THE BEST STUFFED SHELLS
Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
- Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
- For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
- Preheat the oven to 375 degrees F.
- Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
- Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
- Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.
TACO STUFFED SHELLS
Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!
Provided by JenniferLL
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
- Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
- Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
- Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 30.4 g, Cholesterol 60.5 mg, Fat 17.6 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 8.7 g, Sodium 956.7 mg, Sugar 3.3 g
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
CRISPY STUFFED SHELL BITES
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield about 200 shell bites
Number Of Ingredients 13
Steps:
- Heat a medium saute pan over medium-high heat. Add the oil, then the turkey sausage, and cook, breaking up the sausage into small pieces with a wooden spoon, until it is beginning to brown and fully cooked, about 5 minutes. Add the shallots and garlic and continue to cook until the sausage has browned and the shallots are soft, about 4 minutes. Set aside to cool.
- Bring a large pot of salted water to a boil. In a large bowl, using a rubber spatula, mix together the cheeses, tomatoes, basil, chives, salt and pepper. Fold in the cooled sausage mixture. Cover and refrigerate until ready to use.
- Cook the pasta to al dente according to the package instructions. Strain the pasta well and spread it on paper towels in one layer to dry completely.
- In a medium saucepan, heat the oil over medium heat to 350 degrees F. In small batches, fry the dried shells until golden brown and crispy, stirring occasionally so they don't stick to one another. Remove the shells with a slotted spoon and drain on a paper towel-lined plate. Continue with the remaining pasta.
- Fill each shell with about 1 teaspoon of the filling.
STUFFED SHELLS IV
Wonderful stuffed shells - makes two 9x13 pans full! You can also freeze them on a cookie sheet and have them when company shows up!
Provided by Barbara
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h15m
Yield 14
Number Of Ingredients 12
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. Set aside in warm water.
- In a large heavy skillet saute mushrooms, garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese.
- Stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese.
- Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 30.9 g, Cholesterol 54.4 mg, Fat 11.3 g, Fiber 3.5 g, Protein 24.4 g, SaturatedFat 4.9 g, Sodium 621.6 mg, Sugar 7.4 g
More about "crispy topped stuffed shells recipes"
BEST STUFFED SHELLS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (108)Calories 466 per servingCategory Entree
- Preheat the oven to 375 with racks in the middle and upper third of the oven. Bring a large Dutch oven or stockpot of water to boil over high heat. Generously salt the water (use at least 2 teaspoons). If you’re not using frozen greens, fill a large bowl with ice water for blanching.
- If you’re using fresh greens, add them to the boiling water and cook just until wilted, about 20 to 40 seconds. Using tongs (leave the water in the pot), transfer the greens to the ice bath and let them cool down. Drain off the water and squeeze as much excess water from the greens as possible. Set aside. (If you’re using frozen greens, place them in a colander and run cool water over them until they’ve full defrosted. Squeeze out as much excess water as possible, and set aside.)
- Bring the water in the pot back to a boil. Gently add the pasta shells in handfuls so they don’t break on the way in. Cook until pliable but just shy of al dente, about 10 minutes, stirring often so they don’t stick to the pot. Drain off the water, return the noodles to the pot, and gently stir in the olive oil to prevent the noodles from sticking. Set aside.
- Turn on your food processor and drop the garlic through the feeding tube. Once the garlic is chopped and stuck to the sides of the bowl, stop the machine and scrape down the sides. For good measure, squeeze off any remaining water in the greens, then add them to the bowl. Process until the greens are chopped into small pieces.
CLASSIC STUFFED SHELLS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
TRY THIS RECIPE FOR A LEMONY CHICKEN AND RICE CASSEROLE
From today.com
A CROWD-PLEASER WITH THE RIGHT STUFF - THE NEW YORK TIMES
From nytimes.com
CHICKEN PARMESAN STUFFED SHELLS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
27 IMPRESSIVE STUFFED SHELL RECIPES - TASTE OF HOME
TOP 46 STUFFED TACO SHELLS RECIPE PRINTABLE RECIPES
From exnavalcadet.qualitypoolsboulder.com
CRISPY CARIBBEAN CAULIFLOWER TACOS
From halfbakedharvest.com
CHICKEN PARMESAN STUFFED SHELLS | VALERIE'S KITCHEN
From fromvalerieskitchen.com
CRAZY GOOD CLASSIC STUFFED SHELLS - BAKER BY NATURE
From bakerbynature.com
MEXICAN STUFFED SHELLS | FRENCH'S
From mccormick.com
CRISPY TOPPED STUFFED SHELLS - BIGOVEN.COM
From bigoven.com
CACIO E PEPE-STUFFED SHELLS WITH CRISPY BREAD CRUMBS
From williams-sonoma.com
THE EASIEST STUFFED SHELLS | KITCHN
From thekitchn.com
FRENCH ONION STUFFED SHELLS RECIPE - HOW SWEET EATS
From howsweeteats.com
KETO TACO SHELLS (ONE INGREDIENT) - EASY AND DELISH
From easyanddelish.com
MASHED POTATO STUFFED SHELLS ARE MADE FOR CARB ENTHUSIASTS LIKE ME
From thekitchn.com
RICOTTA-STUFFED DELICATA SQUASH WITH PROSCIUTTO RECIPE
From today.com
SPINACH STUFFED SHELLS - THE SEASONED MOM
From theseasonedmom.com
15+ NEW AIR FRYER RECIPES TO TRY | EATINGWELL
From eatingwell.com
CHICKEN PARMESAN STUFFED SHELLS - A SPICY PERSPECTIVE
From aspicyperspective.com
You'll also love