Stuffed Shell Muffins #Ragu
photo by Kristie S.
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
12 shells
- Serves:
- 4
ingredients
- 12 jumbo pasta shells
- 1 egg
- 8 ounces feta cheese, crumbled
- 8 ounces mozzarella cheese, shredded
- 1 tablespoon all purpose Greek seasoning
- 2 cups Ragú® Pasta Sauce (chunky tomato, Garlic, & Onion sauce)
- 1⁄2 tablespoon garlic powder
- 1 (8 ounce) can sheet crescent roll dough
- 8 large shrimp, peeled and deveined
- cooking spray
directions
- Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until just before al dente, about 9 minutes. Drain well and pat the shells dry.
- Preheat the oven to 350 degrees F.
- In a medium small lightly beat the egg. Add in the cheeses, greek seasoning and 1 cup of the Ragu sauce. Stir until the mixture is well combined.
- On a floured board, roll out crescent dough pressing the any seams together to seal. Sprinkle with the garlic powder. Cut the dough sheet into 12 equal squares.
- Coat a 12 cup muffin tin with cooking spray. Place each dough square in the muffin cups.
- Fill each cooked shell with one shrimp and a tablespoon of the Ragu cheese mixture. Place inside muffin tin with the crescent dough, and pull dough around the jumbo shell to seal.
- Cook shells in the preheated oven for 12-15 minutes or until crescent dough is brown. Serve with the remaining cup of Ragu sauce for dipping.
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RECIPE SUBMITTED BY
Kristie S.
Severna Park, 48