Cheese And Vegetable Stuffed Shells Recipe 55 Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST STUFFED SHELLS



The Best Stuffed Shells image

Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup olive oil
1 small onion, diced
3 cloves garlic, minced
Pinch crushed red pepper flakes, optional
1/4 cup tomato paste
Two 28-ounce cans good-quality peeled whole plum tomatoes, crushed
1 sprig basil
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
9 ounces jumbo dried pasta shells
2 cups whole milk ricotta
8 ounces shredded part-skim mozzarella
3 tablespoons grated Parmigiano-Reggiano, plus more for topping
1/4 cup finely chopped flat-leaf parsley leaves
1 large egg, lightly beaten

Steps:

  • For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
  • Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
  • For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
  • Preheat the oven to 375 degrees F.
  • Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
  • Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
  • Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.

ULTIMATE VEGETABLE STUFFED SHELLS



Ultimate Vegetable Stuffed Shells image

This was sent to me by a friend a couple of years back. And according to her ... she found it on the web. Being a vegetarian she was always looking for some unique ways to enjoy traditional dishes since her boyfriend was a "meat eater.". Now her pasta, and cheeses were tailored to her diet requirements so I tailored it to mine. Now if you want, you are welcome to make your own tomato sauce, etc. and I do sometimes, but there are some quality pasta sauces out there. When my tomato plants are flourishing, absolutely make my own sauce. I changed a few ingredients, but these are definitely worth it. It is a little work but so well worth it and you will certainly have leftovers. I served a chilled romaine salad with a blue cheese vinaigrette and some crusty Italian bread with a basil butter. This is good for a weekend dinner, or company. They also freeze very well.

Provided by SarasotaCook

Categories     Pasta Shells

Time 1h30m

Yield 6-8 Individual Servings, 8 serving(s)

Number Of Ingredients 18

1 (16 ounce) box jumbo pasta shells
1 (24 ounce) jar pasta sauce, use your favorite ... I like mine with extra mushrooms, but anything you like
1 (8 ounce) container cottage cheese, no low fat
6 ounces mozzarella cheese, shredded (for the shells)
6 ounces mozzarella cheese, shredded (for the topping)
1/3 cup parmesan cheese, grated
5 ounces fresh mushrooms, rough chopped
1 red pepper, rough chopped
2 zucchini, rough grated
1/2 cup chopped black olives
1 large shallot, diced very fine
6 ounces fresh spinach
1/2 cup Italian seasoned breadcrumbs
1 teaspoon minced garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
fresh ground pepper
kosher salt

Steps:

  • Pasta -- Cook shells in boiling water until al dente according to directions. Don't over cook. Remove to a pan lined with parchment so they won't stick and just let them cool.
  • Filling -- Now a food processor is what you need for this, and it will take a few times to use but you will see how easy it is. First - Add the cottage cheese and puree until smooth. Add to a large bowl.
  • Second - Add red pepper and pulse a couple of times until fine minced, NOT a puree, just minced. Then add to the bowl with the cottage cheese.
  • Third - Add the mushrooms and again, just pulse a couple of times until minced. Again add to the cottage cheese bowl.
  • Fourth - Add the spinach, same thing, don't make it a puree, just well minced. Then add to the bowl.
  • Fifth - Add the shredded zucchini, shallots and chopped olives.
  • NOTE: I shred the zucchini and then lay on a paper towel with just a sprinkle of salt to let it drain so it is not too wet or watery. It really helps.
  • Six - Add seasonings, bread crumbs and cheeses to the vegetable and cottage cheese mix and blend.
  • Shells -- Stuff your shells. Don't worry, over stuff and fill them good.
  • Casserole time -- Add about 1/2-3/4 cup sauce to the bottom of a 9x13 pan (sprayed with pam) to coat the bottom of the pan. Add the shells, it should be just the right amount to fill in the pan. Spoon the extra sauce over the top, be sure to get a little of sauce on each shell. Then top with the remaining mozzarella, a little on each shell.
  • NOTE: Make sure that the shells fill up the pan you don't want them rolling around in the pan. You want a tight fit or where they are all snug. You can always use a smaller pan if necessary, but for me a 13x9 usually works out well.
  • Bake -- 375 for about 40 minutes (note, I have made this in a couple of different ovens and one time it was bubbly and hot in 30 minutes, so just check after 30 minutes to be safe. It really has to do with you oven temperature, but I have found 375 seems to work best). I covered for 30 minutes and then uncovered for the last minutes of cooking time to get the cheese bubbly.
  • Enjoy! Trust me, even meat lovers will love these.

Nutrition Facts : Calories 514, Fat 16.6, SaturatedFat 7.9, Cholesterol 41.9, Sodium 1096.1, Carbohydrate 64.4, Fiber 4.4, Sugar 11.4, Protein 27.2

CHEESE- AND VEGETABLE-STUFFED SHELLS



Cheese- and Vegetable-Stuffed Shells image

Create a yummy,cheesy pasta casserole that just happens to have a few veggies snuck in.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 12

16 uncooked jumbo pasta shells
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 small bell pepper (any color), chopped (1/2 cup)
2 cloves garlic, finely chopped
1 small zucchini, diced (about 3/4 cup)
1 can (2 1/4 oz) sliced ripe olives, drained
1 jar (14 to 15 oz) tomato pasta sauce
1/2 cup ricotta cheese
1 egg
1 cup shredded Italian cheese blend or mozzarella cheese (4 oz)
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Cook onion, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring occasionally.
  • Stir in olives and 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot. Remove from heat.
  • In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese blend. Stir in zucchini mixture until well mixed.
  • Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
  • Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 cup shredded cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 85 mg, Fat 1, Fiber 4 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 13 g, TransFat 0 g

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

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

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.

CHEESE STUFFED SHELLS



Cheese Stuffed Shells image

Make and share this Cheese Stuffed Shells recipe from Food.com.

Provided by Robbie Rice

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

2 eggs, beaten
30 ounces ricotta cheese, lowfat okay
2 cups shredded mozzarella cheese, lowfat okay
3/4 cup grated parmesan cheese, lowfat okay
1/2 cup fresh parsley sprig, chopped
1 teaspoon salt
1 dash black pepper
12 ounces shell pasta, jumbo, prepared
26 ounces spaghetti sauce, lowfat okay
1/4 cup grated parmesan cheese, lowfat okay

Steps:

  • Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
  • Combine eggs, cheeses, and seasonings in bowl.
  • Spoon about 3 Tbls. cheese mixture into each cooked shell.
  • Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
  • Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
  • Sprinkle cheese over sauce.
  • Bake in 350F degrees oven for 30 minutes.

STUFFED VEGETARIAN SHELLS



Stuffed Vegetarian Shells image

When my aunt first told me about these shells, they sounded like a lot of work-but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

24 uncooked jumbo pasta shells
1 carton (15 ounces) part-skim ricotta cheese
3 cups frozen chopped broccoli, thawed and drained
1 cup shredded part-skim mozzarella cheese
2 large egg whites
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 jar (26 ounces) meatless spaghetti sauce
2 tablespoons shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water., Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. , Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.,

Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

More about "cheese and vegetable stuffed shells recipe 55 food"

MANICOTTI - SUGAR SPUN RUN
Jan 30, 2025 24 oz (680 g) whole milk ricotta, 1 cup (113 g) shredded mozzarella cheese, 4 oz (113 g) cream cheese, ½ cup (30 g) grated parmesan cheese, 1 large egg, 2 garlic cloves, 3 Tablespoons finely chopped fresh parsley, 1 teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon table salt, ½ teaspoon ground black pepper
From sugarspunrun.com


EGYPTIAN STUFFED EGGPLANT | SILK ROAD RECIPES
2 days ago Prep the Eggplants. Remove the stems and then slice the eggplants lengthwise. Use a sharp knife to cut diagonal lines into the inner flesh of each half (without cutting through or piercing the skin).
From silkroadrecipes.com


BEEF STUFFED SHELLS ITALIAN AMERICAN DISH | LIZZY LOVES FOOD
Dec 18, 2024 How to Make Beef Stuffed Shells . Meat filling: 1 lb ground beef; 1 small onion, finely chopped; 2 cloves garlic, minced; Ricotta Mixture. 1 cup ricotta cheese
From lizzylovesfood.com


STUFFED SHELLS WITH SAUSAGE AND SPINACH SAUCE
Feb 6, 2025 Count 21 Jumbo Shells for a Lasagna Pan - A 9x13 casserole dish will hold 3 rows of 7 jumbo shells, so count out 21.A whole 12 ounce box would make about 1.5 large pans. Really Cook the Sausage until Crispy - When the sausage is cooked through with the onions, let it keep going a bit to get it really caramelized and crispy. This adds so much flavor!
From sungrownkitchen.com


THIS STUFFED SHELLS RECIPE IS THE ULTIMATE NO-FUSS, MAKE-AHEAD
In a large bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, parmesan cheese, egg, garlic, Italian herb seasoning, ½ teaspoon salt and ¼ teaspoon black pepper. Mix well.
From msn.com


25 HIGH-PROTEIN COTTAGE CHEESE RECIPES THAT’LL BLOW YOUR MIND
Feb 4, 2025 Mix cottage cheese with quinoa and herbs, and fill colorful bell peppers for a delicious meal. Baking the peppers enhances their sweetness, complementing the savory filling. This dish is nutritious and satisfying, ideal for a family dinner. Experiment with spices and herbs to create your own signature stuffed peppers. 9. Cottage Cheese Parfait
From chefstandards.com


VEGETARIAN CHILI CHEESE STUFFED SHELLS - SHE LIKES FOOD
May 22, 2023 These Vegetarian Chili Cheese Stuffed Shells are similar in flavor to a chili mac recipe, and they’re so delicious! I like to load my chili with vegetables and beans, which makes these chili-stuffed shells a healthy and filling dinner option.
From shelikesfood.com


CHEESE- AND VEGETABLE-STUFFED SHELLS RECIPE - WHAT SHE ATE
This tasty side dish recipe is ready in 80 minutes. Cheese- and vegetable-stuffed shells provides about 396kcal - serve up to 4 persons.
From whatsheate.com


VEGETABLE AND CHEESE STUFFED SHELLS: A COMFORTING MEAL
Jan 10, 2025 These pasta pockets, generously filled with a creamy mixture of cheeses and vegetables, embody comfort food at its finest. Whether it’s a chilly evening or a gathering with loved ones, vegetable and cheese stuffed shells bring a sense of warmth and satisfaction that few dishes can match.
From spicestoryteller.com


VEGETABLE AND THREE-CHEESE STUFFED SHELLS – PASTA RECIPES - WOMAN'S DAY
Feb 23, 2018 This Italian staple has all the comfort you'd want from a baked pasta dish, but with the bonus of veggies: Broccoli and spinach are folded into a creamy filling made with Parmesan, mozzarella and...
From womansday.com


EASY STUFFED SHELLS RECIPE: THE CHEESY COMFORT FOOD YOU’VE …
Stuffed shells are one of those magical dishes that feel fancy but are shockingly easy to make. Whether cooking for a family dinner, hosting friends, or just treating yourself to a cozy meal, stuffed shells deliver great comfort and flavor. This recipe is straightforward, customizable, and sure to become one of your go-to meals.
From momloveshome.net


CLASSIC STUFFED SHELLS - RECIPE MAESTRO
Feb 12, 2025 For a different cheese blend: Try cottage cheese instead of ricotta or add a bit of smoked provolone for a richer taste.; Step-by-Step Instructions Step 1: Cook the Pasta. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells for one minute less than the package directions for al dente.
From recipemaestro.com


CHEESY STUFFED SHELLS — BRIAN LAGERSTROM
Dec 18, 2024 7. Bake the Shells: ∙Sprinkle a generous amount of grated parmesan over the shells. Cover the dish with a lid and bake for 15 minutes. ∙Remove the lid and bake uncovered for another 15 minutes to allow the cheese to brown and the sauce to …
From brianlagerstrom.com


CHEESY VEGGIE STUFFED SHELLS - HEALTHY FAMILY PROJECT
Aug 7, 2014 Indulge in a delicious and nutritious meal with our Healthy Cheesy Veggie Stuffed Shells recipe. Packed with vegetables and cheese, this wholesome dish is a perfect blend of flavor and goodness.
From healthyfamilyproject.com


CHEESY VEGGIE STUFFED SHELLS RECIPE - FOOD WORK
Oct 9, 2024 My household loves these simple veggie stuffed shells, full of a flavorful mix of creamy ricotta cheese and a medley of sautéed mushrooms, spinach, and bell peppers. They’re good for youths and adults, simple to make forward for a crowd, and positive to turn into a household favourite.
From foodwork.org


CHEESY STUFFED SHELLS: THE ULTIMATE COMFORT FOOD
3 days ago Creative Variations on Classic Stuffed Shells. Cheesy stuffed shells offer endless possibilities. You can customize them to fit any taste or dietary need. For instance, you can swap ground beef for sautéed spinach, mushrooms, and bell peppers to make vegetarian stuffed shells.. Try using different cheeses like goat cheese or feta for a unique taste.
From recipesitaly.com


SEAFOOD STUFFED SHELLS - THE RECIPE CRITIC
Jan 16, 2025 Make Ahead and Storing Options . In the Refrigerator: Store leftover seafood stuffed shells in the fridge in an airtight container for up to 3 days. Make Ahead: Prepare all the elements of the dish and assemble, leaving off the crumb topping. Store the prepared casserole in the fridge for up to 3 days or in the freezer for up to 2 months before topping with crumb …
From therecipecritic.com


BAKED ITALIAN STUFFED SHELLS RECIPE: A CHEESY, SAVORY DELIGHT
Oct 19, 2024 Directions. Preheat oven to 375°F (190°C). Cook pasta shells according to package directions; drain and set aside to cool. In a large bowl, combine ricotta, spinach, 1/2 cup Parmesan cheese, egg, garlic, basil, oregano, salt, and pepper.
From recipesitaly.com


FOUR CHEESE VEGGIE AND PESTO STUFFED SHELLS - GIVE IT SOME THYME
Sep 12, 2019 Four Cheese Veggie and Pesto Stuffed Shells scream comfort food! This is meal prep at its finest with jumbo pasta shells nestled in zesty tomato sauce and stuffed with a blend of ricotta, fontina, mascarpone and parmesan. A mouthwatering, make-ahead meal perfect for busy weeknights and entertaining!
From giveitsomethyme.com


BEST STUFFED SHELLS RECIPE WITH MEAT AND RICOTTA
4. Add the cooked ground turkey mixture to the cheese mixture and stir to combine. 5. Preheat the oven to 350°F. 6. Spread a thin layer of marinara sauce on the bottom of a baking dish.
From momwithaprep.com


ULTIMATE VEGETABLE STUFFED SHELLS RECIPE - CHEF'S RESOURCE
Discover how to make a delicious Ultimate Vegetable Stuffed Shells Recipe . This easy-to-follow recipe will guide you through every step, from preparing the ingredients to serving the dish. Get the full Ultimate Vegetable Stuffed Shells Recipe with tips and nutrition facts here!
From chefsresource.com


21 VEGETARIAN MEXICAN RECIPES FOR A FIESTA AT HOME
2 days ago Shredded cheese (optional) Chopped cilantro (optional) Instructions. Preheat the oven to 400°F (200°C). In a bowl, mix together bell peppers, onions, and zucchini. Drizzle the vegetables with a little oil and season with cumin, salt, and pepper. Roast the vegetables in the oven for 20-25 minutes or until tender.
From sixstoreys.com


STOVETOP STUFFED SHELLS RECIPE (30 MINUTES) - SIMPLY RECIPES
Jan 23, 2025 There’s no need to turn on the oven when making these cheesy stuffed shells. They come together in no time for a 30-minute dinner the whole family will love.
From simplyrecipes.com


18 FALL VEGETARIAN RECIPES FEATURING PUMPKIN AND SQUASH
2 days ago Add 1/2 cup of vegetable broth to the rice mixture and stir until absorbed. Repeat step 8 until all the broth is used, stirring constantly. Stir in the roasted butternut squash, butter, and sage. Season with salt and pepper to taste. Serve hot and enjoy. 13. Pumpkin and Spinach Stuffed Shells. Tender shells filled with pumpkin and spinach in a ...
From sixstoreys.com


SKILLET VEGGIE AND CHEESE STUFFED SHELLS - EAT YOURSELF SKINNY
May 19, 2016 MAKING STUFFED SHELLS IS EASY! You guys this recipe literally couldn’t be any easier to make. If you can boil water and shred up some veggies then you’re already one step ahead of the game.
From eatyourselfskinny.com


Related Search