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.
"UNIQUE" STUFFED SHELLS AND TOMATO SAUCE
These are a delicious twist on an Italian classic.
Provided by Catherine Cappiello Pappas @LadyGourmet
Categories Pasta
Number Of Ingredients 27
Steps:
- For the Sauce: Heat a large frying pan with the olive oil; add the chopped onion, carrot and garlic. Sauté until the onion is softened and the garlic is fragrant. Add the crushed tomato, wine, chicken broth, basil and the seasonings. Simmer on low; partially covered while preparing the shells. For the Shells: Prepare the shells as directed. Filling: Preheat Oven 350 degrees: In a food processor combine the cottage cheese, sour cream, parsley, garlic, grated cheese, orange zest and seasonings in the food processor. Give a few good chops. Carefully, take the shells and fill them with teaspoon. Place a ladle of the tomato sauce in a baking pan and place the filled shells in the pan. Top with more tomato sauce and the shredded cheese. Bake 25 - 30 minutes. Serve with extra grated cheese and tomato sauce.
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.
STUFFED SHELLS WITH MEAT SAUCE
Even my "meat-and-potatoes" husband often requests these filling and flavorful shells. Chock-full of veggies and cheese, they make great cold-weather fare.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta shells according to package directions. Meanwhile, in a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, 1/2 teaspoon oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes., In a large bowl, combine the eggs, cottage cheese, spinach, mozzarella cheese, Parmesan cheese, seasoned salt and remaining oregano. Drain pasta shells; cool slightly. Stuff with cheese mixture., Spread 1 cup of meat sauce into each of 2 greased 11x7-in. baking dishes; arrange shells over sauce in a single layer. Pour remaining meat sauce over the shells. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 481 calories, Fat 18g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 1300mg sodium, Carbohydrate 42g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.
"UNIQUE" STUFFED SHELLS AND TOMATO SAUCE RECIPE - (4.4/5)
Provided by ladygourmet
Number Of Ingredients 27
Steps:
- For the Sauce: Heat a large frying pan with the olive oil; add the chopped onion, carrot and garlic. Sauté until the onion is softened and the garlic is fragrant. Add the crushed tomato, wine, chicken broth, basil and the seasonings. Simmer on low; partially covered while preparing the shells. For the Shells: Prepare the shells as directed. Filling: Preheat Oven 350 degrees: In a food processor combine the cottage cheese, sour cream, parsley, garlic, grated cheese, orange zest and seasonings in the food processor. Give a few good chops. Carefully, take the shells and fill them with teaspoon. Place a ladle of the tomato sauce in a baking pan and place the filled shells in the pan. Top with more tomato sauce and the shredded cheese. Bake 25 - 30 minutes. Serve with extra grated cheese and tomato sauce.
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STUFFED SHELLS WITH TOMATO SAUCE - GIRL GONE GOURMET
From girlgonegourmet.com
Reviews 2Category DinnerCuisine ItalianTotal Time 1 hr 35 mins
- Place the tomatoes (with the juices), onion halves, and butter in a medium-sized pan and bring to a simmer over medium heat. Break the tomatoes apart with a wooden spoon and let it all lightly simmer for at least 45 minutes, stirring occasionally.
- While the sauce is cooking, bring a large pot of water to a boil. Add the shells and boil them for 9-10 minutes. You want them very al dente – they will finish cooking in the oven. While the pasta is boiling, prepare the filling by combining the cheese, nutmeg, parsley, and egg in a medium-sized bowl. Season with a pinch of salt and 1/4 teaspoon of fresh ground black pepper. Drain the shells and place them on a sheet pan to keep them from sticking to each other.
- Remove the onion from the sauce and discard. If you want a smooth sauce use an immersion blender to puree the sauce. Coat the bottom of a baking dish (I used a 9-inch glass pie pan) with about 1/2 of the sauce. Fill each shell with 1 1/2 to 2 tablespoons of the filling. Place in the baking dish. Pour the remaining sauce over the top.
CRAZY GOOD CLASSIC STUFFED SHELLS - BAKER BY NATURE
From bakerbynature.com
5/5 (5)Category DinnerCuisine ItalianTotal Time 1 hr 30 mins
- Warm the oil a large saucepan over medium heat. Add in the onion and cook until softened, about 6 to 8 minutes.
- In a large bowl, combine the ricotta cheese, parmesan cheese, mozzarella cheese, parsley, basil, egg, eggs, salt and pepper. Stir together until just smooth. Set aside until needed.
- Bring a large pot of water to boil. Add a 1/2 teaspoon of salt, then stir in the pasta shells. Set a timer and cook for exactly 4 minutes. Drain and quickly run under cold water to stop the cooking process. Pat the shells dry and set aside.
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