Meatless Stuffed Shells With Ricotta Recipes

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I HATE RICOTTA MEAT & 2 CHEESE STUFFED SHELLS

My non-ricotta cheese-eating husband always raved about "the meat stuffed shells his mom used to make." His grandmother recently wrote to the TV guide (where this recipe originated) and they were kind enough to send back the recipe, dated September 13, 1976. I have to agree, these are delicious! Serve with a tossed salad and garlic bread. The prep time includes the pasta/beef cooking; the cook time is the baking time for the casserole.

Provided by TheDancingCook

Categories     Pasta Shells

Time 50m

Yield 18 stuffed shells, 6 serving(s)

Number Of Ingredients 13



I Hate Ricotta Meat & 2 Cheese Stuffed Shells image

Steps:

  • Boil water for pasta.
  • Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
  • Cook pasta in water, drain.
  • Preheat oven to 400 degrees.
  • Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper.
  • Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce.
  • Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row.
  • Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese.
  • Bake in oven for 20-25 minutes or until bubbly and browned.

Nutrition Facts : Calories 449.3, Fat 25.4, SaturatedFat 11.7, Cholesterol 121, Sodium 968, Carbohydrate 21.9, Fiber 3.2, Sugar 9.7, Protein 30

1 lb ground beef
1 large onion, diced
1 garlic clove, chopped
8 ounces mozzarella cheese, shredded
1/2 cup Italian style breadcrumbs
1/4 cup fresh parsley, chopped
1 egg, beaten
1 (26 ounce) jar of your favorite spaghetti sauce
8 ounces tomato sauce
1/2 cup parmesan cheese, grated
18 jumbo pasta shells, cooked and drained
salt and pepper, to taste
1/3 cup dry red wine

STUFFED VEGETARIAN SHELLS

When my aunt first told me about these shells, they sounded like a lot of work-but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10



Stuffed Vegetarian Shells image

Steps:

  • Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water., Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. , Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.,

Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

24 uncooked jumbo pasta shells
1 carton (15 ounces) part-skim ricotta cheese
3 cups frozen chopped broccoli, thawed and drained
1 cup shredded part-skim mozzarella cheese
2 large egg whites
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 jar (26 ounces) meatless spaghetti sauce
2 tablespoons shredded Parmesan cheese

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING

Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 12



Shells with Italian Sausage and Ricotta Stuffing image

Steps:

  • 1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
  • 2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
  • 3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
  • 4. Pour half of the marinara sauce into baking dish.
  • 5. In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
  • 6. Stuff shells with meat mixture; arrange in baking dish.
  • 7. Pour remaining marinara sauce over shells.
  • 8. Cover and bake at 350°F for 30 minutes.
  • 9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
  • 10. Bake 5 minutes longer or until cheese is melted.
  • 11. Sprinkle with parsley.
  • 12. Serve.

1 package (16 ounces) Johnsonville Mild or Sweet Ground Sausage
1 box (12.5 ounces) jumbo pasta shells
1 tablespoon olive oil
2 jars (24 ounces, each) marinara sauce
2 eggs, beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

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



Stuffed Shells III image

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

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms

VEGETARIAN SKILLET STUFFED SHELLS

Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.

Provided by Anna Stockwell

Categories     Pasta     Mushroom     Wine     Vermouth     Spinach     Garlic     Butter     Sauce     Ricotta     Parmesan     Oregano     One-Pot Meal     Dinner     Vegetarian     Kid-Friendly     Small Plates

Yield 4 servings

Number Of Ingredients 14



Vegetarian Skillet Stuffed Shells image

Steps:

  • Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
  • Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1-2 minutes. Add spinach, cover, and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
  • Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6-8 minutes.
  • While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
  • Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.

18 jumbo pasta shells (about 6 oz.)
1 1/2 tsp. kosher salt, divided, plus more
2 Tbsp. extra-virgin olive oil
1/2 lb. crimini mushrooms, thinly sliced
1 tsp. freshly ground black pepper
1/2 cup dry white wine or vermouth
5 oz. baby spinach
6 garlic cloves, thinly sliced
2 Tbsp. unsalted butter
3 cups marinara sauce
1/2 tsp. crushed red pepper flakes
2 cups whole-milk ricotta
3 oz. finely grated Parmesan (about 1 cup), plus more for serving
3 Tbsp. finely chopped oregano, divided

STUFFED PASTA SHELLS FOR MEAT-LOVERS

These are quite possible the best you can make! I came up with this recipe to satisfy my carnivorous family and incorporate my love for Italian food. These have a ton of meat, but still a nice amount of the traditional ricotta cheese and spinach. These can also be great appetizer, due to the large amount the recipe yields.

Provided by Jessika6958

Categories     Pasta Shells

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 13



Stuffed Pasta Shells for Meat-Lovers image

Steps:

  • Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside.
  • Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside.
  • In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach.
  • In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking.
  • *If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use.
  • Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.

2 1/2 lbs ground beef
2 (12 ounce) boxes jumbo pasta shells
1 (26 ounce) jar Prego spaghetti sauce, any variety
1 (8 ounce) box frozen spinach, thawed and squeezed of excess juice
2 cups ricotta cheese
1 lb of shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 garlic cloves, minced
1 small yellow onion, finely chopped
5 tablespoons italian seasoning
1 tablespoon garlic pepper seasoning
4 eggs, slightly beaten
1/3 cup milk

EASY BEEF-STUFFED SHELLS

Here's a rich and comforting dish that's terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these stuffed shells with meat sauce. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 9



Easy Beef-Stuffed Shells image

Steps:

  • Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 405 calories, Fat 22g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 730mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.

20 uncooked jumbo pasta shells
1 pound ground beef
1 large onion, chopped
1 carton (15 ounces) ricotta cheese
2 cups shredded Italian cheese blend, divided
1/2 cup grated Parmesan cheese
1/4 cup prepared pesto
1 large egg
1 jar (26 ounces) spaghetti sauce, divided

CHEESY MEATLESS STUFFED SHELLS

Jumbo shells are stuffed with a flavorful mixture of Impossible™ burger plant-based ground protein, onion, garlic, diced tomatoes, and ricotta cheese then topped with marinara and lots of cheese and baked up until golden and bubbly!

Provided by Pink Owl Kitchen

Categories     100+ Everyday Cooking Recipes     Vegetarian     Main Dishes     Pasta

Time 1h5m

Yield 6

Number Of Ingredients 15



Cheesy Meatless Stuffed Shells image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
  • While the shells are cooking, heat olive oil in a large pan or skillet over medium-high heat. Add meatless ground beef and cook and stir until brown, 2 to 3 minutes. Add tomatoes, onion, garlic, 1 tablespoon Italian seasoning, salt, and pepper. Simmer for 2 minutes; add spinach and simmer until spinach is wilted, about 2 minutes more. Taste and adjust salt and pepper if needed. Remove from heat and mix in ricotta cheese and egg until fully incorporated.
  • Pour 1/2 cup marinara sauce into the bottom of a 12-inch cast iron skillet or a 9x13-inch baking dish and spread out with the back of a large spoon.
  • Drain cooked shells. Stuff each with about 1 1/2 tablespoons of the "meat" mixture. Arrange in the skillet or baking dish. Pour remaining marinara over the top. Sprinkle with Parmesan and mozzarella cheeses. Sprinkle with remaining Italian seasoning and more black pepper.
  • Bake in the preheated oven until cheese is golden and bubbly, 35 to 45 minutes.

Nutrition Facts : Calories 668.8 calories, Carbohydrate 66.9 g, Cholesterol 75.6 mg, Fat 25.2 g, Fiber 7 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 1379.3 mg, Sugar 13.7 g

18 piece (blank)s jumbo pasta shells
2 tablespoons olive oil
1 (12 ounce) package meatless ground beef substitute (such as Impossible(TM) Foods)
1 (15 ounce) can fire-roasted diced tomatoes
½ medium onion, diced
2 teaspoons minced garlic
1 tablespoon Italian seasoning
salt and ground black pepper to taste
3 cups loosely packed fresh spinach
1 (15 ounce) container ricotta cheese
1 large egg, beaten
1 (24 ounce) jar marinara sauce
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon Italian seasoning, or to taste

SPINACH-RICOTTA STUFFED SHELLS

Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 17



Spinach-Ricotta Stuffed Shells image

Steps:

  • Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
  • Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
  • Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
  • Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
  • To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
  • Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.

1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
2 28-ounce cans San Marzano tomatoes, crushed by hand
1 teaspoon dried oregano
Pinch of red pepper flakes, plus more for topping
Kosher salt and freshly ground pepper
Kosher salt
9 ounces jumbo pasta shells (30 to 34 shells)
1 tablespoon extra-virgin olive oil
1 8-ounce bag fresh spinach
2 cups ricotta cheese
2 cups shredded low-moisture mozzarella cheese
1/3 cup finely chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for topping
2 teaspoons finely grated lemon zest
1 large egg, beaten
Freshly ground pepper

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From carlsbadcravings.com


EGGLESS RICOTTA STUFFED SHELLS - MOMMY'S HOME COOKING
Cook pasta shells according to package directions (do not overcook – cook just until al dente). Drain and drizzle with a little extra virgin olive oil. Set aside. Place the ricotta, 1 cup mozzarella cheese, garlic, pecorino or parmesan, flour, parsley, basil, oregano, salt, and pepper in a bowl and mix until well combined.
From mommyshomecooking.com


STUFFED SHELLS WITH RICOTTA AND MEAT RECIPES
Steps: In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15 …
From stevehacks.com


RICOTTA STUFFED SHELLS - THE CHEESE KNEES
To reheat ricotta stuffed shells, let them come to room temperature and then reheat in the oven covered at 350ºF until the cheese melts and the middle of the shells are warm. To Freeze Ricotta Stuffed Shells. Let your stuffed shells cool completely before covering the entire dish with plastic wrap and then aluminum foil. Place in the freezer ...
From cheeseknees.com


RICOTTA STUFFED SHELLS WITH MEAT SAUCE - MINDFULL OF COOKING
Let simmer for 15 min. Taste and adjust seasoning accordingly. Mix all the ingredients together for the ricotta cheese mixture. Use a spoon to stuff the shells with the cheese mixture. Arrange neatly. Pour meat sauce on top of the shells. Layer the mozzarella on top. Bake in oven for about 30 min. Optionally, you can turn the broiler on at the ...
From mindfullofcooking.com


EASY RICOTTA CHEESE STUFFED PASTA SHELLS BEST RECIPES
Ingredients: 2 1/2 lbs ground beef; 2 (12 ounce) boxes jumbo pasta shells; 1 (26 ounce) jar Prego spaghetti sauce, any variety; 1 (8 ounce) box frozen spinach, thawed and …
From findrecipes.info


STUFFED SHELLS WITH RICOTTA CHEESE AND MEAT - THERESCIPES.INFO
Add pasta and cook for 8 to 10 minutes or until al dente; drain. Step 3. 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.
From therecipes.info


VEGAN STUFFED SHELLS WITH SAVORY RICOTTA CHEESE - TOFUBUD
Preheat the oven to 350°F and press the excess water out of your block of tofu. Bring a large pot of water to a rolling boil and add the jumbo pasta shells with a pinch of salt. Cook the pasta shells until they are almost done. Approx. 8-10 minutes or as per instructions on the package.
From tofubud.com


MANICOTTI STUFFED WITH MEAT - THERESCIPES.INFO
Cheese Stuffed Manicotti in Meat Sauce Food.com. ground beef, salt, italian seasoning, eggs, mozzarella cheese and 7 more. Beef-Stuffed Manicotti Food.com. 1% low-fat milk, grated Parmesan cheese, pepper, manicotti, salt and 5 more. Stuffed Manicotti The Recipe Critic.
From therecipes.info


EASY BEEFY ITALIAN STUFFED SHELLS L LIFE LOVE AND SUGAR
Spread half of the tomato and meat sauce on the bottom of the baking dish. Gently add the stuffed shells on top. Spoon the remaining tomato sauce on top of the shells and then top with cheese. Bake. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes so the cheese melts.
From lifeloveandsugar.com


MEAT STUFFED SHELLS BEST RECIPES
Ingredients: 2 1/2 lbs ground beef; 2 (12 ounce) boxes jumbo pasta shells; 1 (26 ounce) jar Prego spaghetti sauce, any variety; 1 (8 ounce) box frozen spinach, thawed and …
From findrecipes.info


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