CLASSIC STUFFED SHELLS
These stuffed shells are filled with three types of cheese, then covered in marinara sauce and more cheese and baked to golden brown perfection. A comfort food classic that's great for feeding a crowd!
Provided by Sara Welch
Categories Main
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.
- Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
- Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
- Fill each shell with the ricotta mixture and place in the baking dish.
- Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
- Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
- Sprinkle with parsley, then serve.
Nutrition Facts : Calories 488 kcal, Carbohydrate 35 g, Protein 30 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 115 mg, Sodium 1193 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
STUFFED SHELLS
These spinach and ricotta stuffed shells are such a comforting, flavorful dinner! To get ahead, you can stuff the shells and place them in the baking dish with the marinara up to 4 hours in advance. Cover with foil and store them in the fridge until you're ready to serve. Then, just bake and eat!
Provided by Jeanine Donofrio
Categories Main Course
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F.
- Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
- In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.
- In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
- Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.
THE BEST STUFFED SHELLS
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
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.
STUFFED SHELLS
These classic Stuffed Shells are made with cooked pasta shells, a cheesy ricotta filling, a few Italian herbs, and plenty of marinara sauce! This cheesy pasta dish is pure comfort food and couldn't be simpler to make.
Provided by Chelsea
Categories Dinner Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add a generous amount of salt and then add in the pasta shells. I usually cook a few extra in case some fall apart. Cook for half of the time indicated on the package plus one minute. (About 5-6 minutes depending on the package you use). Drain the shells and rinse under cold water to stop the cooking and allow them to be easily separated. Drain off any water and separate onto a sheet of parchment paper on the counter.
- Preheat oven to 350 degrees F. In a large mixing bowl, whisk the egg with a fork. Add in the ricotta cheese and mix until completely combined. Add in the basil, oregano, thyme, parsley, minced garlic, and salt + pepper to taste. (I use about 1 teaspoon salt and 1/2 teaspoon pepper.) Stir gently.
- Finely grate the mozzarella and Parmesan cheese. Add two cups of the mozzarella and all of the Parmesan cheese into the cheese mixture. Gently stir to completely combine.
- Transfer this cheese mixture to a large (gallon-sized) zipper-top plastic bag. Snip off 1-inch of the corner of the bag and "pipe" the cheese mixture into each of the shells. Each shell should get about 2 tablespoons of the cheese mixture (which should fill 25-26 shells).
- Spread half of the marinara sauce evenly across the bottom of a 3-quart (9x13-inch) baking dish.
- Place stuffed shells in the baking dish with the open side facing up. Pack the shells in close together.
- Cover shells evenly with the remaining 2 and 1/2 cups marinara sauce. Aim to completely cover all of the shells to avoid hard parts of the shells. Cover with foil and bake for 30 minutes.
- Remove foil and add the remaining 1 cup of mozzarella evenly over the shells. Return to the oven for 5-7 more minutes or until cheese is melted. Serve warm with freshly chopped basil if desired. I also like to add a little more cracked pepper to the top!
Nutrition Facts : Calories 370 kcal, Carbohydrate 27 g, Protein 24 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 87 mg, Sodium 633 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
NO-BOIL STUFFED SHELLS
No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
- Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
- Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.
STUFFED SHELLS III
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.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
EASY STUFFED SHELLS
I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. -Dolores Betchner, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and the cheese., Bake, covered, 35 minutes. Uncover; bake until bubbly and cheese is melted, 3-5 minutes longer.
Nutrition Facts : Calories 334 calories, Fat 17g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 711mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
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
ITALIAN STUFFED SHELLS
A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! -Beverly Austin, Fulton, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture., Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 430 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 866mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 3g fiber), Protein 32g protein.
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