Four Cheese Stuffed Shells Ragu Food

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ITALIAN SAUSAGE STUFFED SHELLS #RAGU



Italian Sausage Stuffed Shells #Ragu image

Ragú® Recipe Contest Entry. A special place that my daughter and I enjoy spending our time together most is in the kitchen. A favorite dish she likes helping me prepare is stuffed shells, we love our Italian food!

Provided by KitchenKreations

Categories     Sauces

Time 1h10m

Yield 12 stuffed shells, 5 serving(s)

Number Of Ingredients 9

1 lb Italian sausage
12 jumbo pasta shells
1 cup ricotta cheese
1 egg, beaten
2 cups arugula, roughly chopped
1 (16 ounce) jar Ragú® Pasta Sauce (tomato sauce, tomato, garlic and onion)
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/4 cup fresh basil, minced

Steps:

  • Preheat oven to 350 degrees. Also preheat a medium skillet over medium-high heat and add sausage. Cook until slightly golden, about 8 to 10 minutes. Drain and set aside in a large mixing bowl.
  • In the meantime bring a large pot of salted water to a boil and add pasta shells. Cook just until el dente, about 8 minutes. Drain and set aside.
  • In a small bowl combine ricotta and egg and mix well. Add it to the cooked sausage along with the arugula. Stir until evenly combined.
  • Spoon just enough sauce onto the bottom of an 8 x 8 baking dish and spread to lightly coat the bottom. Evenly fill pasta shells with the sausage mixture and place in baking dish. Spoon remaining sauce on top of the shells, then sprinkle with mozzarella and parmesan.
  • Bake until slightly golden and bubbly, about 35 to 40 minutes.
  • Garnish with minced basil.

Nutrition Facts : Calories 592.3, Fat 45.1, SaturatedFat 20.8, Cholesterol 158.2, Sodium 1587.5, Carbohydrate 7.2, Fiber 0.2, Sugar 1.7, Protein 38.2

4 CHEESE STUFFED SHELLS



4 Cheese Stuffed Shells image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Salt
8 pieces jumbo pasta shells
1 1/2 pounds ricotta cheese or part skim ricotta cheese
1 pound mozzarella, diced
1/2 cup grated Parmigiano-Reggiano
1 cup shredded Asiago
1/4 cup chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 ounces) crushed tomatoes
Salt and freshly ground black pepper
6 or 7 leaves fresh basil, torn or shredded

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.

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.

FOUR CHEESE STUFFED SHELLS #RAGU



Four Cheese Stuffed Shells #Ragu image

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

1 (14 ounce) jar Ragú® Pasta Sauce (I like Ragu 6 Cheese Pasta Sauce)
1 (12 ounce) box jumbo pasta shells
2 (15 ounce) containers ricotta cheese
4 eggs, slightly beaten
2 cups finely shredded mozzarella cheese, divided
1 cup parmesan cheese, divided
1/2 cup feta cheese, crumbles
1/2 cup breadcrumbs
1/4 teaspoon pepper

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

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