Stuffed Shells Two Ways With Sauce Recipes

STUFFED SHELLS I

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.

STUFFED SHELLS IV

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. Set aside in warm water.
• In a large heavy skillet saute mushrooms, garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese.
• Stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese.
• Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.

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 TWO WAYS WITH TOMATO ROSE SAUCE

Steps:

• Make the Ricotta Filling: In a bowl, whisk together the cheeses and the egg until well combined. Set aside.
• Heat the olive oil in a medium skillet over medium to medium-high heat. Saute the onion, garlic, carrot, celery and parsley for 2-3 minutes.
• Stir in the ground beef and cook, stirring occasionally, until meat is cooked through (about 7-8 minutes).
• Add the chopped spinach to meat and cook for an additional minute (you can reserve about 4 tablespoons of spinach for the topping).
• Remove from heat and add the shredded cheese; season to taste with salt and pepper.
• Make the Rosé Sauce: Stir together the marinara sauce with the cream and red wine.
• Spread about 1 cup of the rosé sauce evenly in the bottom of a 13x9-inch baking dish.
• Use a teaspoon to fill half the pasta shells with the Ricotta Filling; fill the remaining pasta shells with the Meat and Spinach Filling.
• Arrange filled shells in a single layer in the prepared baking dish.
• Pour rosé sauce over the pasta shells and top with grated Parmesan cheese (and the reserved spinach, if desired).
• Cover with aluminum foil and bake in a 350 degree F oven for 35 minutes.

STUFFED SHELLS FOR TWO

Steps:

• Preheat oven to 350F Have a small casserole dish ready.
• Bring a large pot of salted water to a boil. Cook the shells for 10 minutes. Drain and let cool.
• In a large bowl, mix together the ricotta, 1 cup mozzarella, parmesan, salt, basil, and the egg.
• Spread 1/4 cup sauce on the bottom of the casserole dish. Stuff each shell with a small amount of the ricotta cheese mixture and place closely together in the dish. Top with remaining sauce and mozzarella cheese. Cover with foil and bake for 20 - 25 minutes. Remove the foil and bake for another 5 -10 minutes or until the cheese is melted on top.

STUFFED SHELLS RECIPE BY TASTY

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!

STUFFED SHELLS WITH MEAT SAUCE

Steps:

• Cook pasta shells according to package directions. Meanwhile, in a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, 1/2 teaspoon oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes., In a large bowl, combine the eggs, cottage cheese, spinach, mozzarella cheese, Parmesan cheese, seasoned salt and remaining oregano. Drain pasta shells; cool slightly. Stuff with cheese mixture., Spread 1 cup of meat sauce into each of 2 greased 11x7-in. baking dishes; arrange shells over sauce in a single layer. Pour remaining meat sauce over the shells. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°.

STUFFED SHELLS, TWO WAYS WITH SAUCE!

Steps:

• For the sauce: mince onion, sautee' in olive oil with dried Italian seasoning till soft, add the crushed tomatoes and the whole tomatoes breaking the whole tomatoes up with your hands into the pot (it's fun, try it!). Add sugar salt and pepper. Simmer 15 minutes or so on low heat, add chopped basil, stir and take off the heat. Set aside.
• Get a large pot of salted water to a boil, cook the shells till aldente (less if you're freezing them) drain and run cold water over. Keep in a bowl or pot of cold water till time to use.
• For the ricotta filling: to a bowl add all the ingredients, stir and taste for seasoning, adjust for salt/pepper if needed.
• For the meat filling: brown ground beef in a medium hot high sided pan (till there's no more pink) drain fat add onion and garlic. Cook till the onion is translucent. Stir in spinach and cook till wilted down. (you may have to drain again).
• Allow to cool completely and then stir in one egg, bread crumbs and cheese.
• Stuff: to easily stuff with the ricotta cheese, pile it into a zip lock bag and snip a corner off, cup a shell in one hand and squeeze the cheese into the shell with the other.
• Stuff: spoon the meat mixture into the other half of the shells, cup a shell in one hand and spoon the meat into the shell with the other hand. Pat down top to kind of pack the meat in a little.
• Freeze: place the stuffed shells on parchment or paper lined cookie sheets in the freezer and allow to freeze till completely hardened. Then you can place them in zip lock bags to use later.
• Cook: in a large lasagna sized pan, spoon some of the tomato sauce on the bottom and add about ¼ cup of water. place the shells in one layer on top of the sauce, and spoon more sauce on top. Cover tightly with foil and bake about 15 - 20 minutes at 375* take the foil off and top with remaining shredded mozzarella cheese and return to oven for about another 10 minutes.
• Allow to cool about 10 minutes before serving.