Jumbo Shells With Asparagus Prosciutto Ricotta Cheese And Three Cheese Sauce Food

JUMBO SHELLS WITH ASPARAGUS, PROSCIUTTO, RICOTTA CHEESE AND THREE CHEESE SAUCE

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.

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.

4 CHEESE STUFFED SHELLS

Steps:

• Preheat oven or broiler to 450 degrees F.
• Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.
• Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.
• To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves
• Pour a little sauce into the bottom of a shallow medium sized flameproof casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.

THREE-CHEESE BEEF PASTA SHELLS

Steps:

• Heat oven to 350°F. Cook and drain pasta shells as directed on package.
• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
• In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
• Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

JUMBO SHELLS STUFFED WITH CHEESE WITH MEAT

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.

THREE CHEESE STUFFED JUMBO PASTA SHELLS

Steps:

• Combine all ingredients, except pasta and 1/4 c Parmesan cheese in large mixing bowl.
• Mix well and fill each cooked pasta shell.
• Place in ungreased 11 by 17 pan.
• Cover w/ marinara sauce and then sprinkle with remaining Parmesan, cover w/foil, and bake in 350 oven for 30 minutes.
• Time does not include time to make marinara, but I cook mine as I make the shells so it really doesn't affect the time.
• Servings are a guess.

THREE-CHEESE JUMBO SHELLS

Steps:

• In a large skillet, cook beef and onion over medium heat until the meat is no longer pink, breaking meat into crumbles; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes. , Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture., Arrange shells in a greased shallow 3-qt. or 13x9-in. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, 3-5 minutes longer. Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

SPINACH-RICOTTA STUFFED SHELLS

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.

SHELLS WITH CRISPY PANCETTA AND SPINACH

Steps:

• Preheat the oven to 375 degrees F.
• For the shells:
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
• For the sauce:
• Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.

NO RECIPE RECIPE: SPINACH AND RICOTTA JUMBO SHELLS

Steps:

• Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to the manufacturer's directions. Drain and reserve about 3/4 cup of the pasta water.
• Return the pot to the stovetop over medium heat. Add the pasta in the pot and stir in the ricotta cheese and parsley to combine. Add the reserved pasta water and the olives and season with salt and pepper, to taste.
• Remove from the heat and stir in Parmesan and a big drizzle of olive oil. Transfer to a serving bowl or platter and serve immediately with optional garnishes.

FOUR-CHEESE STUFFED SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a small bowl, combine 1/4 cup mozzarella cheese, Asiago cheese, ricotta cheese, cottage cheese, chives and 1/2 cup spinach (save the remaining spinach for another use)., Spread 1/2 cup spaghetti sauce into a shallow 1-1/2-qt. baking dish coated with cooking spray. Drain pasta; stuff with cheese mixture. Arrange in prepared dish. Top with remaining spaghetti sauce and mozzarella. , Cover and bake until heated through, 25-30 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in the center of 2 or 3 shells to read 165°.

JUMBO SHELLS WITH ASPARAGUS, PROSCIUTTO, RICOTTA CHEESE AND THREE CHEESE SAUCE

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.

JUMBO SHELLS STUFFED WITH RICOTTA FILLING

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.

SHRIMP AND RICOTTA STUFFED JUMBO PASTA SHELLS

Steps:

• Bring a large pot of salted water to boil. Cook the pasta shells as per the package directions. Drain, reserving 1/4 cup of the cooking liquid. Cool the pasta shells in cold water and drain well again. Set aside.
• Set 24 of the shrimp aside in a small bowl and refrigerate until needed. Coursely chop the remaining shrimp and place in a medium bowl. Mix in the ricotta, pesto, eggs, 1/2 cup mozzarella cheese, flour, salt, pepper, and nutmeg.
• Preheat the oven to 350°F Pour the jar of pasta sauce into a large, wide baking dish; stir in the reserved pasta cooking liquid. Spoon the ricotta/shrimp mixture into the pasta shells and set them on top of the pasta sauce. Set a whole shrimp on top of each shell. Sprinkle the shells with the 1 cup mozzarella cheese and the Parmesan cheese. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes more, or until the tops are golden and the sauce is bubbling.
• Suggested serving size is 4 shells each.

JUMBO SHELLS WITH ASPARAGUS, PROSCIUTTO, RICOTTA CHEESE AND THREE CHEESE SAUCE

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.

CHEESE FILLED JUMBO SHELLS

Steps:

• Cook pasta according to package directions.
• Combine cheeses, eggs, parsley, oregano, salt and pepper.
• Fill each pasta shell with about 2 tablespoons of the cheese mixture.
• Spread a thin layer of sauce on bottom of a 13x9 inch baking pan.
• Place pasta in the pan; cover with remaining sauce.
• Sprinkle with additional Parmesan cheese, if desired.
• Cover with aluminum foil.
• Bake at 350 degrees Fahrenheit for about 35 minutes or until hot and bubbly.

CHEESE FILLED JUMBO SHELLS

Steps:

• Preheat oven to 350 degrees.
• Cooks shells according to package directions.
• Drain well. Rinse in cold water. Cool in a single layer on wax paper or greased aluminum foil to prevent sticking together.
• Mix together cheeses, eggs, parsley, oregano, salt and pepper.
• Fill each shell with about 2 tablespoons cheese mixture.
• Spread thin layer of sauce on bottom of 13 x 9 x 2 pan.
• Place the shells open side down, in a single layer in pan.
• Cover with about 2 cups of sauce.
• Sprinkle with additional parmesan cheese.
• Cover with aluminum foil and bake at 350 degrees for about 35 minutes or until hot and bubbly.
• Heat remaining sauce to serve with shells for those who like more sauce.

RICOTTA CHEESE STUFFING FOR JUMBO SHELLS AND MANICOTTI

Steps:

• Combine all of the ingredients in a mixing bowl and use to stuff pasta.

PASTA SHELLS WITH PROSCIUTTO, RICOTTA AND MUSHROOMS

Steps:

• Preheat oven to 350°F. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain.
• Meanwhile, melt butter in heavy large skillet over medium-high heat. Add chopped prosciutto and shallots and cook until shallots are translucent, stirring frequently, about 4 minutes. Add chopped mushrooms and cook until tender and juices evaporate, about 8 minutes. Remove from heat. Stir in ricotta, basil and parsley. Season to taste with salt and pepper.
• Pour marinara sauce into bottom of 8x8-inch baking dish. Spoon 1 rounded tablespoon mushroom mixture into each pasta shell. Place in prepared dish. Top with grated Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through, about 20 minutes. Transfer shells to plates. Spoon sauce over and serve.

FIVE-CHEESE JUMBO SHELLS

Steps:

• Preheat oven to 350°. Cook shells according to package directions for al dente; drain and rinse in cold water., In a large skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from heat. In a bowl, combine ricotta, mozzarella, provolone and Romano cheeses; stir in egg, seasonings and vegetables., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish. Top with remaining sauce. Sprinkle with Parmesan cheese., Bake, covered, 40 minutes. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.

THREE-CHEESE SHELLS

Steps:

• Cook pasta shells according to package directions. Drain and rinse in cold water. In a large bowl, combine the next 10 ingredients. Divide the small jar of spaghetti sauce between two ungreased 13x9-in. baking dishes., Stuff shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spaghetti sauce over shells. , Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through.