Northern Italian Pasta Shell Stuffing Recipes

NORTHERN ITALIAN PASTA SHELL STUFFING

Steps:

• Preheat the oven to 350ºF.
• Place frozen spinach in strainer and run under hot water until thawed.
• Squeeze all the water out and place in large bowl.
• In large sauté pan,add in 1/2 olive oil, sauté onions & mushrooms, for at least 5 minutes or until tender.
• Add garlic and sauté for another minute.
• Remove from sauté pan and add ground round,oregano, Italian seasoning and 1 bay leaf, until browned.
• Drain meat and place in the same bowl with spinach.
• Stir in the cream cheese, onion mixture, meat and spinach until well combined.
• Add grated cheese, salt and pepper, to taste, and combine.
• Let mxiture cool and then add eggs; the filling can be made up to 1 day in advance and refrigerated until ready to use.
• Cook pasta shells, according to pkg directions.
• Drain and cool to the touch.
• Stuff the shells with the meat mixture.
• Place shells in large baking pan and cover with the tomato sauce.
• Cover with foil and bake for approximately 1 hour.
• Use some more more of the Parmiagiano-Reggiano and sprinkle over the top; place in oven again and cook for 1-3 minutes longer.
• Serve with a nice glass of red wine and a tossed green salad!

STUFFED PASTA SHELLS FOR MEAT-LOVERS

Steps:

• Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside.
• Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside.
• In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach.
• In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking.
• *If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use.
• Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.

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°.