Baked 5 Cheese Pasta Shells Recipes

FIVE-CHEESE JUMBO SHELLS

Steps:

• Preheat oven to 350°. Cook shells according to package directions for al dente; drain and rinse in cold water., In a large skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from heat. In a bowl, combine ricotta, mozzarella, provolone and Romano cheeses; stir in egg, seasonings and vegetables., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish. Top with remaining sauce. Sprinkle with Parmesan cheese., Bake, covered, 40 minutes. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.

FIVE-CHEESE STUFFED SHELLS

Steps:

• Cook pasta according to package directions; drain. In a large bowl, combine the next 11 ingredients; spoon into shells. , Arrange in a 13x9-in. baking dish coated with cooking spray. Pour spaghetti sauce over all. Cover and bake at 350° for 40-45 minutes or until heated through.

5-CHEESE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the fusilli and cook for 1 to 2 minutes less than the package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
• Meanwhile, cook the bacon in a heavy-bottomed skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and remove all but 2 tablespoons of the grease from the skillet. Add the thyme, onion and garlic to the skillet and cook until softened, about 5 minutes. Add the wine and cook until mostly evaporated, 1 to 2 minutes. Add the cream and heat until bubbly, 30 seconds. Gradually add the fontina, Cheddar, Romano and Gruyère in handfuls, letting each combine with the cream before adding the next.
• Add the pasta to the skillet along with a good pinch of salt and pepper. Toss everything together, thinning with the reserved pasta water if needed. Divide the pasta into 8-ounce individual gratin dishes (or 1 flameproof casserole dish) and set on a baking sheet. Divide the mozzarella pearls over the top of the pasta.
• Position an oven rack in the center of the oven and preheat to broil.
• Broil on the center rack until the mozzarella pearls are brown and the pasta is bubbling, 3 to 4 minutes. Remove and garnish with the cooked bacon and sliced scallion greens.

PENNE WITH FIVE CHEESES

Steps:

• Preheat the oven to 500 degrees F.
• Bring 5 quarts of salted water to a boil in a stockpot.
• Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
• Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
• Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

WISCONSIN FIVE-CHEESE BAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
• In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.
• Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
• Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.

BAKED PASTA WITH TOMATO, CREAM, AND FIVE CHEESES

Steps:

• Heat oven to 500 degrees. Bring a large pot of salted water to a boil. Add pasta, and cook for 4 minutes. Drain in a colander.
• While pasta is cooking, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir to combine. Add cooked pasta to cheese mixture, and toss to combine.
• Divide among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity). Dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes. Sprinkle with pecorino Romano and scallions. Serve immediately.

BAKED PASTA SHELLS WITH RICOTTA-REAL SIMPLE

Steps:

• Cook shells 7-8 minutes until almost al dente. Drain and return to the pot. Drizzle with oil and toss.
• Preheat oven to 375°F.
• Meanwhile, combine ricotta, salt, 1/8 tsp of pepper, egg yolks, and 1/8 cup parmesan.
• Melt the butter in skillet over medium heat. Add the herb of choice and cook until butter is brown.
• Spread 1/4 cup of the marinara sauce on the bottom of a baking dish or casserole.
• Carefully spoon about 1 1/2 tbsp of the ricotta filling into each shell and place into the casserole dish.
• Pour the rest of the sauce over the shells.
• Combine the Parmesan cheese with 1/4 tsp pepper and sprinkle over the shells.
• Cover with foil and bake for 20 minutes--sauce should be bubbly. Remove foil and bake for 10 minutes until lightly golden brown.
• Let stand for 5 minutes before serving.

BAKED STUFFED PASTA SHELLS

Steps:

• In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
• Drain and cool immediately with cold water.
• Drain and place open side down on paper towels.
• In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
• Reserve the 1/4 cup of Mozzarella.
• Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
• Preheat oven to 375 degrees Fahrenheit.
• Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
• Pour the rest of sauce over the stuffed shells.
• Loosely cover with foil and bake for 40 minutes.
• During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
• Bake 5 more minutes.
• Garnish with fresh chopped basil.

BAKED 5 CHEESE PASTA SHELLS RECIPE

Steps:

• bring a large pot of salted water to a boil over high heat . add pasta, and cook according to package, directions until barely al dente. drain, rinse under cold running water, and drain well. toss with oil, and set aside. position a rack in center of oven, and preheat oven to 500. stir together mozarella, fontina, ricotta, pecorino romano and blue cheese in a large bowl. tranfer half of the mixture to another bowl, and reserve. add tomatoes, milk and rosemary to remaining cheese mixture and stir until well combined. add pasta and stir until coated; stir in salt and pepper. spread evenly in a 10 inch cast iron skillet or a 13 x 9 inch baking dish. crumble reserved cheese mixture over pasta. bake until pasta mixture is bubbling and top is golden brown., 10 to 15 mins. sprinkle with sliced scallion and serve hot.