Stuffed Shells With Marinara Sauce Food

EASY STUFFED SHELLS WITH MARINARA SAUCE RECIPE

Steps:

• Pour tomatoes into a large bowl and crush with your hands or use a potato masher to roughly mash the tomatoes. Do leave some chunks of tomato.
• Add about 1 1/2 cups of water to the tomato mixture and stir to combine.
• Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic. Cook for about 30 seconds or until you can smell the garlic (do not let the garlic brown).
• Add the tomato mixture, red pepper flakes, and salt. Stir to combine.
• Place the fresh basil sprigs in the sauce and stir to submerge. Simmer the sauce for 15-30 minutes, or until it has thickened. Stir occasionally. Once it has thickened, taste and add more salt if needed. Remove the basil sprigs and set the sauce aside.
• Preheat the oven to 375 degrees F.
• Add the pasta shells to a large pot of boiling salted water. Cook the shells for 8 minutes, stirring gently every few minutes. Drain the shells and place open side down on paper towels or a clean dish towel.
• Add the 1-1/4 cup of mozzarella cheese, 1-1/4 cup of parmesan cheese, the ricotta cheese, eggs, nutmeg, salt, pepper, garlic powder, and dried parsley to a large bowl and stir to combine.
• Stuff the shells with the cheese mixture. (I tried three methods and the easiest, at least for me, was holding the open shell in one hand and then using a teaspoon to pack the cheese mixture into the shell. Alternatively, you can add the cheese mixture to a piping bag and pipe it into the shells, or add the cheese mixture to a large plastic storage bag, snip off one corner, and pipe in the shells.)
• When all of the shells are filled, spray a large baking dish with non-stick cooking spray.
• Spread a thin layer of the marinara sauce on the bottom of the dish and place the shells open side up in a single layer in the sauce.
• Pour the rest of the sauce over the shells and top with the reserved mozzarella and parmesan cheese.
• Cover loosely with aluminum foil or a lid and bake for 40 minutes. Remove the foil and bake uncovered for 5-10 minutes or until the cheese is puffed and golden.
• Garnish with chopped basil and serve immediately.

STUFFED SHELLS WITH MARINARA

Steps:

• Preheat oven to 375°F. Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente; drain. Run under cold water to stop the cooking and drain again.
• Lightly whisk egg yolks and egg in a large bowl. Stir in ricotta, Parmesan, parsley, and 1 1/2 cups mozzarella; season with salt and pepper. Transfer filling to a large resealable plastic bag.
• Spread 1 1/2 cups marinara sauce in a 13x9" baking dish. Snip off 1 end of plastic bag and, working one at a time, squeeze filling into shells, arranging them in a single layer in baking dish as you go. Top with remaining 1 1/2 cups marinara sauce and remaining mozzarella. Cover pan tightly with foil and bake shells until sauce is bubbling throughout, 35-40 minutes. Let rest 5 minutes.
• Carefully move rack to top of oven and heat broiler. Uncover pasta and broil until lightly browned on top, about 2 minutes. Sprinkle with oregano and more Parmesan and drizzle with oil.
• Do Ahead
• Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375°F.

STUFFED MANICOTTI WITH FRESH MARINARA SAUCE

Steps:

• Make the crepes (crespelle):
• In a large bowl, whisk together the eggs, milk and melted butter. Gradually whisk in the flour and salt until the mixture is smooth. Refrigerate for 1 hour until slightly thickened.
• Spray an 8-inch nonstick skillet with cooking spray. Place the pan over medium heat. With a small ladle, pour about 3 tablespoons of the batter into the pan. Turn the pan at a 45 degree angle to coat the pan evenly so the batter forms a perfect circle. Cook the crepe only until lightly browned, about 30 seconds. Turn the crepe over with a spatula and cook the other side only until lightly browned, about 30 seconds. Slide the crepe onto a 12-inch platter and continue the process with the remaining batter. Stack the crepes between waxed paper so they don't stick. You can prepare these crepes a day in advance covered in plastic wrap in the refrigerator. No need to reheat the crepes before filling and baking.
• Make the ricotta filling:
• In a large bowl, add all the ingredients for the ricotta filling. With a large wooden spoon or spatula, stir all the ingredients until well blended. Store covered in plastic wrap in the refrigerator until ready to use. You can make this filling the day before.
• Make the marinara sauce:
• In a large heavy nonreactive saucepan with a lid, heat the olive oil on medium heat. Stir in the onion and garlic and cook until fragrant but NOT browned. Add the crushed tomatoes to the pan and crush further with a potato masher. Simmer 30 minutes, slightly covered, on medium-low heat, stirring every so often.
• Add the parsley, basil leaves and salt and pepper, to taste, and simmer for another 10 minutes until the sauce is slightly reduced. Taste and re-season as necessary.
• Put it all together:
• Preheat the oven to 375 degrees F. Coat the bottom of a 13 by 9-inch glass or ceramic baking dish with 1 cup of the prepared marinara sauce.
• Spoon 3 tablespoons of the prepared ricotta filling 1 inch from the edge of a crepe. Roll evenly into a log, keeping the filling even as you roll. Repeat with the remaining crepes. Place manicotti seam side down and side by side in the sauced baking pan.
• Spoon 1 to 2 cups of sauce over the top of the manicotti. Sprinkle with the grated Parmesan.
• Cover the baking dish loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until the topping is golden brown and sides are bubbling. Let rest about 15 minutes before serving to firm up the manicotti filling.

STUFFED SHELLS WITH MARINARA SAUCE

Steps:

• Combine cheeses, egg and pepper in a medium bowl.
• Stuff each shell with cheese mixture.
• Place in ungreased baking dish.
• Pour sacue over shells.
• Bake 2-25 minutes at 350.
• Top with Mozzerella and bake 5 more minutes.