JUMBO GROUND BEEF STUFFED SHELLS
Easy, filling, and delicious pasta dish...great for a crowd. My friends and family beg for this dish. Pairs well with garlic bread and salad.
Provided by ddhowled
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Cook pasta according to package directions and cool.
- Heat olive oil in a large skillet.
- Brown ground beef with minced garlic, bell pepper, and onion. Drain and set aside.
- Add garlic powder, season salt, salt and pepper, egg, breadcrumbs, and 2 cups of mozzarella to ground beef mixture.
- In a large skillet, simmer sauce, tomatoes, tomato paste, sugar and spaghetti seasonings.
- Pour half of the sauce mixture into the bottom of a large baking dish.
- Drain pasta shells and place on top of the sauce.
- Fill the shells with the ground beef mixture.
- Top with mozarella and parsley.
- Bake 25 minute.
Nutrition Facts : Calories 753.8, Fat 39.7, SaturatedFat 16.2, Cholesterol 154.9, Sodium 1226.8, Carbohydrate 59.6, Fiber 7.2, Sugar 34.9, Protein 41.2
STUFFED JUMBO SHELLS
Make and share this Stuffed Jumbo Shells recipe from Food.com.
Provided by najwa
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Cook pasta according to package directions, drain.
- Melt the butter in a large skillet, add chicken and onion, and cook until chicken is done, about 7-9 minutes.
- Stir in breadcrumbs, and remove from heat.
- In a bowl, combine egg, ricotta, half the mozzarella and half the cheddar, spices, salt and pepper.
- Add the chicken mixture.
- Fill shells and place in a 11x7 inch pan.
- Combine tomato sauce, mushrooms, mozzarella and cheddar; pour mixture over shells.
- Sprinkle with parmesan if using.
- I like to sprinkle with more mozzarella as well.
- Cover and bake for 45 minutes to 1 hour.
Nutrition Facts : Calories 620.2, Fat 20.4, SaturatedFat 11.1, Cholesterol 146.2, Sodium 1809.2, Carbohydrate 59.8, Fiber 4.1, Sugar 11.1, Protein 49
STUFFED JUMBO PASTA SHELLS
This is an extremely easy recipe for one of my favorite meatless Italian meals. You can use this as a basis for many other wonderful, delicious meals. Add your own ground Italian sausage right in with the cheese mixture. Choose your own sauce, or any one of the delicious onee on the shelf of your supermarket. You'll love this, and your own touches will make it special! Note**: Add the salt to the water in which you will cook the pasta only AFTER the water has come to a boil. If you add it to the water before it boils, it will hinder the boiling process.
Provided by FLUFFSTER
Categories One Dish Meal
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare shells by adding them to a large pot of boiling, salted water** for approximately 15 minutes. They will cook more when you place them in the oven, so don't over cook them).Drain, but don't rinse.
- Preheat oven to 350°F.
- Prepare cheese filling:.
- Beat the eggs; add ricotta, Mozzarella, and Parmesan cheese; mix in seasonings, including fresh basil if using.
- Using a large casserole dish, beginning with sauce, layer the cheese-filled shells, then more sauce, ending with the sauce.
- Bake 45 minutes, or until the cheese is bubbling and the casserole is heated through.
Nutrition Facts : Calories 1080.3, Fat 50, SaturatedFat 29.6, Cholesterol 277.6, Sodium 779.1, Carbohydrate 94.1, Fiber 3.7, Sugar 3.5, Protein 61
MEAT STUFFED JUMBO SHELLS
I found this recipe on the back of the San Giorgio jumbo shells box. I've tried a lot of other stuffed shells recipes but I always come back to this one. My hubby loves it and asks for this as his special birthday meal every year. Enjoy!
Provided by DragonIady
Categories Pasta Shells
Time 1h45m
Yield 36 shells, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain.
- Cool in single layer on foil or wax paper.
- Heat oven to 350°F.
- Meanwhile, in large skillet, brown meat; drain.
- In large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese (if desired), onion, oregano, salt and pepper.
- Fill each shell with about 2 tablespoons meat filling.
- Spread thin layer of sauce on bottom of 13x9x2-inch baking dish.
- Place filled shells in prepared baking dish; cover with remaining sauce.
- Sprinkle with Parmesan cheese, if desired.
- Cover with foil.
- Bake 45 minutes or until hot and bubbly.
SPINACH AND MUSHROOM STUFFED SHELLS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Lightly grease a rimmed baking sheet with the oil and set aside.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
- In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
- In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
- In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
- Garnish with more Parmesan and basil leaves, and serve.
- In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.
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.
NO-BOIL STUFFED SHELLS
No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
- Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
- Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.
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
JUMBO SHELLS STUFFED WITH CHEESE WITH MEAT
A really yummy way to make jumbo shells stuffed with cheese taste. It makes a large amount but could be cut in half. I think it is something you could be sure people would like and be really different. I found the basic on the back of the Barilla noodles box but fixed it up some as it would have seemed bland, so I made this and we love it.
Provided by ICook4dannyPuddin
Categories Pasta Shells
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Boil shells with butter and salt to taste.
- Brown hamburger meat and combine with spaghetti sauce; drain shells.
- Combine the egg, ricotta cheese, mozzarella cheese, basil, garlic powder, minced onion, oregano, salt, parsley flakes, and only 1 cup of the parmesan cheese.
- Put the mixture in the shells like a tablespoon and half into each one line them up in across a three quart casserole dish.
- Pour the meat over the top and cook for 30 minutes at 350°F.
- Add the remaining parmesan cheese over the shells and meat and allow to cook for 10 more minutes.
Nutrition Facts : Calories 622.6, Fat 32, SaturatedFat 18.7, Cholesterol 151.8, Sodium 1175.9, Carbohydrate 45.2, Fiber 2.9, Sugar 6.6, Protein 37.5
CREAMY SEAFOOD-STUFFED SHELLS
Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.
Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.
CHICKEN AND CHEESE STUFFED JUMBO SHELLS
I came up with this based upon another recipe, but used things I had in the kitchen. It is a great alternative if your family or guests don't eat red meat!
Provided by ECHO2003
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h15m
Yield 6
Number Of Ingredients 11
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. Separate shells and let stand, so they are not touching, on waxed paper or foil.
- In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
- Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.
Nutrition Facts : Calories 705.2 calories, Carbohydrate 70.2 g, Cholesterol 145.2 mg, Fat 25.1 g, Fiber 4.9 g, Protein 48.6 g, SaturatedFat 13.4 g, Sodium 1402.2 mg, Sugar 14.4 g
THREE-CHEESE JUMBO SHELLS
I love cooking, but I'm not into fancy gourmet foods. I think it's more challenging to make delicious, down-home foods like this beefy casserole with ingredients easily found in the refrigerator and on my pantry shelves. -Marjorie Carey, Alamosa, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until the meat is no longer pink, breaking meat into crumbles; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes. , Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture., Arrange shells in a greased shallow 3-qt. or 13x9-in. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, 3-5 minutes longer. Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 442 calories, Fat 20g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 706mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein.
JUMBO SHELLS STUFFED WITH SPINACH AND CORN
These spinach and corn stuffed shells are a very yummy, filling dish.
Provided by creativelife247
Categories Main Dish Recipes Pasta
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
- Meanwhile, heat grapeseed oil in a deep skillet over medium heat. Add spinach, corn, chicken bouillon, salt, and pepper. Cook until spinach and corn are tender, about 5 minutes.
- Drain pasta shells. Fill with corn-spinach mixture. Place shells back into the same deep skillet and cover with diced tomatoes. Mix tomato paste and warm water together and pour onto shells.
- Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 62.3 g, Cholesterol 0.1 mg, Fat 10.8 g, Fiber 5.9 g, Protein 12.2 g, SaturatedFat 1.2 g, Sodium 1225.3 mg, Sugar 10 g
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
SALAD STUFFED SHELLS
A really different way to present pasta salad OR your favorite recipe for tuna and chicken salad! A really creative finger food that will impress your guests at picnics, BBQs, and showers! I served this on a bed of lettuce garnished with green and black olives.
Provided by Micki
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 9
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
- Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 30.7 g, Cholesterol 31.6 mg, Fat 14.7 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 4.8 g, Sodium 819 mg, Sugar 2.7 g
STUFFED SHELLS RECIPE BY TASTY
Stuffed with a garlicky spinach-ricotta-Parmesan mixture, dressed with bright marinara sauce, topped with mozzarella cheese, and baked to golden, melty perfection, these shells are worth staying in for.
Provided by Tasty
Categories Lunch
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook according to the package instructions until al dente. Drain the jumbo shells through a colander.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and stir until aromatic, about 30 seconds. Add the spinach and cook until just wilted down, about 1 minute. Remove the pan from the heat and let the spinach cool to room temperature, then roughly chop on a cutting board.
- In a medium bowl, mix together the ricotta and egg. Add the chopped spinach, Parmesan, 1 teaspoon kosher salt, the black pepper, and red pepper flakes and stir to combine.
- Fill the jumbo shells with the ricotta mixture.
- Grease a 9 x 13-inch baking dish with olive oil. Spread 2 cups of marinara on the bottom of the pan.
- Arrange the stuffed shells in a single layer over the marinara sauce. Spread the remaining 1 cup of marinara over the shells and top with the mozzarella.
- Cover the baking dish with foil and bake for 20 minutes. Uncover the pan and continue baking until the cheese has melted and is golden brown, about 15 minutes.
- Garnish with the basil and serve immediately.
- Enjoy!
Nutrition Facts : Calories 497 calories, Carbohydrate 40 grams, Fat 23 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams
BEEF-STUFFED SHELLS
To assemble this easy casserole, Candace fills jumbo pasta shells with her beef mixture, then tops them off with spaghetti sauce and mozzarella cheese. Add a green salad and breadsticks for a made-in-moments meal.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- Cook pasta shells according to package directions; drain. , Spread about 1 cup of spaghetti sauce in a greased 13x9-in. baking dish. , Fill shells with beef mix; place in pan. Top with the remaining spaghetti sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until meat is no longer pink.
Nutrition Facts :
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