients. Mix well.

Filling:

Preheat oven to 200°C/400°F (180°C fan).

Stuff - Stuff UNCOOKED shells with spinach ricotta filling. Stuff them full!

Assemble - Pour the hot tomato sauce in a 23 x 33 cm / 9 x 13&quot; baking dish. Gently place the stuffed shells in - most will be submerged, some may poke above surface.

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