What kind of sauce can i top stuffed shells with other then red sauce?

i like to add both the red and a bechamel...bechamel is 1/4 cup butter melted...then add a 1/4 cup flour and mix stir for two minutes on medium to get the flour taste out of it then slowly add two cups of milk while whisking...slowly so it wont lump..then add a dash of nutmeg...this will make your red sauce creamy and delicious...season with salt and pepper and maybe add some parmesan??...good stuff!

What kind of sauce can i top stuffed shells with other then red sauce?
Cheese sauce.
Reply:Pesto



I love basil pesto sauce.



You will need 1/2 cup of Parmesan

Olive Oil

Several cloves of fresh garlic peel and coarsely chopped (I like garlic and tend to use a lot - like 6-10 cloves depending on size and freshness)

1 cup Italian parsley (Fresh and chopped fine)

1/4 cup of fresh basil - chopped

white pepper to taste ( I use white so it doesn't show in the sauce but black is fine if you dont care)



Put the parsley, basil and Parmesan and garlic into the blender and start the machine on a low setting. Pour in the olive oil until you have a nice thick paste then up the speed some. Add more oil to maintain a smooth but thick consistency. The sauce should stick to a spoon but not feel like your eating peanut butter :-) Add cheese and pepper to taste



Taste it as you go and season accordingly. The sauce will keep in your fridge for a few weeks (sealsed container of course). I use it in many dishes. Try some in a potato soup! BAM!
Reply:crab and ricotta
Reply:Pesto.
Reply:Blue or green?!?! You can use any kind of sauce.....4 cheese, alfredo, garlic/herb, parmesean, mushroom alfredo....jsut walk down the asile at the grocery store and see which one looks appealing to you!!
Reply:This recipe is for manicotti, but the cream cheese and chive sauce would work on the shells.



http://recipes.bhg.com/recipes/recipedet...
Reply:alfredo
Reply:*************ALFREDO SAUCE

1/2 cup cream cheese

1 cup milk 0-2 %

3 tbsp freshly grated Parmesan cheese

1 clove of garlic

1 tbsp pepper

1/2 tsp salt

3 tbsp dry parsley/ 1/2 cup fresh

The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish.

Cook your favorite pasta, I recommend spaghetti, if you want you may want to add chicken bacon any one of your favorite meats, I find it goes great with clams.

Pour desired amount over pasta, cook meat in sauce to absorb flavour into the meat, cook sea food in different pan and than add over pasta before pouring Alfredo Sauce.

If you find the original sauce using heavy cream and butter to be too heavy, then this modified, lighter version may be a healthier choice for you.



********Butter and Garlic Sauce-



1 c. butter (2 sticks)

1 (16 oz.) bottle Italian dressing

4 tbsp. minced garlic

2 tbsp. Worcestershire sauce

2 tbsp. black pepper

2 tsp. lemon juice

Sliced French bread



Place butter, dressing, garlic, Worcestershire sauce, pepper and lemon juice in a large skillet or saucepan. Cook over medium heat until butter melts. Turn off heat and let stand for 20 minutes.



Serve with bread for dipping.



*********TUNA AND CHEESE STUFFED MANICOTTI

8 manicotti shells

1/2 c. chopped onion

3 sm. carrots, sliced

1/2 c. chopped celery

1 beaten egg

1 (9 oz.) c. tuna, drained %26amp; flaked

1/4 c. cream style cottage cheese

1/2 tsp. salt

1/4 tsp. lemon pepper seasoning

SAUCE:

1 3/4 c. milk

2 tbsp. all-purpose flour

1/2 c. shredded process Swiss cheese (2 oz.)

1/2 c. pitted ripe olives, sliced

Parsley sprigs (optional)

Cook pasta according to package directions; drain well. Meanwhile, in saucepan cook carrots, onion and celery in small amount of boiling water 8 minutes or until tender. Drain well.

To half the vegetables add the egg, tuna, cottage cheese, salt and lemon pepper seasoning. Spoon about 1/3 cup filling into each manicotti shell. Place in a 12 x 7 1/2 x 2 inch baking dish.

For Sauce: In saucepan blend milk into flour. Cook and stir over medium heat until thickened and bubbly. Stir in Swiss cheese until melted. Add remaining cooked vegetables and the olives. Pour sauce over pasta shells. Cover with foil. Bake in 350 degree oven for 30 minutes or until heated through. Garnish with parsley, if desired. Serves 4.
Reply:I have filled em with seafood and used an afredo sauce...I have also filled them spinach and ricotta and also used an alfredo based sauce with extra cheese.
Reply:Carbonara. This is basically a bechamel (white sauce) with sauteed bacon, mushrooms, green onions, and fresh garlic. Stuff the shells with a chicken, ricotta, basil mix. Finish with a touch of marinara for visual appeal and to add some acidity to the richness of the cream.
Reply:cheese, alfredo, salad dressing, etc.
Reply:i am guessing ur red sauce is just a general tomato sauce... try adding some cream like half and half to ur tomato sauce. It tastes awesome and well it turns it pink.
Reply:orange sc..it's fresh...

or you can try butter pesto sc...
Reply:Alfredo, garlic butter, or pesto.
Reply:you can always go with alfredo.