SCRUMPTIOUS STUFFED SHELLS
Fill up your pasta with an incredibly tasty, creamy filling with this unforgettable Scrumptious Stuffed Shells recipe at your disposal.
Provided by My Food and Family
Categories Pasta
Time 1h
Yield 5 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Combine first 5 ingredients. Stir in 1/2 cup mozzarella; spoon into shells.
- Spread half the sauce onto bottom of 13x9-inch baking dish. Place shells in dish; top with remaining sauce and mozzarella. Cover.
- Bake 40 min. or until heated through, uncovering after 30 min.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STUFFED SHELLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
- In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
- To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
- Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.
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
EASY STUFFED SHELLS
I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. -Dolores Betchner, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and the cheese., Bake, covered, 35 minutes. Uncover; bake until bubbly and cheese is melted, 3-5 minutes longer.
Nutrition Facts : Calories 334 calories, Fat 17g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 711mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
More about "scrumptious stuffed shells recipes"
CLASSIC STUFFED SHELLS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (106)Calories 488 per servingCategory Main
- Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
BEST STUFFED SHELLS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (109)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.
STUFFED SHELLS RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (218)Calories 435 per servingCategory Easy
- Cook Pasta: Preheat oven to 375˚F. Cook shells in salted water according to pacakge instructions (stirring several times to keep the pasta from sticking to the pot), then drain and fill pot with cold water to stop the cooking process and keep shells from sticking to each other.
- Make Sauce: In a deep pan over medium-high heat, add 1 Tbsp olive oil and sauté chopped onion until softened and golden (3-5 min). Add minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp oregano. Sauté another 1 minute stirring constantly until garlic is fragrant. Add 3 cups marinara and bring to a uniform boil then simmer for 2 minutes and pour the sauce into the bottom of a 9x13 casserole dish.
- Cheese Filling: In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined.
- Stuff Shells: Use about 1/2 ice cream scoop or just until filled (do not overstuff). Place them in the casserole over the marinara sauce in a single layer. Sprinkle the remaining 1 cup mozzarella cheese over the top.
THE BEST STUFFED PASTA SHELLS - THE SEASONED MOM
From theseasonedmom.com
SPINACH AND GROUND BEEF STUFFED SHELLS | GIMME …
From gimmedelicious.com
BUFFALO CHICKEN-STUFFED SHELLS RECIPE - PILLSBURY.COM
From pillsbury.com
RICOTTA STUFFED SHELLS RECIPE [VIDEO] - DINNER, THEN …
From dinnerthendessert.com
THE BEST RICOTTA STUFFED SHELLS {RECIPE AND TIPS FOR …
From selfproclaimedfoodie.com
STUFFED SHELLS WITHOUT RICOTTA • FOOD FOLKS AND FUN
From foodfolksandfun.net
TACO STUFFED SHELLS RECIPE | SAVORING THE GOOD®
From savoringthegood.com
EASY STUFFED SHELLS - MOM ON TIMEOUT
From momontimeout.com
STUFFED CHICKEN ALFREDO SHELLS - GIRL. INSPIRED.
From thegirlinspired.com
UNSTUFFED SHELLS - A FAMILY FEAST®
From afamilyfeast.com
STUFFED SHELLS RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BEEF AND MUSHROOM STUFFED SHELLS RECIPE - ALLRECIPES.COM
From allrecipes.com
PERFECTLY "STUFFED SHELLS" RECIPE - COMFORTABLE FOOD
From comfortablefood.com
CHICKEN STUFFED SHELLS - SIMPLY HOME COOKED
From simplyhomecooked.com
WITH THIS 5-INGREDIENT SCRUMPTIOUS STUFFED SHELL RECIPE YOU’LL …
From dustyoldthing.com
SHRIMP-STUFFED SHELLS RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN STUFFED SHELLS - DAMN DELICIOUS
From damndelicious.net
COTTAGE CHEESE STUFFED SHELLS - EVERYDAY DELICIOUS
From everyday-delicious.com
DELICIOUS_CHICKEN_STUFFED_WITH_MUSHROOM_RECIPE_I_BAKED_CHICKEN_RECIPE_I ...
From dailymotion.com
STUFFED SHELLS RECIPE - LOVE AND LEMONS
From loveandlemons.com
You'll also love