Shells Recipes

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Anthony's Lime Chicken with Pasta Ready Time: 1 Hr "Breaded chicken breasts are pan-fried in olive oil, butter, and sliced garlic, then simmered with white wine, diced tomatoes, and lime wedges; served over pasta shells coated with olive oil, butter, Parmesan, and parsley."

Artichokes in a Garlic and Olive Oil Sauce Ready Time: 25 Min "I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious."

Bacon 'N' Veggie Pasta Ready Time: 45 Min "'When the weather turns chilly, our daughter, who is an inventive cook, transforms her favorite cold pasta salad into this warm, hearty side dish,' notes Muriel Hollenbeck of Sedalia, Colorado. 'I love recipes like this one that bring compliments and don't keep me in the kitchen too long.'"

Baked Shells in Sauce Ready Time: 40 Min "A filling main dish that is easily adaptable to suit your personal tastes. Recipe doubles/triples well. Use your favorite store bought or homemade tomato sauce."

Beefy Vegetable Soup Ready Time: "A hearty vegetable soup made with beef broth to give it extra oomph. You can substitute chicken or vegetable broth for the beef broth if desired. Serve with thick slices of grainy bread for an easy and satisfying meal."

Black Bean Nacho Bake Ready Time: 45 Min "Pasta, black beans and nacho cheese soup combine in this speedy six-ingredient supper from Melodie Gay of Salt Lake City, Utah. Servings of this zippy casserole, topped with cheddar cheese and crunchy tortilla chips, are priced right at 87 cents each."

BLTC Cavatini Ready Time: "Bacon, Lettuce, Tomato, and Cheese Pasta with a light twist."

Cara's Creamy Stuffed Shells Ready Time: 50 Min "This is a unique perspective to boring ground-beef stuffed shells. You and everyone will love the taste of the meat and everyone will want to know your secret!"

Cathi's Florentine Zucchini Ready Time: 40 Min "A simple, delicious pasta that my friend Cathi created while living in Florence. Flavors you wouldn't think to combine mix wonderfully. Don't use large, woody zucchini, but nice, young tender ones. The fresher the ricotta, the better. How much you reduce the wine depends on your ricotta: if you have fresh, slightly runny ricotta you need to let the wine reduce a little more than half, maybe two thirds, or your end product will be runny. And use a pasta with nooks to hold the sauce."

Cavatelli, Broccoli and Mushrooms Ready Time: 45 Min "A local family restaurant has a dish very similar to this one that has been a favorite for years. My friend and I came up with this recipe when we were unable to find one anywhere, even in Italian cookbooks."