STUFFED PASTA SHELLS
These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. -Jena Coffey, St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.
Nutrition Facts : Calories 314 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 576mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 18g protein.
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.
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
STUFFED PASTA SHELLS
This is one of the nicest pasta dishes I've ever eaten.The balance of the ingredients allow all the flavours to come through without any singular one dominating .This is a favourite that I am repeatedly asked to bring to buffet dinners.
Provided by Carrie Ann
Categories Pasta Shells
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef in frying pan;add onion and garlic and cook until onion is tender.
- Drain, add salt and set aside to cool.
- Mix together parsley, basil, ricotta and parmesan.
- Mix well.
- Add beef and eggs; mix well.
- Cook pasta shells according to package directions.
- Rinse under cold water and drain.
- Stuff shells with beef mixture and place in a baking dish.
- Pour sauce evenly over shells and sprinkle with mozzarella cheese.
- Bake, covered, at 350 for 50 to 60 minutes.
Nutrition Facts : Calories 682.5, Fat 43.8, SaturatedFat 21.1, Cholesterol 274.1, Sodium 1474.4, Carbohydrate 24.1, Fiber 0.9, Sugar 16.1, Protein 46.5
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- Classic Stuffed Shells. You’ll adore these classic stuffed shells if you’re a cheese lover like me. I mean, how can you go wrong with jumbo pasta shells stuffed with a three-cheese filling and a homemade marinara sauce?
- Spinach and Ricotta Stuffed Shells. Looking for a vegetarian dish that’ll be a hit with the whole family? These spinach and ricotta stuffed shells are so hearty, you won’t even notice they’re meatless.
- Shrimp Scampi Stuffed Shells. Shrimp scampi is one of my favorite seafood pasta dishes. And it’s so much more fun to eat when it’s in the form of a stuffed shell.
- Stuffed Shells Bolognese. Coming home to a rich and meaty Bolognese sauce is exactly what you need after a long day. But why not try something even more comforting, like these stuffed shells with meaty sauce?
- Cheesy Taco Stuffed Shells. Taco Tuesday just got a whole lot more interesting! Simply swap out those corn tortillas for jumbo pasta shells, and you’ve got a Mexican-Italian fusion meal the whole family will crave again and again.
- Stuffed Rigatoni. Have you ever thought about stuffing rigatoni? No? Well, you need to give it a try! One bite of this stuffed rigatoni recipe, and you won’t be able to eat those shells any other way.
- Italian Stuffed Shells with Meat and Cheese. These easy-peasy Italian stuffed shells with meat and cheese are perfect for busy weeknights. Jumbo pasta shells are stuffed with cheese, covered with meat sauce, and topped with even more cheese.
- Cheese Manicotti. Check out this cheese manicotti if you need a simple, flavor-packed dish. It’s veggie-friendly and 100% picky-eater-approved. Manicotti are long pasta shells that literally translate into “little sleeves.”
- Ricotta Stuffed Shells. Comforting, satisfying, and oh-so cheesy, these ricotta stuffed shells are simply marvelous. These cheesy, sauce-covered pasta shells only take 10 minutes to prep.
- Sausage Caprese Stuffed Shells. get ready to wow the whole family because these sausage and Caprese stuffed shells go down a treat! The shape of the jumbo pasta shells allows them to hold so much goodness.
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