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.
BEEF-STUFFED SHELLS
To assemble this easy casserole, Candace fills jumbo pasta shells with her beef mixture, then tops them off with spaghetti sauce and mozzarella cheese. Add a green salad and breadsticks for a made-in-moments meal.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- Cook pasta shells according to package directions; drain. , Spread about 1 cup of spaghetti sauce in a greased 13x9-in. baking dish. , Fill shells with beef mix; place in pan. Top with the remaining spaghetti sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until meat is no longer pink.
Nutrition Facts :
EASY BEEF-STUFFED SHELLS
Here's a rich and comforting dish that's terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these stuffed shells with meat sauce. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 405 calories, Fat 22g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 730mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.
CHEESY BEEF-STUFFED PASTA SHELLS
Make and share this Cheesy Beef-Stuffed Pasta Shells recipe from Food.com.
Provided by ratherbeswimmin
Categories Pasta Shells
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare macaroni shells according to package directions; drain and set aside.
- Cook ground beef, onion, and garlic in a large skillet until beef is browned.
- Drain excess fat.
- Stir in next 6 ingredients.
- Set aside.
- Combine spaghetti sauce and wine.
- Spoon one-fourth of sauce into a lightly greased oblong baking pan; set aside remaining sauce.
- Stuff macaroni shells with beef mixture, and place in baking dish.
- Spoon remaining sauce over shells.
- Sprinkle Parmesan cheese over shells.
- Bake, uncovered, at 400 degrees for 20 minutes.
STUFFED SHELLS I
Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.
Provided by SALLYJUN
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Cook shells according to package directions. Place in cold water to stop cooking. Drain.
- Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
- Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 59.6 g, Cholesterol 97.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 9.8 g, Sodium 1197.5 mg, Sugar 10.6 g
MEAT STUFFED JUMBO SHELLS
I found this recipe on the back of the San Giorgio jumbo shells box. I've tried a lot of other stuffed shells recipes but I always come back to this one. My hubby loves it and asks for this as his special birthday meal every year. Enjoy!
Provided by DragonIady
Categories Pasta Shells
Time 1h45m
Yield 36 shells, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain.
- Cool in single layer on foil or wax paper.
- Heat oven to 350°F.
- Meanwhile, in large skillet, brown meat; drain.
- In large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese (if desired), onion, oregano, salt and pepper.
- Fill each shell with about 2 tablespoons meat filling.
- Spread thin layer of sauce on bottom of 13x9x2-inch baking dish.
- Place filled shells in prepared baking dish; cover with remaining sauce.
- Sprinkle with Parmesan cheese, if desired.
- Cover with foil.
- Bake 45 minutes or until hot and bubbly.
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