STUFFED SHELLS WITH ARRABBIATA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
- Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
- Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
- In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
- Preheat the oven to 350 degrees F.
- Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
- Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.
RICOTTA STUFFED SHELLS
My version of cheesy stuffed shells. I read a few recipes online, (www.cooks.com as well as recipezaar.com) then used a "frankenstein" technique to make them just like my mom does. I made my sauce kinda plain, I'm pregnant and not much for chunky stuff right now. When I'm not so picky, I will add zucchini and chunky stewed tomato. It fed 4 hungry adults and a two year old with about one portion of left overs so I would say it could comfortably feed five adults. As a side note, the sauce is a really great marinara, I have used it for meatball subs too!
Provided by Faitherbee
Categories Pasta Shells
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- For Shells: Boil according to directions on the box. Drain, rinse with cold water. Set them aside.
- For Sauce: Simmer the onion and garlic together in olive oil. When they are golden, add in the tomato and then spices. Cook for 15 minutes.
- For Filling: Add all filling ingredients together in a bowl and mix well.
- Pour half your sauce evenly into the bottom of a 9x13 baking pan. Stuff your closed, undamaged noodles and arrange them in one layer over the pan, opening side down. Pour the rest of the sauce over the top of your noodles, then sprinkle with grated parmesan. Bake covered for 45 minutes.
Nutrition Facts : Calories 646.4, Fat 24.5, SaturatedFat 10.8, Cholesterol 108.1, Sodium 860.1, Carbohydrate 78.2, Fiber 4.6, Sugar 9.2, Protein 28.5
SPINACH AND RICOTTA STUFFED SHELLS
In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner.
Provided by Laura Bolton - Fork Knife Swoon
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
- In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
- Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING
Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.
Provided by Johnsonville Sausage
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
- In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
- Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
- Pour half of the marinara sauce into baking dish.
- In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
- Stuff shells with meat mixture; arrange in baking dish.
- Pour remaining marinara sauce over shells.
- Cover and bake at 350ºF for 30 minutes.
- Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
- Bake 5 minutes longer or until cheese is melted.
- Sprinkle with parsley.
- Serve.
Nutrition Facts : Calories 940.7, Fat 44.6, SaturatedFat 22.8, Cholesterol 185.8, Sodium 1952, Carbohydrate 84.9, Fiber 8.7, Sugar 25.6, Protein 48
STUFFED SHELLS RECIPE WITH RICOTTA, PROSCIUTTO AND PEAS
This recipe is an absolute bomb! It combines a few key ingredients to create one of the most delicious pasta casseroles I ever tried.
Provided by Nonna Box
Categories Pasta
Time 1h
Number Of Ingredients 11
Steps:
- In a large pot of salted boiling water, add the pasta shells and cook until they just start to become soft, about 6 or 7 minutes.
- Drain and drizzle with olive oil to avoid the shells sticking. Cover with plastic wrap and set aside.
Nutrition Facts : ServingSize 200 g, Calories 3054 kcal, Carbohydrate 319 g, Protein 128 g, Fat 138 g, SaturatedFat 58 g, Cholesterol 307 mg, Sodium 2583 mg, Fiber 26 g, Sugar 33 g
SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING
Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- 1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
- 2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
- 3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
- 4. Pour half of the marinara sauce into baking dish.
- 5. In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
- 6. Stuff shells with meat mixture; arrange in baking dish.
- 7. Pour remaining marinara sauce over shells.
- 8. Cover and bake at 350°F for 30 minutes.
- 9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
- 10. Bake 5 minutes longer or until cheese is melted.
- 11. Sprinkle with parsley.
- 12. Serve.
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.
HEART-STUFFED SHELLS IN A RICOTTA SAUCE
Steps:
- Cook the shells: Bring a large pot of salted water to boil, and cook shells according to package directions. Make the filling: Melt butter in a heavy 12-inch skillet and cook it until it turns nutty and brown, stirring occasionally to keep the solids moving on the bottom of the pan. Once it is a nice nutty brown, add 1 tblspn olive oil, then the onions and cook them until they are lightly brown and caramelized, about 7 minutes. Add the artichoke hearts and cook for about 5 minutes. Add the wine and cook it until it completely disappears. Remove the pan from the heat and let it cool slightly, before transferring it to the bowl of a food processor. Add both cheeses, the yolks, lemon juice, salt and pepper and pulse in the food processor until well chopped but still retains a little texture. Make the sauce: Melt the butter in a medium saucepan over medium-high heat. Once melted, add the flour all at once and whisk it until smooth. Add the milk, whisking constantly so no lumps form. Once all the milk is added, add the garlic and bring the sauce to a boil, stirring frequently. Once boiling, it will immediately begin to thicken. Reduce the heat to medium and simmer for two to three minutes before stirring in the ricotta, lemon juice, salt and black pepper. Adjust salt, pepper and lemon to taste. Assemble the dish: Preheat oven to 350 degrees. Pour two cups of sauce into the bottom of a 9x13 baking dish. Scoop one tblspn of artichoke filling inside each cooked shell. Nest each pasta shell in the sauce, seam up. Dollop a spoonful of the remaining sauce over each shell. Cover the dish with foil and bake it for 30 minutes, then remove the foil and bake it for a final 15 minutes. Sprinkle with parsley or basil, if using, and serve immediately.
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STUFFED SHELLS WITH MEAT AND CHEESE RECIPE - THE ANTHONY ...
From theanthonykitchen.com
4.2/5 (15)Total Time 1 hrCategory Dinner, Main CourseCalories 578 per serving
- Cook 1/2 of a 12-ounce package of shells (about 20 shells) to al dente according to package directions, drain, and set aside to cool.
- While waiting on the shells to cook, begin on the filling. Add the olive to a large sauté pan over medium-high heat and allow to come to temperature. Add the onion and sauté 3-4 minutes, just until softened.
- Add the beef, break it apart with a wooden spoon, and season with 1 teaspoon garlic powder, 1 teaspoon Kosher salt, and 3/4 teaspoon black pepper. Cook for 6-8 minutes, until the beef is fully cooked through.
STUFFED SHELLS - JO COOKS
From jocooks.com
4.5/5 (92)Calories 390 per servingCategory Dinner, Lunch, Main Course
- Prep the pasta: Preheat the oven to 400F. Add the shells to a large pot of well salted boiling water and cook according to package instructions until they're al dente. Make sure to stir the shells often and keep an eye on them as they may stick together. Rinse well with cold water in the strainer.
- Make the filling: Squeeze out as much excess water from the spinach as you can. Mix the ricotta, parmesan, spinach, egg, salt and pepper in a bowl. Scoop it into a large freezer bag or piping bag. Snip the tip of the piping bag or corner of the freezer bag to a 1" diameter.
- Assemble the shells: Pour half the marinara in a 9 x 13 inch casserole dish. Pipe each shell with about 2 tbsp of the cheese and spinach mixture and place in the casserole dish over the sauce. Pour the remaining marinara sauce over the shells and top with mozzarella. Bake for 20 to 25 minutes until bubbly, then broil for 2-5 minutes or until the cheese browns.
SATISFYING STUFFED SHELLS, HEART-HEALTHY & VEGAN - TASTE ...
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HEART-STUFFED SHELLS IN A RICOTTA SAUCE - THE SPIFFY COOKIE
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10 BEST STUFFED PASTA SHELLS WITH RICOTTA RECIPES | YUMMLY
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STUFFED PASTA SHELLS WITH MEAT SAUCE - ONION RINGS & THINGS
From onionringsandthings.com
4.6/5 (11)Total Time 1 hr 30 minsCategory Main Entree, PastaCalories 442 per serving
- In a large pot over medium heat, add ground beef and cook, stirring and breaking apart with the back of a spoon, until lightly browned and releases fat. With a slotted spoon, remove meat from pan and set aside. Discard grease except for about 1 tablespoon.
ITALIAN STUFFED SHELLS RECIPE WITH MEAT AND CHEESE - SHE ...
From shelovesbiscotti.com
5/5 (1)Category Main CourseCuisine ItalianCalories 329 per serving
- Bring a very large pot of water to a rolling boil. Add 2 tablespoons of salt. Add the pasta shells. Cook according to the package instructions minus a few minutes since the pasta continues to bake in the oven. Place a clean kitchen towel on the countertop. When ready, drain the shells and place them upside down on a clean tea towel to remove excess water and to cool down.
- While waiting for the pasta, sauté the chopped onion in 2 tablespoons of olive oil over medium heat until beginning to soften (3-4 minutes).
- In a large bowl combine all the ingredients to make the cheese mixture. That is 2 cups fresh ricotta, 2 eggs, ½ cup Parmigiano-Reggiano Cheese or Pecorino Romano Cheese, 1½ cups freshly grated mozzarella and 2 tablespoons freshly chopped Italian flat-leaf parsley.
TRIPLE CHEESE STUFFED PASTA SHELLS WITH ITALIAN SAUSAGE ...
From amycaseycooks.com
Category EntreeCalories 683 per servingTotal Time 50 mins
- Heat a large sauté pan over medium heat. Crumble the Italian sausage and add it to the pan. Add the onions and garlic. Sauté for 8 to 10 minutes or until the sausage is thoroughly cooked. Drain off any grease.
- To the sauté pan, add the crushed tomatoes, 1/2 of the fresh basil, kosher salt and pepper. Bring to a low boil then turn down the heat and simmer for 15 to 20 minutes.
- In a large bowl combine the spinach, ricotta cheese, 1 1/2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, the remaining fresh basil, and Italian seasoning.
STUFFED SHELLS WITH SPINACH-RICOTTA & ROASTED SWEET RED ...
From ciaochowbambina.com
Reviews 4Estimated Reading Time 3 minsCategory Dinner
- To make the filling, mix the spinach and ricotta together, add the yolks, cheese, salt and pepper and stir to combine. Refrigerate until ready to fill shells.
STUFFED PASTA SHELLS WITH HOMEMADE MEAT SAUCE | HEARTH AND ...
From hearthandvine.com
Estimated Reading Time 3 mins
- Make the cheese filling by combining the ricotta, 1 1/2 cups of mozzarella, and parmesan cheese in a large bowl.
TURKEY & RICOTTA STUFFED SHELLS RECIPE - EATINGWELL
From eatingwell.com
Category Ground Turkey RecipesCalories 347 per servingTotal Time 1 hr 30 mins
- Cook shells in a pot of boiling water according to package directions until al dente. Drain and transfer to a plate.
- Heat oil in a large skillet over medium heat. Add zucchini, onion and garlic and cook, stirring often, until the vegetables are softened, about 5 minutes. Add turkey and cook, breaking it up with a wooden spoon, until cooked through, 3 to 4 minutes.
- Whisk ricotta, 1/4 cup Parmesan, egg, Italian seasoning, fennel seed, nutmeg, crushed red pepper, salt and pepper in a large bowl. Add the turkey mixture and mix well.
VEGAN STUFFED SHELLS WITH TOFU RICOTTA - WORLD OF VEGAN
From worldofvegan.com
Reviews 8Total Time 1 hrCategory Dinner
- In a large pot of boiling water, cook the jumbo pasta shells according to the prebake cooking directions on the package. Then drain, rinse with cold water to prevent sticking, and set aside.
- Meanwhile, in the bowl of a food processor, combine the tofu, onion, garlic, basil, oregano, salt, black pepper, red chili pepper flakes (if using), nutritional yeast, and lemon juice. Pulse 15 times or until partially mixed. Add the spinach and pulse just a few more times until combined. The resulting texture should be ricotta-like. Do not over pulse or your ricotta will turn green!
- Preheat the oven to 375 degrees F. Pour half of the marinara sauce into a 9 × 13 inch baking dish, spreading to evenly coat the bottom of the dish.
- One by one, fill each cooked shell with a generous spoonful of the tofu ricotta filling and place in the prepared baking dish. Continue until the tofu mixture is gone and the baking dish is filled. Sprinkle the vegan cheese (if using) on top.
VEGAN STUFFED SHELLS - SHE LIKES FOOD
From shelikesfood.com
Reviews 3Category DinnerCuisine ItalianTotal Time 1 hr 5 mins
- Bring a large pot of water to a boil, add jumbo shells and cook according to package directions. I like to add a splash of olive oil to the water to prevent them from sticking to each other. When pasta is finished cooking, drain and set aside.
- Heat a large pan over medium heat and add olive oil, zucchini, onion, bell pepper, garlic, salt and pepper. Cook vegetables until softened, about 10 minutes, and then add the spinach and cook until just wilted.
- Add all vegan ricotta ingredients to a food processor and blend until smooth, 1-2 minutes. If it seems really thick you can always add in a tablespoon or so of almond milk or water. Add the ricotta cheese to a large bowl and mix in the cooked vegetables.
- Pre-heat oven to 400 degrees F. Pour about 3/4 of the tomato sauce into the bottom of a 9×13 baking dish and spread out. Use a one tablespoon scoop to scoop ricotta cheese into each shell noodle and then place into the baking dish. Spoon a few teaspoons of marinara sauce over each stuffed shell and bake in the oven until sauce is bubbly, about 30 minutes. Remove from the oven and top with vegan parmesan and fresh herbs.
VEGAN STUFFED SHELLS - PAPER - HEART
From paperandheart.com
5/5 (1)Total Time 50 minsCategory PastaCalories 120 per serving
- Shells: Cook the jumbo shells according to package instructions, then drain and set on a baking sheet in single layer to cool.
- Filling: Add garlic and onion to a food processor and pulse until the onion is minced. Transfer to a large bowl and then crumble one block of the tofu into the food processor and run for 1 minute until creamy. Transfer this to the bowl with the onions and add the second block of tofu into the food processor along with the mayonnaise, nutritional yeast, basil, oregano, salt, pepper, kala namak, and red pepper flakes. Process until creamy and well mixed. Transfer this to the bowl with the rest of the tofu.
CHEESY RICOTTA STUFFED SHELLS - I HEART NAPTIME
From iheartnaptime.net
5/5 (1)Total Time 45 minsCategory Main DishCalories 410 per serving
- Boil a large pot of water. Add the noodles and boil for 8 minutes or until cooked al dente. The drain and run through cool water.
- Preheat oven to 350°F. Spray a 9x13" pan with non-stick spray. Then pour 1 cup of the marinara onto the bottom of the pan.
- In a small bowl, combine the ricotta, parmesan cheese, egg, parsley, Italian seasoning, salt and pepper. Use a small cookie scoop or place the mixture in a zip top bag and snip the top off. Then fill the shells with about 1 1/2 Tablespoons of the cheese mixture.
- Place shells in pan. Then top with the remaining sauce and cheese. Bake for 20-25 minutes covered. Then uncover and back for 5 more minutes or until the cheese is bubbly.
JUMBO STUFFED PASTA SHELLS WITH LEMON BASIL WHIPPED RICOTTA
From masalaandchai.com
Ratings 2Calories 460 per servingCategory Main Course
- Preheat the oven to 350°F. Add the ricotta, basil, lemon zest, and nutmeg into a food processor and run it for 3-5 minutes on medium speed until the ricotta is smooth and fluffy. Transfer the ricotta to a piping bag or Ziploc. Set aside.
- In the meantime, bring a large pot of salted water to a boil. Pour in the pasta shells and cook according to the boxed instructions.
- While the pasta is boiling, pour the tomato basil sauce into a 15 x 9 baker. Once the pasta is done boiling, carefully transfer the shells opening side up and nestle them into the sauce.
- Cut an inch from the tip of the piping bag filled with the ricotta and pipe about a tablespoon of the ricotta into each shell. Top each shell with a healthy sprinkle of shredded mozzarella.
STUFFED SHELLS - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 13Calories 185 per servingCategory Main Course
- Prepare Shells according to package instructions, but boiling one minute less than instructed on package. Drain, allow to cool several minutes, then separate and place on a baking sheet while you prepare your filling. While the shells are boiling, I’ll usually start preparing my pan and making my filling:
- Lightly butter the sides and bottom of a 9x13 casserole dish. Layer with several spoonfuls of marinara sauce (just enough to lightly coat the bottom).
- Prepare filling by stirring together ricotta cheese, 1 ½ cups mozzarella cheese (170g), ⅓ cup parmesan, cream cheese, egg, parsley, garlic, oregano, salt, and ground pepper until well-combined.
RICOTTA STUFFED SHELLS WITH SPINACH AND ARTICHOKE | THE ...
From thecozyapron.com
- Begin by gathering and prepping all of your ingredients according to the ingredients list above to have organized and ready for use.
- Cook your jumbo shells according to your package instructions, or until al dente. Then, drain and rinse the shells, toss with oil, and keep warm. (Add some oil to your cooking water and stir frequently to help the shells to stay separated during cooking.)
- While the shells cook, place a large skillet over medium-high heat, and drizzle in about 1 tablespoon of olive oil; once hot, add in the finely minced onion, plus a pinch of salt and pepper, and saute for about 2-3 minutes, just until beginning to soften.
- Add in the roughly chopped spinach leaves, the garlic, plus another pinch of salt and pepper, and stir to combine. Allow the spinach to cook for a few minutes, just until wilted and softened. Spoon onto a paper towel-lined plate, and allow to cool for a few minutes.
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