Stuffed Shells With Ricotta Cheese Recipe

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.

Recipe From allrecipes.com

Provided by Renee

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h30m

Yield 10

Number Of Ingredients: 10

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
Calories549.7 calories
Carbohydrate43.7 g
Cholesterol115.6 mg
Fat24.5 g
Fiber3.4 g
Protein37.7 g
SaturatedFat13.9 g
Sodium1544.2 mg
Sugar9.3 g

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.


CHICKEN-RICOTTA STUFFED SHELLS



Chicken-Ricotta Stuffed Shells image

"My husband and I don't care for tomato-based sauces, so I came up with this variation on stuffed shells," says Amy Hixon of Ringgold, Georgia. "It tastes like a chicken alfredo, and we really enjoy it."

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients: 11

6 uncooked jumbo pasta shells
2/3 cup ricotta cheese
2 ounces cream cheese, softened
1/8 teaspoon chicken bouillon granules
2/3 cup shredded cooked chicken breast
2 tablespoons shredded Parmesan cheese
SAUCE:
1/3 cup heavy whipping cream or half-and-half cream
1 tablespoon butter
5 tablespoons shredded Parmesan cheese, divided
1/2 teaspoon dried parsley flakes
Calories 499 calories
Fat26g fat (16g saturated fat)
Cholesterol124mg cholesterol
Sodium618mg sodium
Carbohydrate28g carbohydrate (8g sugars
Fiber1g fiber)
Protein35g protein.

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, beat the ricotta, cream cheese and bouillon until blended. Stir in chicken and Parmesan cheese. Drain shells; stuff with chicken mixture. Place in a shallow 3-cup baking dish coated with cooking spray. , In a small saucepan, bring cream and butter to a boil. Whisk in 3 tablespoons cheese and parsley. Stir until cheese is melted. Pour over shells. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through.


RICOTTA CHEESE-STUFFED SHELLS



RICOTTA CHEESE-STUFFED SHELLS image

Recipe From epicurious.com

Categories     Cheese     Pasta     Tomato     Vegetarian     Dinner

Yield 6-8

Number Of Ingredients: 11

24 dry jumbo pasta shells
1 cup chopped onion
1 Tbsp. olive oil
1 can (14.5 oz.) CONTADINA® Recipe Ready Diced Tomatoes with
Italian Seasonings
1 can (8 oz.) CONTADINA® Tomato Sauce
1 can (6 oz.) CONTADINA® Italian Paste with Roasted Garlic
1 cup chicken broth or water
2 eggs, beaten
1 carton (15 oz.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese

Steps:

  • Cook pasta according to package directions; drain. Meanwhile, cook onion, in oil in large skillet until tender. Stir in undrained tomatoes, tomato sauce, tomato paste and broth. Season to taste with salt and pepper, if desired. Combine eggs, ricotta cheese, and 1 cup mozzarella cheese. Spoon filling into shells. Arrange in 3-quart baking dish. Spoon sauce over shells. Bake, covered, at 375F, 20 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, 5 minutes more until heated through and cheese is melted.


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.

Recipe From tasty.co

Provided by Tasty

Categories     Lunch

Time 55m

Yield 8 servings

Number Of Ingredients: 13

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
Calories497 calories
Carbohydrate40 grams
Fat23 grams
Fiber2 grams
Protein30 grams
Sugar4 grams

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 SPINACH, RICOTTA, AND COTTAGE CHEESE



Stuffed Shells with Spinach, Ricotta, and Cottage Cheese image

This is one recipe that my family never gets tired off. Works great all the time! I like to serve this with toasted Italian bread and salad. Leftovers can be used for lunch.

Recipe From allrecipes.com

Provided by basementbakery

Categories     Main Dish Recipes     Pasta

Time 1h25m

Yield 8

Number Of Ingredients: 15

1 pound jumbo pasta shells
1 (16 ounce) package frozen chopped spinach
4 tablespoons water
1 pound cottage cheese
1 cup ricotta cheese
½ cup Parmesan cheese
½ cup chopped onion
1 egg
6 cloves garlic, finely chopped
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon ground nutmeg
salt and ground black pepper to taste
4 cups pasta sauce
1 cup shredded mozzarella cheese
Calories512 calories
Carbohydrate68 g
Cholesterol56.5 mg
Fat13.9 g
Fiber7.4 g
Protein28.6 g
SaturatedFat6.7 g
Sodium1016.6 mg
Sugar14 g

Steps:

  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; do not overcook. Drain and rinse shells with cold water.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place frozen spinach in a microwave-safe bowl and add water. Heat in the microwave for 4 minutes. Stir and allow to cool. Squeeze spinach dry and transfer to a large bowl.
  • Add cottage cheese, ricotta cheese, Parmesan cheese, onion, egg, garlic, oregano, basil, nutmeg, salt, and pepper to the bowl with the spinach and mix well.
  • Pour and spread 1/2 to 3/4 cup pasta sauce evenly over the bottom of a 9x13-inch baking dish. Fill each cooked pasta shell with spinach mixture and arrange, filled-side up, in the baking dish, keeping 1/2 inch between shells. Carefully pour remaining sauce on top of shells and sprinkle mozzarella cheese on top. Cover the pan loosely with aluminum foil.
  • Bake in the preheated oven until hot and bubbly, about 40 minutes. Serve hot.


FOUR-CHEESE STUFFED SHELLS



Four-Cheese Stuffed Shells image

More cheese, please! You'll get your fill from saucy jumbo pasta shells loaded with four kinds-ricotta, Asiago, mozzarella and cottage cheese. Do the prep work, and then freeze according to the recipe directions to have a ready-to-bake meal. -Taste of Home Test Kitchen

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients: 8

6 uncooked jumbo pasta shells
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded Asiago cheese
1/4 cup ricotta cheese
1/4 cup 4% cottage cheese
1 tablespoon minced chives
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup meatless spaghetti sauce
Calories 376 calories
Fat14g fat (9g saturated fat)
Cholesterol49mg cholesterol
Sodium959mg sodium
Carbohydrate39g carbohydrate (13g sugars
Fiber4g fiber)
Protein25g protein.

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a small bowl, combine 1/4 cup mozzarella cheese, Asiago cheese, ricotta cheese, cottage cheese, chives and 1/2 cup spinach (save the remaining spinach for another use)., Spread 1/2 cup spaghetti sauce into a shallow 1-1/2-qt. baking dish coated with cooking spray. Drain pasta; stuff with cheese mixture. Arrange in prepared dish. Top with remaining spaghetti sauce and mozzarella. , Cover and bake until heated through, 25-30 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in the center of 2 or 3 shells to read 165°.


STUFFED SHELLS



Stuffed Shells image

Recipe From foodnetwork.com

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients: 12

Kosher salt
8 ounces jumbo pasta shells
30 ounces whole-milk ricotta cheese
1/2 cup grated Romano cheese
2 tablespoons minced fresh parsley
12 leaves fresh basil, cut into chiffonade
1 large egg
Freshly ground black pepper
8 ounces Parmesan, grated
2 jars good-quality marinara sauce
8 ounces mozzarella cheese, grated
Crusty French bread, for serving

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.




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