Slow Cooker Beef Stuffed Shells Food

SLOW-COOKER STUFFED SHELLS

Steps:

• Mix first 8 ingredients (mixture will be stiff). In a greased 6-qt. slow cooker, mix 1 jar pasta sauce with water. Fill shells with ricotta mixture; layer in slow cooker. Top with remaining jar of pasta sauce., Cook, covered, on low until pasta is tender, 4-5 hours. If desired, serve with additional cheese and fresh basil.

NO-BOIL STUFFED 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.

JUMBO GROUND BEEF STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions and cool.
• Heat olive oil in a large skillet.
• Brown ground beef with minced garlic, bell pepper, and onion. Drain and set aside.
• Add garlic powder, season salt, salt and pepper, egg, breadcrumbs, and 2 cups of mozzarella to ground beef mixture.
• In a large skillet, simmer sauce, tomatoes, tomato paste, sugar and spaghetti seasonings.
• Pour half of the sauce mixture into the bottom of a large baking dish.
• Drain pasta shells and place on top of the sauce.
• Fill the shells with the ground beef mixture.
• Top with mozarella and parsley.
• Bake 25 minute.

EASY BEEF-STUFFED SHELLS

Steps:

• Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

STUFFED SHELLS (BEEF)

Steps:

• Preheat oven to 350.
• Boil the pasta shells according to package directions; drain.
• Cook the beef with the celery, onion and garlic until browned; drain fat.
• Add the wine and cook over medium high heat until the wine has evaporated.
• Remove from heat and add Parmesan cheese, bread crumbs and salt and pepper to taste.
• Spread about 1/2 cup tomato sauce on the bottom of a 9x13 pan.
• Stuff each shell with the meat mixture and lay side by side in the pan. Top with spaghetti sauce and bake, uncovered, for 30 minutes or until hot and bubbly.

STUFFED SHELLS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook according to the package instructions until al dente. Drain the jumbo shells through a colander.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and stir until aromatic, about 30 seconds. Add the spinach and cook until just wilted down, about 1 minute. Remove the pan from the heat and let the spinach cool to room temperature, then roughly chop on a cutting board.
• In a medium bowl, mix together the ricotta and egg. Add the chopped spinach, Parmesan, 1 teaspoon kosher salt, the black pepper, and red pepper flakes and stir to combine.
• Fill the jumbo shells with the ricotta mixture.
• Grease a 9 x 13-inch baking dish with olive oil. Spread 2 cups of marinara on the bottom of the pan.
• Arrange the stuffed shells in a single layer over the marinara sauce. Spread the remaining 1 cup of marinara over the shells and top with the mozzarella.
• Cover the baking dish with foil and bake for 20 minutes. Uncover the pan and continue baking until the cheese has melted and is golden brown, about 15 minutes.
• Garnish with the basil and serve immediately.
• Enjoy!