Sprinkle fresh parsley over the baked shells for a pop of color and serve hot. These Philly Cheesesteak Pasta Shells are best ...

Pasta shells. Choose easy-to-fill jumbo pasta shells ... While optional, a fresh parsley garnish adds great color and flavor to baked stuffed shells. If desired, you may also use fresh basil ...

Transfer to a bowl and season with salt and pepper. Make the stuffed shells In a very large pot of boiling salted water, cook the pasta shells until al dente; drain well. Rinse under cold water ...

Meanwhile, cook spinach according to package directions then squeeze dry. Set aside. 3. Cook pasta shells according to package directions. Set aside. 4. Add drained spinach, cheese, bread crumbs ...

Taste the water. It should taste salty like seawater. Add the pasta shells and cook, stirring them gently with a large slotted spoon to ensure they do not stick, until they are just shy of al ...

The pinch of turmeric won’t add much in the way of flavor, but it helps achieve a sunny yellow color ... Parcook the pasta until very al dente, rinse well to prevent the shells from sticking ...

Boil pasta shells according to package directions until al dente and set aside. Be careful not to overcook or pasta shells will fall apart. In the bowl of a food processor, add crawfish ...

Cannelloni, ravioli and tortellini are just a few of our favorite stuffed pastas—we love to stuff oversized pasta shells with ricotta and radicchio, homemade ravioli with cauliflower and crab ...