ITALIAN STUFFED SHELLS
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
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.
ITALIAN UNSTUFFED SHELLS
Enjoy all the flavors of the classic baked pasta dish while eliminating the time-consuming step of stuffing large individual shells. Smaller pasta is mixed with tender spinach, savory sausage and a three-cheese filling to create a comforting casserole the whole family will love.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside.
- Add the tomatoes to a large bowl and use your hands to crush them into chunky pieces; set aside.
- In a 12-inch skillet over medium-high heat, add the oil. Add the sausage and brown in large chunks until no pink remains, 5 to 8 minutes. Set aside on a paper towel-lined plate. Wipe out the fat from the skillet, leaving about 1 tablespoon behind. Add about a third of the tomatoes to the skillet and stir to pick up any remaining browned bits. Set aside.
- In another large bowl, add the spinach, ricotta, Parmesan, shredded mozzarella, egg, garlic, nutmeg and 1 teaspoon each salt and pepper. Mix to combine. Add the cooked pasta and sausage and gently mix.
- Add the pasta and sausage mixture to the skillet. Top with the remaining tomatoes and then the sliced mozzarella. Bake, uncovered, until heated through and the cheese is bubbling, 20 to 25 minutes. Garnish with torn basil before serving.
ITALIAN PASTA BAKE
I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.-Karla Johnson, East Helena, Montana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.
Nutrition Facts : Calories 489 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 702mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 32g protein.
ITALIAN SAUSAGE STUFFED SHELLS
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
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
ITALIAN SHELLS CASSEROLE
This is another recipe I ran across early in our marriage 30 short yrs ago. (I bought a little blank, hardbound book to write special recipes in). DH loves it. Falls into the comfort food category. Cheesy and mmm, mmm good. Add a salad, and dinner is complete!
Provided by kstrating
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook shells and drain (while waiting, go on to next steps).
- Brown ground beef and drain. Add salt, pepper, and marinara sauce. Simmer 20 minutes.
- In deep pan, line bottom with 1/2 of the shells. Cover with half of the meat sauce. Spread half of the sour cream lightly over and then sprinkle with half of both the cheeses. Repeat.
- Cover and bake at 350°F for 40 minutes.
- Uncover and bake 20 minutes more.
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