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
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
CRISPY STUFFED SHELL BITES
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield about 200 shell bites
Number Of Ingredients 13
Steps:
- Heat a medium saute pan over medium-high heat. Add the oil, then the turkey sausage, and cook, breaking up the sausage into small pieces with a wooden spoon, until it is beginning to brown and fully cooked, about 5 minutes. Add the shallots and garlic and continue to cook until the sausage has browned and the shallots are soft, about 4 minutes. Set aside to cool.
- Bring a large pot of salted water to a boil. In a large bowl, using a rubber spatula, mix together the cheeses, tomatoes, basil, chives, salt and pepper. Fold in the cooled sausage mixture. Cover and refrigerate until ready to use.
- Cook the pasta to al dente according to the package instructions. Strain the pasta well and spread it on paper towels in one layer to dry completely.
- In a medium saucepan, heat the oil over medium heat to 350 degrees F. In small batches, fry the dried shells until golden brown and crispy, stirring occasionally so they don't stick to one another. Remove the shells with a slotted spoon and drain on a paper towel-lined plate. Continue with the remaining pasta.
- Fill each shell with about 1 teaspoon of the filling.
THE BEST STUFFED SHELLS
Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
- Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
- For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
- Preheat the oven to 375 degrees F.
- Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
- Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
- Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.
CRISPY TOPPED STUFFED SHELLS
Seasoned panko coating mix gives these saucy and super-cheesy stuffed shells their deliciously crispy tops.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Pour half the sauce into 13x9-inch baking dish.
- Mix coating mix, shredded cheese, Parmesan and seasonings until blended.
- Combine ricotta, spinach and 1 cup shredded cheese mixture; spoon into shells. Place over sauce in dish; top with tomatoes and remaining sauce. Cover.
- Bake 10 min. Top with remaining shredded cheese mixture; bake, uncovered, 15 min. or until heated through.
Nutrition Facts : Calories 390, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 20 g
STUFFED SHELLS WITH CRISPY PANCETTA AND SPINACH
i love the asiago cream sauce! you could also use a red sauce. if pancetta is hard to find or you're on a budget, use bacon!! another giada recipe! i tweaked it quite a bit.
Provided by KPD123
Categories Pasta Shells
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- For the shells: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain pasta. Toss with 1 tablespoon olive oil and allow to cool before stuffing.
- Warm 1 tablespoon olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl.
- Add the spinach, onion, garlic, parsley, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine.
- Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
- For the sauce: Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute.
- Add the cream and bring to a simmer.
- Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved.
- Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese.
- Bake, covered, until golden on top, about 25 minutes. Remove from the oven and serve immediately.
TACO STUFFED SHELLS
Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!
Provided by JenniferLL
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
- Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
- Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
- Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 30.4 g, Cholesterol 60.5 mg, Fat 17.6 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 8.7 g, Sodium 956.7 mg, Sugar 3.3 g
STUFFED SHELLS RECIPE BY TASTY
Stuffed with a garlicky spinach-ricotta-Parmesan mixture, dressed with bright marinara sauce, topped with mozzarella cheese, and baked to golden, melty perfection, these shells are worth staying in for.
Provided by Tasty
Categories Lunch
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook according to the package instructions until al dente. Drain the jumbo shells through a colander.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and stir until aromatic, about 30 seconds. Add the spinach and cook until just wilted down, about 1 minute. Remove the pan from the heat and let the spinach cool to room temperature, then roughly chop on a cutting board.
- In a medium bowl, mix together the ricotta and egg. Add the chopped spinach, Parmesan, 1 teaspoon kosher salt, the black pepper, and red pepper flakes and stir to combine.
- Fill the jumbo shells with the ricotta mixture.
- Grease a 9 x 13-inch baking dish with olive oil. Spread 2 cups of marinara on the bottom of the pan.
- Arrange the stuffed shells in a single layer over the marinara sauce. Spread the remaining 1 cup of marinara over the shells and top with the mozzarella.
- Cover the baking dish with foil and bake for 20 minutes. Uncover the pan and continue baking until the cheese has melted and is golden brown, about 15 minutes.
- Garnish with the basil and serve immediately.
- Enjoy!
Nutrition Facts : Calories 497 calories, Carbohydrate 40 grams, Fat 23 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams
STUFFED SHELLS
I got this recipe from my Mother. I've been making this for 10 years. Every time I make it for someone, they always request the recipe. It's easy and delicious!
Provided by Ellen James
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef with crushed garlic.
- Mix next four ingredients in large bowl.
- Stir in cooked beef.
- Stuff shells with meat filling- be generous.
- Pour a little spaghetti sauce in bottom of 2-quart casserole dish.
- Place stuffed shells in dish and cover with the remaining spaghetti sauce.
- Sprinkle with oregano and grated Parmesan cheese.
- Cover with foil and bake at 350°F for 15 minutes.
- Remove foil and bake another 10 minutes.
Nutrition Facts : Calories 540.7, Fat 31.7, SaturatedFat 11.3, Cholesterol 97.1, Sodium 1557.4, Carbohydrate 28.2, Fiber 0.7, Sugar 16.7, Protein 35.1
SASSY SOUTHWEST STUFFED SHELLS
When I was a child, my mom made this dish quite often. When I came across her recipe on an index card, I quickly copied it. Over the years, I have made very few changes to retain that taste-of-home memory. -Kellie Braddell, West Point, California
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain and rinse in cold water., Meanwhile, in a large skillet, cook beef and pork over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add carrot, green onions and garlic; cook 1 minute longer. Stir in chiles, 1 cup cheese, half of the fried onions and the cilantro. In a large bowl combine picante sauce, tomato sauce and water; stir 1 cup picante mixture into pan., Spread 1 cup remaining picante mixture into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Cover and bake 30 minutes. Uncover; top with remaining cheese and remaining fried onions. Bake until cheese is melted, 5-10 minutes.
Nutrition Facts : Calories 487 calories, Fat 26g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1181mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
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