Million Euro Stuffed Shells Food

STUFFED SHELLS

Steps:

• Bring a large pot of water to a boil. Cook pasta shells for 10 minutes. Drain, and rinse. Transfer to a bowl. Drizzle with oil. Let cool.
• Meanwhile, heat oil in a large high-sided skillet over medium heat. Cook prosciutto, garlic, and onion, stirring, until prosciutto starts to caramelize, 6 to 8 minutes. Add radicchio; cook until tender but not mushy, about 4 minutes. Stir in vinegar; cook until evaporated. Let cool slightly. Stir in ricotta and mozzarella; season with salt and pepper.
• Pour 2 cups tomato sauce into the bottom of each of two 8-by-12-inch baking dishes. Stuff 32 shells with 1 heaping tablespoon filling each. Pack 16 shells into each dish. Cover with foil. Freeze if desired.
• Preheat oven to 375 degrees. Dot shells with butter. Bake, covered, for 40 minutes. Uncover, and raise oven temperature to 450 degrees. Bake until golden and bubbly, about 15 minutes more. Heat remaining cup tomato sauce; serve with shells. Garnish with Parmesan cheese.

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.

BAKED STUFFED PASTA SHELLS

Steps:

• In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
• Drain and cool immediately with cold water.
• Drain and place open side down on paper towels.
• In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
• Reserve the 1/4 cup of Mozzarella.
• Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
• Preheat oven to 375 degrees Fahrenheit.
• Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
• Pour the rest of sauce over the stuffed shells.
• Loosely cover with foil and bake for 40 minutes.
• During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
• Bake 5 more minutes.
• Garnish with fresh chopped basil.

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.

STUFFED SHELLS

Steps:

• Preheat the oven to 425°F.
• Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
• In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.
• In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
• Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.

STUFFED SHELLS

Steps:

• Finely chop onion. Mince garlic. Drain tomatoes and reserve juice. Coarsely chop tomatoes.
• In a 12-inch skillet cook onion and garlic in oil over moderate heat until softened. Add tomatoes and reserved juice and cook over moderate heat, stirring occasionally, 40 minutes, or until thickened. Stir in vinegar, sugar, and salt and pepper to taste. Remove skillet from heat and cool sauce. Tomato sauce may be made 1 day ahead and chilled, covered.
• In a 5-quart kettle bring 4 quarts salted water to a boil for shells. In boiling water cook pasta until al dente and drain in a colander.
• Preheat oven to 350°F.
• Drain tofu. Finely chop scallions. In a small bowl lightly beat egg.
• In a food processor blend tofu, scallions, egg, parsley, ricotta, and 1/2 cup mozzarella until smooth. Spread about 1 cup tomato sauce in a baking dish. Fill each pasta shell with about 1 tablespoon cheese mixture and arrange shells in one layer, cheese sides up, over sauce. Pour remaining tomato sauce over shells and sprinkle with remaining 1/4 cup mozzarella. Bake shells in middle of oven 30 minutes, or until sauce is bubbling and cheese is melted.

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.