Italian Stuffed Shells Food

ITALIAN STUFFED SHELLS RECIPE

Steps:

• Bring a large pot of salted water to a boil and cook large pasta shells according to package directions.
• Drain and cool the pasta shells.
• Combine ricotta cheese, large curd cottage cheese, Mozzerella cheese, parmesan cheese and egg together in a large bowl.
• Add cooked ground beef and drained, chopped frozen spinach. Stir to combine.
• Fill pastry bag, with out a tip, and pipe the filling into each shell.
• In a 9x13, spread one jar of your favorite pasta sauce.
• Place the filled shells on the sauce.
• Sprinkle with mozzarella cheese, cover with foil.
• Bake at 425 for 35-45 minutes, removing the foil the last 10 minutes to brown the cheese.

ITALIAN STUFFED SHELLS

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°.

ITALIAN SAUSAGE STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
• Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
• Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
• Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
• Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.

THE BEST STUFFED SHELLS

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.

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING

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.

ITALIAN STUFFED SHELLS ~ CASSIES

Steps:

• 1. In a med - large skillet, over medium heat - add ground beef and sausage, break up as it cooks. Continue cooking until no longer pink. Drain well.
• 2. Preheat oven to 350 degree F. Place meat in a large bowl, and add cheeses, seasonings, fresh parsley and basil. Stir until well combined.
• 3. In a large greased baking dish. Pour enough sauce in to cover bottom of dish, by swirling or use back of spoon to spread.
• 4. Take prepared pasta and fill each shell with at least a heaping tablespoon of meat & cheese mixture or until filled completely.
• 5. Spoon about 1 tablespoon on sauce over each shell. More if you like them saucier.
• 6. Sprinkle with a generous amount of fresh grated Parmesan & parsley.
• 7. Place shells in rows, beside each other.
• 8. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes or until cheese is melted and starting to bubble. Watch them closely that you don't burn the exposed shell. These can be easily reheated, but in my opinion, they're best eaten fresh out of the oven.
• 9. Serve with a side of extra sauce, and a salad, with slices of nice crusty bread. Delish!

STUFFED SHELLS RECIPE

Steps:

• Heat oven to 400°F.
• Mix pasta sauce and tomatoes until blended; spread half onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Combine cottage cheese, spinach, Parmesan, seasoning and 1/2 cup mozzarella; spoon into pasta shells. Place in prepared baking dish; top with remaining pasta sauce mixture. Cover.
• Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

CHEESY ITALIAN STUFFED SHELLS WITH GROUND BEEF FILLING [SIP BITE GO]

Steps:

• Boil the large pasta shells. Heat a large pot of water on the stove to medium high and boil water with large pasta shells as directed until cooked al dente. This is a good time to start cooking the ground beef filling. Do not overcook the pasta, though, since the stuffed pasta will finish cooking in the oven. Once finished, drain pasta, then toss it in olive oil to prevent pasta from sticking while finishing the stuffing for the shells.
• Brown the Italian seasoned ground beef. Heat a large skillet on the stove to medium-high. Add olive oil and let it heat until the oil is hot and shiny. Add the ground beef, onion, red pepper, garlic, salt, pepper, parsley, and oregano. Brown beef and vegetable mixture for about 10 minutes, breaking down beef as it cooks and stirring regularly until beef is thoroughly cooked and onions are translucent. Once done, remove from heat and strain on a plate lined with paper towel to remove excess grease.
• Set out a medium sized baking dish and set the oven to 350 degrees F. Cover the bottom of the dish with 1 cup pasta sauce.
• Mix together the stuffed pasta filling. In a large bowl, gently combine the cooked beef mixture, ricotta cheese, Parmesan cheese, and 1 cup of pasta sauce. Add a little extra salt and pepper to the cheese mixture if desired. Stuff every cooked shell with filling mixture and add them to a medium sized baking dish. Top with remaining pasta sauce and mozzarella cheese.
• Bake stuffed shells with ground beef filling for about 20 minutes until the cheese is melted. Let cool for at least 10 minutes before serving. Cover with tin foil if waiting to serve longer to keep it warm.

ITALIAN STUFFED SHELLS

Steps:

• In a large skillet, cook beef, onion and garlic until meat is no longer pink; drain well. Stir in water, tomato paste, bouillon and oregano; simmer, uncovered, about 30 minutes.
• Meanwhile, in a medium bowl, combine cottage cheese, 1 cup mozzarella, Parmesan cheese and egg; mix well. Stuff shells with cheese mixture; arrange in a 13 x 9 x 2 inch baking dish. Pour meat sauce over shells.
• Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining mozzarella cheese. Bake 5 minutes longer or until the cheese is melted.

ITALIAN SAUSAGE STUFFED SHELLS #RAGU

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.

STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees F and bring a large pot of water to a boil.
• Once the water comes to a boil, heavily salt the water and add in the shells. Cook for 9 minutes, or 2 minutes less than the package directions state. Drain the pasta and allow it to cool slightly.
• While the pasta is cooking, prepare the filling by mixing together the ricotta egg, parmesan, garlic, parsley, red pepper flakes, oregano, salt, and pepper in a medium mixing bowl.
• Spread a 2-quart baking dish with 1/2 cup of spaghetti sauce on the bottom of the pan.
• Once the shells are cool enough to handle, stuff each shell with the ricotta mixture, about 1/4 cup filling per shell. Remember to not overstuff the shells, so that the shells can somewhat close around the ricotta filling.
• Top the shells with the remaining spaghetti sauce and then cover with the mozzarella cheese.
• Bake for 30 minutes, or until cheese is melted and browned.

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 STUFFED JUMBO SHELLS

Steps:

• 1) Preheat oven to 350 degrees. Place water in a medium to large sized pot on your stove top at high heat to boil. Keep in mind the jumbo shells take up much more room in the water than other pasta. Place your hamburger and Italian sausage into a large skillet on medium heat, to brown. At this step and continuously while cooking, use a spatula to break down the chunks of meat into finer pieces. If using my Italian sausage recipe (recommended!), prepare and add to the skillet with the hamburger. When your pot of water is boiling, add jumbo shells and cook for 12 minutes. Stir your hamburger and Italian sausage mixture to evenly combine them. When thoroughly browned, carefully drain grease and remove from heat. Add your pasta sauce to the meat mixture and stir to combine. Remove from heat and do not cover, as this mixture cooling off will help you in the long run! After 12 minutes, carefully pour jumbo shells into a strainer in the sink. Using the spray attachment, or faucet, run cold water over shells, cooling them. They should be comfortable to touch by the time you're done. Be careful stirring them in the strainer with your hand, as some may have pockets of very hot water inside! Lightly grease your 9×13 pan. With clean hands, grab a jumbo shell in your non dominant hand. Hold it open with your fingers. With your other hand, use a spoon to stuff the shell with the meat mixture. Be careful, this could still be pretty hot! I stuff them almost completely full, but it's your preference. Repeat this process until you run out of meat. I usually have 4+ jumbo shells left, which works because that's about how many rip while cooking and handling. Sprinkle mozzarella cheese over the dish. Bake for 15 minutes on 350. At this time, broil for 1-2 minutes, or until browned. Watch closely! Serve and enjoy!

STUFFED SHELLS

Steps:

• 1. Preheat oven to 350 degrees. Boil pasta shells 25 minutes. Drain and let cool. In a mixing bowl add the garlic, parsley, a little over half the container of ricotta and a little over half the bag of mozzarella. Mix well. In a large rectangle baking dish add a layer of sauce. Then begin to fill the shells and line them up. Do not over stuff or shells will fall apart when serving. Make sure the shell can close. Top with sauce so it completely covers the shells then sprinkle the rest of the mozzarella on top. Bake for 30 minutes. Remove from oven and let stand for 10 minutes before serving.