Best 10 Pantry Paella Style Shells And Cheese Recipes

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Pantry Paella Style Shells and Cheese is a quick and easy twist on a childhood favorite. Using pantry staples and simple techniques, this flavorful and customizable dish can be whipped up in no time. Whether you're looking for a weeknight dinner, a comforting meal for a cozy night in, or a dish to bring to a potluck, this recipe is sure to hit the spot. Dive into the pantry and let's get cooking!

Let's cook with our recipes!

QUICK SHELLS AND CHEESE



Quick Shells and Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 to 12 servings

Number Of Ingredients 8

1 pound mini shells pasta
2 cups whole milk
1 tablespoon butter
2 cups grated Cheddar-Jack
8 ounces processed cheese, such as Velveeta, diced
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon seasoned salt

Steps:

  • Cook the pasta according to the package directions.
  • Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.

PAELLA



Paella image

Sausage, chicken, shrimp and rice dish!

Provided by AMLOOS

Categories     World Cuisine Recipes     European     Spanish

Time 1h25m

Yield 10

Number Of Ingredients 15

5 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
5 (4 ounce) links mild Italian sausage, cut into 1 inch pieces
15 raw chicken tenders or strips
2 pounds large shrimp - peeled and deveined
1 onion, chopped
1 green bell pepper, seeded and cut into strips
1 large stalk celery, with leaves, finely chopped
2 cloves garlic, minced
2 cups uncooked long grain rice
2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
2 bay leaves
2 teaspoons salt
1 teaspoon dried oregano
¾ teaspoon ground turmeric
3 ½ cups chicken broth

Steps:

  • Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
  • Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
  • Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

Nutrition Facts : Calories 616.7 calories, Carbohydrate 38.5 g, Cholesterol 230.3 mg, Fat 24.2 g, Fiber 1.8 g, Protein 56.1 g, SaturatedFat 8.1 g, Sodium 1729.6 mg, Sugar 3.8 g

EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

  • In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

CAST IRON PAELLA RECIPE BY TASTY



Cast Iron Paella Recipe by Tasty image

This simplified version of the popular Spanish rice and seafood dish will leave you scraping your bowl clean. Because of cast iron's high heat retention, a delicious crusty layer of rice will develop on the bottom, and serving the dish straight from the pan makes for a beautiful centerpiece at the dinner table. You and your guests won't be able to resist scooping for seconds.

Provided by Betsy Carter

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

3 cups chicken stock
1 pinch saffron thread
½ lb shrimp, peeled and deveined
2 teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 ½ cups chorizo, thinly sliced
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon paprika
1 ½ cups arborio rice
14 ½ oz diced tomato, 1 can, drained
½ lb mussels, scrubbed and debearded
½ cup frozen peas, thawed
½ lemon, juiced
¼ cup fresh parsley leaves, finely chopped

Steps:

  • Add the chicken stock to a microwave-safe liquid measuring cup and microwave on high power for 3 minutes, until hot. Stir in the saffron threads and set aside.
  • On a cutting board, pat the shrimp dry with paper towels. Season with 1 teaspoon of salt and the pepper on both sides and set aside.
  • Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat until it begins to shimmer. Add the chorizo and cook, stirring, until browned in spots, 3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and paprika and cook, stirring, until aromatic, about 30 seconds. Add the rice and stir until lightly toasted, 1 minute.
  • Add the tomatoes and reserved chicken stock and stir to combine. Reduce the heat to low and cover the pan with a lid. Cook without stirring until the rice is al dente, 15 minutes.
  • Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover and increase the heat to medium-high. Cook until the shrimp are opaque and the mussels are open, 5 minutes. Discard any mussels that do not open.
  • Remove the lid and pour the lemon juice over the paella. Sprinkle with the remaining teaspoon of salt and the parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 1150 calories, Carbohydrate 97 grams, Fat 68 grams, Fiber 5 grams, Protein 34 grams, Sugar 16 grams

PANTRY PAELLA STYLE SHELLS AND CHEESE



Pantry Paella Style Shells and Cheese image

When my twins were two years old I was working evenings. They loved pasta and cheese and it was easy for my hubby to fix. But by itself it is not too healthy. I devised a series of recipes based on a box (or two) of Shells and Cheese and various cans of food. The shells and cheese called for in these recipes are the kind with the cheese sauce, not the powder kind. Remember this is a mac and cheese dish not real paella made with rice and without cheese.

Provided by Nyteglori

Categories     Macaroni And Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (12 ounce) boxes macaroni shells and cheese
bay leaf (optional)
1 (12 ounce) can chicken
1 (7 ounce) can shrimp
1 (4 ounce) can baby clams (optioinal)
1 (15 ounce) can lima beans or 1 (15 ounce) can peas
1 (4 ounce) can pimientos, cut in large strips
1 (15 ounce) can tomatoes with onion and garlic

Steps:

  • Prepare noodles as directed, adding bay leaf to cooking water. Do not add cheese yet. While noodles are cooking open cans and place in bottom of colander.
  • Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse.
  • Dump all back in noodle pan and add cheese sauce mixing well. Serve immediately.

Nutrition Facts : Calories 233, Fat 9.6, SaturatedFat 2.6, Cholesterol 118.2, Sodium 652.9, Carbohydrate 11.6, Fiber 2.9, Sugar 0.5, Protein 24.1

PANTRY PAELLA



Pantry Paella image

Provided by Nigella Lawson : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

Pinch saffron threads
1/4 cup sherry (recommended: Oloroso)
2 tablespoons regular olive oil
3 scallions, finely sliced
1 clove garlic, peeled and finely sliced
1 1/4 cups rice, such as Bomba, Paella or Arborio
8 ounces peeled raw frozen prawns, thawed
3 tubes baby squid, frozen, thawed and sliced (about 1 cup)
1 1/2 cups diced cold cooked pork
1 1/4 cups frozen peas
2 cups chicken stock (ready-made, concentrate or cubes) preferably organic
Salt
1 lemon, cut into wedges, for serving
Chopped cilantro leaves, for serving

Steps:

  • Put the saffron threads into a small pan over a medium heat with the sherry and warm them, not letting the liquid come to a boil. Remove the pan from the heat and let cool.
  • Heat the oil in a wide, heavy based pan over low heat. Add the onions and saute for a few minutes.
  • Add the sliced garlic and cook for a minute or so more. Stir in the rice, coat the grains in the oil, then add the prawns, baby squid, pork and peas. Mix to combine.
  • Heat the chicken stock in a small pot over medium heat, or make up the concentrate or cubes with boiling water. Stir in the sherry and saffron mixture and combine well. Add the stock mixture to the rice and bring it to a bubble, then turn the heat down to a low simmer, but leave uncovered.
  • Cook without stirring for 15 to 20 minutes, and by that time the rice should have absorbed the liquid and be tender. Gently stir with a fork to separate the grains, and check the seasoning, adding salt, if needed.
  • Serve the paella edged with lemon wedges, and sprinkled with cilantro.

PANTRY MEXICAN SHELLS AND CHEESE



Pantry Mexican Shells and Cheese image

When my twins were two years old I was working evenings. They loved pasta and cheese and it was easy for my hubby to fix. But by itself it is not too healthy. I devised a series of recipes based on a box (or two) of Shells and Cheese and various cans of food. The shells and cheese called for in these recipes are the kind with the cheese sauce, not the powder kind.

Provided by Nyteglori

Categories     Macaroni And Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 (12 ounce) boxes macaroni shells and cheese
1 (15 ounce) can corn
1 (15 ounce) can black beans
1 (15 ounce) can olives
1 (10 ounce) can tomatoes and green chilies

Steps:

  • Prepare noodles as directed but do not add cheese yet. While noodles are cooking open cans and layer in bottom of colander. If your family is sensitive to spicy foods put the tomatoes on the bottom.
  • Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse.
  • Dump all back in noodle pan and add cheese sauce mixing well. Serve immediately.

Nutrition Facts : Calories 229, Fat 9.4, SaturatedFat 1.3, Sodium 742.2, Carbohydrate 33.4, Fiber 8.6, Sugar 3.2, Protein 7.9

PANTRY REUBEN SHELLS AND CHEESE



Pantry Reuben Shells and Cheese image

When my twins were two years old I was working evenings. They loved pasta and cheese and it was easy for my hubby to fix. But by itself it is not too healthy. I devised a series of recipes based on a box (or two) of Shells and Cheese and various cans of food. The shells and cheese called for in these recipes are the kind with the cheese sauce, not the powder kind.

Provided by Nyteglori

Categories     Macaroni And Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

2 (12 ounce) boxes macaroni shells and cheese, white preferred
1 (15 ounce) can sauerkraut, drained and squeezed dry
1 (12 ounce) can corned beef, chopped
1 -2 tablespoon spicy brown mustard or 1 -2 tablespoon thousand island dressing
rye crackers, crumbled
swiss cheese, shredded (optional)

Steps:

  • Prepare noodles as directed but do not add cheese yet. While noodles are cooking open cans and prepare sauerkraut by squeezing dry and corned beef by chopping. Layer corned beef in bottom of colander. .
  • Dump noodles on top of corned beef in colander. By dumping the hot water on top it heats them up. Do not rinse.
  • Dump all back in noodle pan and add cheese sauce, mustard and kraut, mixing well. top with crumbled rye crackers and Swiss cheese. Serve immediately.

Nutrition Facts : Calories 158.1, Fat 11, SaturatedFat 3.6, Cholesterol 55.5, Sodium 1163.8, Carbohydrate 3.6, Fiber 2.2, Sugar 1.4, Protein 11.1

PANTRY HAWAIIAN SHELLS AND CHEESE



Pantry Hawaiian Shells and Cheese image

When my twins were two years old I was working evenings. They loved pasta and cheese and it was easy for my hubby to fix. But by itself it is not too healthy. I devised a series of recipes based on a box (or two) of Shells and Cheese and various cans of food. The shells and cheese called for in these recipes are the kind with the cheese sauce, not the powder kind.

Provided by Nyteglori

Categories     Macaroni And Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

2 (12 ounce) boxes macaroni shells and cheese (the kind with the white cheese sauce tastes best)
1 (20 ounce) can pineapple chunks
1 (12 ounce) can Spam, chopped
bacon bits (optional)
green onion, Chopped (optional)

Steps:

  • Prepare noodles as directed but do not add cheese yet. While noodles are cooking open cans and layer in bottom of colander (including the chopped spam).
  • Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse.
  • Dump all back in noodle pan and add cheese sauce mixing well. Serve immediately optionally topping with bacon bits and green onions.

PANTRY BIRYANI STYLE SHELLS AND CHEESE



Pantry Biryani Style Shells and Cheese image

When my twins were two years old I was working evenings. They loved pasta and cheese and it was easy for my hubby to fix. But by itself it is not too healthy. I devised a series of recipes based on a box (or two) of Shells and Cheese and various cans of food. The shells and cheese called for in these recipes are the kind with the cheese sauce, not the powder kind. Note this is very mild - remember it was designed for two year olds. You can increase the spices as desired.

Provided by Nyteglori

Categories     Macaroni And Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 (12 ounce) boxes macaroni shells and cheese, white preferred
1 (12 ounce) can chicken
1 (15 ounce) can mixed vegetables
1 teaspoon garam masala
1/4 teaspoon ground ginger
1/2 teaspoon garlic powder
red pepper, to taste

Steps:

  • Prepare noodles as directed but do not add cheese yet. While noodles are cooking open cans and place in bottom of colander.
  • Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse.
  • Dump all back in noodle pan, add spices and cheese sauce mixing well. Serve immediately.

Nutrition Facts : Calories 157.7, Fat 8.7, SaturatedFat 2.5, Cholesterol 42.5, Sodium 145.5, Carbohydrate 6.8, Fiber 2.2, Sugar 1.7, Protein 12.4

Tips:

  • Use a variety of cheeses to create a more flavorful dish. A good combination is sharp cheddar, Parmesan, and mozzarella.
  • If you don't have any chicken broth on hand, you can use water or vegetable broth instead.
  • Add some cooked vegetables to the dish, such as broccoli, peas, or carrots, to make it a more complete meal.
  • If you want a crispy topping, sprinkle some bread crumbs or crushed crackers on top of the dish before baking.
  • Serve the dish immediately with a side of salad or bread.

Conclusion:

This pantry paella-style shells and cheese is a quick and easy meal that is perfect for busy weeknights. It is also a great way to use up leftover chicken or vegetables. With its cheesy, flavorful sauce and crispy topping, this dish is sure to be a hit with the whole family.

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