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 I
Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.
Provided by SALLYJUN
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Cook shells according to package directions. Place in cold water to stop cooking. Drain.
- Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
- Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 59.6 g, Cholesterol 97.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 9.8 g, Sodium 1197.5 mg, Sugar 10.6 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
SIMPLE STUFFED SHELLS
A make-ahead version of an Italian classic, these cooked pasta shells are stuffed with hearty beef, ricotta and mozzarella. Make a double batch and keep one in the freezer for a handy potluck dish.
Provided by By Paula Jones
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until softened. Add beef. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in tomatoes. Season with salt and pepper. Reduce heat to low; cook uncovered about 20 minutes until liquid is reduced.
- Meanwhile, cook and drain pasta shells as directed on box, using minimum cook time. Rinse with cold water to cool; drain.
- In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, the egg and 2 tablespoons basil.
- Spoon about 2 cups meat sauce into baking dish. Using small spoon, carefully fill each pasta shell with about 2 tablespoons cheese mixture (do not overfill). Invert shells and place on sauce in baking dish. Spoon remaining meat sauce over shells. Sprinkle with remaining 1 cup mozzarella cheese.
- Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.
Nutrition Facts : Calories 680, Carbohydrate 62 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 4 g, Protein 43 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 6 g, TransFat 1 g
STUFFED SHELLS
Easy recipe for entertaining. Make ahead up to the point of baking, then 30-40 minutes before you want to serve dinner, put in the oven and enjoy your company.
Provided by Donna S.
Categories Pasta Shells
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Cook pasta al dente according to pasta package directions. Make sure not to over cook the pasta. Otherwise it will not be easy to fill and will fall apart. Drain and rinse with water so that pasta does not stick together.
- In large bowl, beat eggs lightly. Then add ricotta, mozzarella, spinach, butter, salt and pepper. Mix until well blended.
- Fill the shell pasta with the cheese mixture. Set aside.
- Put a thin layer of spaghetti sauce on the bottom of a 9x13 baking dish. The arrange filled shell pasta on top.
- Pour remaining spaghetti sauce on top. Sprinkle with parmesan cheese.
- Cover with foil and bake for 30 minutes.
- NOTE: Consider foil lining your baking dish for easy clean up. When entertaining, assemble this dish but don't bake until just before serving. Can be made the night before.
STUFFED SHELLS
Easy recipe my mother taught me. I serve with garlic bread.
Provided by Christine Schnepp
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Boil pasta shells 25 minutes. Drain and let cool. In a mixing bowl add the garlic, parsley, a little over half the container of ricotta and a little over half the bag of mozzarella. Mix well. In a large rectangle baking dish add a layer of sauce. Then begin to fill the shells and line them up. Do not over stuff or shells will fall apart when serving. Make sure the shell can close. Top with sauce so it completely covers the shells then sprinkle the rest of the mozzarella on top. Bake for 30 minutes. Remove from oven and let stand for 10 minutes before serving.
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.
CHEESE STUFFED SHELLS
Make and share this Cheese Stuffed Shells recipe from Food.com.
Provided by Robbie Rice
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
- Combine eggs, cheeses, and seasonings in bowl.
- Spoon about 3 Tbls. cheese mixture into each cooked shell.
- Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
- Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
- Sprinkle cheese over sauce.
- Bake in 350F degrees oven for 30 minutes.
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