NO-BOIL STUFFED SHELLS
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
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.
SLOW-COOKER STUFFED SHELLS
There's no need to precook the shells in this simple pasta dish. It's almost like magic when you open the lid and find the deliciousness waiting in the slow cooker. Add garlic bread and you're golden! -Sherry Day, Pinckney, Michigan
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 303 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 377mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
SLOW COOKER BEEF-STUFFED SHELLS
Talk about your comfort foods! This recipe is just what the doctor ordered after a long day at work--to come home to this tasty meal in the slow cooker. Recipe: Recipelion.com Photo: curryandcomfort.blogspot.com
Provided by Ellen Bales
Categories Beef
Time 7h20m
Number Of Ingredients 10
Steps:
- 1. Cook the pasta shells according to package directions, just until tender; drain.
- 2. Meanwhile, brown beef, onion, and garlic in a large skillet; drain. Add Mozzarella, bread crumbs, parsley, and egg.
- 3. Stuff shells and set aside. Pour 1 jar of sauce into the slow cooker. Arrange stuffed shells on top of sauce.
- 4. Top shells with the other jar of sauce and the Parmesan cheese. Cover and cook on low heat for 5 to 7 hours
SLOW COOKER TWO-MEAT MANICOTTI
I wanted to create my ideal version of a stuffed manicotti, which requires a fantastic filling and a meat sauce to die for. This recipe is the final result, and I don't mind saying it's a huge success! -Shalimar Wiech, Glassport, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h45m
Yield 7 servings.
Number Of Ingredients 17
Steps:
- In a large skillet over medium-high heat, saute the mushrooms, peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from pan. , In the same skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in mushroom mixture and spaghetti sauce; set aside., In a small bowl, combine the ricotta cheese, parsley, 1/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and seasonings. Stuff into uncooked manicotti shells., Spread 2-1/4 cups sauce onto the bottom of a 6-qt. slow cooker. Arrange five stuffed manicotti shells over sauce; repeat two times, using four shells on the top layer. Top with remaining sauce. Sprinkle with remaining cheeses. Cover and cook on low for 4-5 hours or until pasta is tender.
Nutrition Facts : Calories 657 calories, Fat 33g fat (14g saturated fat), Cholesterol 155mg cholesterol, Sodium 1609mg sodium, Carbohydrate 55g carbohydrate (22g sugars, Fiber 7g fiber), Protein 39g protein.
SLOW-COOKER STUFFED SHELLS
There's no need to precook the shells in this simple pasta dish. It's almost like magic when you open the lid and find the deliciousness waiting in the slow cooker. Add garlic bread and you're golden! -Sherry Day, Pinckney, Michigan
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 303 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 377mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
SLOW COOKER STUFFED SHELLS WITH SAUSAGE AND SPINACH
Slow Cooker Stuffed Shells with Sausage and Spinach is an easy crockpot meal. Jumbo shells filled with a cheesy spinach mixture and then topped with a browned sausage (or ground beef!) sauce is an easy, comforting family favorite.
Provided by Melissa Williams
Categories Main Course
Time 4h20m
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, boil the pasta until just soft. The noodles need to be undercooked as they will continue to cook in the slow cooker. Drain and set aside.
- Meanwhile, in a large bowl, combine the ricotta cheese, spinach, 1 ½ cups mozzarella cheese and egg. Stir to combine well and season with salt & pepper, to taste.
- Spoon the ricotta mixture evenly into the parboiled shells.
- Spread a bit of sauce into the bottom of the 6 quart slow cooker.
- Place the stuffed shells into the slow cooker. You can stack them to fit.
- Pour the browned, drained sausage all over the shells.
- Next, pour the remaining sauce all over the top, covering each shell.
- Cover and cook on LOW for 3-4 hours until bubbly.
- In the last 30 minutes or so of cooking, add the remaining shredded cheese to the top of the shells, replace lid, and let melt.
- Top with parmesan and parsley and serve!
Nutrition Facts : ServingSize 1 g, Calories 873 kcal, Carbohydrate 55 g, Protein 49 g, Fat 51 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 192 mg, Sodium 1574 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 22 g
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2.8/5 Total Time 6 hrs 25 minsServings 6Calories 494 per serving
- In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
- Add the spinach in batches, sautéing until it wilts. When all the spinach is added and wilted, transfer the mixture to a medium bowl. Let it cool slightly and then mix in the ricotta.
- Spoon the ricotta mixture into the shells (about 3 tablespoons per shell, but no need to be precise).
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- In medium bowl, mix cottage cheese, 1 cup of the mozzarella cheese, the cream cheese, Parmesan cheese, egg and pepper flakes.
- Heat 12-inch skillet over medium heat; add beef. Cook 5 to 7 minutes, stirring occasionally, until browned; drain. Add remaining pasta sauce (about 2 1/2 cups), 1/2 cup of the water and the whipping cream to the beef. Pour into slow cooker.
- Fill each uncooked pasta shell with rounded tablespoonful of cheese mixture. Place in slow cooker. Mix reserved 3/4 cup pasta sauce with remaining 1/4 cup water; spoon over shells. Cover; cook on high heat setting 1 1/2 to 2 hours or until pasta is tender. Sprinkle remaining 1/2 cup mozzarella cheese over shells. Cover; let stand 15 minutes.
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5/5 (17)Total Time 2 hrs 20 minsCategory Main Course, PastaCalories 383 per serving
- Combine cottage cheese, spinach, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, eggs, and seasoning. Stuff mixture into cooked shells.
- Place ½ cup sauce in the bottom of a 6QT slow cooker. Line with half of the shells and top with 1 cup of pasta sauce. Repeat layers.
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Ratings 4Calories 424 per servingCategory Main Course
- Bring a large pot of water to a boil. Place the shells in the water and cook 3 minutes less than the cook time listed on the package. Drain the shells and rinse with cool water.
- Spray a 6 quart crock pot with a non-stick spray and then spread 1/2 of the marinara sauce at the bottom of the pan.
- In a medium size bowl, combine the ricotta cheese, parmesan cheese, egg, minced garlic, parsley, basil leaves, salt and pepper. Stir to thoroughly combine.
- Then spoon the cheese mixture into the shells and place the shells in the crock pot on top of the sauce. You can layer the shells in the crock pot as well if needed.
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- Spread about 1 1/2 cups of sauce into the bottom of your crockpot to serve as a base and a no-crunchy-or-burned-noodle-barrier. Set aside.
- For the filling, stir all ingredients together until combined. Spoon filling into cooked shells, stuffing evenly. Place into bottom of crockpot, onto that sauce.
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- Cook the pasta shells al dente according to package directions. Rinse in cold water and drain well.
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