ITALIAN UNSTUFFED SHELLS
Enjoy all the flavors of the classic baked pasta dish while eliminating the time-consuming step of stuffing large individual shells. Smaller pasta is mixed with tender spinach, savory sausage and a three-cheese filling to create a comforting casserole the whole family will love.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside.
- Add the tomatoes to a large bowl and use your hands to crush them into chunky pieces; set aside.
- In a 12-inch skillet over medium-high heat, add the oil. Add the sausage and brown in large chunks until no pink remains, 5 to 8 minutes. Set aside on a paper towel-lined plate. Wipe out the fat from the skillet, leaving about 1 tablespoon behind. Add about a third of the tomatoes to the skillet and stir to pick up any remaining browned bits. Set aside.
- In another large bowl, add the spinach, ricotta, Parmesan, shredded mozzarella, egg, garlic, nutmeg and 1 teaspoon each salt and pepper. Mix to combine. Add the cooked pasta and sausage and gently mix.
- Add the pasta and sausage mixture to the skillet. Top with the remaining tomatoes and then the sliced mozzarella. Bake, uncovered, until heated through and the cheese is bubbling, 20 to 25 minutes. Garnish with torn basil before serving.
DO-AHEAD STUFFED SHELLS
A delicious dish you complete in advance, freeze, then serve when time is limitied (like during the hectic holiday season). You can substitute 1 T. minced fresh herbs for each t. dried herbs required. Serve with a nice Chianti.
Provided by JackieOhNo
Categories Pasta Shells
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- If serving immediately, heat oven to 350 degrees.
- Make Tomato Sauce: Soak mushrooms in the warm warm until softened, 30 minutes. Drain and reserve liquid. Finely chop mushrooms.
- Heat olive oil in medium saucepan over medium-low heat; add onion and garlic and saute, stirring occasionally, until soft, 10 minutes. Add wine and cook until almost evaporated. Stir in tomatoes, mushrooms and the reserved soaking liquid, salt, and pepper and cook over medium heat 10 minutes. Chop parsley with basil; add to sauce and simmer 5 minutes. Taste and adjust seasonings.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to the bite, 10-12 minutes. Drain and set aside.
- Mix remaining ingredients except Parmesan in medium bowl, then stir in 1/4 cup Parmesan until blended.
- Using soup spoon, stuff pasta shells with cheese mixture.
- Place half the tomato sauce in casserole large enough to hold shells in single layer, or divide sauce among 2 or 3 smaller casseorles. Place shells over tomato sauce, then spoon remaining sauce over shells.
- Sprinkle remaining 1/4 cup Parmesan over shells. Cover and bake until heated through, 12-15 minutes. Serve with additional Parmesan.
- Or, let unbaked sauced shells cool to room temperature, cover tightly, and freeze up to 2 months. To serve, thaw covered in refrigerator, then bake as directed and serve with addtiional grated Parmesan cheese.
Nutrition Facts : Calories 650.1, Fat 30.6, SaturatedFat 14.9, Cholesterol 141.6, Sodium 973.6, Carbohydrate 61.8, Fiber 5.9, Sugar 9, Protein 31.8
MAKE-AHEAD UNSTUFFED SHELLS
Here's the saucy, creamy deliciousness of stuffed pasta shells-without the hassle of stuffing them and with the convenience of make-ahead preparation.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in large skillet; Drain. Stir in pasta sauce; simmer on medium heat 2 min. Remove from heat.
- Drain pasta. Mix cream cheese spread, basil, Parmesan, milk and Italian seasoning in large bowl until blended; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with Reynolds Wrap® Aluminum Foil. Refrigerate up to 24 hours.
- Heat oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.
Nutrition Facts : Calories 570, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 95 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 35 g
STUFFED SHELLS
Of all the baked pasta dishes, stuffed shells are beloved for good reason: The fluffy ricotta filling, punchy tomato sauce, melted cheese and oversize noodles creates the ultimate comfort food, and the make-ahead aspect is equally compelling. The tomato sauce can be made and refrigerated five days ahead, or you can save time by swapping in three cups of your favorite store-bought marinara sauce. The shells can be assembled a few hours ahead, then baked from the refrigerator an hour before it's time to eat. While some versions add frozen spinach, herbs or lemon, you really don't need anything beyond the basics; this classic version is pure comfort.
Provided by Ali Slagle
Categories dinner, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the sauce: In a large Dutch oven or pot, heat the olive oil over medium. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and tomato paste and cook, stirring frequently, until the paste turns one shade darker, about 2 minutes. Stir in the tomato purée, season with salt, then bring to a simmer. Cover halfway to reduce splattering, and cook, stirring occasionally, until the sauce has thickened slightly, 20 to 30 minutes.
- Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.
- Make the filling: In a medium bowl, combine the ricotta with 1 1/2 cups mozzarella, 1 cup Parmesan and the egg yolks. Grate the garlic directly into the bowl, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine, then set aside.
- Add the shells to the boiling water and cook until just shy of al dente. (You'll want to cook the shells about 2 minutes less than the minimum time listed on the package, as the shells will continue to cook in the oven in Step 5.) Reserve 1/2 cup pasta water, then drain the pasta and rinse it under cold water to cool. Count out 24 shells. (You will have cooked off more shells than will fit in the dish; that's insurance in case any rip. Reserve extras for another use.)
- Stir the pasta water into the sauce, then add half the sauce to a 3-quart/9-by-13-inch baking dish and spread it in an even layer. Spoon about 2 tablespoons filling into each of the 24 shells, lining up the stuffed shells in the dish as you go. Spoon the remaining sauce over the shells, then sprinkle with the remaining 1 cup mozzarella and 1 cup Parmesan.
- Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake, uncovered, until the cheese is melted and the sauce is bubbling, 15 to 20 minutes. (If you'd like to brown the cheese, you can broil for a few minutes.) Let sit 5 minutes, then serve.
More about "make ahead unstuffed shells recipes"
EASY UNSTUFFED SHELLS RECIPE | SOMEWHAT SIMPLE
From somewhatsimple.com
4.1/5 (23)Total Time 1 hrCategory Main CourseCalories 350 per serving
UNSTUFFED SHELLS CASSEROLE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.4/5 (44)Category Main CourseCuisine ItalianTotal Time 1 hr
- In a large skillet, brown the beef. Drain. Add the onion and cook for a couple of minutes until soft. Add the garlic and cook for 30 seconds.
- In a large bowl, add the cream cheese, ricotta, parmesan cheese, basil, egg, Italian seasoning, salt, and pepper. mix until combined well. Stir in the cooked pasta shells.
UNSTUFFED SHELLS | COOKIES AND CUPS
From cookiesandcups.com
5/5 (5)Total Time 1 hr 5 minsCategory PastaCalories 510 per serving
- Add the olive oil to a large skillet over medium heat. Add in the onions and cook for 3-4 minutes until beginning to soften. Add in the ground beef and cook until no longer pink. Add in the garlic and cook for an additional minute. Drain any excess fat or liquid from the pan and place pan back onto the heat. Add in the marinara sauce and stir to combine. Turn the heat to low, and simmer while you do the next steps.
- In a large bowl stir together the cream cheese, Ricotta cheese, Parmesan cheese, egg, Italian seasoning, salt, black pepper, and red pepper. Add the cooked pasta to the bowl and stir until evenly combined.
MAKE-AHEAD UNSTUFFED SHELLS | KEEPRECIPES: YOUR …
From keeprecipes.com
MAKE AHEAD STUFFED SHELLS - IOWA GIRL EATS
From iowagirleats.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
MAKE-AHEAD UNSTUFFED SHELLS RECIPE | KEEPRECIPES: YOUR …
From keeprecipes.com
UNSTUFFED SHELLS ARE AN EASY SPIN ON THE FANCY PASTA STAPLE
From epicurious.com
MAKE-AHEAD UNSTUFFED SHELLS - CREAMCHEESE.COM
From creamcheese.com
RECIPES FOR MAKE-AHEAD UNSTUFFED SHELLS WITH GROCERY LISTS AND ...
From saymmm.com
CAN YOU MAKE STUFFED SHELLS AHEAD OF TIME RECIPES
From stevehacks.com
BEST MAKE AHEAD UNSTUFFED SHELLS RECIPES
From alicerecipes.com
EASY TOSTADA RECIPE - I HEART NAPTIME
From iheartnaptime.net
UNSTUFFED SHELLS CASSEROLE RECIPE • FEDETHECLUMSYCHEF.COM
From fedetheclumsychef.com
THE EASIEST STUFFED SHELLS | KITCHN
From thekitchn.com
MAKE-AHEAD UNSTUFFED SHELLS | FAMILY FARE - D&W FRESH …
From shopfamilyfare.com
GROUND BEEF CASSEROLES RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
MAKE-AHEAD STUFFED SHELLS | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
MAKE-AHEAD UNSTUFFED SHELLS | BOTTOMLESS BITES
From deputydogs.com
MAN UNITED 'MAKE FIRST MOVE TO SIGN TOTTENHAM STRIKER HARRY KANE'
From dailymail.co.uk
UNSTUFFED SHELLS - A FAMILY FEAST®
From afamilyfeast.com
You'll also love