Tricolour pasta shells stuffed with cheeseand bell peppers
Tricolour pasta shells stuffed with cheeseand bell peppers

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, tricolour pasta shells stuffed with cheeseand bell peppers. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Tricolour pasta shells stuffed with cheeseand bell peppers is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Tricolour pasta shells stuffed with cheeseand bell peppers is something which I have loved my entire life.

PREPARATION: In a fry pan or in the microwave, cook the Italian sausage to remove the fat. Let the sausage cool and combine the above ingredients [except ricotta] in a food processor, and process to a coarse chop. These Sausage and Peppers Stuffed Shells are a mashup of two fan favorites and are a fun way to spice up any weekday meal.

To begin with this recipe, we have to first prepare a few components. You can cook tricolour pasta shells stuffed with cheeseand bell peppers using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Tricolour pasta shells stuffed with cheeseand bell peppers:
  1. Take 1 cup ready pasta sauce
  2. Get 3-4 jumbo pasta shells of three colours(orange-white and green)
  3. Take 2 garlic cloves, minced
  4. Take 1 medium sweet onion, diced
  5. Take 2 tsp extra virgin olive oil
  6. Make ready 2 tsp cup packed fresh basil leaves, chopped finely
  7. Make ready 1/2 cup finely chopped three colors bell peppers(red,green and yellow)
  8. Make ready 1 cup grated cottage cheese
  9. Make ready 1 spoon processed cheese
  10. Take to taste salt,
  11. Make ready to taste Freshly ground black pepper,
  12. Make ready 1 tbsp fresh lemon juice
  13. Prepare 1/2 tsp red pepper flakes (optional)

Mix ricotta, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, egg, parsley and oregano in large bowl. Philly Cheesesteak Stuffed Shells are another version of our favorite Philly Cheese Steak Sloppy Joes with the filling added to jumbo pasta shells and a quick and easy creamy cheese sauce made from the same pan the meat filling was made in. To amp up the flavor and nutrition, add mushrooms to the bolognese sauce. Stir in tomatoes, sugar, salt and pepper; heat through.

Steps to make Tricolour pasta shells stuffed with cheeseand bell peppers:
  1. Cook pasta shells in a pot of boiling water until al dente, about 8-11 minutes. Be careful not to overcook. Drain shells and set aside to cool. Grease a casserole dish.
  2. Drain shells and set aside to cool.Preheat oven to 400F.
  3. For stuffing-In a large pan sauté the garlic and onion in the oil for about 5 minutes.Add chopped three colors bell peppers.Season with salt and pepper.
  4. Add in the chopped basil, and sauté for another 2minutes.Add grated cheese. Stir in processed cheese,salt, pepper, lemon, all to taste. Over medium heat, cook for about 2-3minutes or until most of the water cooks off.
  5. Spoon about ¾ cup of pasta sauce into the casserole dish and spread around.
  6. Add about 2 tbsp of cheese mixture into each stuffed shell and place shells on top of pasta sauce.
  7. Arrange first orange,then white in the last green pasta shells.Cover pasta shells with the remaining pasta sauce and cheese. Cover dish with tin foil and poke several air holes in foil.
  8. Bake at 400F for about 10 minutes or until heated throughout. Sprinkle red chilliflakes.Garnish with basil leaves Can serve with a basic green salad and garlic bread.

Drain pasta; stir in cheese until melted. Spoon into bowls; top with tomato mixture. Garnish with basil and/or oregano if desired. Cook pasta according to package directions. Stir in the olives, oregano, salt and cayenne.

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