Italian Stuffed Jumbo Shells Recipes

ITALIAN STUFFED SHELLS

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°.

ITALIAN SAUSAGE STUFFED SHELLS

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.

CHICKEN PARMESAN-STUFFED SHELLS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Cook and drain pasta as directed on package. Rinse with cool water; drain.
• Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
• Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
• Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.
• Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.

STUFFED SHELLS I

Steps:

• Cook shells according to package directions. Place in cold water to stop cooking. Drain.
• Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
• Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

ITALIAN STUFFED JUMBO SHELLS

Steps:

• 1) Preheat oven to 350 degrees. Place water in a medium to large sized pot on your stove top at high heat to boil. Keep in mind the jumbo shells take up much more room in the water than other pasta. Place your hamburger and Italian sausage into a large skillet on medium heat, to brown. At this step and continuously while cooking, use a spatula to break down the chunks of meat into finer pieces. If using my Italian sausage recipe (recommended!), prepare and add to the skillet with the hamburger. When your pot of water is boiling, add jumbo shells and cook for 12 minutes. Stir your hamburger and Italian sausage mixture to evenly combine them. When thoroughly browned, carefully drain grease and remove from heat. Add your pasta sauce to the meat mixture and stir to combine. Remove from heat and do not cover, as this mixture cooling off will help you in the long run! After 12 minutes, carefully pour jumbo shells into a strainer in the sink. Using the spray attachment, or faucet, run cold water over shells, cooling them. They should be comfortable to touch by the time you're done. Be careful stirring them in the strainer with your hand, as some may have pockets of very hot water inside! Lightly grease your 9×13 pan. With clean hands, grab a jumbo shell in your non dominant hand. Hold it open with your fingers. With your other hand, use a spoon to stuff the shell with the meat mixture. Be careful, this could still be pretty hot! I stuff them almost completely full, but it's your preference. Repeat this process until you run out of meat. I usually have 4+ jumbo shells left, which works because that's about how many rip while cooking and handling. Sprinkle mozzarella cheese over the dish. Bake for 15 minutes on 350. At this time, broil for 1-2 minutes, or until browned. Watch closely! Serve and enjoy!

BAKED SAUSAGE-STUFFED JUMBO PASTA SHELLS

Steps:

• Preheat oven to 425F (220C)
• In a large pot of boiling salted water, cook pasta shells until tender, but firm; about 14 minutes. Drain and set aside for future use.
• Meanwhile, in a skillet, heat olive oil over medium heat; cook onion, green pepper and garlic until softened, about 6 minutes. Transfer to a bowl; stir in sausage, egg and parsley.,
• Place 1 heaping tbsp mixture in each of the shells. Arrange in greased, 8 inch glass baking dish.
• In a bowl, stir together tomatoes, oregano and salt Spoon over stuffed shells.
• Sprinkle with mozzarella and parmesan cheeses; cover and bake in 425F oven for 20 minutes.
• Uncover and bake further 10 minutes, or until cheese is golden and instant read, digital thermometer inserted in the centre of shell registers 160°F.

STUFFED SHELLS

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.

STUFFED JUMBO PASTA SHELLS

Steps:

• Prepare shells by adding them to a large pot of boiling, salted water** for approximately 15 minutes. They will cook more when you place them in the oven, so don't over cook them).Drain, but don't rinse.
• Preheat oven to 350°F.
• Prepare cheese filling:.
• Beat the eggs; add ricotta, Mozzarella, and Parmesan cheese; mix in seasonings, including fresh basil if using.
• Using a large casserole dish, beginning with sauce, layer the cheese-filled shells, then more sauce, ending with the sauce.
• Bake 45 minutes, or until the cheese is bubbling and the casserole is heated through.

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING

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.