Baked Shells With Meat Sauce Food

BAKED SHELLS WITH MEAT SAUCE RECIPE

Steps:

• Bring a large ovenproof pot of salted water to a boil over high heat. Once the water reaches a rapid boil, add the pasta and stir to prevent sticking. Cook for only half of the recommended time-approx. 4-5 minutes. Drain the pasta in a colander then set aside.
• Preheat oven to 350 degrees and move a rack to the lower 1/3 of the oven-make sure there is enough clearance for the pot!
• Meanwhile, place the same pot over medium-high heat and add the ground beef. Season with salt and cook, breaking it up into chunks until mostly browned. Add the diced onion, bell pepper and mushrooms and continue cooking an additional 5-6 minutes until the onion and bell pepper have begun to soften.
• Add the marinara sauce, sugar, dried basil, crushed red pepper flakes and tomatoes (with juice) and stir to combine. Bring liquid to a bubble then reduce heat to medium-low. Simmer 8 minutes then remove from heat.
• Stir in sour cream, provolone, mozzarella and partially cooked pasta shells. Combine thoroughly and top with Parmesan. Cover with lid or foil and bake 30-35 minutes, until bubbling. Remove from oven and garnish with chopped parsley. 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°.

SHELLS BAKED WITH PESTO-MEAT SAUCE

Steps:

• heat oven to 400.
• oil a 13x9 baking dish.
• heat oil in a pan over med- high heat.
• cook onion until it starts to soften.
• add beef and cook until it is no longer pink.
• drain off any excess fat.
• add tomato and salt and bring to a simmer.
• cook about 10 minutes, until most of the tomato liquid evaporates.
• remove from heat and stir in the pesto.
• while all this is going on, you should be cooking your pasta in boiling, salted water.
• drain pasta and toss with the sauce.
• put 1/2 of the pasta in baking dish.
• top with 1/2 the mozzarella and 2 tbsp of the parmesan.
• layer the remaining pasta on top, topping it with the remaining cheeses.
• bake until bubbling.

BAKED SHELLS WITH PESTO, MOZZARELLA, AND MEAT SAUCE

Steps:

• Heat oven to 400 degrees. Oil a large 9x13 baking dish.
• In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring ocassional until it starts to soften, about 3 minutes. Stir in the ground meat and cook, breaking it up, until browns, about 2 minutes. Drain off any excess fat.
• Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove from heat and stir in the pesto.
• Meanwhile, cook the shells in a large pot of salted, boiling weater until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.

BAKED SHELLS WITH TOFU & BEEF

Steps:

• Heat 1 tbs olive oil in a large nonstick pan; add ground beef and cook until a golden brown. Drain and set aside.
• Add more olive oil if necessary and then add garlic, chopped onion, 1 tbs dried basil; saute until onions are translucent and the garlic is fragrant.
• Add the ground beef, red wine, and bring to low simmer. Let simmer for 5-6 minutes.
• Preheat oven to 400 degrees. Cook pasta shells according to the package directions, but let remain a little al dente. Drain and rinse shells under cool water.
• Spread half the sauce across the bottom of a medium baking dish.
• Put tofu and all remaining ingredients except the cheese, pasta shells, and remaining sauce in a food processor and puree; add olive oil if necessary.
• Place tofu mixture into a large plastic seal-able bag. Cut off one corner (not to big a hole or you have tofu everywhere) and squeeze enough of the tofu mixture in each shell to fill all 16. If there is extra tofu mixture, add it to the remaining sauce and mix through. Arrange the shells over the sauce in the baking dish.
• Drizzle the shells with the remaining sauce. Cover the dish with the mozzarella. Bake for 20-30 minutes or until the cheese is melted and a little browned.

BAKED SHELLS AND MEATBALL CASSEROLE

Steps:

• Preheat oven to 350°F.
• Boil pasta according to directions- making sure to not overcook (al dente)!
• If meatballs are frozen, thaw--I like to brown mine either on the stove or in the oven.
• Combine the ricotta, sour cream and Italian seasoning- I add an extra dash of garlic and freshly ground pepper.
• Spray a 9x13 deep baker with Pam.
• Spread a thin layer of sauce on the bottom of baking pan.
• Top this with 1/2 of the pasta shells drained.
• Top with the ricotta mixture.
• Top with all the meatballs.
• Then layer with remaining 1/2 of shell pasta.
• Top with all the sauce.
• Top with the mozzarella and Parmesan cheese (I just sprinkle a little on top).
• Bake at 350°F for 30 minutes until heated through and cheese is bubbly!

QUICK MEAT SAUCE AND SHELLS

Steps:

• Coat a large nonstick skillet with nonstick cooking spray; heat over medium-high heat and add crumbled ground beef, peppers, onion and garlic.
• Cook for 8 minutes, stirring occasionally.
• Stir in tomatoes, sugar, salt and black pepper.
• Cover and simmer on medium-low for 15 minutes, stirring occasionally.
• While sauce is simmering, cook pasta following package directions.
• Drain.
• Spoon sauce over pasta.
• Top with shredded cheese and serve.

BAKED MANICOTTI WITH MEAT SAUCE

Steps:

• Make filling by mixing first 8ingredients and 1 cup parmesan cheese.
• Blend thoroughly.
• Cook meat with garlic and onions
• Sprinkle with salt and drain grease.
• Stuff cooked noodles (gently) with filling.
• Butter 12x15 baking dish.
• Spoon tomato sauce in bottom of dish to cover.
• Place stuffed shells in dish to completely fill.
• Sprinkle meat over and around shells.
• Spoon tomato sauce over shells generously.
• Sprinke with 1/2 cup parmesan.
• Cover with foil.
• Bake at 350°F for 45 minutes.

EASY BEEF-STUFFED SHELLS

Steps:

• Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.