STUFFED SHELLS
Made with a cheesy ricotta filling, smothered in spaghetti sauce and mozzarella cheese, and then baked until gooey and browned, these Italian Stuffed Shells are the ultimate creamy, cheesy baked pasta dish.
Provided by Kristen Chidsey
Categories Main Course
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 275 kcal, Carbohydrate 34 g, Protein 17 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 1106 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
NORTHERN ITALIAN PASTA SHELL STUFFING
This is the recipe I have used as a launching pad, so to speak, which is originally Barbara Piatoni's recipe.
Provided by Manami
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350ºF.
- Place frozen spinach in strainer and run under hot water until thawed.
- Squeeze all the water out and place in large bowl.
- In large sauté pan,add in 1/2 olive oil, sauté onions & mushrooms, for at least 5 minutes or until tender.
- Add garlic and sauté for another minute.
- Remove from sauté pan and add ground round,oregano, Italian seasoning and 1 bay leaf, until browned.
- Drain meat and place in the same bowl with spinach.
- Stir in the cream cheese, onion mixture, meat and spinach until well combined.
- Add grated cheese, salt and pepper, to taste, and combine.
- Let mxiture cool and then add eggs; the filling can be made up to 1 day in advance and refrigerated until ready to use.
- Cook pasta shells, according to pkg directions.
- Drain and cool to the touch.
- Stuff the shells with the meat mixture.
- Place shells in large baking pan and cover with the tomato sauce.
- Cover with foil and bake for approximately 1 hour.
- Use some more more of the Parmiagiano-Reggiano and sprinkle over the top; place in oven again and cook for 1-3 minutes longer.
- Serve with a nice glass of red wine and a tossed green salad!
Nutrition Facts : Calories 1293.1, Fat 80, SaturatedFat 36.7, Cholesterol 319.5, Sodium 1052.1, Carbohydrate 77.7, Fiber 9.1, Sugar 8.9, Protein 67.3
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