Stuffed Shells Recipes

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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



Stuffed Shells I image

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

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese

STUFFED SHELLS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12



Stuffed Shells image

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.

Kosher salt
8 ounces jumbo pasta shells
30 ounces whole-milk ricotta cheese
1/2 cup grated Romano cheese
2 tablespoons minced fresh parsley
12 leaves fresh basil, cut into chiffonade
1 large egg
Freshly ground black pepper
8 ounces Parmesan, grated
2 jars good-quality marinara sauce
8 ounces mozzarella cheese, grated
Crusty French bread, for serving

STUFFED LASAGNA SHELLS

Make and share this Stuffed Lasagna Shells recipe from Food.com.

Provided by Chef Jes

Categories     One Dish Meal

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8



Stuffed Lasagna Shells image

Steps:

  • Preheat oven to 350°F.
  • Spray Bottom of your glass baking dish with non-stick cooking spray.
  • Pasta:.
  • *Use a large pot. Bring 6 cups of water and two tablespoons of butter (so shells don't stick) to a boil. Add salt if you want.
  • *Return water to a boil. Boil for 10 minutes.
  • *Remove from heat and drain well.
  • In large bowl, beat egg. Stir in ricotta, 1 3/4 cups of the mozzarella, 1/2 cup of the Parmesan, the parsley, and the cooked meat of your choice.
  • Assemble:.
  • Spread 1 cup of the sauce in baking dish.
  • Fill cooked shells with ricotta mixture arrange filled shells in baking dish.
  • Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
  • Cooking instructions:.
  • Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 258.4, Fat 13.1, SaturatedFat 7, Cholesterol 56.7, Sodium 588.7, Carbohydrate 20.4, Fiber 0.8, Sugar 6.9, Protein 14.5

6 ounces jumbo pasta shells (approximately 18 shells)
1 (27 ounce) jar marinara sauce
1 egg
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese (divided)
3/4 cup grated parmesan cheese (divided)
2 tablespoons chopped fresh parsley (1-1/2 teaspoons dried)
1 lb ground beef (optional) or 1 lb turkey (optional)

STUFFED SHELLS

Of all the baked pasta dishes, stuffed shells are beloved for good reason: The fluffy ricotta filling, punchy tomato sauce, melted cheese and oversize noodles creates the ultimate comfort food, and the make-ahead aspect is equally compelling. The tomato sauce can be made and refrigerated five days ahead, or you can save time by swapping in three cups of your favorite store-bought marinara sauce. The shells can be assembled a few hours ahead, then baked from the refrigerator an hour before it's time to eat. While some versions add frozen spinach, herbs or lemon, you really don't need anything beyond the basics; this classic version is pure comfort.

Provided by Ali Slagle

Categories     dinner, casseroles, pastas, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13



Stuffed Shells image

Steps:

  • Make the sauce: In a large Dutch oven or pot, heat the olive oil over medium. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and tomato paste and cook, stirring frequently, until the paste turns one shade darker, about 2 minutes. Stir in the tomato purée, season with salt, then bring to a simmer. Cover halfway to reduce splattering, and cook, stirring occasionally, until the sauce has thickened slightly, 20 to 30 minutes.
  • Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.
  • Make the filling: In a medium bowl, combine the ricotta with 1 1/2 cups mozzarella, 1 cup Parmesan and the egg yolks. Grate the garlic directly into the bowl, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine, then set aside.
  • Add the shells to the boiling water and cook until just shy of al dente. (You'll want to cook the shells about 2 minutes less than the minimum time listed on the package, as the shells will continue to cook in the oven in Step 5.) Reserve 1/2 cup pasta water, then drain the pasta and rinse it under cold water to cool. Count out 24 shells. (You will have cooked off more shells than will fit in the dish; that's insurance in case any rip. Reserve extras for another use.)
  • Stir the pasta water into the sauce, then add half the sauce to a 3-quart/9-by-13-inch baking dish and spread it in an even layer. Spoon about 2 tablespoons filling into each of the 24 shells, lining up the stuffed shells in the dish as you go. Spoon the remaining sauce over the shells, then sprinkle with the remaining 1 cup mozzarella and 1 cup Parmesan.
  • Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake, uncovered, until the cheese is melted and the sauce is bubbling, 15 to 20 minutes. (If you'd like to brown the cheese, you can broil for a few minutes.) Let sit 5 minutes, then serve.

1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
Kosher salt
4 garlic cloves, peeled and thinly sliced
3 tablespoons tomato paste
1 (28-ounce) can tomato purée
Kosher salt and black pepper
1 pound fresh ricotta (about 2 cups)
10 ounces fresh mozzarella, grated (about 2 1/2 cups)
5 1/2 ounces Parmesan, finely grated (about 2 cups)
2 egg yolks
1 garlic clove
12 ounces jumbo shells

STUFFED SHELLS RECIPE

Make a marvelous, melty Italian staple with our cheesy Stuffed Shells Recipe! Cottage cheese, mozzarella and Parmesan star in this stuffed shells recipe. Warm up tonight with this Stuffed Shells Recipe.

Provided by My Food and Family

Categories     Healthy Living Dinner Recipes

Time 55m

Yield 5 servings

Number Of Ingredients 8



Stuffed Shells Recipe image

Steps:

  • Heat oven to 400°F.
  • Mix pasta sauce and tomatoes until blended; spread half onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Combine cottage cheese, spinach, Parmesan, seasoning and 1/2 cup mozzarella; spoon into pasta shells. Place in prepared baking dish; top with remaining pasta sauce mixture. Cover.
  • Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

Nutrition Facts : Calories 390, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g

1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 large tomato, chopped
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. dried Italian seasoning
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
20 jumbo pasta shells, cooked

STUFFED PASTA SHELLS CASSEROLE

Enjoy a hearty plate of Stuffed Pasta Shells Casserole using this recipe from My Food and Family. Serve up a plate of this three-cheese goodness for dinner.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 8



Stuffed Pasta Shells Casserole image

Steps:

  • Heat oven to 375°F.
  • Cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well.
  • Combine pasta sauce and carrots; spread 1/2 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Mix cottage cheese, 1/2 cup mozzarella, Parmesan, egg white and basil until blended; spoon into shells. Place over sauce in baking dish; top with remaining pasta sauce mixture. Cover.
  • Bake 25 min. or until heated through. Top with remaining mozzarella; bake 2 min. or until melted.

Nutrition Facts : Calories 400, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g

24 jumbo pasta shells
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 large carrots, shredded (about 1 cup)
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese
1 egg white
1 tsp. dried basil leaves

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 SHELLS

Easy recipe for entertaining. Make ahead up to the point of baking, then 30-40 minutes before you want to serve dinner, put in the oven and enjoy your company.

Provided by Donna S.

Categories     Pasta Shells

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10



Stuffed Shells image

Steps:

  • Preheat oven to 325 degrees.
  • Cook pasta al dente according to pasta package directions. Make sure not to over cook the pasta. Otherwise it will not be easy to fill and will fall apart. Drain and rinse with water so that pasta does not stick together.
  • In large bowl, beat eggs lightly. Then add ricotta, mozzarella, spinach, butter, salt and pepper. Mix until well blended.
  • Fill the shell pasta with the cheese mixture. Set aside.
  • Put a thin layer of spaghetti sauce on the bottom of a 9x13 baking dish. The arrange filled shell pasta on top.
  • Pour remaining spaghetti sauce on top. Sprinkle with parmesan cheese.
  • Cover with foil and bake for 30 minutes.
  • NOTE: Consider foil lining your baking dish for easy clean up. When entertaining, assemble this dish but don't bake until just before serving. Can be made the night before.

1 (12 ounce) package jumbo pasta shells
1 (15 ounce) container ricotta cheese
1 (12 ounce) package mozzarella cheese, shredded
1 (10 ounce) package spinach, thawed and drained
3 eggs
2 tablespoons butter
2 tablespoons parmesan cheese, grated
1/2 teaspoon salt
1/8 teaspoon pepper
1 (32 ounce) jar spaghetti sauce

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From canadianliving.com


STUFFED SHELLS RECIPE (COMFORT FOOD FAVORITE) | MAVEN COOKERY
Preheat oven to 375°. In a large pot of boiling salted water, cook shells, stirring occasionally, for ¾ of the time listed on the package for al dente. Drain shells, rinse with cold water, and drain again. Set aside. In a 4 quart casserole dish, spread 2 cups marinara sauce evenly over the bottom of the dish.
From mavencookery.com


STUFFED SHELLS {MAKE AHEAD/ FREEZER FRIENDLY!} - CHELSEA'S ...
These classic Stuffed Shells are made with cooked pasta shells, a cheesy ricotta filling, a few Italian herbs, and plenty of marinara sauce! This cheesy pasta dish is pure comfort food and couldn’t be simpler to make. Pair Stuffed Shells with crusty bread, an easy Italian salad, simple bruschetta, or roasted brussel sprouts.
From chelseasmessyapron.com


STUFFED SHELLS WITH MEAT, CHEESE AND SPINACH - JUST A TASTE
How to Make Stuffed Shells with Meat. If stuffed shells are on a restaurant menu, I will order them 10 out of 10 times. But it’s taken me years to come to the conclusion that they are shockingly simple to make!. The goal is to pack as much flavor into the filling as possible, so my recipe for stuffed shells with meat stars a blend of creamy ricotta, spinach and oregano.
From justataste.com


STUFFED SHELLS | METRO
Pour tomato sauce into a baking dish, lay stuffed shells over top and sprinkle with remaining mozzarella. Bake for 25-30 minutes. Source : Metro Legal Notice. Metro Richelieu inc., its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the …
From metro.ca


TURKEY STUFFED PASTA SHELLS | M&M FOOD MARKET
Home Our food All products Turkey Stuffed Pasta Shells. Prepared Meals. Turkey Stuffed Pasta Shells. New. Please select a store to see pricing. Choose Your Store 3.0 out of 5 stars 3.0 out of 5 (34) 907g. Cooking methods. Oven. Description. Mix up your weeknight routine with these uniquely delicious large pasta shells. Filled with seasoned turkey and three …
From mmfoodmarket.com


RICOTTA STUFFED SHELLS - DINNER, THEN DESSERT
Add the shells and cook for 1 minute shy of the directions on the box. To a large bowl add the eggs, ricotta, garlic the mozzarella and half the parmesan cheese, parsley, basil, oregano, salt and pepper. Mix the ingredients well. Spoon the mixture into the shells and put them in a 9x13 inch baking dish. Top with marinara sauce and bake.
From dinnerthendessert.com


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