Stuffed Pasta Shells For Meat Lovers Recipe Foodcom

Steps:

• Brown beef in frying pan;add onion and garlic and cook until onion is tender.
• Drain, add salt and set aside to cool.
• Mix together parsley, basil, ricotta and parmesan.
• Mix well.
• Add beef and eggs; mix well.
• Cook pasta shells according to package directions.
• Rinse under cold water and drain.
• Stuff shells with beef mixture and place in a baking dish.
• Pour sauce evenly over shells and sprinkle with mozzarella cheese.
• Bake, covered, at 350 for 50 to 60 minutes.

Steps:

• Preheat oven to 350°F.
• Prepare shells according to package directions. Remember to cook a couple of extra shells in case of breakage.
• Remove sausage from casings and brown in a skillet along with onion and garlic. Use your spoon or spatula to break the sausage meat up into small pieces as it cooks. Remove from heat and allow to cool slightly.
• Combine ricotta, parmesan, half the mozzarella, parsley, and pepper. Stir the cooled sausage mixture into the cheese mixture.
• Pour a thin layer of sauce into the bottom of a 9" square casserole dish. Spoon the filling evenly into the cooked, drained shells and arrange the stuffed shells in the dish. Cover with the remaining sauce, and sprinkle with remaining mozzarella cheese.
• Cook, covered, for 20 minutes, then remove cover and continue cooking for another 10 minutes until cheese bubbles.

Steps:

• Cook pasta according to package directions. Rinse, drain, and let cool.
• In a medium saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook 5-6 minutes until vegetables are tender, drain well. Meanwhile brown meat until done, drain off fat. In medium bowl mixt ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese. Stir in Italian seasoning. Mix in meat and vegetables to the cheese mixture.
• Fill each cooked and cooled shell with this cheese mixture. Shells can be frozen individually at this point. (Place on cookie sheet in freezer until frozen, then place in freezer bags.
• Pour 1/2 cup of the pasta sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese.
• To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.
• To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly.
• Note: I use a 1-1/2 inch scoop to fill the shells. Makes between 24 and 28 shells. You will have leftover shells using 3/4 lb. but if some of them tear you will be sure to have enough. This would also work well with crab or shrimp in place of the sausage and any favorite sauce.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Drain the pasta and rinse under cold water; set aside.
• Meanwhile, combine the ricotta, Parmesan, parsley, egg, 1/2 cup of the mozzarella, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine; set aside.
• Preheat the oven to 450 degrees F.
• Heat a 12-inch ovenproof skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and brown, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate and reserve.
• Add the sausage to the skillet and cook, breaking it up with a wooden spoon into large chunks, until brown, about 5 minutes. Remove half the sausage from the skillet with a slotted spoon to a plate and reserve.
• Add the ground beef and onion to the skillet and cook until the beef is brown and the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the marinara sauce and season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, reduce the heat to low and continue to simmer while you stuff the shells.
• Divide the ricotta filling among the shells. Arrange the shells filling-side up in the skillet on top of the sauce. Top with the remaining mozzarella, the pepperoni and reserved sausage and bacon. Bake until the cheese is melted and the toppings are browned, 20 to 25 minutes. Sprinkle with Parmesan, oregano and red pepper flakes before serving.

Steps:

• COMBINE CHEESES AND SPINACH; STUFF INTO SHELLS.
• ARRANGE IN A GREASED 13 X 9 X 2" BAKING DISH.
• COVER AND BAKE AT 350F FOR 30 MINUTES OR UNTIL HEATED THROUGH.

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.