ITALIAN UNSTUFFED SHELLS
Enjoy all the flavors of the classic baked pasta dish while eliminating the time-consuming step of stuffing large individual shells. Smaller pasta is mixed with tender spinach, savory sausage and a three-cheese filling to create a comforting casserole the whole family will love.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside.
- Add the tomatoes to a large bowl and use your hands to crush them into chunky pieces; set aside.
- In a 12-inch skillet over medium-high heat, add the oil. Add the sausage and brown in large chunks until no pink remains, 5 to 8 minutes. Set aside on a paper towel-lined plate. Wipe out the fat from the skillet, leaving about 1 tablespoon behind. Add about a third of the tomatoes to the skillet and stir to pick up any remaining browned bits. Set aside.
- In another large bowl, add the spinach, ricotta, Parmesan, shredded mozzarella, egg, garlic, nutmeg and 1 teaspoon each salt and pepper. Mix to combine. Add the cooked pasta and sausage and gently mix.
- Add the pasta and sausage mixture to the skillet. Top with the remaining tomatoes and then the sliced mozzarella. Bake, uncovered, until heated through and the cheese is bubbling, 20 to 25 minutes. Garnish with torn basil before serving.
MAKE AHEAD STUFFED SHELLS (OAMC)
A Stuffed Shell recipe where you DO NOT cook the shells! They always split and broke on me so this is a much easier method. For even easier pasta stuffing, crumble the meat into small chunks and put the cheese/meat mix into a zip top bag with a quarter sized hole cut into a corner for piping. I like to put this recipe together in the small aluminum loaf pans with a bit of extra sauce and freeze them 2 servings at a time.
Provided by Easy Baker
Categories One Dish Meal
Time 1h10m
Yield 10 3 shell servings, 10 serving(s)
Number Of Ingredients 11
Steps:
- Brown turkey over medium high heat and crumble into small pieces. Season with salt, pepper and worcestershire sauce. Set aside to cool.
- Combine Tomato sauces, tomato paste and 1 tbsp basil. Salt and Pepper to taste. Set aside.
- In a separate bowl, combine Ricotta, cottage cheese and two eggs. Add in the last of the basil.
- Line the bottom of a 9x13 pan with tomato sauce. Stuff the uncooked pasta shells with cheese/meat filling and rest shells in tomato sauce. Repeat until you have run out of shells and filling (this may take more than one box of shells and will require 2 9x13 pans).
- Top pasta shells with shredded cheese. Cover and freeze for 2 months, or, bake in a 350 degree oven for 30-40 minutes. You can bake this from frozen for about 50 minutes (altitude and oven types will vary).
Nutrition Facts : Calories 647.6, Fat 27.8, SaturatedFat 13.4, Cholesterol 141.2, Sodium 1421.3, Carbohydrate 60.5, Fiber 6.8, Sugar 22, Protein 39.1
MEXICAN STUFFED SHELLS (OAMC)
You can add jalapeños, hot sauce or green chilies to this to add a real kick! **edited on October 24 to add instructions for Once a Month Cooking. I usually make these during a cooking blitz and freeze until I need them**
Provided by Pamela
Categories Pasta Shells
Time 50m
Yield 12-18 shells
Number Of Ingredients 10
Steps:
- Brown ground beef and drain.
- Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
- Mix together remaining salsa, tomato sauce,and chili powder.
- Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
- Fill each shell with the ground beef mixture and place in pan.
- Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
- Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
- If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.
MAKE-AHEAD UNSTUFFED SHELLS
Here's the saucy, creamy deliciousness of stuffed pasta shells-without the hassle of stuffing them and with the convenience of make-ahead preparation.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in large skillet; Drain. Stir in pasta sauce; simmer on medium heat 2 min. Remove from heat.
- Drain pasta. Mix cream cheese spread, basil, Parmesan, milk and Italian seasoning in large bowl until blended; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with Reynolds Wrap® Aluminum Foil. Refrigerate up to 24 hours.
- Heat oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.
Nutrition Facts : Calories 570, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 95 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 35 g
BASIC MEAT FILLED STUFFED SHELLS- OAMC
Basic meat filled stuffed shells recipe taken from the side of the box of shells and adapted for OAMC. A bit intense (and messy) on the preparation side but a it's a real time saver to make a double batch and be able to pull them from the freezer whenever you want them.
Provided by e_lizard_owen
Categories Pasta Shells
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook shells according to package directions.
- Brown meat; drain.
- Mix together all ingredients in large bowl.
- Fill each shell with about 2 tbsp meat mixture.
- Place in foil lined pan in single layer. Cover with foil, freeze.
- To prepare:.
- Thaw, cover with spaghetti sauce and recover with foil. Bake at 350 degrees for 45 minutes to 1 hour. Or if still frozen, cover with sauce and foil and bake at 350 degrees for about 2 hours or until hot and bubbly.
Nutrition Facts : Calories 438.2, Fat 16.9, SaturatedFat 6.2, Cholesterol 146.3, Sodium 642.2, Carbohydrate 40.6, Fiber 2.9, Sugar 5.7, Protein 29.3
BASIC CHEESE FILLED STUFFED SHELLS-OAMC
Just the basic cheese filled stuffed shells recipe you get off the back of the box, adjusted slightly for OAMC. The prep time is long but it's well worth it to pull them out of the freezer weeks from now and have an easy and quick meal.
Provided by e_lizard_owen
Categories Pasta Shells
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles according to directions on box.
- Combine all other ingredients.
- Fill each shell with about 2 tbsp cheese mixture.
- Place in foil lined 9x13 pan in a single layer. Wrap in foil and freeze.
- When fully frozen, you can remove the foil wrapped shells from the pan so it takes up less space. When ready to eat, place in same pan.
- To serve, thaw. Cover with spaghetti sauce and recover with aluminum foil. Bake at 350 degrees for about 35 minutes until hot and bubbly.
Nutrition Facts : Calories 452.9, Fat 22.9, SaturatedFat 13.2, Cholesterol 131.1, Sodium 635.1, Carbohydrate 34.8, Fiber 2.1, Sugar 4.9, Protein 26
ARMADILLOS (STUFFED JUMBO SHELLS) OAMC
I adapted this recipe from traditional stuffed shells recipes because my DH and I do not like ricotta cheese. This is a GREAT recipe for kids who are picky eaters (kids think it is fun because they actually look like little armadillos!) and my nephew loves these. Great served with garlic bread or salad. Freezes well also.
Provided by NICU Nurse Dee
Categories Pasta Shells
Time 40m
Yield 24-30 armadillos, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook meats together (and optional onion) - be sure not to leave too many large pieces. Drain and set aside to cool.
- Bring large kettle of water to boil and add shells. After about a minute turn heat down to medium and continue to boil - this will help keep your shells from breaking apart.
- Set aside about a cup of the marinara sauce.
- Drain noodles and rinse with cool water. Allow to dry slightly.
- After meat has cooled, add remaining marinara sauce and and 1 1/2 cups cheese. The cheese should not melt if you allowed the meat to cool properly. This mixture should be at least as thick as pudding.
- Spray the bottom of your cooking pan ( I use an 8x8 Oven Gladware - best invention ever!). One at a time fill each shell with a spoonful of mixture. (This is easiest if you squeeze the ends of the shell to open it like a coin purse) Place each filled shell in the pan, seam down (this is why they look like armadillos!). I can get about 15 shells in an 8x8 pan, don't be afraid to pack them close together. When all the shells are filled there I usually have a little mixture leftover. Add the remaining marinara to make a thinner sauce and spread over the top. Add the remaining mozzarella on top. At this point you can cover, label and freeze or cook at 350 degrees for about 20 minutes - enough to heat everything through.
- *Freezer Directions: It is best to thaw in the fridge, but in a pinch you can warm slowly in a 200 degree oven for 20 minutes. Then cook at 350 for about 20 minutes. Enjoy!*.
Nutrition Facts : Calories 667, Fat 26.7, SaturatedFat 10.8, Cholesterol 74.2, Sodium 1166.2, Carbohydrate 70.7, Fiber 2.9, Sugar 11.3, Protein 33.6
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