Life's all about shortcuts, especially when it comes to cooking. But, for times when you're not in a hurry, it's only right to make a meal that delivers on flavor and comfort. Stuffed shells are the ...
The Pioneer Woman on MSN
Ree Drummond’s French Onion Stuffed Shells Are Next-Level Comfort Food
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat individual servings in the microwave ...
Similar to manicotti and cannelloni, stuffed shells are jumbo pasta shells filled with ricotta cheese and baked on a saucy bed of tangy marinara. The filling is usually seasoned with garlic and herbs ...
With a filling made of cashews and artichoke hearts, they’re simple to put together and taste true to the classic ricotta-filled dish. “What did you put in the ricotta?” Ann Maloney asked me. We were ...
Heat the oven to 375 F with a rack in the middle position. Bring a large pot of salted water to a boil and cook shells until ...
Preheat oven to 375°F. Cook shells according to package instructions to al dente. Drain and run under cold water. Heat 1 Tbsp. of olive oil in a large skillet. Add onions and sauté for 2-3 minutes.
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