Stuffed Giant Shells Food

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING

Steps:

• 1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
• 2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
• 3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
• 4. Pour half of the marinara sauce into baking dish.
• 5. In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
• 6. Stuff shells with meat mixture; arrange in baking dish.
• 7. Pour remaining marinara sauce over shells.
• 8. Cover and bake at 350°F for 30 minutes.
• 9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
• 10. Bake 5 minutes longer or until cheese is melted.
• 11. Sprinkle with parsley.
• 12. Serve.

STUFFED GIANT SHELLS

Steps:

• Bring a pot of lightly salted water to boil, then add the shells and cook for one minute less than time on packaging (should be firm).
• Drain the noodles and rinse with cool water. Set aside.
• Add the ground beef to a large skillet and brown over medium heat.
• Drain some of the fat out, then move the beef to the side.
• Add the onion and mushrooms and cook for several minutes until onions are translucent and mushrooms are browned.
• Remove from heat and add the green onion and sour cream. Stir well.
• Preheat oven to 350 degrees F.
• Stuff each shell with the filling, one-by-one, and place upright into a greased 9x13 inch baking pan.
• Top the stuffed shells with the tomatoes, then sprinkle the shredded cheese over the top.
• Bake for 35 minutes, until cheese starts to slightly brown.
• Remove from oven and cool for 5 minutes before serving.

MUSHROOM-SPINACH STUFFED SHELLS

Steps:

• 1 large egg, lightly beatenMake the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.
• Finely chop the spinach-mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.
• Preheat the oven to 350 degrees F. Make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender.
• Make the cheese sauce: Combine the cottage cheese, mozzarella, parmesan and egg in the blender and puree until smooth.
• Brush a 9-by-13-inch flameproof baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.

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.

STUFFED SHELLS

Steps:

• Preheat oven to 425. Prepare a 13x9 inch pan with cooking spray; set aside.
• In a mixing bowl, combine egg whites, mozzarella cheese, cottage cheese, and chicken. Mix well.
• Fill cooked shells with cheese mixtures. Place shells in pan.
• Pour spaghetti sauce over top.
• Sprinkle parmesan cheese over top spaghetti sauce.
• Bake, covered, for 15 minutes.
• Uncover, and bake 10 minutes more, or until mixture is bubbly.

STUFFED GIANT SHELLS

Steps:

• Heat oven to 400 degrees.
• Brown beef, onion, and garlic. Drain. Let it cool a bit.
• Stir in mozzarella cheese, cumbs, parlsey and egg. Mix well. Season with salt and pepper.
• Stuff cooked shells with meat mixture.
• Spray 13 x 9 x 2 pan with Pam. Spoon 1/4 of sauce on bottom of pan.
• Place shells on top of sauce, side by side.
• Mix wine with remaining sauce.
• Pour over shells.
• Sprinkle with parmesan cheese.
• Bake 20 to 30 minutes.

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 PASTA BAKE BOLOGNESE

Steps:

• To make the bolognese, heat the oil in a wide ovenproof pan over a medium heat. Fry the onion, celery and carrot with some seasoning for 20 mins until soft and lightly golden. Tip in the beef mince, turn up the heat and fry, stirring regularly, for another 10 mins until the mince browns. Add the garlic, fry for a minute, then pour in the wine and bubble for a few mins more, scraping the pan to release any bits. Stir through the purée, bay leaves and tomatoes, with a canful of water. Simmer for 1½ hrs, covered for the first hour, then remove the lid and bubble until the tomatoes have broken down. Season with salt, pepper, the sugar and balsamic vinegar.
• Tip the pasta shells into a large heatproof bowl with a pinch of salt, and pour over a kettle of boiled water. Cover and leave to soften for 15-20 mins - they need to retain some firmness so you can fill them.
• Heat the oven to 200C/180C fan/gas 4 and drain the pasta. Use a fork to mash the mascarpone with the mozzarella, chopped basil, garlic and some black pepper in a bowl.
• The bolognese should be a little wetter than you'd like as the pasta shells will absorb some of the liquid as it bakes. Remove from the heat, giving it a final stir. Using a teaspoon, fill the pasta shells with some of the mascarpone mixture, pressing the mix in with your index finger. Nestle the shells into the sauce, filled-side up. Bake for 20-30 mins until the top is golden and bubbling, and the pasta is tender. Grate over some parmesan and finish with a few basil leaves.

STUFFED GIANT PASTA SHELLS

Steps:

• Preheat oven to 350°F (180°C).
• Whisk eggs in medium bowl. Whisk in ricotta cheese, Parmesan cheese, parsley and pepper. Fill pasta shells with equal amount of egg mixture.
• Spread ½ cup (125 mL) tomato sauce in 9 inch (23 cm) square baking dish. Arrange stuffed shells in single layer on sauce. Pour remaining sauce over stuffed shells. Cover with foil.
• Bake in preheated 350°F (180°C) oven until hot and bubbly, about 20 minutes.

STUFFED LASAGNA SHELLS

Steps:

• Preheat oven to 350°F.
• Spray Bottom of your glass baking dish with non-stick cooking spray.
• Pasta:.
• *Use a large pot. Bring 6 cups of water and two tablespoons of butter (so shells don't stick) to a boil. Add salt if you want.
• *Return water to a boil. Boil for 10 minutes.
• *Remove from heat and drain well.
• In large bowl, beat egg. Stir in ricotta, 1 3/4 cups of the mozzarella, 1/2 cup of the Parmesan, the parsley, and the cooked meat of your choice.
• Assemble:.
• Spread 1 cup of the sauce in baking dish.
• Fill cooked shells with ricotta mixture arrange filled shells in baking dish.
• Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
• Cooking instructions:.
• Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

STUFFED SHELLS

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.

GIANT STUFFED PASTA SHELLS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells.
• Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.

STUFFED CHEESY SHELLS

Steps:

• Preheat oven to 350 degrees.
• Spread two cups spaghetti sauce in a 13x9 inch pan and set aside.
• Add 1/2 cup water to remaining sauce and set aside.
• In a large mixing bowl, combine tofu, parsley, onion powder, salt, garlic powder, and basil. Mix well.
• Fill cooked shells with tofu mixture.
• Place shells into baking pan.
• Pour remaining 1 cup spaghetti sauce with 1/2 cup water over the top.
• Sprinkle parmesan cheese over top of spaghetti sauce.
• Bake for 25 minutes or until bubbly.

STUFFED SHELLS BOLOGNESE

Steps:

• Preheat oven to 400 degrees F. Bring a large pot of salted water to a boil for the shells. Brown sirloin for the sauce in oil in a large saute pan over medium-high heat. Spoon off fat, add onion, celery, and carrot, and cook until soft, 5 minutes. Stir in tomato paste and garlic; cook 2 minutes, then add wine.
• Simmer until wine is reduced by half, then stir in tomatoes, milk, salt, basil, oregano, and pepper flakes. Cook 15 minutes, stirring occasionally; finish with mascarpone. Spoon 1/4 cup sauce into each of 8 individual ovenproof casserole dishes (or spread 2 cups sauce in one 3-qt. baking dish). Set dishes aside.
• Cook shells just until pliable, about 8 minutes (they will finish cooking in the oven). Drain, then plunge into ice water to stop the cooking; drain again and set aside.
• Combine ricotta , part-skin mozzarella, parmesan, parsley, eggs, and salt in a large bowl; stuff mixture into shells. Arrange shells in the prepared dishes on top of sauce, cut side down. Spoon remaining sauce over shells, top with fresh mozarella, and bake until cheese is melted and sauce is bubbly, 25-30 minutes. Let shells rest 10 minutes before serving.