Italian Cheese Stuffed Shells Easy Meatballs Food

THREE CHEESE STUFFED SHELLS RECIPE

Steps:

• Preheat oven to 350 degrees. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.
• In a large bowl, combine the ricotta, 1 1/2 cups of the mozzarella, parmesan, basil, Italian seasoning, egg, salt and pepper. Spread 3/4 of the spaghetti sauce on the bottom of a 13x9 inch baking dish.
• Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake for 5-10 minutes more.

EASY ITALIAN STUFFED SHELLS AND MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until translucent, about two minutes. Stir in the tomato paste, tomato sauce, stewed tomatoes, Italian seasoning, basil, oregano, mushrooms, and 2 cups of the provolone. Cook until the cheese has melted, stirring occasionally. While the sauce is cooking, place the frozen shells and meatballs in the bottom of a 9x13 inch glass dish. Pour the sauce over the shells, then sprinkle on the remaining 2 cups of provolone. Cover the top of the dish with foil.
• Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.

EASY STUFFED SHELLS

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.

QUICK AND EASY ITALIAN MEATBALLS

Steps:

• Preheat oven to 400F.
• Mix all ingredients together well using your hands.
• Shape into 15-20 balls.
• Place balls in an ungreased pan and bake for 20-25 minutes, until the juices run clear.
• Serve with your favourite pasta sauce, over spaghetti noodles, with a glass of red wine (optional)!

THESE STUFFED SHELLS ARE SO EASY & FREEZER-FRIENDLY

Steps:

• Preheat oven to 350˚F
• Coat the bottom of a large baking dish with 1 tablespoon olive oil
• Bring a large pot of salted water to a boil
• Cook the shells for 2 minutes less than the package directions
• Drain the shells, then arrange on a sheet tray to cool while you make the filling
• Discard any broken shells
• In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat
• Add the sausage, breaking it up, and cook until browned, 5 to 8 minutes
• Using a slotted spoon, transfer sausage to a small bowl
• Add the onion to the pan, season with salt and pepper, and cook until soft, about 5 minutes
• Stir in the grated garlic and cook for a minute more
• Transfer to the same bowl as the sausage and let cool for about 10 minutes
• In a large mixing bowl, combine the ricotta, parmesan and half of the shredded mozzarella with the herbs
• Once the sausage mixture has cooled slightly, mix into the ricotta mixture
• Season to taste with salt and pepper
• Mix in the egg
• Coat the bottom of the prepared baking dish with ½ cup sauce
• Fill each shell with about 2 tablespoons of the sausage mixture and arrange in the pan with the opening face up
• Pour remaining sauce evenly over the shells
• Bake for 25 minutes, then remove from the oven and top with the remaining mozzarella cheese
• Preheat the broiler, then broil the shells for an additional 5 to 10 minutes, keeping an eye on the shells to keep them from burning
• Let stand 15 minutes before serving

ITALIAN CHEESE-STUFFED SHELLS

Steps:

• In a large nonstick skillet coated with cooking spray, cook onion and peppers over medium heat 2 minutes. Add mushrooms; cook 4-5 minutes until tender. Add garlic; cook 1 minute longer Stir in water, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer 30 minutes. , Meanwhile, preheat oven to 350°. In a small bowl, combine eggs, ricotta, 1/2 cup mozzarella and Parmesan cheeses. Stuff into shells. Spread 1 cup vegetable sauce in a 13x9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce. , Cover and bake 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand 5 minutes before serving.

MEATBALL STUFFED SHELLS

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13 x 9 inch baking dish.
• Place a meatball in each shell; transfer to baking dish. Top with remaining sauce and sprinkle with cheese.
• Cover and bake at 350 degrees for 35 minutes. Uncover; and bake 5-10 more minutes or until bubbly and cheese is melted.

MEATBALL-STUFFED SHELLS

Steps:

• Heat oven to 400°F.
• Spread half the pasta sauce onto bottom of 8-inch square baking dish sprayed with cooking spray.
• Combine ricotta, Parmesan, Italian seasoning and 1/2 cup mozzarella; spoon into pasta shells.
• Add 2 meatballs to filling in each shell; place, filled sides up, in prepared baking dish. Top with remaining pasta sauce; cover.
• Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 3 to 5 min. or until melted. Sprinkle with parsley.

25 EASY ITALIAN PASTAS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Italian pasta dish in 30 minutes or less!

ITALIAN CHEESE STUFFED SHELLS & EASY MEATBALLS

Steps:

• 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender.
• 2. In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese,1 tablespoon parsley, garlic salt,pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish.
• 3. In a large saucepan, melt remaining butter. Wisk in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and Wisk for 1-2 minutes or until thickened.
• 4. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley,wisk untl smooth and melty. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
• 5. In a large bowl, combine the beef, onion,1 clove of chopped garlic, cereal crumbs, milk, egg, 2 tablespoons parsley and 1 teaspoon salt; shape into eight 2-in. balls.
• 6. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add 2nd chopped garlic clove and cook until golden, about 2 minutes. Add the marinara sauce and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, for 20 minutes or until done. Season with about 1 teaspoon salt, or to taste
• 7. serve together with garlic bread...enjoy :)!!

EASY ITALIAN STUFFED SHELLS AND MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until translucent, about two minutes. Stir in the tomato paste, tomato sauce, stewed tomatoes, Italian seasoning, basil, oregano, mushrooms, and 2 cups of the provolone. Cook until the cheese has melted, stirring occasionally. While the sauce is cooking, place the frozen shells and meatballs in the bottom of a 9x13 inch glass dish. Pour the sauce over the shells, then sprinkle on the remaining 2 cups of provolone. Cover the top of the dish with foil.
• Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.