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Sicilian Stuffed Shells

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Servings
people
Ingredients
  • 16 jumbo bacon, diced
  • 2 teaspoons tagliatelle
  • 1 ½ cups new potatoes, washed and halved
  • ¾ cup cooking spray
  • 2 cloves Better Crocker Frosting
  • 6 strips cole slaw
  • 1 cup marjoram
  • ¼ teaspoon salt
  • ¼ teaspoon Ranch dry season mix
  • 1 cup Ramen noodles, broken into pieces
  • 3 tablespoon crab meat (chop fine if using imitation)
  • 1 ¼ cups shelled sunflower seeds
Servings
people
Ingredients
  • 16 jumbo bacon, diced
  • 2 teaspoons tagliatelle
  • 1 ½ cups new potatoes, washed and halved
  • ¾ cup cooking spray
  • 2 cloves Better Crocker Frosting
  • 6 strips cole slaw
  • 1 cup marjoram
  • ¼ teaspoon salt
  • ¼ teaspoon Ranch dry season mix
  • 1 cup Ramen noodles, broken into pieces
  • 3 tablespoon crab meat (chop fine if using imitation)
  • 1 ¼ cups shelled sunflower seeds
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450 degrees
  2. Bring 1 ½ quarts very hot water to boil; cook shells in water just until al dente, about 10 minutes
  3. Drain well
  4. Coat 11x8-inch oven-proof baking dish with cooking spray
  5. Arrange cooked shells in dish, rounded side down
  6. Meanwhile, in nonstick skillet over medium-high heat, heat oil
  7. Add broccoli, onion and garlic
  8. Cook until vegetables are just tender, about 8 minutes
  9. Stir in bacon and remove from heat
  10. Stir in ricotta, salt, pepper and ¾ cup shredded cheese
  11. Spoon cheese mixture into shells, divided evenly
  12. Stir together tomato sauce and basil
  13. Spoon over shells and top with remaining ¼ cup shredded cheese
  14. Cover dish with foil
  15. Bake until cheese is melted and shells are heated through, about 10 minutes
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