Makeover Cheese Stuffed Shells Recipes

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CHEESY STUFFED SHELLS



Cheesy Stuffed Shells image

This is a delicious baked pasta dish with large shells filled with meat, spinach and cheese that children always seem to love. It is kind of a 'spaghetti that behaves itself!'

Provided by Kimber

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 12

1 (16 ounce) package jumbo pasta shells
½ pound Italian sausage
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 cup ricotta cheese
1 egg
3 cloves garlic, crushed
½ lemon, juiced
¼ cup grated Parmesan cheese
salt and pepper to taste
½ teaspoon dried oregano
2 cups spaghetti sauce
2 cups shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
  • Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 51.9 g, Cholesterol 69.1 mg, Fat 18.4 g, Fiber 4.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 741.3 mg, Sugar 6.1 g

CHEESE STUFFED SHELLS



Cheese Stuffed Shells image

Make and share this Cheese Stuffed Shells recipe from Food.com.

Provided by Robbie Rice

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

2 eggs, beaten
30 ounces ricotta cheese, lowfat okay
2 cups shredded mozzarella cheese, lowfat okay
3/4 cup grated parmesan cheese, lowfat okay
1/2 cup fresh parsley sprig, chopped
1 teaspoon salt
1 dash black pepper
12 ounces shell pasta, jumbo, prepared
26 ounces spaghetti sauce, lowfat okay
1/4 cup grated parmesan cheese, lowfat okay

Steps:

  • Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
  • Combine eggs, cheeses, and seasonings in bowl.
  • Spoon about 3 Tbls. cheese mixture into each cooked shell.
  • Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
  • Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
  • Sprinkle cheese over sauce.
  • Bake in 350F degrees oven for 30 minutes.

MAKEOVER CHEESE-STUFFED SHELLS



Makeover Cheese-Stuffed Shells image

You'll love the great flavor in these shells. Our Test Kitchen made them over without using any reduced-fat ingredients, yet still saved a ton on fat and calories!

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 23

3/4 pound lean ground beef (90% lean)
1 Italian turkey sausage link (4 ounces), casing removed
1 large onion, chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
1 large egg, lightly beaten
1-1/2 cups shredded part-skim mozzarella cheese, divided
1-1/2 cups 4% cottage cheese
1 cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon, optional
24 jumbo pasta shells, cooked and drained
SAUCE:
3 cans (8 ounces each) no-salt-added tomato sauce
1 tablespoon dried minced onion
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

  • Crumble beef and sausage into a large nonstick skillet; add onion. Cook and stir over medium heat until meat is no longer pink; drain., Transfer to a large bowl. Stir in the spinach, ricotta and egg. Add 1 cup mozzarella cheese, cottage cheese, Parmesan cheese, cheddar cheese, Italian seasoning, pepper and cinnamon if desired; mix well. , Stuff pasta shells with meat mixture. Arrange in two 11x7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells. , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 318 calories, Fat 14g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 714mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

4 CHEESE STUFFED SHELLS



4 Cheese Stuffed Shells image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Salt
8 pieces jumbo pasta shells
1 1/2 pounds ricotta cheese or part skim ricotta cheese
1 pound mozzarella, diced
1/2 cup grated Parmigiano-Reggiano
1 cup shredded Asiago
1/4 cup chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 ounces) crushed tomatoes
Salt and freshly ground black pepper
6 or 7 leaves fresh basil, torn or shredded

Steps:

  • Preheat oven or broiler to 450 degrees F.
  • Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.
  • Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.
  • To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves
  • Pour a little sauce into the bottom of a shallow medium sized flameproof casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.

MAKEOVER EASY BEEF-STUFFED SHELLS



Makeover Easy Beef-Stuffed Shells image

Enjoy the convenience of this make-ahead dish or bake right away. Either way, it has half the saturated fat of the original recipe but is just as meaty. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 12

20 uncooked jumbo pasta shells
1 pound lean ground beef (90% lean)
1 large onion, chopped
1 medium green pepper, chopped
1-1/4 cups reduced-fat ricotta cheese
1-1/2 cups shredded reduced-fat Italian cheese blend, divided
1/4 cup grated Parmesan cheese
1/4 cup prepared pesto
1 large egg, lightly beaten
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) no-salt-added tomato sauce
1 teaspoon Italian seasoning

Steps:

  • Cook pasta according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1 cup Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., In a small bowl, combine the tomatoes, tomato sauce and Italian seasoning. Spread 3/4 cup into a 13x9-in. baking dish coated with cooking spray. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and tomato mixture; spoon over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 295 calories, Fat 12g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 436mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

BASIC CHEESE FILLED STUFFED SHELLS-OAMC



Basic Cheese Filled Stuffed Shells-Oamc image

Just the basic cheese filled stuffed shells recipe you get off the back of the box, adjusted slightly for OAMC. The prep time is long but it's well worth it to pull them out of the freezer weeks from now and have an easy and quick meal.

Provided by e_lizard_owen

Categories     Pasta Shells

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (12 ounce) box jumbo pasta shells
4 cups ricotta cheese
2 cups mozzarella cheese, shredded
3/4 cup parmesan cheese, grated
3 eggs
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups spaghetti sauce

Steps:

  • Cook noodles according to directions on box.
  • Combine all other ingredients.
  • Fill each shell with about 2 tbsp cheese mixture.
  • Place in foil lined 9x13 pan in a single layer. Wrap in foil and freeze.
  • When fully frozen, you can remove the foil wrapped shells from the pan so it takes up less space. When ready to eat, place in same pan.
  • To serve, thaw. Cover with spaghetti sauce and recover with aluminum foil. Bake at 350 degrees for about 35 minutes until hot and bubbly.

Nutrition Facts : Calories 452.9, Fat 22.9, SaturatedFat 13.2, Cholesterol 131.1, Sodium 635.1, Carbohydrate 34.8, Fiber 2.1, Sugar 4.9, Protein 26

THREE-CHEESE STUFFED SHELLS



Three-Cheese Stuffed Shells image

A pair of these baked jumbo shells (conchiglioni) -- filled with three cheeses and spinach -- makes a great kid-size portion.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

Salt
1 pound spinach, trimmed
1 pound large pasta shells
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 pound ricotta cheese
4 ounces coarsely grated mozzarella cheese
1/4 cup finely grated Parmesan cheese
1 large egg, lightly beaten
Freshly ground pepper

Steps:

  • Preheat oven to 375 degrees. Bring a large pot of water to a boil; add salt. Boil spinach until bright green, about 30 seconds. Remove with a slotted spoon; drain. Add shells to boiling water; cook until slightly underdone. Drain. Toss with 1 teaspoon oil. Set aside.
  • Heat 2 tablespoons oil and the garlic in a large skillet over medium-low heat until garlic is fragrant, about 30 seconds. Add tomatoes; cook, stirring occasionally, until sauce has thickened slightly, 20 to 25 minutes.
  • Squeeze spinach to release excess water; coarsely chop. Stir together with cheeses and egg. Season with salt and pepper.
  • Stuff each shell with about 2 tablespoons cheese mixture. Spread 1 1/2 cups tomato sauce in a 9-by-13 inch baking dish. Arrange shells in dish; cover with more sauce, reserving some for serving. Bake 25 minutes. Serve with remaining sauce.

STUFFED SHELLS I



Stuffed Shells I image

Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.

Provided by SALLYJUN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 557.4 calories, Carbohydrate 59.6 g, Cholesterol 97.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 9.8 g, Sodium 1197.5 mg, Sugar 10.6 g

STUFFED PASTA SHELLS (RECIPE MAKEOVER)



Stuffed Pasta Shells (Recipe Makeover) image

Family-favorite Stuffed Pasta Shells is a perfect makeover recipe candidate. You don't need the 44 grams of fat that the original recipe contains for it to taste great-especially after sampling this lighter version. It has great flavor the whole family will enjoy. Try it yourself and you'll agree!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 13

16 uncooked jumbo pasta shells
1/2 lb lean ground turkey
1 teaspoon Italian seasoning
1/2 teaspoon fennel seed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 cup fat-free cottage cheese
1/4 cup fat-free egg product
2 cups tomato pasta sauce
1/4 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. Cook and drain pasta as directed on package, omitting salt.
  • Meanwhile, in 10-inch nonstick skillet, cook turkey, Italian seasoning, fennel, salt and pepper over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink; remove turkey mixture from skillet.
  • In same skillet, cook mushrooms, onion and garlic over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender. Stir turkey mixture, cottage cheese and egg product into mushroom mixture.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon about 1 tablespoon turkey mixture into each pasta shell. Place in baking dish. Spoon pasta sauce over shells.
  • Cover with foil. Bake 20 to 25 minutes or until hot. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fiber 6 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 13 g, TransFat 0 g

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