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Pasta Shells In Marinara Sauce & Tasty Asparagus

These cheese-stuffed shells In Marinara Sauce paired with roasted asparagus with a citrus accent and a green salad make an perfect choice for special family meals or entertaining. The chocolate tart adds elegance to this meal combination.

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Mixed Greens with Apple Vinaigrette goes well with almost any meal. This one is great when you need a simple entertaining solution.

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recipe

Ingredients:

  • 1/4 cup walnut or extra virgin olive oil
  • 3 tablespoons Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons chopped shallots or sliced green onions
  • 1 package mixed-herb salad greens
  • 1 cup thinly sliced apple
  • 18 toasted pecans

Directions:

WHISK oil, Juicy Juice, lemon juice, mustard and honey in a small bowl until well combined; stir in shallots.

PORTION mixed herb salad greens on each of 6 plates; divide apples and pecans over greens.

DRIZZLE with vinaigrette.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 140
  • Calories from Fat: 110
  • Total Fat: 13g (19% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 35mg (1% of DV)
  • Carbohydrates: 7g (2% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 4g
  • Protein: 1g
  • Vitamin A: 25% of DV
  • Vitamin C: 20% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Cheese-Stuffed Shells feature three kinds of cheese and a delicious Marinara Sauce. This Italian favorite is perfect for a family meal or entertaining.

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recipe

Ingredients:

  • 12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
  • 1 cup (4 ounces) shredded reduced fat mozzarella cheese, divided
  • 1 cup (8 ounces) fat free or reduced fat ricotta cheese
  • 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 1 large egg
  • 1/4 teaspoon ground black pepper
  • 1 container BUITONI Refrigerated Marinara Sauce (15 oz.)

Directions:

PREHEAT oven to 350° F.

COMBINE 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 7 1/2-inch baking dish. Pour sauce over shells.

BAKE for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

reviews

Review This Recipe
  •  Star(s)

    Delicious!

    Barbara Fritz from Cedar Park, TX

    This is one of my family's favorite recipes. It is easy to make and quick. I double the recipe as it reheats very well and tastes just as good the next day for lunch!

  •  Star(s)

    delicious!

    Jessie from Bryan, Texas

    These cheesy shells are absolutely wonderful. Perfect blend of cheeses, and very fillilng. They even filled up my husband, who is usually still hungry a little while after dinner. I used a different brand of refrigerated marinara sauce; it was still delicious. I'll definitely make this recipe again.

  •  Star(s)

    Amazingly Easy!!!!

    Brenda from Chicago, IL

    This is my second time making it, this time I doubled the recipe so that we have enough for the rest of the week. I also added some romano cheese to the mixture and made some home made garlic bread with a salad. You can't go wrong with this recipe. Thank you meals.com!!!

  •  Star(s)

    Excellent

    Lisa Butler from Colorado Springs

    If I could walk away with only one recipe from this site, this would be it. My husband and I loved it. It was easy but tasted great. My husband keeps asking when are we having it again. Thanks meal.com, you make me seem like a super chef with this one.

  •  Star(s)

    Delicious

    Liz from

    Made these for dinner tonight.. So easy to make and they were excellent.. will make them again.

  •  Star(s)

    Can't Go Wrong!!!!!

    Kelly from Illinios

    I made this for the first time for me and my boyfriend. Now he won't go a month with out making these. This dish will make any begginer seem like an expert!!

  •  Star(s)

    Old favorite

    tannice from VA

    This is one of my favorite recipes. It is easy and delicious, but, most importantly, kid-friendly. I cut the fat by using fat free cottage cheese and low fat cheeses. It comes out perfect every time.

  •  Star(s)

    Good stuff

    Jessica Garens from Columbus, ohio

    I'm 20 years old and kinda new to being on my own and I think if I can make this any body could. They are delicious and filling. Unfortunatly I live with 2 guys so I didn't have left overs!

  •  Star(s)

    Big hit!

    Jane from

    Yummy! These are great for two people because you can put half in one dish to cook tonight, and half in another dish that can go in the frig and you just pop it in the oven a couple nights later and you have another meal for the week - without any work!

  •  Star(s)

    Excellent!

    Tami from Oklahoma City

    Cheese, cheese & more cheese! What's not to love? Easy & quick to make!

  •  Star(s)

    Wonderful recipe

    J. Agate from Wa.

    Just like what you would get at an Italian restaurant! This recipe is so good and so easy.

  •  Star(s)

    Delicious

    Liza from Orlando, FL

    This is one of my favorite pasta recipes! Its not too fattening, yet with just a couple of shells it fills you right up. Everyone that has tried this dish is amazed at how good it tastes!

  •  Star(s)

    Absolutely Delightful

    I'm A Smart Cookie from

    This is definatly one of my favorite meals. Not one person I have ever made this dish from ever complained! It is very nice to make because the recipe makes a whole bunch so there is plenty left over for tomorrow. Try it and you won't be sorry.

  •  Star(s)

    Wonderful

    Chris from Urbana, OH

    This is a great dish all around. Simple but with outstanding results. For a little twist, after stuffing, saute in olive oil or butter and toss in your own seasonings. A hit any way!

  •  Star(s)

    HOUSE SHOCKER

    Shauna from Minneapolis, Minnesota

    I am not the world's best cook, but this recipe made me look like one. I loved the food just as much as my family. It is best with a fresh bread and butter.

  •  Star(s)

    Wonderful!

    Holly from Athens,TN

    Excellent recipe! Everyone was wowed! I spent a month in Italy last spring. Tastes just like the cuisine I had throughout my trip!

  •  Star(s)

    Excellent Shells!

    nessie from va

    i followed the recipe and sprinkled it w/ fresh parsley and then cooked it all. it didn't take that long & its honestly an amazing dish!! everyone will love it:) don't need to use reduced fat whatever- use what you've got in the grocery store. kids will love this as well as adults:)

  •  Star(s)

    Delicious!

    Halima Gerhold from Honolulu, Hawaii

    I made this within 20 min of coming home from work, popped it in the oven and 25 min later it was done. And sooooo good! The entire family loved it. It is a litte salty so you may want to cut back on the parmesan a little. Great to prepare with kids!

  •  Star(s)

    A New Family Favorite!

    Kelly from St. Albans, WV

    My family absolutely loved this. It was quick & easy, most of all delicious! I will definitely make this again.

  •  Star(s)

    Just like the Olive Garden!

    Michelle Hoctor from Sanford, Maine

    Excellent! This recipe went like hot cakes and the best part came when my brother was upset that we had gone to the Olive Garden without him and were eating the leftovers now! I even used fat free cheeses to make it which cut WAY back on fat! Hope your family enjoys as much as we did!


nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 6

  • Calories: 268
  • Calories from Fat: 80
  • Total Fat: 9g (14% of DV)
  • Saturated Fat: 4g (22% of DV)
  • Cholesterol: 63mg (21% of DV)
  • Sodium: 663mg (28% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 7g
  • Protein: 16g
  • Vitamin A: 16% of DV
  • Vitamin C: 1% of DV
  • Calcium: 35% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Roasted Asparagus recipe is easy and makes a beautiful side dish. Drizzle with soy sauce and sesame oil, roast and finish by sprinkling some grated lemon peel over the top. Great for entertaining and everyday meals.

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recipe

Ingredients:

  • 1 bunch (about 1 pound) fresh asparagus spears, tough ends trimmed (about 12 to 14 spears total)
  • 2 teaspoons olive or canola oil
  • 2 teaspoons MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1 teaspoon sesame oil
  • Grated peel from 1 lemon (about 2 teaspoons), divided

Directions:

PREHEAT oven to 425° F.

PLACE asparagus on a rimmed baking sheet.

DRIZZLE with oil, soy sauce and sesame oil. Sprinkle with half of lemon peel.

BAKE for 10 minutes or until asparagus just begin to brown and are easily pierced with a fork. Transfer to platter and sprinkle with remaining lemon peel.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Chocolate embraces a savory enhancement in this decadent dessert. With the infusion of fresh rosemary, taste buds - and hearts - will flutter.

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    recipe

    Ingredients:

    • 2 cups ground shortbread cookies
    • 5 tablespoons cold unsalted butter
    • 1/4 cup granulated sugar
    • 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
    • 2 large egg yolks
    • 3 sprigs fresh rosemary or 1/3 cup fresh mint sprigs
    • Sweetened whipped cream for garnish (optional)

    Directions:

    PREHEAT oven to 350° F.

    PLACE ground cookies, butter and sugar in food processor; process until mixture clumps together. Press onto bottom of ungreased 9- or 10-inch tart pan with removable bottom.

    BAKE for 8 minutes or until golden. Cool in pan on wire rack.

    PLACE morsels in large bowl; set aside. Whisk together evaporated milk and egg yolks in medium, heavy-duty saucepan. Stir in rosemary. Heat over medium-low heat, stirring occasionally, for 8 to 10 minutes or until mixture is very hot (not boiling) and thickens slightly. Strain mixture over morsels, pressing against rosemary to release flavor. Stir mixture until morsels are melted and mixture is completely smooth.

    POUR into crust; refrigerate for 4 hours or until firm. Top each slice with dollop of whipped cream before serving.

    reviews

    Review This Recipe
    •  Star(s)

      Maybe a little too adventurous

      Mandy Bergerson from Middleton, ID

      While we liked the crust on this and the smooth texture of the filling, the rosemary just did not seem like the right combination. It was too strong and, while I had high hopes that my family would like this, they just did not. I think that replacing the rosemary with a little instant espresso powder OR some orange zest would give this recipe the perfect twist. Overall, I would try this recipe again, but with variations instead of the rosemary.

    •  Star(s)

      Rosemary kissed chocolate satin tart

      Scott Rispaud from

      OMG! For those that didn't rate this a 5...are you kidding? I have made this over a dozen times and bowled them over every time! The rosemary is almost a mint taste in the tart. At first try I was worried. I love it and I run a ring of rasberries around the top edge, and I puddle a little rasberry coulis on the plate when serving. Don't even mention rosemary to your guests and they will question the secret ingredient with enthusiasm!

    •  Star(s)

      a bit odd

      Elizabeth Ray from Corona, CA

      I love chocolate, and I like rosemary but I find I prefer them seperate. (We're not crazy about mint, so I didn't try that version. The family loved the crust.)

    •  Star(s)

      fair

      ANNE JERNIGAN from HORSEHEADS, NY

      this was ok-my kids did not care for it. I tried the rosemary but wished I had tried the mint instead. Won't make again.

    •  Star(s)

      special

      cheryl hauble from MAPLEWOOD, MN

      My sister did my taxes and I wnated to make something special for her. She loves dessert, especially chocolate. I was afraid to use the rosemary and substituted mint. I have been keeping a window box herb garden and used fresh mint. She loved it.

    •  Star(s)

      Pamela Hill

      pamela hill from NORMAL, IL

      This was so easy to make and very creamy. It was a big hit with my co-workers and I will make it again soon

    •  Star(s)

      Adult Chocolate Tart

      Toni Meisberger from BANGS, TX

      I thought this was a VERY pleasant Adult tasting pie. I would not make this for the children but and Adult gathering will truly appreciate these grownup flavors.

    •  Star(s)

      I made the pie with rosemary

      Susan Campbell from GRASS LAKE, MI

      As my family doesn't care for mint, I made the pie with rosemary, which we all like. The combination of chocolate and rosemary was not very popular with the home crowd, so I probably won't try it again.

    •  Star(s)

      Rosemary-Kissed Chocolate Satin Tart

      IDA BEEK from LANDING, NJ

      I did not hesitate using the fresh rosemary in this recipe...who could not trust your variations for a chocolate dessert? We all loved it and I shared some with our neighbors who could not tell what the secret ingredient was. This is a hit and I will make it again and again.

    •  Star(s)

      Rosemary-Kissed Choclate Satin Tart

      Priscilla-Jane Raykoske from WALLINGFORD, VT

      This has got to be one of the most unique Chocolate pies that I have ever made. Who would think to marry Rosemary with Chocolate. Easy to make, unforgettable to taste!

    •  Star(s)

      SIMPLY DELICIOUS!

      ARLENE BONOMO from RADFORD, VA

      This tart has such a good chocolate mint flavor, (I used the mint) that any choco-holic would be in heaven. Not only does it taste good, it's eay to make. I and my family enjoyed this dessert.

    •  Star(s)

      Rosemary- Kissed Chocolate Satin Tart

      patricia johnson from LUFKIN, TX

      This is so eary to make and rich,smooth tasty. I make this for my ladys club.They love it so much that they wanted the recipe.I be makeing this again.

    •  Star(s)

      rosemary-kissed chocolate satin tart

      elaine hilton from LITTLE FALLS, NJ

      Creamy, rich, and sooooo delicious!! Easy to make and eat!! Definately make some today.

    •  Star(s)

      Amazing!

      susan j from CA

      What a wonderful combination! Thank you for this new recipe!

    •  Star(s)

      Chocolate Satin Tart

      nikki pals from PALATINE, IL

      Ok- I thought, rosemary, they got to be kidding. Well this is wonderful. Sophisticated,a bit out of the ordinary. The herb was not over powering and the chocolate and mint all worked well together. This tart is one that you have to try for yourself. I may play with this recipe-I think next time I may try cinnamon or maybe a spicy pepper like chipolte.


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 16

    • Calories: 310
    • Calories from Fat: 160
    • Total Fat: 18g (28% of DV)
    • Saturated Fat: 10g (48% of DV)
    • Cholesterol: 45mg (15% of DV)
    • Sodium: 110mg (5% of DV)
    • Carbohydrates: 36g (12% of DV)
    • Dietary Fiber: 2g (8% of DV)
    • Sugars: 25g
    • Protein: 5g
    • Vitamin A: 4% of DV
    • Vitamin C: 0% of DV
    • Calcium: 6% of DV
    • Iron: 6% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

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