Stuffed Shells Recipe Mueller Food

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.

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.

STUFFED SHELLS WITH GROUND BEEF AND CHEESE

Steps:

• 1 Preheat oven to 350u00b0F.
• 2 Cook pasta according to package directions, drain well and set aside.
• 3 Cook beef and garlic in a large skillet over medium heat, stirring frequently, until lightly browned. Remove from heat. Pour off excess drippings, if necessary.
• 4 Combine ricotta, mozzarella, and 1/2 cup Parmesan cheeses with egg in a medium bowl. Stir ground beef and garlic into cheese stuffing mixture.
• 5 Spread 1 cup spaghetti sauce in 13x9-inch baking dish. Spoon about 1/4 cup cheese stuffing mixture into each shell and place in baking dish in a single layer. Sprinkle any remaining meat mixture over shells.
• 6 Top shells with remaining sauce. Sprinkle with additional Parmesan cheese, if desired.
• 7 Bake for 25 minutes, or until internal temperature reaches 165u00b0F.

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.

STUFFED SHELLS

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.

STUFFED SHELLS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
• In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
• Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

MEAT STUFFED JUMBO SHELLS

Steps:

• Cook pasta according to package directions; drain.
• Cool in single layer on foil or wax paper.
• Heat oven to 350°F.
• Meanwhile, in large skillet, brown meat; drain.
• In large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese (if desired), onion, oregano, salt and pepper.
• Fill each shell with about 2 tablespoons meat filling.
• Spread thin layer of sauce on bottom of 13x9x2-inch baking dish.
• Place filled shells in prepared baking dish; cover with remaining sauce.
• Sprinkle with Parmesan cheese, if desired.
• Cover with foil.
• Bake 45 minutes or until hot and bubbly.

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.