STUFFED SHELLS RECIPE BY TASTY
Stuffed with a garlicky spinach-ricotta-Parmesan mixture, dressed with bright marinara sauce, topped with mozzarella cheese, and baked to golden, melty perfection, these shells are worth staying in for.
Provided by Tasty
Categories Lunch
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook according to the package instructions until al dente. Drain the jumbo shells through a colander.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and stir until aromatic, about 30 seconds. Add the spinach and cook until just wilted down, about 1 minute. Remove the pan from the heat and let the spinach cool to room temperature, then roughly chop on a cutting board.
- In a medium bowl, mix together the ricotta and egg. Add the chopped spinach, Parmesan, 1 teaspoon kosher salt, the black pepper, and red pepper flakes and stir to combine.
- Fill the jumbo shells with the ricotta mixture.
- Grease a 9 x 13-inch baking dish with olive oil. Spread 2 cups of marinara on the bottom of the pan.
- Arrange the stuffed shells in a single layer over the marinara sauce. Spread the remaining 1 cup of marinara over the shells and top with the mozzarella.
- Cover the baking dish with foil and bake for 20 minutes. Uncover the pan and continue baking until the cheese has melted and is golden brown, about 15 minutes.
- Garnish with the basil and serve immediately.
- Enjoy!
Nutrition Facts : Calories 497 calories, Carbohydrate 40 grams, Fat 23 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams
STUFFED SHELLS III
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
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
MINESTRONE-STUFFED SHELLS
Hearty stuffed shells. Perfect for a freezer meal.
Provided by Hillary
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Cook and stir ground beef, bell pepper, onion, and salt in a skillet over medium heat until beef is browned and crumbly, 5 to 10 minutes; drain. Mix kidney beans, mozzarella cheese, and pesto into ground beef mixture.
- Spoon 1/4 cup ground beef mixture into each pasta shell. Arrange stuffed shells in a serving dish and top with pasta sauce and Parmesan cheese.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 45.5 g, Cholesterol 52.1 mg, Fat 18.3 g, Fiber 7.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 915.5 mg, Sugar 10.5 g
MILLION EURO STUFFED SHELLS
A fusion of German and Italian flavors - jumbo shells stuffed with chicken, spinach and a fresh lowfat German-style cheese called quark. Prep time includes the time to make the quark.
Provided by Cathleen Colbert
Categories Chicken
Time 11h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- The night before, in a nonreactive container (glass or plastic), dissolve the nonfat dry milk in warm water
- Stir in buttermilk and rennet
- Allow to stand, undisturbed, in a warm place overnight (5 to 10 hours)
- Drain the liquid (called whey) and wrap cheese in cheesecloth and squeeze out as much liquid as possible
- Chill well
- Cut 2 ounces of mushrooms into quarters
- In a saucepan, place onions and mushrooms
- Top with chicken breasts and cover with white wine, chicken broth, lemon juice and basil leaves
- Bring to boil
- Reduce heat, cover and poach for 12 minutes
- Prepare shells according to package directions
- Remove chicken from pan and discard liquid
- allow chicken to cool
- Mince chicken
- Drain spinach, squeezing as much water from it as possible
- Chop remaining mushrooms
- Combine chicken, cheese, mushrooms, and spinach
- Fill shells
- Place shells in shallow baking dish and cover with spaghetti sauce
- bake at 350 degrees for 20 minutes
Nutrition Facts : Calories 379.4, Fat 4, SaturatedFat 1, Cholesterol 43.8, Sodium 873.5, Carbohydrate 46.5, Fiber 2.7, Sugar 36.2, Protein 35
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