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Category: CASSEROLES
Prep Time: Cook Time: Total Time:
This is my humble version of Pastistio.
Serves 6-8
18 jumbo pasta shells-cooked as directed on package to al dente
1 pound of ground pork or lamb-you can use beef, or turkey as well.
2 teaspoon Greek seasoning with mint
2 teaspoons garlic pressed
1/4 teaspoon fennel seeds
3 tablespoons chopped basil
1 medium onion diced small
1 carrot shredded
1 pinch nutmeg
1 cup feta cheese crumbled
1/2 cup ricotta cheese
10 oz fresh spinach chopped
1 cup of your favorite tomato pasta sauce
2 cups Alfredo Sauce-your favorite brand
2 cups seasoned bread crumbs
1 cup fresh mozarella cheese, sliced
Directions:
Pre-heat oven to 350°
Grease a 9x13 inch baking dish
Cook pasta shells according to pacakge direction to al dente, drain, run under cold water, drain again. Set aside.
In a large skillet over medium high heat brown diced onions, shredded carrot until meat is no longer pink. Add the pressed garlic and remove from heat.
In a large bowl add the greek seasoning, chopped basil, fennel,browned meat mixture, ricotta cheese, crumbled feta, chopped spinach and 1 cup of tomato pasta sauce.
Mix well.
Fill the cooked pasta shells carefully.
Place them into the prepared baking dish
Mix the pinch of nutmeg into the Alfredo sauce and pour it over the stuffed shells.
Cover and bake for 15 minutes.
Remove cover and sprinkle the seasoned bread crumbs and sliced mozarella cheese over the shells.
Return to oven for another 5-10 miuntes or until the breadcrumbs are browned and the cheese is melted.
Serve
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GREEK STYLE STUFFED SHELLS
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Category: CASSEROLES
Prep Time: Cook Time: Total Time:
This is my humble version of Pastistio.
Serves 6-8
18 jumbo pasta shells-cooked as directed on package to al dente
1 pound of ground pork or lamb-you can use beef, or turkey as well.
2 teaspoon Greek seasoning with mint
2 teaspoons garlic pressed
1/4 teaspoon fennel seeds
3 tablespoons chopped basil
1 medium onion diced small
1 carrot shredded
1 pinch nutmeg
1 cup feta cheese crumbled
1/2 cup ricotta cheese
10 oz fresh spinach chopped
1 cup of your favorite tomato pasta sauce
2 cups Alfredo Sauce-your favorite brand
2 cups seasoned bread crumbs
1 cup fresh mozarella cheese, sliced
Directions:
Pre-heat oven to 350°
Grease a 9x13 inch baking dish
Cook pasta shells according to pacakge direction to al dente, drain, run under cold water, drain again. Set aside.
In a large skillet over medium high heat brown diced onions, shredded carrot until meat is no longer pink. Add the pressed garlic and remove from heat.
In a large bowl add the greek seasoning, chopped basil, fennel,browned meat mixture, ricotta cheese, crumbled feta, chopped spinach and 1 cup of tomato pasta sauce.
Mix well.
Fill the cooked pasta shells carefully.
Place them into the prepared baking dish
Mix the pinch of nutmeg into the Alfredo sauce and pour it over the stuffed shells.
Cover and bake for 15 minutes.
Remove cover and sprinkle the seasoned bread crumbs and sliced mozarella cheese over the shells.
Return to oven for another 5-10 miuntes or until the breadcrumbs are browned and the cheese is melted.
Serve
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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