How To Reheat Stuffed Shells In Oven Recipes

RICOTTA STUFFED PASTA SHELLS WITH SAUSAGE AND SPINACH

Steps:

• HOW TO COOK SHELLS: Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells (I cooked mine for 10 minutes). Drain, and then rinse the shells with cold water. Set aside on a baking sheet.
• HOW TO MAKE FILLING: Heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes. As the sausage cooks, use a wooden spoon to break the sausage up into small pieces in the pan.
• Stir in the garlic, canned tomatoes and spinach. Cook until heated through and liquid reduced by half, about 2 minutes. Remove the pan from the heat then stir in the ricotta cheese. Taste for seasoning then adjust with salt and pepper to taste.
• HOW TO STUFF SHELLS: Each shell is stuffed with a heaping tablespoon of the filling. You can stuff them on the baking sheet and then transfer them back to the pan to reheat. Spoon the remaining sauce over the shells and reheat for 5 minutes. They are ready to serve as is, sprinkled lightly with Parmesan cheese and parsley.
• HOW TO REHEAT SHELLS: Preheat oven to 375F, arrange the shells into the baking dish, sprinkle with LOTS of Parmesan cheese and bake for 25 minutes (reheating in the oven is the preferred way to reheat these shells if making them in advance - just make sure to sprinkle generously with Parmesan).

VEGAN STUFFED SHELLS: DAIRY-FREE AND DELICIOUS

Steps:

• Preheat the oven to 350°F and press the excess water out of your block of tofu.
• Bring a large pot of water to a rolling boil and add the jumbo pasta shells with a pinch of salt.
• Cook the pasta shells until they are almost done. Approx. 8-10 minutes or as per instructions on the package.
• Drain the pasta, rinse with cold water, and set aside.
• Make the spinach ricotta by adding the cashews to a food processor and pulsing until they're fine and crumbly.
• Add the dry seasonings, yeast, and lemon juice to the food processor.
• Combine until you have a light, creamy mixture.
• Squeeze any excess liquid from the spinach by hand over the sink, then add to the food processor and pulse to combine.
• In a large casserole dish, evenly spread 1 c of marinara along the bottom.
• Scoop 2 Tbsp of the spinach ricotta mixture into each shell.
• Lay the shell open-side up in the casserole dish on top of the sauce.
• Continue stuffing your shells until you use up all of the spinach ricotta.
• Pour the remaining tomato sauce over the vegan stuffed shells, and place the dish into the oven.
• Bake uncovered for 25 minutes.
• Serve hot and enjoy this vegan comfort dish!

CLASSIC STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.
• Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
• Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
• Fill each shell with the ricotta mixture and place in the baking dish.
• Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
• Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
• Sprinkle with parsley, then serve.

STUFFED SHELLS RECIPE

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.

VENISON LASAGNA STUFFED SHELLS

Steps:

• Preheat the oven to 425 degrees F.
• In a large skillet, add the ground venison, chopped onion, garlic, salt, and pepper and cook until done. You shouldn't have any grease to drain.
• While the venison is cooking, boil the jumbo shells until just al dente, following the package directions, then drain and place them back into the pot. Add a little marinara and gently stir to coat to keep them from sticking.
• In a small bowl, add the ricotta, cream cheese, and Italian seasoning. Stir to combine. Use an electric hand mixer if not softened.
• Add the cheese mixture to the cooked venison and stir to combine.
• Cover the bottom of a 9x13 baking dish with about 1/4 cup marinara sauce.
• Place the jumbo shells into the baking dish and, using a spoon, gently fill each shell with the cheesy venison mixture. You'll want to fill each shell completely full.
• Once they're all filled, pour the remaining marinara over the shells. Then pour the alfredo over the shells.
• Cover the pan with aluminum foil and bake for 40 minutes. Then uncover and bake for an additional five minutes. Serve immediately.

STUFFED SHELLS

Steps:

• Bring a large pot of water to a boil. Add a generous amount of salt and then add in the pasta shells. I usually cook a few extra in case some fall apart. Cook for half of the time indicated on the package plus one minute. (About 5-6 minutes depending on the package you use). Drain the shells and rinse under cold water to stop the cooking and allow them to be easily separated. Drain off any water and separate onto a sheet of parchment paper on the counter.
• Preheat oven to 350 degrees F. In a large mixing bowl, whisk the egg with a fork. Add in the ricotta cheese and mix until completely combined. Add in the basil, oregano, thyme, parsley, minced garlic, and salt + pepper to taste. (I use about 1 teaspoon salt and 1/2 teaspoon pepper.) Stir gently.
• Finely grate the mozzarella and Parmesan cheese. Add two cups of the mozzarella and all of the Parmesan cheese into the cheese mixture. Gently stir to completely combine.
• Transfer this cheese mixture to a large (gallon-sized) zipper-top plastic bag. Snip off 1-inch of the corner of the bag and "pipe" the cheese mixture into each of the shells. Each shell should get about 2 tablespoons of the cheese mixture (which should fill 25-26 shells).
• Spread half of the marinara sauce evenly across the bottom of a 3-quart (9x13-inch) baking dish.
• Place stuffed shells in the baking dish with the open side facing up. Pack the shells in close together.
• Cover shells evenly with the remaining 2 and 1/2 cups marinara sauce. Aim to completely cover all of the shells to avoid hard parts of the shells. Cover with foil and bake for 30 minutes.
• Remove foil and add the remaining 1 cup of mozzarella evenly over the shells. Return to the oven for 5-7 more minutes or until cheese is melted. Serve warm with freshly chopped basil if desired. I also like to add a little more cracked pepper to the top!

STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
• In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
• To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
• Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

COTTAGE CHEESE STUFFED SHELLS

Steps:

• Cook the pasta: Bring a large pot of well-salted water to a boil, add 1 tablespoon of olive oil. Add the pasta and cook it 2 minutes shorter than the recommended time on the package. Stir the pasta from time to time with a wooden spoon making sure it doesn't stick to the pot. Drain, toss with cold water and drain again.
• Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.
• Make the filling: add all the filling ingredients into a large bowl (well-drained cottage cheese, grated Parmesan, shredded mozzarella, Italian herbs, basil, onion and garlic powder, egg), stir until combined, season with salt and pepper.
• Spread the marinara sauce in a 9x13-inch (22x32cm) casserole dish.
• Fill each pasta shell with the cheese filling. Arrange the shells with the stuffing side up in the baking dish.
• Top the shells with remaining mozzarella cheese.
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Uncover the dish and put it under the broiler. Bake for 3-5 minutes or until the cheese is browned (keep an eye on it, it can burn quickly).
• Take out of the oven and let rest for 10 minutes (the sauce will thicken).
• Enjoy!