Baked 5 Cheese Pasta Shells Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
• In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
• Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Steps:

• Preheat oven to 350°. Cook shells according to package directions for al dente; drain and rinse in cold water., In a large skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from heat. In a bowl, combine ricotta, mozzarella, provolone and Romano cheeses; stir in egg, seasonings and vegetables., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish. Top with remaining sauce. Sprinkle with Parmesan cheese., Bake, covered, 40 minutes. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.

Steps:

• Preheat the oven to 500 degrees F.
• Bring 5 quarts of salted water to a boil in a stockpot.
• Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
• Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
• Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

Steps:

• Cook shells according to package directions. Place in cold water to stop cooking. Drain.
• Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
• Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Steps:

• Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
• Preheat a deep, big skillet or a medium sauce pot over medium heat.
• Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.
• Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
• Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
• Preheat your broiler to high and place a rack in the center of the oven.
• Drain pasta shells. Add them to a flameproof casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook beef and onion over medium-high heat until beef is no longer pink, 6-8 minutes, breaking beef into crumbles; drain. Stir in tomato sauce, ketchup, mustard and pepper until blended. Stir in 3/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in a greased 11x7-in. baking dish. , Bake, covered, until heated through, 12-15 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. If desired, serve with optional toppings., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with optional toppings.

Steps:

• Cook shells 7-8 minutes until almost al dente. Drain and return to the pot. Drizzle with oil and toss.
• Preheat oven to 375°F.
• Meanwhile, combine ricotta, salt, 1/8 tsp of pepper, egg yolks, and 1/8 cup parmesan.
• Melt the butter in skillet over medium heat. Add the herb of choice and cook until butter is brown.
• Spread 1/4 cup of the marinara sauce on the bottom of a baking dish or casserole.
• Carefully spoon about 1 1/2 tbsp of the ricotta filling into each shell and place into the casserole dish.
• Pour the rest of the sauce over the shells.
• Combine the Parmesan cheese with 1/4 tsp pepper and sprinkle over the shells.
• Cover with foil and bake for 20 minutes--sauce should be bubbly. Remove foil and bake for 10 minutes until lightly golden brown.
• Let stand for 5 minutes before serving.

Steps:

• Heat oven to 350°F. Cook and drain pasta shells as directed on package.
• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
• In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
• Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

Steps:

• In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
• Drain and cool immediately with cold water.
• Drain and place open side down on paper towels.
• In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
• Reserve the 1/4 cup of Mozzarella.
• Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
• Preheat oven to 375 degrees Fahrenheit.
• Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
• Pour the rest of sauce over the stuffed shells.
• Loosely cover with foil and bake for 40 minutes.
• During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
• Bake 5 more minutes.
• Garnish with fresh chopped basil.