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.
RICOTTA CHEESE STUFFING FOR JUMBO SHELLS AND MANICOTTI
Provided by Craig Claiborne
Categories dinner, easy, quick
Time 5m
Yield About 3 cups
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a mixing bowl and use to stuff pasta.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 363 milligrams, Sugar 0 grams, TransFat 0 grams
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
JUMBO SHELLS STUFFED WITH CHEESE WITH MEAT
A really yummy way to make jumbo shells stuffed with cheese taste. It makes a large amount but could be cut in half. I think it is something you could be sure people would like and be really different. I found the basic on the back of the Barilla noodles box but fixed it up some as it would have seemed bland, so I made this and we love it.
Provided by ICook4dannyPuddin
Categories Pasta Shells
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Boil shells with butter and salt to taste.
- Brown hamburger meat and combine with spaghetti sauce; drain shells.
- Combine the egg, ricotta cheese, mozzarella cheese, basil, garlic powder, minced onion, oregano, salt, parsley flakes, and only 1 cup of the parmesan cheese.
- Put the mixture in the shells like a tablespoon and half into each one line them up in across a three quart casserole dish.
- Pour the meat over the top and cook for 30 minutes at 350°F.
- Add the remaining parmesan cheese over the shells and meat and allow to cook for 10 more minutes.
Nutrition Facts : Calories 622.6, Fat 32, SaturatedFat 18.7, Cholesterol 151.8, Sodium 1175.9, Carbohydrate 45.2, Fiber 2.9, Sugar 6.6, Protein 37.5
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
JUMBO SHELLS STUFFED WITH RICOTTA FILLING
Provided by Craig Claiborne
Categories pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Drop jumbo shells into boiling water and cook about 10 minutes or until tender but not overcooked. Drain.
- Spoon layer of sauce over bottom of casserole large enough to hold stuffed shells in one layer.
- Fill each shell with equal portions of ricotta cheese mixture. Arrange shells stuffed side up in casserole. Spoon remaining sauce over shells. Sprinkle with grated cheese and bake 25 minutes.
SPINACH-RICOTTA STUFFED SHELLS
Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
JUMBO SHELLS WITH ASPARAGUS, PROSCIUTTO, RICOTTA CHEESE AND THREE CHEESE SAUCE
Jumbo shells stuffed with cheese, chopped asparagus and prosciutto are baked in a creamy, cheesy sauce for a gourmet family dinner.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Cook shells according to package directions. Rinse cooked shells under cold water and drain. Cover and set aside.
- Preheat oven to 350 degrees F.
- Mix together ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano Reggiano cheese, salt, garlic powder, and black pepper in medium bowl.
- Pour 1 cup of Barilla Three Cheese Sauce into 9x13-inch baking dish.
- Fill each shell with one heaping tablespoon of filling; place in baking dish.
- Pour remaining sauce over shells. Cover with foil.
- Bake for 45 minutes or until thoroughly heated. Let stand 5 minutes before serving.
Nutrition Facts : Calories 792.8 calories, Carbohydrate 85.3 g, Cholesterol 90.1 mg, Fat 31.1 g, Fiber 7.1 g, Protein 43 g, SaturatedFat 13.8 g, Sodium 2625.7 mg, Sugar 0.9 g
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- Preheat the oven to 375°. In a large pot of salted boiling water, cook the shells until they are al dente, about 9 minutes. Drain well and transfer to a baking sheet to cool slightly.
- Meanwhile, in a large bowl, combine the pork, ricotta, panko, garlic, egg, Parmigiano, the 1/2 cup of parsley, 1/4 cup of the cream, 2 teaspoons salt and 1 teaspoon pepper; mix well.
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