THE BEST STUFFED SHELLS
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
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
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 WITH ARRABBIATA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 15
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
These spinach and ricotta stuffed shells are such a comforting, flavorful dinner! To get ahead, you can stuff the shells and place them in the baking dish with the marinara up to 4 hours in advance. Cover with foil and store them in the fridge until you're ready to serve. Then, just bake and eat!
Provided by Jeanine Donofrio
Categories Main Course
Number Of Ingredients 13
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 SHELLS, TWO WAYS WITH SAUCE!
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
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 TWO WAYS WITH TOMATO ROSE SAUCE
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
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
EASY STUFFED SHELLS
I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. -Dolores Betchner, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and the cheese., Bake, covered, 35 minutes. Uncover; bake until bubbly and cheese is melted, 3-5 minutes longer.
Nutrition Facts : Calories 334 calories, Fat 17g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 711mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
STUFFED SHELLS
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
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.
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RICOTTA AND SPINACH STUFFED PASTA SHELLS IN A ROSé SAUCE
From ricardocuisine.com
5/5 (26)Total Time 1 hr 40 minsCategory Main Dishes
- In a pot over medium heat, soften the garlic in the oil for 2 minutes. Add the strained tomatoes, broth, bay leaf and basil. Bring to a boil and simmer for 15 minutes, stirring regularly. Add the cream and cook for 2 minutes. Season with salt and pepper. Remove the bay leaf and basil. Set the sauce aside in a 13 x 9-inch (33 x 23 cm) baking dish.
SHORTCUT STUFFED SHELLS WITH ROSA SAUCE RECIPE - A FEW …
From afewshortcuts.com
Cuisine ItalianCategory DinnerServings 2Total Time 40 mins
- In a medium sauce pot mix together a full jar of Bertolli® Organic Traditional Tomato & Basil Sauce and Bertolli® Organic Creamy Alfredo Sauce. Stir over medium-low heat until combined.
- In a baking dish spread about 1 cup of the Rosa Sauce that you just made. Top with your frozen stuffed shells. Finally, top the shells with another cup or cup and a half of Rosa Sauce.
- When done, top with some grated parmesan cheese if desired, and serve with additional rosa sauce.
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