Stuffed Shells Two Ways With Sauce Food

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CLASSIC STUFFED SHELLS



Classic Stuffed Shells image

These stuffed shells are filled with three types of cheese, then covered in marinara sauce and more cheese and baked to golden brown perfection. A comfort food classic that's great for feeding a crowd!

Provided by Sara Welch

Categories     Main

Time 55m

Number Of Ingredients 10

24 jumbo pasta shells (cooked according to package directions)
15 ounces ricotta cheese
3 cups shredded mozzarella cheese (divided use)
2 teaspoons Italian seasoning
salt and pepper to taste
1 egg
1/2 cup grated parmesan cheese
3 cups marinara sauce (divided use)
2 tablespoons parsley (chopped)
cooking spray

Steps:

  • Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.
  • Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
  • Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
  • Fill each shell with the ricotta mixture and place in the baking dish.
  • Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
  • Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
  • Sprinkle with parsley, then serve.

Nutrition Facts : Calories 488 kcal, Carbohydrate 35 g, Protein 30 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 115 mg, Sodium 1193 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

THE BEST STUFFED SHELLS



The Best Stuffed Shells image

Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup olive oil
1 small onion, diced
3 cloves garlic, minced
Pinch crushed red pepper flakes, optional
1/4 cup tomato paste
Two 28-ounce cans good-quality peeled whole plum tomatoes, crushed
1 sprig basil
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
9 ounces jumbo dried pasta shells
2 cups whole milk ricotta
8 ounces shredded part-skim mozzarella
3 tablespoons grated Parmigiano-Reggiano, plus more for topping
1/4 cup finely chopped flat-leaf parsley leaves
1 large egg, lightly beaten

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 WITH ARRABBIATA SAUCE



Stuffed Shells with Arrabbiata Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 15

12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil, plus extra for greasing baking sheet
6 ounces thinly sliced pancetta, diced
2 teaspoons dried crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce
2 (15-ounce) containers whole milk ricotta cheese
1 1/3 cups grated Parmesan
4 large egg yolks
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh mint leaves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup shredded mozzarella cheese

Steps:

  • Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
  • Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
  • Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
  • In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
  • Preheat the oven to 350 degrees F.
  • Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
  • Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

STUFFED SHELLS, TWO WAYS WITH SAUCE!



Stuffed Shells, Two Ways With Sauce! image

That's right, three recipes in one! Not everyone likes ricotta stuffed shells, not everyone likes meat stuffed shells. So why not make both? This is EVERYTHING you need to make a tray of stuffed shells that will please everyone

Provided by CHRISSYG

Categories     Cheese

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 27

12 ounces jumbo pasta shells
water
salt
15 ounces ricotta cheese
1 egg
1/4 teaspoon grated nutmeg
1/3 cup grated pecorino romano cheese (parmesan can be used as a substitute)
8 ounces shredded mozzarella cheese
1/2 teaspoon sugar
3 tablespoons fresh parsley (chopped)
pepper
1 lb lean ground beef
1 medium onion (finely chopped)
2 garlic cloves, minced
4 cups loosely packed fresh spinach, chopped (or a bag of frozen chopped spinach)
1 egg
8 ounces mozzarella cheese
1/2 cup Italian style breadcrumbs
1/4 cup pecorino romano cheese
28 ounces whole tomatoes
28 ounces crushed tomatoes
1 medium onion, minced
1 teaspoon dried Italian seasoning or 1 teaspoon dried basil
1/2 teaspoon sugar
2 tablespoons olive oil
chopped fresh basil
salt and pepper

Steps:

  • For the sauce: mince onion, sautee' in olive oil with dried Italian seasoning till soft, add the crushed tomatoes and the whole tomatoes breaking the whole tomatoes up with your hands into the pot (it's fun, try it!). Add sugar salt and pepper. Simmer 15 minutes or so on low heat, add chopped basil, stir and take off the heat. Set aside.
  • Get a large pot of salted water to a boil, cook the shells till aldente (less if you're freezing them) drain and run cold water over. Keep in a bowl or pot of cold water till time to use.
  • For the ricotta filling: to a bowl add all the ingredients, stir and taste for seasoning, adjust for salt/pepper if needed.
  • For the meat filling: brown ground beef in a medium hot high sided pan (till there's no more pink) drain fat add onion and garlic. Cook till the onion is translucent. Stir in spinach and cook till wilted down. (you may have to drain again).
  • Allow to cool completely and then stir in one egg, bread crumbs and cheese.
  • Stuff: to easily stuff with the ricotta cheese, pile it into a zip lock bag and snip a corner off, cup a shell in one hand and squeeze the cheese into the shell with the other.
  • Stuff: spoon the meat mixture into the other half of the shells, cup a shell in one hand and spoon the meat into the shell with the other hand. Pat down top to kind of pack the meat in a little.
  • Freeze: place the stuffed shells on parchment or paper lined cookie sheets in the freezer and allow to freeze till completely hardened. Then you can place them in zip lock bags to use later.
  • Cook: in a large lasagna sized pan, spoon some of the tomato sauce on the bottom and add about ¼ cup of water. place the shells in one layer on top of the sauce, and spoon more sauce on top. Cover tightly with foil and bake about 15 - 20 minutes at 375* take the foil off and top with remaining shredded mozzarella cheese and return to oven for about another 10 minutes.
  • Allow to cool about 10 minutes before serving.

Nutrition Facts : Calories 884.6, Fat 42.2, SaturatedFat 20.7, Cholesterol 217, Sodium 986.9, Carbohydrate 72.5, Fiber 6.8, Sugar 13.7, Protein 54.2

STUFFED SHELLS



Stuffed Shells image

Of all the baked pasta dishes, stuffed shells are beloved for good reason: The fluffy ricotta filling, punchy tomato sauce, melted cheese and oversize noodles creates the ultimate comfort food, and the make-ahead aspect is equally compelling. The tomato sauce can be made and refrigerated five days ahead, or you can save time by swapping in three cups of your favorite store-bought marinara sauce. The shells can be assembled a few hours ahead, then baked from the refrigerator an hour before it's time to eat. While some versions add frozen spinach, herbs or lemon, you really don't need anything beyond the basics; this classic version is pure comfort.

Provided by Ali Slagle

Categories     dinner, casseroles, pastas, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
Kosher salt
4 garlic cloves, peeled and thinly sliced
3 tablespoons tomato paste
1 (28-ounce) can tomato purée
Kosher salt and black pepper
1 pound fresh ricotta (about 2 cups)
10 ounces fresh mozzarella, grated (about 2 1/2 cups)
5 1/2 ounces Parmesan, finely grated (about 2 cups)
2 egg yolks
1 garlic clove
12 ounces jumbo shells

Steps:

  • Make the sauce: In a large Dutch oven or pot, heat the olive oil over medium. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and tomato paste and cook, stirring frequently, until the paste turns one shade darker, about 2 minutes. Stir in the tomato purée, season with salt, then bring to a simmer. Cover halfway to reduce splattering, and cook, stirring occasionally, until the sauce has thickened slightly, 20 to 30 minutes.
  • Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.
  • Make the filling: In a medium bowl, combine the ricotta with 1 1/2 cups mozzarella, 1 cup Parmesan and the egg yolks. Grate the garlic directly into the bowl, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine, then set aside.
  • Add the shells to the boiling water and cook until just shy of al dente. (You'll want to cook the shells about 2 minutes less than the minimum time listed on the package, as the shells will continue to cook in the oven in Step 5.) Reserve 1/2 cup pasta water, then drain the pasta and rinse it under cold water to cool. Count out 24 shells. (You will have cooked off more shells than will fit in the dish; that's insurance in case any rip. Reserve extras for another use.)
  • Stir the pasta water into the sauce, then add half the sauce to a 3-quart/9-by-13-inch baking dish and spread it in an even layer. Spoon about 2 tablespoons filling into each of the 24 shells, lining up the stuffed shells in the dish as you go. Spoon the remaining sauce over the shells, then sprinkle with the remaining 1 cup mozzarella and 1 cup Parmesan.
  • Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake, uncovered, until the cheese is melted and the sauce is bubbling, 15 to 20 minutes. (If you'd like to brown the cheese, you can broil for a few minutes.) Let sit 5 minutes, then serve.

STUFFED SHELLS TWO WAYS WITH TOMATO ROSE SAUCE



Stuffed Shells Two Ways With Tomato Rose Sauce image

Half the pasta shells are filled with a ricotta filling, the other half are filled with spinach and meat in a lovely tomato rosé sauce (marinara sauce with cream added). Delicious! Slightly adapted from Anna's Table.

Provided by BecR2400

Categories     One Dish Meal

Time 1h

Yield 36 pasta shells, 10-12 serving(s)

Number Of Ingredients 18

1/2 lb jumbo pasta shells, cooked (about 36 shells)
1 cup ricotta cheese
1 egg
2 tablespoons parmesan cheese
1 lb ground beef
2 cups baby spinach leaves, finely chopped
2 tablespoons extra virgin olive oil
1/4 cup carrot, finely chopped (1/2 of a carrot)
1/4 cup celery, finely chopped (1/2 stalk of celery)
2 tablespoons finely chopped fresh Italian parsley
4 tablespoons onions, finely chopped (1/2 of a small onion)
1 garlic clove, finely chopped
1/2 cup shredded mozzarella cheese
salt and pepper
2 -3 cups marinara spaghetti sauce
1/4 cup cream
2 -3 tablespoons red wine (optional)
2 tablespoons grated parmesan cheese, for topping

Steps:

  • Make the Ricotta Filling: In a bowl, whisk together the cheeses and the egg until well combined. Set aside.
  • Heat the olive oil in a medium skillet over medium to medium-high heat. Saute the onion, garlic, carrot, celery and parsley for 2-3 minutes.
  • Stir in the ground beef and cook, stirring occasionally, until meat is cooked through (about 7-8 minutes).
  • Add the chopped spinach to meat and cook for an additional minute (you can reserve about 4 tablespoons of spinach for the topping).
  • Remove from heat and add the shredded cheese; season to taste with salt and pepper.
  • Make the Rosé Sauce: Stir together the marinara sauce with the cream and red wine.
  • Spread about 1 cup of the rosé sauce evenly in the bottom of a 13x9-inch baking dish.
  • Use a teaspoon to fill half the pasta shells with the Ricotta Filling; fill the remaining pasta shells with the Meat and Spinach Filling.
  • Arrange filled shells in a single layer in the prepared baking dish.
  • Pour rosé sauce over the pasta shells and top with grated Parmesan cheese (and the reserved spinach, if desired).
  • Cover with aluminum foil and bake in a 350 degree F oven for 35 minutes.

Nutrition Facts : Calories 326.5, Fat 17.9, SaturatedFat 7.7, Cholesterol 75.3, Sodium 241.4, Carbohydrate 22.8, Fiber 1.8, Sugar 3.4, Protein 17.7

STUFFED SHELLS FOR TWO



STUFFED SHELLS FOR TWO image

Make and share this STUFFED SHELLS FOR TWO recipe from Food.com.

Provided by Rainy R.

Categories     Lunch/Snacks

Time 35m

Yield 2-4 , 2-4 serving(s)

Number Of Ingredients 8

12 uncooked jumbo pasta shells
1 cup ricotta cheese
1 1/4 cups grated mozzarella cheese
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1 tablespoon chopped fresh basil or 1 tablespoon basil, spread
1 egg
1 cup spaghetti sauce

Steps:

  • Preheat oven to 350F Have a small casserole dish ready.
  • Bring a large pot of salted water to a boil. Cook the shells for 10 minutes. Drain and let cool.
  • In a large bowl, mix together the ricotta, 1 cup mozzarella, parmesan, salt, basil, and the egg.
  • Spread 1/4 cup sauce on the bottom of the casserole dish. Stuff each shell with a small amount of the ricotta cheese mixture and place closely together in the dish. Top with remaining sauce and mozzarella cheese. Cover with foil and bake for 20 - 25 minutes. Remove the foil and bake for another 5 -10 minutes or until the cheese is melted on top.

Nutrition Facts : Calories 569.6, Fat 39.3, SaturatedFat 22.8, Cholesterol 223.3, Sodium 1322, Carbohydrate 14.8, Fiber 1.7, Sugar 6.9, Protein 38.5

STUFFED SHELLS WITH MEAT SAUCE



Stuffed Shells with Meat Sauce image

Even my "meat-and-potatoes" husband often requests these filling and flavorful shells. Chock-full of veggies and cheese, they make great cold-weather fare.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

28 uncooked jumbo pasta shells
1 pound ground beef
1/2 cup chopped onion
1 garlic clove, minced
2 cans (15 ounces each) tomato sauce
1 can (28 ounces) Italian diced tomatoes, drained
1-1/2 teaspoons dried oregano, divided
1/2 teaspoon dried basil
2 large eggs, lightly beaten
3 cups 4% cottage cheese
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon seasoned salt

Steps:

  • Cook pasta shells according to package directions. Meanwhile, in a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, 1/2 teaspoon oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes., In a large bowl, combine the eggs, cottage cheese, spinach, mozzarella cheese, Parmesan cheese, seasoned salt and remaining oregano. Drain pasta shells; cool slightly. Stuff with cheese mixture., Spread 1 cup of meat sauce into each of 2 greased 11x7-in. baking dishes; arrange shells over sauce in a single layer. Pour remaining meat sauce over the shells. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 481 calories, Fat 18g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 1300mg sodium, Carbohydrate 42g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.

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