Easy Ricotta Stuffed Shells Recipes

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SIMPLE STUFFED SHELLS



Simple Stuffed Shells image

A make-ahead version of an Italian classic, these cooked pasta shells are stuffed with hearty beef, ricotta and mozzarella. Make a double batch and keep one in the freezer for a handy potluck dish.

Provided by By Paula Jones

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 lb ground beef
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
Salt and pepper to taste
1 box (12 oz) jumbo pasta shells
2 cups ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1 egg
2 tablespoons chopped fresh basil leaves
Additional chopped fresh basil leaves, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until softened. Add beef. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in tomatoes. Season with salt and pepper. Reduce heat to low; cook uncovered about 20 minutes until liquid is reduced.
  • Meanwhile, cook and drain pasta shells as directed on box, using minimum cook time. Rinse with cold water to cool; drain.
  • In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, the egg and 2 tablespoons basil.
  • Spoon about 2 cups meat sauce into baking dish. Using small spoon, carefully fill each pasta shell with about 2 tablespoons cheese mixture (do not overfill). Invert shells and place on sauce in baking dish. Spoon remaining meat sauce over shells. Sprinkle with remaining 1 cup mozzarella cheese.
  • Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.

Nutrition Facts : Calories 680, Carbohydrate 62 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 4 g, Protein 43 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 6 g, TransFat 1 g

EASY BEEF-STUFFED SHELLS



Easy Beef-Stuffed Shells image

Here's a rich and comforting dish that's terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these stuffed shells with meat sauce. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 9

20 uncooked jumbo pasta shells
1 pound ground beef
1 large onion, chopped
1 carton (15 ounces) ricotta cheese
2 cups shredded Italian cheese blend, divided
1/2 cup grated Parmesan cheese
1/4 cup prepared pesto
1 large egg
1 jar (26 ounces) spaghetti sauce, divided

Steps:

  • Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 405 calories, Fat 22g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 730mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.

SPINACH AND RICOTTA STUFFED SHELLS



Spinach and Ricotta Stuffed Shells image

Spinach and Ricotta Stuffed Shells. Jumbo pasta shells stuffed with three types of cheeses and topped with pasta sauce!

Provided by Kelley Simmons

Categories     Main Course

Time 45m

Number Of Ingredients 14

12-14 jumbo pasta shells
1 tablespoon extra virgin olive oil
1 medium onion (diced)
2 cloves garlic (minced)
4 cups fresh spinach
1 cup ricotta cheese
1 cup mozzarella cheese (shredded)
1/2 cup Parmesan cheese (grated)
1 large egg
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 cups marinara sauce
basil for serving (if desired)
extra parmesan cheese for serving (if desired)

Steps:

  • Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
  • Heat oil in a large skillet. Add onion and cook until tender about 3-4 minutes. Add in garlic and cook for an additional minute.
  • Add the spinach and cook until wilted, about 2 minutes.
  • Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. Stir to combine.
  • Spread about 1/2 of the sauce in the bottom of a 8 x8 or 9 x 9 baking dish.
  • Stuff shells with the spinach cheese mixture and place in the baking dish.
  • Top with the remaining sauce and bake for 20-30 minutes or until warmed through.
  • Serve immediately with basil and parmesan cheese, if desired.

Nutrition Facts : Calories 419 kcal, Carbohydrate 30 g, Protein 25 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 1242 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

RICOTTA STUFFED SHELLS



Ricotta Stuffed Shells image

Better than olive garden stuffed shells, this easy baked pasta recipe is filled with Ricotta cheese. With just 15 minutes of prep time, you can make this delicious freezer friendly kid approved dinner!

Provided by Christi Johnstone

Categories     Main Course

Time 45m

Number Of Ingredients 13

12 ounces jumbo pasta shells
2 1/4 cups ricotta cheese
1 large egg
1 tbsp lemon juice
1 1/2 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp black pepper
2 1/2 cups marinara sauce
1 1/2 cups mozzarella cheese (shredded)
minced parsley (optional garnish)

Steps:

  • Cook pasta shells according to directions until they are al dente. Do not overcook. Run under cold water as soon as they are removed from the boiling water. Set aside for now.
  • Preheat the oven to 350 degrees Fahrenheit and spray a 9x13 baking pan with cooking spray.
  • Mix the ricotta cheese, egg, lemon juice, salt, garlic powder, onion powder, dried basil, dried oregano, and black pepper in a small bowl.
  • Pour and spread 1 ¾ cup of the marinara sauce into the bottom of the dish.
  • Fill each pasta shell with the ricotta cheese mixture and place them evenly throughout the baking pan.
  • Once all pasta shells are filled and nestled into the sauce, drizzle the remaining marinara over all the shells and top off with mozzarella cheese.
  • Bake in the oven for 20-25 minutes or until the sauce is bubbly and the cheese is melted.
  • Broil for 2 minutes to get your cheese nice and toasty (if you prefer). Serve garnished with minced fresh parsley, if desired.

Nutrition Facts : Calories 495 kcal, Carbohydrate 52 g, Protein 27 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1385 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

STUFFED SHELLS RECIPE



Stuffed Shells Recipe image

Stuffed Shells filled with ricotta, parmesan, and melty mozzarella cheese. Stuffed Pasta Shells always disappear fast and reheat well.

Provided by Natasha Kravchuk

Categories     Easy

Time 1h

Number Of Ingredients 12

20 jumbo pasta shells (cooked to package instructions)
1/2 medium onion (chopped)
3 garlic cloves (minced)
1 tsp salt (divided)
1/2 tsp freshly ground black pepper (divided)
1/4 tsp dried oregano
3 cups marinara sauce
15 oz ricotta cheese
1 large egg
1/3 cup parmesan cheese
3 cups shredded mozzarella cheese (divided)
1/4 cup parsley (plus more to garnish)

Steps:

  • Cook Pasta: Preheat oven to 375˚F. Cook shells in salted water according to package instructions (stirring several times to keep the pasta from sticking to the pot), then drain and fill pot with cold water to stop the cooking process and keep shells from sticking to each other.
  • Make Sauce: In a deep pan over medium-high heat, add 1 Tbsp olive oil and sauté chopped onion until softened and golden (3-5 min). Add minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp oregano. Sauté another 1 minute stirring constantly until garlic is fragrant. Add 3 cups marinara and bring to a uniform boil then simmer for 2 minutes and pour the sauce into the bottom of a 9x13 casserole dish.
  • Cheese Filling: In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined.
  • Stuff Shells: Use about 1/2 ice cream scoop or just until filled (do not overstuff). Place them in the casserole over the marinara sauce in a single layer. Sprinkle the remaining 1 cup mozzarella cheese over the top.
  • Bake: Cover with foil and bake for 30 minutes. The sauce should be bubbling at the edges. Remove foil and broil for 2-4 minutes to lightly brown the cheese. Remove from the oven and garnish with parsley to serve.

Nutrition Facts : Calories 435 kcal, Carbohydrate 32 g, Protein 30 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 103 mg, Sodium 1542 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

SPINACH AND RICOTTA STUFFED SHELLS



Spinach and Ricotta Stuffed Shells image

In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner.

Provided by Laura Bolton - Fork Knife Swoon

Categories     Dinner

Time 50m

Number Of Ingredients 12

16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
1-1/2 tbsp olive oil
2 tsp fresh garlic, minced
4 cups (packed) fresh spinach leaves, roughly-chopped
12 oz skim-milk ricotta cheese
1 cup shredded skim-milk mozzarella cheese
1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1 tbsp fresh basil, finely chopped
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1-1/4 cups marinara sauce

Steps:

  • Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
  • In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
  • Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.

STUFFED SHELLS III



Stuffed Shells III image

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

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

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

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