Stuffed Noodles Recipes

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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



Stuffed Pasta Shells image

These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. -Jena Coffey, St. Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 6

4 cups shredded mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) jumbo pasta shells, cooked and drained
3-1/2 cups spaghetti sauce
Grated Parmesan cheese, optional

Steps:

  • Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

Nutrition Facts : Calories 314 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 576mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 18g protein.

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

EASY NOODLE STUFFING



Easy Noodle Stuffing image

Provided by Food Network

Number Of Ingredients 6

1 lb. bag of medium-wide noodles
1 large onion, diced
2 sticks butter
10 extra-large eggs
1 tablespoon salt
1 tablespoon ground black pepper

Steps:

  • Melt butter and saute onions till translucent. Meanwhile, cook noodles till still a little firm in unsalted water.
  • Drain noodles and put into large bowl. Stir the sauteed onions into the noodles.
  • Crack eggs into separate bowl and whisk lightly to blend. Add eggs all at once to noodles (which are still warm). Add salt and black pepper and stir well.
  • Put into cavity in turkey (pack as much as possible into bird), then roast as usual. The stuffing will be firm when served. If all stuffing doesn't fit into bird, bake remainder in ovenproof bowl, or small loaf pan, covered, until firm.

GIANT STUFFED PASTA SHELLS



Giant Stuffed Pasta Shells image

Yummy and easy shells, stuffed with garlic, thyme, mushrooms, and spinach ricotta. Perfect for a weeknight dinner! Add more cheese or any kind of meat! A lamb/pork mixture is really good; get a nice sear on it and add it to the spinach and mushroom (sans ricotta) maybe some goat cheese? Have fun with it!

Provided by jndeans

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 13

24 lumaconi pasta shells
3 tablespoons olive oil
1 (8 ounce) package button mushrooms, chopped
3 cloves garlic
1 (10 ounce) bag baby spinach
2 teaspoons ground thyme
salt and ground black pepper, to taste
2 cups ricotta cheese
¾ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 (28 ounce) jar pasta sauce
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells.
  • Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
  • Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.

Nutrition Facts : Calories 433.9 calories, Carbohydrate 51 g, Cholesterol 22.1 mg, Fat 17.6 g, Fiber 6.2 g, Protein 18.6 g, SaturatedFat 6 g, Sodium 834.5 mg, Sugar 13.6 g

STUFFED-NOODLE SOUP



Stuffed-Noodle Soup image

This recipe makes four ravioli, but you can serve the soup with one or two in each bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

1 whole chicken (about 3 pounds, liver and neck reserved)
3 large sprigs flat-leaf parsley, plus 1 tablespoon finely chopped
1 carrot, peeled and cut into 1-inch pieces
3 garlic cloves
10 black peppercorns, crushed
Coarse salt
1/4 cup freshly grated Asiago or Parmesan cheese
1/8 teaspoon freshly ground pepper
1 large egg
All-purpose flour, for dusting
8 square wonton wrappers (3 1/2 inches), thawed if frozen

Steps:

  • Rinse chicken liver and neck; pat dry. Using kitchen shears, remove backbone from chicken, and transfer to a medium stockpot. Add neck. Cut off wings, legs, and thighs; add to pot. (Reserve liver for Chicken Roulade.)
  • Remove skin from breast. Cut breast off bone, and add bone to pot. (Reserve breast for Chicken Roulade.)
  • Add 10 cups water, parsley sprigs, carrot,garlic, peppercorns, and 1 teaspoon salt to pot. Bring to a boil over medium-high heat. Reduce to a simmer, and cook 45 minutes, skimming foam from top.
  • Using tongs, transfer the wings, legs, thighs, and carrot to a plate, and let cool slightly. Remove meat from bones, and finely chop. Transfer 1/2 cup meat to a small bowl; reserve remainder for another use. Return bones to pot. Cut 8 thin slices from carrot; trim into heart shapes, and set aside.
  • Simmer stock 45 minutes more. Pour through a sieve lined with cheesecloth into a bowl; discard solids. Set aside, reserving 1/4 cup for Chicken Roulade.
  • Stir cheese, chopped parsley, 1/4 teaspoonsalt, the pepper, and egg in bowl with chicken; cover, and set aside.
  • Roll out 2 wonton wrappers on a lightly floured surface to 4 1/2 inch squares. Place a tablespoon of chicken filling in center of a wrapper. Place 2 carrot pieces on top of filling. Moisten edges of wrapperwith a wet pastry brush. Top with other wrapper. Press edges with fork tines to seal. Repeat to make 4 ravioli.
  • Bring chicken stock just to a simmer in a medium saucepan. Meanwhile, bring a medium pot of water to a boil; add 1 tablespoon salt. Add the ravioli, 1 at a time, and cook 2 minutes. Using a slotted spoon, transfer ravioli to the stock. Divide stock and ravioli evenly between 2 serving bowls.

STUFFED SHELLS



Stuffed Shells image

Of all the baked pasta dishes, stuffed shells are beloved for good reason: The fluffy ricotta filling, punchy tomato sauce, melted cheese and oversize noodles creates the ultimate comfort food, and the make-ahead aspect is equally compelling. The tomato sauce can be made and refrigerated five days ahead, or you can save time by swapping in three cups of your favorite store-bought marinara sauce. The shells can be assembled a few hours ahead, then baked from the refrigerator an hour before it's time to eat. While some versions add frozen spinach, herbs or lemon, you really don't need anything beyond the basics; this classic version is pure comfort.

Provided by Ali Slagle

Categories     dinner, casseroles, pastas, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
Kosher salt
4 garlic cloves, peeled and thinly sliced
3 tablespoons tomato paste
1 (28-ounce) can tomato purée
Kosher salt and black pepper
1 pound fresh ricotta (about 2 cups)
10 ounces fresh mozzarella, grated (about 2 1/2 cups)
5 1/2 ounces Parmesan, finely grated (about 2 cups)
2 egg yolks
1 garlic clove
12 ounces jumbo shells

Steps:

  • Make the sauce: In a large Dutch oven or pot, heat the olive oil over medium. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and tomato paste and cook, stirring frequently, until the paste turns one shade darker, about 2 minutes. Stir in the tomato purée, season with salt, then bring to a simmer. Cover halfway to reduce splattering, and cook, stirring occasionally, until the sauce has thickened slightly, 20 to 30 minutes.
  • Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.
  • Make the filling: In a medium bowl, combine the ricotta with 1 1/2 cups mozzarella, 1 cup Parmesan and the egg yolks. Grate the garlic directly into the bowl, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine, then set aside.
  • Add the shells to the boiling water and cook until just shy of al dente. (You'll want to cook the shells about 2 minutes less than the minimum time listed on the package, as the shells will continue to cook in the oven in Step 5.) Reserve 1/2 cup pasta water, then drain the pasta and rinse it under cold water to cool. Count out 24 shells. (You will have cooked off more shells than will fit in the dish; that's insurance in case any rip. Reserve extras for another use.)
  • Stir the pasta water into the sauce, then add half the sauce to a 3-quart/9-by-13-inch baking dish and spread it in an even layer. Spoon about 2 tablespoons filling into each of the 24 shells, lining up the stuffed shells in the dish as you go. Spoon the remaining sauce over the shells, then sprinkle with the remaining 1 cup mozzarella and 1 cup Parmesan.
  • Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake, uncovered, until the cheese is melted and the sauce is bubbling, 15 to 20 minutes. (If you'd like to brown the cheese, you can broil for a few minutes.) Let sit 5 minutes, then serve.

STUFFED JUMBO PASTA SHELLS



Stuffed Jumbo Pasta Shells image

This is an extremely easy recipe for one of my favorite meatless Italian meals. You can use this as a basis for many other wonderful, delicious meals. Add your own ground Italian sausage right in with the cheese mixture. Choose your own sauce, or any one of the delicious onee on the shelf of your supermarket. You'll love this, and your own touches will make it special! Note**: Add the salt to the water in which you will cook the pasta only AFTER the water has come to a boil. If you add it to the water before it boils, it will hinder the boiling process.

Provided by FLUFFSTER

Categories     One Dish Meal

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs ricotta cheese (you may use cottage cheese, same amount)
1/2 lb mozzarella cheese, grated
2 eggs
1/2 cup parmesan cheese, grated
1 -2 tablespoon dried Italian spices (to taste)
1 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon fresh parsley, finely chopped, extra for garnish, if desired
fresh basil, torn into small pieces, if desired
16 ounces jumbo pasta shells

Steps:

  • Prepare shells by adding them to a large pot of boiling, salted water** for approximately 15 minutes. They will cook more when you place them in the oven, so don't over cook them).Drain, but don't rinse.
  • Preheat oven to 350°F.
  • Prepare cheese filling:.
  • Beat the eggs; add ricotta, Mozzarella, and Parmesan cheese; mix in seasonings, including fresh basil if using.
  • Using a large casserole dish, beginning with sauce, layer the cheese-filled shells, then more sauce, ending with the sauce.
  • Bake 45 minutes, or until the cheese is bubbling and the casserole is heated through.

Nutrition Facts : Calories 1080.3, Fat 50, SaturatedFat 29.6, Cholesterol 277.6, Sodium 779.1, Carbohydrate 94.1, Fiber 3.7, Sugar 3.5, Protein 61

CHEESE-STUFFED MANICOTTI (UNCOOKED NOODLES)



Cheese-Stuffed Manicotti (Uncooked Noodles) image

Very easy to make. I started making this when I was 7 years old. Do not cook noodles prior to stuffing. Kids and adults both love this recipe.

Provided by Kriesin

Categories     Manicotti

Time 1h50m

Yield 15 Manicotti, 15 serving(s)

Number Of Ingredients 15

15 large manicotti (do not boil)
1 (16 ounce) container ricotta cheese
2 cups mozzarella cheese (shredded)
1 cup provolone cheese (shredded)
1/3 cup parmesan cheese (grated)
1 egg
2 tablespoons parsley
1/4 teaspoon salt and pepper (to taste)
9 1/2 ounces Prego spaghetti sauce (traditional)
1 cup water
cream cheese (optional)
garlic (optional)
basil (optional)
onion (optional)
crushed red pepper flakes (optional)

Steps:

  • In medium bowl combine ricotta, mozzarella, provolone, parmesan, eggs, parsley, salt and pepper, and any optional ingredients.
  • Stuff shells by repeatedly twisting uncooked noodles against the bottom of the bowl.
  • Place stuffed manicotti in 9x13 inch pan. (Leave one shell empty from box in order to accommodate all manicotti into pan).
  • In small bowl empty jar of Prego.
  • Fill empty Prego jar with about 1 cup of water and shake to grab remaining sauce from jar and pour into bowl.
  • Stir sauce then pour over manicotti noodles.
  • Cover with foil and freeze.
  • Heat oven to 375. Cook for 45 minutes covered and 45 minutes uncovered, or until the sauce is bubbling on the sides.

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2021-06-11 Start by making a classic shrimp scampi, but with chopped shrimp so it can be easily stuffed into the cooked jumbo pasta shells. Traditional shrimp scampi can be made from scratch using butter, onion, garlic, red pepper flakes, shrimp, white wine and lemon juice.
From thespruceeats.com


CLASSIC STUFFED SHELLS - MAKE THE BEST STUFFED SHELLS FOR THE FAMILY
2020-02-19 HOW TO MAKE STUFFED SHELLS. There are four basic steps to making stuffed shells – cook pasta, prepare ricotta filling, stuff shells, and bake them. Preheat the oven to 350° and lightly grease a 9×13 baking dish. Cook jumbo shells pasta according to the package instructions until they are al dente.
From willcookforsmiles.com


WE TRIED TIKTOK'S VIRAL 'HONEYCOMB PASTA' - TODAY
2021-04-09 TikToker Anna Rothfuss (aka @bananalovesyoutoo) posted a video last month showing how she makes the unique pasta dish, which some have compared to a traditional lasagna or baked ziti, while others ...
From today.com


25 STUFFED PASTA RECIPES TO FILL YOU UP | TASTE OF HOME

From tasteofhome.com


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