Not Your Ordinary Stuffed Shells Food

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STUFFED SHELLS



Stuffed Shells image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

Kosher salt
8 ounces jumbo pasta shells
30 ounces whole-milk ricotta cheese
1/2 cup grated Romano cheese
2 tablespoons minced fresh parsley
12 leaves fresh basil, cut into chiffonade
1 large egg
Freshly ground black pepper
8 ounces Parmesan, grated
2 jars good-quality marinara sauce
8 ounces mozzarella cheese, grated
Crusty French bread, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
  • In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
  • To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
  • Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

MEAT LOVERS' PIZZA-STUFFED SHELLS



Meat Lovers' Pizza-Stuffed Shells image

Spicy sausage, smoky bacon, ground beef and pepperoni turn your average stuffed shells into a gooey, meaty meat lovers' pizza-inspired pasta bake that kids and adults alike can get on board with for dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
26 jumbo pasta shells
1 pound ricotta
1/2 cup grated Parmesan, plus more for serving
3 tablespoons fresh parsley, minced
1 large egg
1 pound mozzarella, grated (about 4 cups)
4 slices bacon, cut into 1-inch pieces
8 ounces spicy Italian sausage, casings removed
8 ounces lean ground beef
1 medium yellow onion, chopped
1 clove garlic, minced
One 24-ounce jar marinara sauce
2 ounces sliced pepperoni
Dried oregano, for serving
Red pepper flakes, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Drain the pasta and rinse under cold water; set aside.
  • Meanwhile, combine the ricotta, Parmesan, parsley, egg, 1/2 cup of the mozzarella, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine; set aside.
  • Preheat the oven to 450 degrees F.
  • Heat a 12-inch ovenproof skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and brown, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate and reserve.
  • Add the sausage to the skillet and cook, breaking it up with a wooden spoon into large chunks, until brown, about 5 minutes. Remove half the sausage from the skillet with a slotted spoon to a plate and reserve.
  • Add the ground beef and onion to the skillet and cook until the beef is brown and the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the marinara sauce and season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, reduce the heat to low and continue to simmer while you stuff the shells.
  • Divide the ricotta filling among the shells. Arrange the shells filling-side up in the skillet on top of the sauce. Top with the remaining mozzarella, the pepperoni and reserved sausage and bacon. Bake until the cheese is melted and the toppings are browned, 20 to 25 minutes. Sprinkle with Parmesan, oregano and red pepper flakes before serving.

NO-BOIL STUFFED SHELLS



No-Boil Stuffed Shells image

No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 9

2 cloves garlic, minced
1 large egg
1 pound ricotta
1/2 cup grated Parmesan
One 8-ounce bag part-skim shredded mozzarella (about 2 cups)
3 tablespoons fresh parsley, minced
Kosher salt and freshly ground black pepper
One 24-ounce jar marinara sauce
One 12-ounce box jumbo pasta shells

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
  • Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
  • Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.

STUFFED SHELLS



Stuffed Shells image

Easy recipe for entertaining. Make ahead up to the point of baking, then 30-40 minutes before you want to serve dinner, put in the oven and enjoy your company.

Provided by Donna S.

Categories     Pasta Shells

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 (12 ounce) package jumbo pasta shells
1 (15 ounce) container ricotta cheese
1 (12 ounce) package mozzarella cheese, shredded
1 (10 ounce) package spinach, thawed and drained
3 eggs
2 tablespoons butter
2 tablespoons parmesan cheese, grated
1/2 teaspoon salt
1/8 teaspoon pepper
1 (32 ounce) jar spaghetti sauce

Steps:

  • Preheat oven to 325 degrees.
  • Cook pasta al dente according to pasta package directions. Make sure not to over cook the pasta. Otherwise it will not be easy to fill and will fall apart. Drain and rinse with water so that pasta does not stick together.
  • In large bowl, beat eggs lightly. Then add ricotta, mozzarella, spinach, butter, salt and pepper. Mix until well blended.
  • Fill the shell pasta with the cheese mixture. Set aside.
  • Put a thin layer of spaghetti sauce on the bottom of a 9x13 baking dish. The arrange filled shell pasta on top.
  • Pour remaining spaghetti sauce on top. Sprinkle with parmesan cheese.
  • Cover with foil and bake for 30 minutes.
  • NOTE: Consider foil lining your baking dish for easy clean up. When entertaining, assemble this dish but don't bake until just before serving. Can be made the night before.

NOT YOUR ORDINARY STUFFED SHELLS



Not Your Ordinary Stuffed Shells image

We love perogies! I thought why not create my own version. I took these to a Christmas Party and they won rave reviews and I also took home an empty 9 x 13 -- not a CRUMB to be found!

Provided by KimmieOH

Categories     Pasta Shells

Time 1h15m

Yield 1 9x13 pan

Number Of Ingredients 8

26 large pasta shells (cooked and drained)
2 lbs mashed potatoes
1/2 teaspoon garlic salt
1 tablespoon instant minced onion
1/2 teaspoon onion salt
8 ounces cheddar cheese
potato, topping
green onion (sliced tops included)

Steps:

  • Boil and drain pasta shells.
  • Mix mashed potatoes, garlic salt, onion salt, dried minced onions and 4oz. of cheese.
  • (You may use cold or heated mashed potatoes-I prefer heated).
  • Using a small melon scoop, gourmet decorator or an Easy Accent decorator or even a small spoon, fill the shells with the potato mixture.
  • Place stuffed shells in a greased 9x13 pan.
  • Top shells with remaining cheese, green onions and potato topping, (I place 3 very small dabs of butter on top of the cheese before baking so they wont dry out).
  • Bake at 350°F for 30-45 minutes or until ready.

STUFFED SHELLS



Stuffed Shells image

This is a tasty recipe, especially if you take the time to make your own sauce. (Sometimes I cheat and use bottled - not as good.) I choose to omit the sausage and go meatless. The first time I took this to a church supper, I was asked for the recipe. Cook time includes time to cook sauce and bake in oven.

Provided by Whisper

Categories     One Dish Meal

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 21

2 onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
2 tablespoons oil
1/2 lb mushroom, chopped
2 (29 ounce) cans tomato puree
1 (6 ounce) can tomato paste
1 cup water
1 1/2 teaspoons basil
2 teaspoons oregano
1 lb hot Italian sausage
1 box jumbo pasta shells
12 ounces mozzarella cheese, diced
2 (15 ounce) containers ricotta cheese
4 eggs
6 tablespoons parmesan cheese
2 tablespoons parsley
2 tablespoons chives
onion salt or salt
pepper
romano cheese, grated

Steps:

  • Sauce: Saute onions, pepper, and garlic in oil for 5 minutes.
  • Add mushrooms and saute 5 minutes more.
  • Stir in tomato puree, paste, water and spices.
  • Cook and crumble sausage in a separate pan; drain off fat.
  • Add to sauce and simmer about 3 hours; add more water if sauce gets too thick.
  • Shortly before assemblage, cook shells according to directions; drain.
  • Filling and Assembly: Combine all ingredients except Romano cheese; spoon into shells (If mixture is too thin, add more Parmesan).
  • Spoon some sauce into bottom of a 9x13-inch pan.
  • Lay stuffed shells in pan.
  • Pour on additional sauce.
  • Sprinkle with Romano.
  • Bake at 325 degrees for 25-30 minutes.

Nutrition Facts : Calories 478.3, Fat 31.4, SaturatedFat 14.8, Cholesterol 154.3, Sodium 911.9, Carbohydrate 23, Fiber 4, Sugar 10.7, Protein 28.7

STUFFED SHELLS



Stuffed Shells image

Easy recipe my mother taught me. I serve with garlic bread.

Provided by Christine Schnepp

Time 1h10m

Number Of Ingredients 6

1 box of large uncooked pasta shells
2 jars of your favorite red sauce
1 large container of ricotta cheese
1 1 lb bag of shredded mozzarella
2 tsp of minced garlic
1 tbsp of parsley

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.

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