Taco Stuffed Pasta Shells

I never would have thought of this very clever combination of my favorites!

This seems like a quick and easy recipe!  The most difficult part is stuffing the pasta shells.  I was thinking that this recipe would also work with manicotti pasta shells.

The recipe comes from Pillsbury.

Ingredients

8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)

1 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso™ taco seasoning mix

1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

1 package (8 oz) shredded Mexican cheese blend (2 cups) 

1 cup diced plum (Roma) tomatoes

1/4 cup chopped fresh cilantro




Directions

Heat oven to 350°F. 

Cook and drain pasta shells as directed on box.

While cooking pasta, cook beef  in a 12-inch nonstick skillet over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. 

Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.

Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.

Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

Source:  Pillsbury.com

Easy Stromboli

Yum!!!  Looks delicious . . . great as a main meal or appetizer.

This is a fast and easy recipe that comes from Pillsbury and utilizes convenience foods to make it easy enough for a beginner.

One of the things I would change is the addition of italian sausage and mushrooms.  The beauty of this recipe is versatility . . . use it as a guide and add what your family loves.  

You can use your own pizza dough, use leftover spaghetti sauce, make a delicious ham and cheese stromboli . . . you get the idea!

Ingredients

1/2 lb. lean ground beef

1 (13.8-oz.) can Pillsbury™ refrigerated classic pizza crust

1/4 cup pizza sauce

4 oz. (1 cup) shredded mozzarella cheese 

1/4 cup chopped green and/or red bell pepper, if desired

1/4 teaspoon dried Italian seasoning



Directions

Heat oven to 400°F.

Unroll dough and place on sprayed cookie sheet.

Press out dough with hands to form a 12x8-inch rectangle.

Spread sauce over dough (within 2 inches of long sides and 1/2 inch of short sides).

Place cooked ground beef lengthwise down center, forming 3-inch-wide strip (within 1/2 inch of short sides).

Top with cheese, bell pepper and Italian seasoning. 

Fold sides of dough over filling and press edges to seal.

Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Photo and recipe source

Italian Chicken Braid

Doesn't it look delicious?  Great for a meal or appetizer, brought to you by the Pillsbury kitchens.

Quick, easy and delicious is what I love about this recipe.  It is also a starting point recipe with lots of room for versatility.  I would love to include fresh mushrooms.  

A great recipe for beginners in the kitchen who want to impress their guests.

Ingredients

• 1 box (8 oz) Green Giant™ Simply Steam™ frozen garden vegetable medley
• 2 cups chopped cooked chicken breast 
• 1 cup grated Parmesan cheese 
• 1/2 cup mascarpone cheese 
• 2 teaspoons Italian seasoning 
• 2 cans Pillsbury™ refrigerated Crescent Dough Sheet 
• 1 egg white, beaten

Directions

Heat oven to 375°F. 

Line large cookie sheet with parchment paper. 

Microwave frozen vegetables using directions from the box, 2 to 3 minutes to thaw.

Mix vegetables, chicken, Parmesan and mascarpone cheeses in large bowl; stir in Italian seasoning.

• Unroll both dough sheets on the cookie sheet, overlapping long sides to make 15x13-inch rectangle and press seam to seal. 
• Spoon chicken mixture in the center center of the rectangle in 6-inch-wide strip. 
• Make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. 
• Fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. 
• Brush with beaten egg white.

Bake 22 to 28 minutes or until crust is deep golden brown. Let stand 5 minutes.

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Photo and recipe source

Spinach and Ravioli Lasagne

Would you believe this is a 30-minute meal?

The Pillsbury kitchens have developed this awesome recipe that is so quick and easy, even beginner cooks will appear to be experienced in the kitchen and impress their dinner guests.  Add a salad and a crusty loaf of bread and you are good to go!

One of my favorite convenience foods is frozen ravioli.  We always keep it in the freezer for meals or snacks. Of all my favorite snacks and/or quick meals, frozen ravioli pan fried with butter and garlic is one of my favorites.  Simple and easy.  You must try them if you haven't yet.

Everyone seems to love italian pasta meals . . . try this one today.  It is a versatile recipe, so add your own spin . . . like adding italian sauce, which is what I am going to try out.  Happy cooking!

Ingredients

1 bag (6 oz) fresh baby spinach leaves, chopped

1/3 cup refrigerated basil pesto 

1 jar (15 oz) Alfredo pasta sauce

1/4 cup vegetable or chicken broth

1 package (25 oz) frozen cheese-filled ravioli (do not thaw)

1 cup shredded Italian cheese blend (4 oz)

Chopped fresh basil leaves, if desired

Paprika, if desired



Directions

Preheat oven to 375°F. 

Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

Toss spinach and pesto in a medium bowl. 

Mix Alfredo sauce and broth in another bowl. 

Add one-third of sauce mixture (about 1/2 cup) into baking dish and top with half of spinach mixture. 

Add half of ravioli in single layer over spinach mixture. 

Repeat layers. 

Top with remaining sauce mixture.

Bake uncovered for 30 minutes. 

Sprinkle with cheese. 

Bake 5 minutes longer or until bubbly. 

Garnish with basil and paprika.

http://www.pillsbury.com