NO MESS OR STRESS STUFFED SHELLS
Steps:
- Preheat oven to 350 degrees F.
- Prepare shells according to the directions on the box. After cooking shock in an ice bath.
- In the large bowl combine the tomato sauce, and the can of peeled whole tomatoes. Break up the tomatoes with a fork. Add 4 of the meatballs to the sauce and break up with a fork.
- In a medium bowl combine the ricotta, Parmesan, shredded provolone, egg, basil and Italian seasoning. Stir until well blended.
- Pour the ricotta cheese mixture into a resealable bag. Cut 1 corner of the bag and use it to fill each pasta shell with cheese mixture.
- Pour 2 inches of the sauce and meatball mixture in the baking dish. Add 12 cheese stuffed shells, top with 1/4 cup of the mozzarella cheese and pour half of the remaining sauce mixture over shells. Place the remaining 12 stuffed shells on top, add remaining sauce mixture and top with remaining mozzarella cheese. Slice the remaining 4 meatballs in half and place around the perimeter of the baking dish.
- Cover with foil, and place in oven and bake for 50 minutes to 1 hour. Remove from oven and let cool 5 minutes before serving.
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.
ITALIAN UNSTUFFED SHELLS
Enjoy all the flavors of the classic baked pasta dish while eliminating the time-consuming step of stuffing large individual shells. Smaller pasta is mixed with tender spinach, savory sausage and a three-cheese filling to create a comforting casserole the whole family will love.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside.
- Add the tomatoes to a large bowl and use your hands to crush them into chunky pieces; set aside.
- In a 12-inch skillet over medium-high heat, add the oil. Add the sausage and brown in large chunks until no pink remains, 5 to 8 minutes. Set aside on a paper towel-lined plate. Wipe out the fat from the skillet, leaving about 1 tablespoon behind. Add about a third of the tomatoes to the skillet and stir to pick up any remaining browned bits. Set aside.
- In another large bowl, add the spinach, ricotta, Parmesan, shredded mozzarella, egg, garlic, nutmeg and 1 teaspoon each salt and pepper. Mix to combine. Add the cooked pasta and sausage and gently mix.
- Add the pasta and sausage mixture to the skillet. Top with the remaining tomatoes and then the sliced mozzarella. Bake, uncovered, until heated through and the cheese is bubbling, 20 to 25 minutes. Garnish with torn basil before serving.
NOT YOUR ORDINARY STUFFED SHELLS
We love perogies! I thought why not create my own version. I took these to a Christmas Party and they won rave reviews and I also took home an empty 9 x 13 -- not a CRUMB to be found!
Provided by KimmieOH
Categories Pasta Shells
Time 1h15m
Yield 1 9x13 pan
Number Of Ingredients 8
Steps:
- Boil and drain pasta shells.
- Mix mashed potatoes, garlic salt, onion salt, dried minced onions and 4oz. of cheese.
- (You may use cold or heated mashed potatoes-I prefer heated).
- Using a small melon scoop, gourmet decorator or an Easy Accent decorator or even a small spoon, fill the shells with the potato mixture.
- Place stuffed shells in a greased 9x13 pan.
- Top shells with remaining cheese, green onions and potato topping, (I place 3 very small dabs of butter on top of the cheese before baking so they wont dry out).
- Bake at 350°F for 30-45 minutes or until ready.
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 IV
Wonderful stuffed shells - makes two 9x13 pans full! You can also freeze them on a cookie sheet and have them when company shows up!
Provided by Barbara
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h15m
Yield 14
Number Of Ingredients 12
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. Set aside in warm water.
- In a large heavy skillet saute mushrooms, garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese.
- Stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese.
- Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 30.9 g, Cholesterol 54.4 mg, Fat 11.3 g, Fiber 3.5 g, Protein 24.4 g, SaturatedFat 4.9 g, Sodium 621.6 mg, Sugar 7.4 g
THANKSGIVING LEFTOVERS STUFFED SHELLS
This recipe sounds odd, but I promise it makes for an unbelievable, rich hearty meal! Family and friends all show up a couple days AFTER Thanksgiving knowing this will be on the menu... Cheesy and delicious, and feeds a crowd!
Provided by abbeydave2003
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
- Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.
- Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.
- Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 674.6 calories, Carbohydrate 64.9 g, Cholesterol 86.6 mg, Fat 28 g, Fiber 2.5 g, Protein 37.5 g, SaturatedFat 11.8 g, Sodium 1366.9 mg, Sugar 5 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
SIMPLE STUFFED SHELLS (WITH NO MEAT OPTION)
For nights when you are too tired to fuss much. Adapted from Woman's Day. The cook time includes 20 minutes for cooking the pasta shells - this goes even faster if you already have your shells cooked,& drained in advance. NOTE: You might not need all of the shells in the box - before cooking, lay out the dry shells in your pan first to see how many you will need and only cook that many.
Provided by HeatherFeather
Categories Pasta Shells
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
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.
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