Cheesy Stuffed Pasta Recipes

CHEESY BEEF-STUFFED PASTA SHELLS

Steps:

• Prepare macaroni shells according to package directions; drain and set aside.
• Cook ground beef, onion, and garlic in a large skillet until beef is browned.
• Drain excess fat.
• Stir in next 6 ingredients.
• Set aside.
• Combine spaghetti sauce and wine.
• Spoon one-fourth of sauce into a lightly greased oblong baking pan; set aside remaining sauce.
• Stuff macaroni shells with beef mixture, and place in baking dish.
• Spoon remaining sauce over shells.
• Sprinkle Parmesan cheese over shells.
• Bake, uncovered, at 400 degrees for 20 minutes.

CHEESE AND BACON-STUFFED PASTA SHELLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain, and cool.
• Heat olive oil in a skillet over medium heat. Cook the bacon, onion, and garlic until bacon starts to crisp and onion and garlic have softened, about 5 minutes. Remove from heat and drain.
• Mix the bread crumbs, cream cheese, parsley, and the bacon mixture in a large bowl; season with pepper to taste.
• Pour the tomato puree into a large, shallow casserole dish; stir in the rosemary.
• Spoon the bacon and breadcrumb mixture equally into the pasta shells. Arrange the stuffed shells in the casserole dish. Coarsely chop the mozzarella and scatter over the pasta shells. Bake in preheated oven until cheese is melted and sauce bubbles, about 30 minutes.

THREE CHEESE STUFFED JUMBO PASTA SHELLS

Steps:

• Combine all ingredients, except pasta and 1/4 c Parmesan cheese in large mixing bowl.
• Mix well and fill each cooked pasta shell.
• Place in ungreased 11 by 17 pan.
• Cover w/ marinara sauce and then sprinkle with remaining Parmesan, cover w/foil, and bake in 350 oven for 30 minutes.
• Time does not include time to make marinara, but I cook mine as I make the shells so it really doesn't affect the time.
• Servings are a guess.

CHEESY STUFFED SHELLS

Steps:

• Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
• Preheat oven to 350 degrees F (175 degrees C).
• Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
• Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.

SHRIMP SCAMPI STUFFED SHELLS

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to boil and cook the pasta shells until al dente according to package directions, then drain and set aside.
• In a large skillet over medium heat combine the oil and butter.
• Add the onion, garlic, and red pepper flakes. Cook until the onions are translucent, about 3 minutes.
• Add the shrimp and cook stirring for 1 to 2 minutes.
• Add the wine, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sir and simmer until the shrimp is cooked through, about one minute more. Set aside to cool.
• In a large mixing bowl combine the cream cheese, ricotta, Parmesan, parsley, egg, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Fold in the cooled shrimp scampi and set aside. Preheat the oven to 375 F.
• In a large skillet over medium heat, melt the 4 tablespoons of butter and sprinkle with the flour.
• Cook, whisking, until the roux turns golden brown, about 3 to 4 minutes. Pour in the half and half, about 1/2 cup at a time, whisking constantly.
• Whisk in the remaining half and half and cook until thickened.
• Add the parsley, garlic, the 1/4 teaspoon of salt and the 1/4 teaspoon pepper. Set aside.
• Spread 1 cup of the sauce on the bottom of a 2 quart baking dish.
• Use a spoon to fill each of the cooked jumbo shells with the shrimp and cheese mixture.
• Line the stuffed shells in the baking dish. Spoon the remaining sauce on top.
• Sprinkle with the shredded mozzarella cheese. Bake, uncovered until bubbly and hot, about 25 minutes.
• Serve immediately.

CHEESY STOVETOP MAC WITH SAUSAGE AND KALE

Steps:

• Heat the olive oil in a large, wide pot or a very large, deep skillet over medium-high, then add the onion, kale and ½ teaspoon salt and cook, stirring occasionally, until the kale has cooked down and the onion is smaller in size, 4 to 5 minutes.
• Add the garlic and tomato paste and cook, stirring often, until the paste darkens slightly, 1 to 3 minutes.
• Add the sausage and cook, breaking the meat into small pieces, until it loses its pink color, 4 to 5 minutes.
• Add the red-pepper flakes, sprinkle with salt and give everything a good stir. Add the chicken broth and pasta and stir to combine. Bring the liquid to a boil, then reduce the heat to low, place a lid on the pan and cook until the pasta is soft but still has some bite to it, about 10 minutes. Be sure to check on the pasta and stir every now and again. (The sauce will have thickened from the starch in the pasta.)
• Add the cheese and hot sauce and mix well. Add salt and additional hot sauce to taste before serving.

CHEESE-STUFFED SHELLS

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon if desired. , Stuff pasta shells with sausage mixture. Arrange in two shallow 2-qt. or 11x7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells. , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving., Freeze option: Cool unbaked casseroles; 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°.