Ricotta Chocolate Chip Stuffed Shells With Caramel Sauce Recipes

RICOTTA STUFFED SHELLS

Ricotta Stuffed Shells image

My version of cheesy stuffed shells. I read a few recipes online, (www.cooks.com as well as recipezaar.com) then used a "frankenstein" technique to make them just like my mom does. I made my sauce kinda plain, I'm pregnant and not much for chunky stuff right now. When I'm not so picky, I will add zucchini and chunky stewed tomato. It fed 4 hungry adults and a two year old with about one portion of left overs so I would say it could comfortably feed five adults. As a side note, the sauce is a really great marinara, I have used it for meatball subs too!

Provided by Faitherbee

Categories Pasta Shells

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 (12 ounce) box jumbo pasta shells
1/8 cup grated parmesan cheese
2 tablespoons olive oil
1/4 cup onion, chopped fine
2 garlic cloves, minced
1 (15 ounce) can four cheese tomato sauce
1 tablespoon parsley
2 teaspoons sugar
1 teaspoon basil
1 teaspoon oregano
8 ounces ricotta cheese
4 ounces mozzarella cheese, grated
1 tablespoon parsley
1 egg

Steps:

Preheat oven to 375°F.
For Shells: Boil according to directions on the box. Drain, rinse with cold water. Set them aside.
For Sauce: Simmer the onion and garlic together in olive oil. When they are golden, add in the tomato and then spices. Cook for 15 minutes.
For Filling: Add all filling ingredients together in a bowl and mix well.
Pour half your sauce evenly into the bottom of a 9x13 baking pan. Stuff your closed, undamaged noodles and arrange them in one layer over the pan, opening side down. Pour the rest of the sauce over the top of your noodles, then sprinkle with grated parmesan. Bake covered for 45 minutes.

Nutrition Facts : Calories 646.4, Fat 24.5, SaturatedFat 10.8, Cholesterol 108.1, Sodium 860.1, Carbohydrate 78.2, Fiber 4.6, Sugar 9.2, Protein 28.5

RICOTTA CHOCOLATE CHIP STUFFED SHELLS WITH CARAMEL SAUCE

Ricotta Chocolate Chip Stuffed Shells with Caramel Sauce image

The rich filling in these shells tastes like cheesecake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 8

Number Of Ingredients 8

Ingredients

16 uncooked jumbo pasta shells
1 1/4 cups ricotta cheese
1/2 cup powdered sugar
1 1/2 teaspoons vanilla
1 1/2 cups frozen (thawed) whipped topping
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped pecans, toasted if desired
1 cup caramel ice-cream topping, warmed

Steps:

Cook and drain pasta as directed on package; pat dry. Meanwhile, beat cheese, powdered sugar and vanilla in medium bowl with electric mixer on medium speed about 3 minutes or until light and creamy. Fold in whipped topping. Fold in chocolate chips and pecans.
Spoon about 2 1/2 tablespoons cheese mixture into each pasta shell. Place in shallow container. Cover with plastic wrap and refrigerate about at least 2 hours but no longer than 8 hours. Serve with ice-cream topping, and if desired, sprinkle with additional chocolate chips and pecans.

Nutrition Facts : Calories 350, Carbohydrate 56 g, Cholesterol 10 mg, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 200 mg

STUFFED SHELLS RECIPE BY TASTY

Stuffed Shells Recipe by Tasty image

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

Ingredients

1 teaspoon kosher salt, plus more for boiling
1 package jumbo shell
1 tablespoon olive oil, plus more for greasing
3 cloves garlic, minced
4 cups fresh spinach, packed
1 container ricotta cheese
10 large eggs
1 cup finely grated parmesan cheese
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
3 cups marinara sauce, divided
1 cup shredded mozzarella cheese
fresh basil leaf, for garnish

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

Stuffed Shells III image

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

Ingredients

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms

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

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