FOUR-CHEESE STUFFED SHELLS
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
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 8
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°.
Nutrition Facts : Calories 376 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 959mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 4g fiber), Protein 25g protein.
STUFFED SHELLS WITH FOUR CHEESES
Yummy cheesy family favorite! Serve as a side dish or main course!
Provided by meghann
Categories Main Dish Recipes Pasta
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook jumbo shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
- Meanwhile, mix cottage cheese, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, parsley, salt, and pepper together in a large bowl.
- Preheat the oven to 350 degrees F (175 degrees C).
- Drain pasta shells, arrange into a baking dish, and stuff with cheese mixture. Pour tomato sauce over shells.
- Bake in the preheated oven until cheeses are melted, about 45 minutes. Remove dish from oven; set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Top shells with remaining mozzarella cheese and broil until cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 41.6 g, Cholesterol 69.8 mg, Fat 14 g, Fiber 2.7 g, Protein 29.3 g, SaturatedFat 8.3 g, Sodium 1065.6 mg, Sugar 5.5 g
FOUR CHEESE STUFFED SHELLS #RAGU
Ragú® Recipe Contest Entry. This recipe is a delicious pasta dish featuring Ragu six cheese pasta sauce!
Provided by jessab513
Categories Sauces
Time 55m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400 degrees Fahrenheit.
- Cook shells in salted water according to directions on the package.
- Drain pasta and let cool.
- Pour 1/3 of pasta sauce in bottom of a 9 x 13 glass pan. Make sure pasta sauce evenly coats bottom of pan.
- Mix together 2 containers of ricotta cheese, 4 eggs, ¾ cup of finely shredded mozzarella cheese, ½ cup Feta cheese, ½ cup of Parmesan cheese and ¼ teaspoon of pepper.
- After pasta has cooled, use a large spoon to stuff shells with cheese mixture and place shells cheese side up on top of pasta sauce in pan.
- After pasta shells have been stuffed, cover with the remainder of pasta sauce.
- Top shells with 1 ¼ cup of mozzarella cheese, ½ cup of parmesan cheese and ½ cup of breadcrumbs.
- Bake 20-25 minutes or until cheese begins to turn brown. Serve and Enjoy!
Nutrition Facts : Calories 768.6, Fat 39.4, SaturatedFat 23.2, Cholesterol 254.6, Sodium 869, Carbohydrate 55.8, Fiber 2.2, Sugar 3.6, Protein 45.9
4 CHEESE STUFFED SHELLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven or broiler to 450 degrees F.
- Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.
- Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.
- To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves
- Pour a little sauce into the bottom of a shallow medium sized flameproof casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.
CHEESY STUFFED SHELLS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.
- Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.
- Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.
CHEESE STUFFED SHELLS
Make and share this Cheese Stuffed Shells recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together eggs, cheeses and spices until combined.
- Fill each shell with approximately 1/3 cup of cheese mixture.
- Place filled shells in a 9 x 13-inch pan.
- Pour sauce over shells.
- Bake at 350 degrees for 30 to 35 minutes or until bubbly.
Nutrition Facts : Calories 398.1, Fat 25.1, SaturatedFat 13.9, Cholesterol 140.3, Sodium 853.9, Carbohydrate 18.9, Fiber 3, Sugar 10.2, Protein 23.8
CHEESE-STUFFED SHELLS
When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. -Lori Mecca, Grants Pass, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings (2 casseroles).
Number Of Ingredients 23
Steps:
- In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon if desired. , Stuff pasta shells with sausage mixture. Arrange in two shallow 2-qt. or 11x7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells. , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving., Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 397 calories, Fat 23g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 1097mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein.
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