Italian Cheese Stuffed Shells Recipes

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ITALIAN STUFFED SHELLS



Italian Stuffed Shells image

A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! -Beverly Austin, Fulton, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 12

1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
2 cups hot water
1 can (12 ounces) tomato paste
1 tablespoon beef bouillon granules
1-1/2 teaspoons dried oregano
1 large egg, lightly beaten
2 cups 4% cottage cheese
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
24 jumbo pasta shells, cooked and drained

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture., Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 430 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 866mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 3g fiber), Protein 32g protein.

STUFFED SHELLS



Stuffed Shells image

Made with a cheesy ricotta filling, smothered in spaghetti sauce and mozzarella cheese, and then baked until gooey and browned, these Italian Stuffed Shells are the ultimate creamy, cheesy baked pasta dish.

Provided by Kristen Chidsey

Categories     Main Course

Time 50m

Number Of Ingredients 12

6 ounces jumbo pasta shells (half a standard box)
1 egg
15 ounces ricotta cheese
1 teaspoon garlic minced
1 cup shredded mozzarella cheese
¼ cup parmesan cheese (freshly grated)
1 tablespoon parsley
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
½ teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
3 cups spaghetti sauce

Steps:

  • Preheat the oven to 375 degrees F and bring a large pot of water to a boil.
  • Once the water comes to a boil, heavily salt the water and add in the shells. Cook for 9 minutes, or 2 minutes less than the package directions state. Drain the pasta and allow it to cool slightly.
  • While the pasta is cooking, prepare the filling by mixing together the ricotta egg, parmesan, garlic, parsley, red pepper flakes, oregano, salt, and pepper in a medium mixing bowl.
  • Spread a 2-quart baking dish with 1/2 cup of spaghetti sauce on the bottom of the pan.
  • Once the shells are cool enough to handle, stuff each shell with the ricotta mixture, about 1/4 cup filling per shell. Remember to not overstuff the shells, so that the shells can somewhat close around the ricotta filling.
  • Top the shells with the remaining spaghetti sauce and then cover with the mozzarella cheese.
  • Bake for 30 minutes, or until cheese is melted and browned.

Nutrition Facts : Calories 275 kcal, Carbohydrate 34 g, Protein 17 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 1106 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

ITALIAN CHEESE-STUFFED SHELLS



Italian Cheese-Stuffed Shells image

From Galesville, Wisconsin, Patty Tappendorf notes, "I found this recipe in a church cookbook and thought it was a great twist on traditional lasagna. I omitted the meat, and it's just as yummy. Italian stewed tomatoes add robust flavor."

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 7 servings.

Number Of Ingredients 14

1 medium onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
1-1/2 cups water
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (6 ounces) tomato paste
1-1/2 teaspoons Italian seasoning
2 large eggs, lightly beaten
1 carton (15 ounces) reduced-fat ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
21 jumbo pasta shells, cooked and drained

Steps:

  • In a large nonstick skillet coated with cooking spray, cook onion and peppers over medium heat 2 minutes. Add mushrooms; cook 4-5 minutes until tender. Add garlic; cook 1 minute longer Stir in water, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer 30 minutes. , Meanwhile, preheat oven to 350°. In a small bowl, combine eggs, ricotta, 1/2 cup mozzarella and Parmesan cheeses. Stuff into shells. Spread 1 cup vegetable sauce in a 13x9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce. , Cover and bake 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 351 calories, Fat 11g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 457mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

ITALIAN CHEESE-STUFFED SHELLS



Italian Cheese-Stuffed Shells image

Wonderful, simple, meatless main dish. This is my mom's recipe...so easy to make. You can use part-skim or fat-free mozzarella and fat-free cottage cheese to lower the fat content. Serve with fresh green salad and garlic bread. Superb!

Provided by Manda

Categories     Pasta Shells

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (12 ounce) package jumbo pasta shells
24 ounces low fat cottage cheese
8 ounces mozzarella cheese, shredded
2 eggs, slightly beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon dried parsley
1 dash garlic powder
1/4 cup grated parmesan cheese
3 cups canned or jarred spaghetti sauce

Steps:

  • Preheat oven to 350 degrees.
  • Cook shells as directed on package and drain in single layer on paper towel.
  • Mix together all ingredients and fill each shell with 2-3 Tbsp. of filling
  • Spread thin layer of sauce in 9x13-inch baking dish and place stuffed shells on top.
  • Cover with remaining sauce.
  • Cover with sheet of aluminum foil and bake 25-30 minutes.
  • Serve with extra parmesan cheese to sprinkle over top.

Nutrition Facts : Calories 843.4, Fat 26, SaturatedFat 12.2, Cholesterol 169.6, Sodium 2371.5, Carbohydrate 93, Fiber 3.6, Sugar 19.6, Protein 56.3

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

ITALIAN SAUSAGE STUFFED SHELLS



Italian Sausage Stuffed Shells image

Believe it or not, I'm not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband's love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner.

Provided by RainbowJewels

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 6

1 (16 ounce) package jumbo pasta shells
3 teaspoons vegetable oil, divided
1 pound bulk Italian sausage
1 (16 ounce) package finely shredded mozzarella cheese, divided
1 teaspoon dried Italian seasoning, plus more for garnish if desired
1 (24 ounce) jar prepared marinara sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
  • Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
  • Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
  • Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 57.3 g, Cholesterol 60.3 mg, Fat 24.6 g, Fiber 4.1 g, Protein 30.2 g, SaturatedFat 10.5 g, Sodium 1171.4 mg, Sugar 9.9 g

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