Stuffed Shells Pioneer Woman Recipe 415

STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees F and bring a large pot of water to a boil.
• Once the water comes to a boil, heavily salt the water and add in the shells. Cook for 9 minutes, or 2 minutes less than the package directions state. Drain the pasta and allow it to cool slightly.
• While the pasta is cooking, prepare the filling by mixing together the ricotta egg, parmesan, garlic, parsley, red pepper flakes, oregano, salt, and pepper in a medium mixing bowl.
• Spread a 2-quart baking dish with 1/2 cup of spaghetti sauce on the bottom of the pan.
• Once the shells are cool enough to handle, stuff each shell with the ricotta mixture, about 1/4 cup filling per shell. Remember to not overstuff the shells, so that the shells can somewhat close around the ricotta filling.
• Top the shells with the remaining spaghetti sauce and then cover with the mozzarella cheese.
• Bake for 30 minutes, or until cheese is melted and browned.

STUFFED SHELLS III

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.

STUFFED SHELLS (PIONEER WOMAN) RECIPE - (4.1/5)

Steps:

• Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside. In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined. To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan. Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

STUFFED SHELLS (REE DRUMMOND PIONEER WOMAN)

Steps:

• Preheat oven to 350.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook for half of the cooking time on the package. Make sure not to overcook. Drain and rinse in cool water. Set aside.
• In a bowl, mix together the ricotta, Romano, parsley, basley, egg, some salt and pepper, and half the Parmesan. Stir until combined.
• To assemble, coat the bottom of a baking dish with some sauce.
• Fill each half cooked shell with the cheese mixture and place face down on the sauce.
• Repeat with the shells until the cheese mixture is gone.
• Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
• Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
• In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
• To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
• Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.