I Hate Ricotta Meat 2 Cheese Stuffed Shells Recipes

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I HATE RICOTTA MEAT & 2 CHEESE STUFFED SHELLS



I Hate Ricotta Meat & 2 Cheese Stuffed Shells image

My non-ricotta cheese-eating husband always raved about "the meat stuffed shells his mom used to make." His grandmother recently wrote to the TV guide (where this recipe originated) and they were kind enough to send back the recipe, dated September 13, 1976. I have to agree, these are delicious! Serve with a tossed salad and garlic bread. The prep time includes the pasta/beef cooking; the cook time is the baking time for the casserole.

Provided by TheDancingCook

Categories     Pasta Shells

Time 50m

Yield 18 stuffed shells, 6 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 large onion, diced
1 garlic clove, chopped
8 ounces mozzarella cheese, shredded
1/2 cup Italian style breadcrumbs
1/4 cup fresh parsley, chopped
1 egg, beaten
1 (26 ounce) jar of your favorite spaghetti sauce
8 ounces tomato sauce
1/2 cup parmesan cheese, grated
18 jumbo pasta shells, cooked and drained
salt and pepper, to taste
1/3 cup dry red wine

Steps:

  • Boil water for pasta.
  • Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
  • Cook pasta in water, drain.
  • Preheat oven to 400 degrees.
  • Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper.
  • Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce.
  • Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row.
  • Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese.
  • Bake in oven for 20-25 minutes or until bubbly and browned.

Nutrition Facts : Calories 449.3, Fat 25.4, SaturatedFat 11.7, Cholesterol 121, Sodium 968, Carbohydrate 21.9, Fiber 3.2, Sugar 9.7, Protein 30

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING



Shells with Italian Sausage and Ricotta Stuffing image

Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

1 package (16 ounces) Johnsonville Mild or Sweet Ground Sausage
1 box (12.5 ounces) jumbo pasta shells
1 tablespoon olive oil
2 jars (24 ounces, each) marinara sauce
2 eggs, beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

Steps:

  • 1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
  • 2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
  • 3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
  • 4. Pour half of the marinara sauce into baking dish.
  • 5. In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
  • 6. Stuff shells with meat mixture; arrange in baking dish.
  • 7. Pour remaining marinara sauce over shells.
  • 8. Cover and bake at 350°F for 30 minutes.
  • 9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
  • 10. Bake 5 minutes longer or until cheese is melted.
  • 11. Sprinkle with parsley.
  • 12. Serve.

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