No Boil Stuffed Shells Recipes

Steps:

• Preheat oven to 400°F.
• Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
• Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
• Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
• Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
• Pour sauce over manicotti covering completely.
• Cover baking dish with aluminum foil, crimping edges to seal tightly.
• Bake for 40 minutes at 400°F.
• Remove foil, sprinkle generously with remaining mozzarella.
• Bake uncovered for 5 minutes or until cheese is melted.

Steps:

• Preheat oven to 375 F and grease a 9x13" casserole; if you have not already done so, prepare pasta shells according to package directions and also brown your sausage, drain & crumble.
• Meanwhile, combine 1/2 cup of the mozzarella cheese, all of the ricotta (use 2 cups if not using meat or if you like it very cheesey, even if you are using meat, otherwise use just 1 cup), as well as the parsley (reserving a small amount to garnish), egg, Parmesan cheese, garlic, nutmeg and black pepper.
• Pour sauce into the baking dish and then set the unfilled shells on top facing up so that you can fill them.
• Evenly portion out the crumbled sausage, if using, in the bottom of each shell.
• Spoon filling to a large ziptop plastic bag and snip off one corner.
• Pipe about 2 Tbsp filling into the each of the prepared pasta shells, or as much or as little as you prefer.
• Cover with foil and bake for 30-35 minutes or until sauce is bubbling under the foil.
• Remove foil, sprinkle with the remaining 1/2 cup mozzarella cheese and bake, uncovered, for about 5 minutes or until the cheese melts.
• Serve extra sauce from the pan on the side.