STUFFED SHELLS RECIPE BY TASTY
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
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, TWO WAYS WITH SAUCE!
That's right, three recipes in one! Not everyone likes ricotta stuffed shells, not everyone likes meat stuffed shells. So why not make both? This is EVERYTHING you need to make a tray of stuffed shells that will please everyone
Provided by CHRISSYG
Categories Cheese
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 27
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.
Nutrition Facts : Calories 884.6, Fat 42.2, SaturatedFat 20.7, Cholesterol 217, Sodium 986.9, Carbohydrate 72.5, Fiber 6.8, Sugar 13.7, Protein 54.2
STUFFED SHELLS
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
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.
"UNIQUE" STUFFED SHELLS AND TOMATO SAUCE RECIPE - (4.4/5)
Provided by ladygourmet
Number Of Ingredients 27
Steps:
- For the Sauce: Heat a large frying pan with the olive oil; add the chopped onion, carrot and garlic. Sauté until the onion is softened and the garlic is fragrant. Add the crushed tomato, wine, chicken broth, basil and the seasonings. Simmer on low; partially covered while preparing the shells. For the Shells: Prepare the shells as directed. Filling: Preheat Oven 350 degrees: In a food processor combine the cottage cheese, sour cream, parsley, garlic, grated cheese, orange zest and seasonings in the food processor. Give a few good chops. Carefully, take the shells and fill them with teaspoon. Place a ladle of the tomato sauce in a baking pan and place the filled shells in the pan. Top with more tomato sauce and the shredded cheese. Bake 25 - 30 minutes. Serve with extra grated cheese and tomato sauce.
KATE'S SAUCY STUFFED SHELLS 2 WAYS (3 CHEESE & SAUSAGE MEAT)
Why choose between Ricotta, Mozzarella, and Parmesan Filled shells and Italian Sausage and Ground Beef Filled shells when you can have one of each? This recipe pleases both Cheese-Lovers and Meat-Eaters.
Provided by Garden Gate Kate
Categories Pasta Shells
Time 4h
Yield 13 serving(s)
Number Of Ingredients 38
Steps:
- MARINARA SAUCE: In a large pot, sauté onions until caramelized in olive oil. Remove 1/3 of sautéed onions from the pot and transfer to a separate bowl and set aside for later use in Meat Filling. (These onions are reserved for use in the Meat Filling in Step 3.) To the pot, add garlic and sauté for two minutes more. Add diced tomatoes, tomato paste, tomato sauce, water, sugar, basil, bay leaves, red pepper flakes, black pepper, and salt. Bring to a boil. Simmer sauce for 2 to 3 hours, the longer cooking time the better, stirring occasionally. Discard bay leaves. Stir in parsley and turn off heat. This Marinara Sauce recipe can be substituted for 8-9 cups of jarred marinara sauce.
- RICOTTA FILLING: To a large bowl, combine 2 cups ricotta, 1 cup mozzarella, ¼ cup parmesan, 2 minced garlic cloves, 1 tablespoon chopped fresh parsley, 1/8 teaspoon nutmeg, and 1/8 teaspoon black pepper, and salt. Taste test and adjust seasonings. Mix in 3 eggs. Refrigerate until ready to stuff shells.
- MEAT FILLING: To the bowl with reserved ½ sautéed onion (these are the onions reserved from Step 1), add ground beef, sausage, 1 egg, ¼ cup parmesan cheese, ¼ cup dry breadcrumbs, 2 minced garlic cloves, 1/3 cup milk, and 2 teaspoons fresh parsley and mix. Make 13- 2 inch meatballs. Refrigerate until ready to stuff shells.
- PASTA: Cook shells according to package directions until al dente. Make sure to thoroughly salt the water before adding pasta to prevent sticking. After draining pasta, drizzle with a little olive oil to prevent sticking. Transfer to a large piece of parchment paper. Spread pasta in one layer not touching each other to prevent sticking.
- ASSEMBLY: Cover bottom of large baking dish with ¼ inch of Marinara Sauce. Cup a shell in one hand and spoon Ricotta Filling into the shell with the other. Make 13 Ricotta Filled shells. Leave room in between Ricotta Filled shells for Meat Filled shells. Cup a shell in one hand and place meatball into the shell with the other. Place the shells into the baking dish alternating Ricotta Filled with Meat Filled, arranging in a single layer. Ladle the remaining Marinara Sauce on top of Meat Filled shells but not on top of the Ricotta Filled shells.
- TOPPING: Sprinkle shells with 2 cups shredded mozzarella cheese and Parmesan cheese. Cover pan with aluminum foil. Bake at 400F degrees for 1 ½ to 2 hours, or until bubbling, and Meat Filled shells are fully cooked.
- TO SERVE: Give each person an equal number of Ricotta Filled shells and Meat Filled shells. Spoon Marinara Sauce over both.
Nutrition Facts : Calories 448.6, Fat 21.6, SaturatedFat 10.6, Cholesterol 122.2, Sodium 1623, Carbohydrate 38.1, Fiber 4.3, Sugar 10.4, Protein 26.7
STUFFED SHELLS TWO WAYS WITH TOMATO ROSE SAUCE
Half the pasta shells are filled with a ricotta filling, the other half are filled with spinach and meat in a lovely tomato rosé sauce (marinara sauce with cream added). Delicious! Slightly adapted from Anna's Table.
Provided by BecR2400
Categories One Dish Meal
Time 1h
Yield 36 pasta shells, 10-12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 326.5, Fat 17.9, SaturatedFat 7.7, Cholesterol 75.3, Sodium 241.4, Carbohydrate 22.8, Fiber 1.8, Sugar 3.4, Protein 17.7
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