Print

Email story

Comment

Email editor

You Asked For It

Flavors of two cultures stuff these shells

By ELLEN FOLKMAN
Published February 21, 2007

Diane Steinle wanted recipes for stuffed shells, and Dean Carpec responds with two very different ones. Nacho stuffed shells have a Mexican twist, using refried beans, taco seasoning and picante sauce. Chicken Alfredo shells are easy to whip up on a busy evening. If you use a rotisserie chicken from the supermarket, very little preparation is involved.

Recipe requests

Dick Dean Smith would like a recipe for Greek wedding soup like the one served at Spring Garden restaurant in St. Petersburg. Bapka is the recipe Ward Samuelsen would like to have. When he was a young boy, he enjoyed having it toasted on Sunday mornings.

You Asked for It is a reader mail column. Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.

Nacho Stuffed Shells

For: Diane Steinle of Clearwater

From: Dean Carpec of Tallahassee

Jumbo pasta shells

1 pound ground beef

1 package taco seasoning mix

1 cup water

1 16 ounce can refried beans with chiles

1 cup shredded Cheddar cheese

3/4 cup picante sauce

1 (8-ounce) can tomato sauce

1 (2-ounce) can sliced black olives, drained

1/2 cup thinly sliced green onions

Salsa (optional)

- Preheat oven to 350 degrees. Prepare pasta according to package directions.

- In large skillet brown beef; drain well. Add taco seasoning and water; simmer 5 minutes or until mixture is thickened. Stir in beans and cheese; cook until smooth. Fill each pasta shell with 2 tablespoons beef mixture.

- In saucepan over medium heat combine picante and tomato sauces; heat through. Spread half the sauce mixture over bottom of 9- by 13- by 2-inch baking dish that has been lightly sprayed with cooking spray. Place shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives.

- Cover with aluminum foil; bake 35-40 minutes. Sprinkle with green onions. Cover and let stand 5 minutes. Serve with salsa, if desired.

Chicken Alfredo Shells

For: Diane Steinle of Clearwater

From: Dean Carpec of Tallahassee

1 (16-ounce) jar Alfredo sauce

2 cups frozen chopped broccoli, thawed

2 cups diced cooked chicken

1 cup shredded Cheddar cheese

1/2 cup shredded Parmesan cheese

Jumbo pasta shells, cooked and drained

- In a large bowl combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells.

- Place in a greased baking dish. Cover and bake at 350 degrees for 30-35 minutes or until heated through.

[Last modified February 20, 2007, 14:15:00]