No Hassle Stuffed Shells Pasta Bake Recipes

NO HASSLE STUFFED SHELLS PASTA BAKE

Steps:

• 1. IN a large stock pot boil shells until al-dente. Drain and rinse with cold water. Put back in to stock pot.
• 2. In pot combine pasta, ricotta, spinach, and sauce and mix well.
• 3. Pour mixture into a large baking dish and top with mozzarella cheese. Cover with foil.
• 4. Bake in oven for 30 minutes. Remove foil and bake for an additional 10-15 minutes cheese starts to brown.

NO-BOIL STUFFED SHELLS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
• Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
• Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.

NO MESS OR STRESS STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F.
• Prepare shells according to the directions on the box. After cooking shock in an ice bath.
• In the large bowl combine the tomato sauce, and the can of peeled whole tomatoes. Break up the tomatoes with a fork. Add 4 of the meatballs to the sauce and break up with a fork.
• In a medium bowl combine the ricotta, Parmesan, shredded provolone, egg, basil and Italian seasoning. Stir until well blended.
• Pour the ricotta cheese mixture into a resealable bag. Cut 1 corner of the bag and use it to fill each pasta shell with cheese mixture.
• Pour 2 inches of the sauce and meatball mixture in the baking dish. Add 12 cheese stuffed shells, top with 1/4 cup of the mozzarella cheese and pour half of the remaining sauce mixture over shells. Place the remaining 12 stuffed shells on top, add remaining sauce mixture and top with remaining mozzarella cheese. Slice the remaining 4 meatballs in half and place around the perimeter of the baking dish.
• Cover with foil, and place in oven and bake for 50 minutes to 1 hour. Remove from oven and let cool 5 minutes before serving.

ITALIAN UNSTUFFED SHELLS

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.