Best Feta And Herb Stuffed Shells Recipes

PASTA SHELLS WITH FETA AND HERBS

Pasta Shells with Feta and Herbs image

Excellent pasta dinner recipe!

Provided by RecipeGirl.com (shared from Bon Appetit)

Number Of Ingredients 12

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, (chopped)
2 medium garlic cloves, (minced)
1/4 teaspoon crushed red pepper
Two 28-ounce cans chopped tomatoes (with juices)
1 cup chopped fresh basil
Two 15-ounce containers ricotta cheese
14 ounces crumbled feta cheese, (divided)
1/2 cup chopped fresh basil
2 bunches fresh chives, (chopped)
2 large eggs
12 ounces jumbo pasta shells

Steps:

In a large saucepan over medium heat, heat the oil, and add the onion; sauté 5 minutes. Add the garlic and sauté until the onion is tender, about 5 minutes. Add the crushed red pepper and sauté 30 seconds. Add the tomatoes. Simmer until the sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in the fresh basil.
In a medium bowl, combine the ricotta, 1 1/3 cups of the feta cheese, basil and chives. Season to taste with salt and pepper. Stir in the eggs.
Cook the shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
Preheat oven to 350 degrees F.
Spread 3/4 cup of sauce in the bottom of each of two 13×9-inch glass baking dishes. Fill 30 shells and divide between the dishes. Top with the remaining sauce and sprinkle with remaining feta.
Bake until the shells are heated through, about 40 minutes. Garnish with additional basil leaves.

Nutrition Facts : ServingSize 1 serving, Calories 527 kcal, Carbohydrate 49 g, Protein 28 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 993 mg, Fiber 4 g, Sugar 9 g

PASTA SHELLS FILLED WITH FETA AND HERBS

Pasta Shells Filled with Feta and Herbs image

Categories Cheese Pasta Tomato Bake Vegetarian Feta Ricotta Basil Spring Chive Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

Sauce
1/4 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
2 28-ounce cans Italian plum tomatoes, chopped in processor with juices
1 cup chopped fresh basil
Filling
2 15-ounce containers ricotta cheese
14 ounces feta cheese, chopped
1/2 cup chopped fresh basil
2 fresh chive bunches, chopped
2 eggs
1 12-ounce package jumbo pasta shells
Fresh basil sprigs

Steps:

For sauce:
Heat oil in heavy large saucepan over medium heat. Add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds. Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil. (Can be prepared 1 day ahead. Cover and chill.)
For filling:
Combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil and chives. Season to taste with salt and pepper. Mix in eggs.
Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
Preheat oven 350°F. Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide between dishes. Top with remaining sauce. Sprinkle with remaining feta. (Can be prepared 1 day ahead. Cool and refrigerate.) Bake shells until heated through, about 30 minutes. Garnish with basil sprigs.