Baked Shells In Sauce Recipes

BAKED SHELLS

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the shells and cook for 2 to 3 minutes less than the package directions. Heads up: Remove and reserve 1 cup of cooking water just before draining.
• Meanwhile, heat a medium-sized pot or high-sided skillet over medium heat with the extra-virgin olive oil. Add the onions and garlic and saute for 3 to 4 minutes. Stir in the spinach, pulling it apart as you add it, and season with a little freshly grated nutmeg and salt, and pepper, to taste. When the spinach mixture is warmed through, transfer it to a small dish and reserve. Return the pot to the heat, add the butter and let it melt. Stir in the tomatoes and break them up with a spoon. Season with salt and pepper, to taste, add the basil leaves, and cook to thicken the sauce, about 7 to 8 minutes.
• Preheat the oven to 400 degrees F.
• Drain the pasta and return it to the hot pot. To the pasta, add the spinach, reserved pasta cooking water, ricotta cheese, and half of the Parmigiano-Reggiano. Adjust the salt and pepper, to taste, and transfer it to a baking dish. Top the pasta mixture with the tomato sauce, mozzarella, and remaining Parmigiano. Bake until the cheeses are melted and bubbly, 6 to 8 minutes. Remove the shells from the oven and serve.

BAKED SHELLS WITH MEAT SAUCE RECIPE

Steps:

• Bring a large ovenproof pot of salted water to a boil over high heat. Once the water reaches a rapid boil, add the pasta and stir to prevent sticking. Cook for only half of the recommended time-approx. 4-5 minutes. Drain the pasta in a colander then set aside.
• Preheat oven to 350 degrees and move a rack to the lower 1/3 of the oven-make sure there is enough clearance for the pot!
• Meanwhile, place the same pot over medium-high heat and add the ground beef. Season with salt and cook, breaking it up into chunks until mostly browned. Add the diced onion, bell pepper and mushrooms and continue cooking an additional 5-6 minutes until the onion and bell pepper have begun to soften.
• Add the marinara sauce, sugar, dried basil, crushed red pepper flakes and tomatoes (with juice) and stir to combine. Bring liquid to a bubble then reduce heat to medium-low. Simmer 8 minutes then remove from heat.
• Stir in sour cream, provolone, mozzarella and partially cooked pasta shells. Combine thoroughly and top with Parmesan. Cover with lid or foil and bake 30-35 minutes, until bubbling. Remove from oven and garnish with chopped parsley. Enjoy!

STUFFED SHELLS I

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.

BAKED SHELLS AND BROCCOLI WITH HAM AND CHEESY-CREAMY CAULIFLOWER SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
• Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
• Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.

BAKED SHELLS IN SAUCE

Steps:

• Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl combine tomato sauce, mushrooms and tofu. Stir in cooked pasta. In a separate, small bowl combine mozzarella and Parmesan cheeses.
• In a small casserole dish layer pasta mixture and cheeses.
• Bake in preheated oven for 30 minutes, or until lightly browned.

BAKED SHELLS WITH PESTO, MOZZARELLA, AND MEAT SAUCE

Steps:

• Heat oven to 400 degrees. Oil a large 9x13 baking dish.
• In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring ocassional until it starts to soften, about 3 minutes. Stir in the ground meat and cook, breaking it up, until browns, about 2 minutes. Drain off any excess fat.
• Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove from heat and stir in the pesto.
• Meanwhile, cook the shells in a large pot of salted, boiling weater until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.

BAKED SHELLS WITH WINTER SQUASH

Steps:

• Preheat oven to 400 degrees. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary.
• Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.
• Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.
• Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.

STUFFED SHELLS WITH MEAT SAUCE

Steps:

• Cook pasta shells according to package directions. Meanwhile, in a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, 1/2 teaspoon oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes., In a large bowl, combine the eggs, cottage cheese, spinach, mozzarella cheese, Parmesan cheese, seasoned salt and remaining oregano. Drain pasta shells; cool slightly. Stuff with cheese mixture., Spread 1 cup of meat sauce into each of 2 greased 11x7-in. baking dishes; arrange shells over sauce in a single layer. Pour remaining meat sauce over the shells. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°.