Best Anthonys Favorite Stuffed Shells Recipes

ANTHONY'S FAVORITE STUFFED SHELLS

Anthony's Favorite Stuffed Shells image

Whenever I was having a get together and tried to decide whether to make Lasagna or Stuffed Shells, this dish won out because it is easy and relatively inexpensive.(Delicious too!)

Provided by Sandra McGrath

Categories Pasta

Time 50m

Number Of Ingredients 8

Ingredients

1 box jumbo stuffed shells for filling
2 lb ricotta cheese
1 egg, slightly beaten
1 tsp nutmeg
3 c mozzarella cheese, shredded
2 Tbsp parsley, chopped fresh.
2 jar(s) ragu tomato sauce(28 ounce) or homemade sauce if you have it.
1/2 c parmesan or romano cheese

Steps:

1. Boil salted water as directed on the box and add jumbo shells.Drain and cool. Mix remaining ingredients in a bowl, excluding the tomato sauce.
2. Once the shells are cool enough to handle, Line a casserole dish with some tomato sauce. Fill each shell with the cheese mixture and place in the casserole.If they don't all fit you canput the few leftover ones on top of the first layer.Top with remaining sauce and bake, covered 30 minutes at 350 degrees.
3. Note: A variation of this would be to add 1 package of thawed and squeezed frozen chopped spinach to the cheese mixture. I have also made these with meat using 2lbs ground beef or beef/pork mixture,seasoned and cooked and decrease the ricotta cheese to 1 lb.

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

Ingredients

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.

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Anthony's Favorite Stuffed Shells Recipes

Stuffed shells are a delicious and versatile dish that's perfect for any occasion. There's nothing quite like biting into a tender pasta shell filled with a savory filling and topped with a satisfying sauce. Anthony is a lover of stuffed shells and has a few favorite recipes. Here are some details about each recipe.

Classic Stuffed Shells

This recipe is a classic take on stuffed shells that's sure to please. The filling is made with ricotta cheese, mozzarella cheese, parmesan cheese, eggs, and spinach. It's seasoned with garlic, salt, and pepper. The mixture is stuffed into cooked jumbo pasta shells and baked with marinara sauce and more mozzarella cheese. The result is a delicious and comforting meal that satisfies the whole family.

Spinach and Artichoke Stuffed Shells

This recipe puts a tasty twist on traditional stuffed shells. The filling is made with ricotta cheese, mozzarella cheese, parmesan cheese, spinach, artichokes, and garlic. The mixture is stuffed into cooked jumbo pasta shells and baked with marinara sauce and more mozzarella cheese. The spinach and artichokes add a unique flavor that's both tangy and refreshing.

Buffalo Chicken Stuffed Shells

This recipe is perfect for those who love spicy food. The filling is made with shredded chicken, cream cheese, hot sauce, ranch dressing, and cheddar cheese. The mixture is stuffed into cooked jumbo pasta shells and baked with a mixture of hot sauce and melted butter. The result is a spicy and creamy meal that's sure to satisfy any craving.

Roasted Vegetable Stuffed Shells

This recipe is perfect for vegetarians or anyone looking for a healthy option. The filling is made with a variety of roasted vegetables, including zucchini, eggplant, bell peppers, and onions. The vegetables are seasoned with garlic, salt, and pepper and mixed with ricotta cheese and parmesan cheese. The mixture is stuffed into cooked jumbo pasta shells and baked with marinara sauce and more parmesan cheese. The roasted vegetables add a delicious smoky flavor that's both comforting and nutritious.

Cheeseburger Stuffed Shells

This recipe combines two beloved foods into one tasty meal. The filling is made with ground beef, onions, garlic, cheddar cheese, ketchup, mustard, and pickles. The mixture is stuffed into cooked jumbo pasta shells and baked with a mixture of ketchup, mustard, and pickle juice. The result is a delicious and satisfying meal that's reminiscent of a cheeseburger.

Conclusion

Stuffed shells are a versatile and delicious dish that can be made in a variety of ways. Anthony has a few favorite recipes, including classic stuffed shells, spinach and artichoke stuffed shells, buffalo chicken stuffed shells, roasted vegetable stuffed shells, and cheeseburger stuffed shells. No matter what your preferences are, there's a stuffed shell recipe out there that's perfect for you.

Valuable Tips When Making Anthony's Favorite Stuffed Shells Recipes

Stuffed shells are undoubtedly one of the most popular and versatile Italian-American dishes that many people love. They are so delicious and filling that even the pickiest eaters will be happy to polish them off. Anthony's favorite stuffed shell recipe is a classic dish made using jumbo pasta shells stuffed with a flavorful blend of cheese, meat, and herbs. Instead of relying on pre-made and store-bought fillings, Anthony's recipe is all about making the stuffing from scratch. Below are some valuable tips that you can use to make the perfect Anthony's stuffed shells recipe.

1. Use Large and High-Quality Pasta Shells

When making stuffed shells, it's important to use large pasta shells that can hold a significant amount of filling inside. Choose high-quality shells that are not too thick or too thin. Make sure that they are cooked al dente before filling and baking them. Sometimes, the pasta shells might break or tear when boiling or draining them, so it's a good idea to cook a few extras in case of any mishaps.

2. Prepare Homemade Filling

One of the key elements of Anthony's stuffed shells recipe is the filling, which should be rich and flavorful. Preparing the stuffing from scratch is the best way to ensure that the flavors are well-balanced and perfectly suited to your taste. Use a blend of ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. Anthony's recipe also includes lean ground beef, Italian sausage, and chopped spinach.

3. Season the Filling Well

Seasoning is essential to bring out the best flavors in your stuffed shells. Make sure to add salt, pepper, and Italian seasoning to the filling mixture. You can also add some garlic powder, onion powder, and red pepper flakes for a little extra kick. Taste the filling before stuffing the shells to ensure that it's well-seasoned, and adjust the seasoning as needed.

4. Stuff the Shells Neatly

To stuff the shells, use a small spoon or piping bag to carefully fill each shell with the filling mixture. Take care not to overfill the shells, as this can cause them to split while baking. Once the shells are filled, place them in a baking dish that has been coated with a little olive oil or cooking spray. Arrange the shells neatly in a single layer to ensure they bake evenly.

5. Cover and Bake

Before baking, cover the stuffed shells with a layer of tomato sauce. You can use your favorite brand of pre-made sauce or make your own using canned tomatoes, garlic, onion, and Italian seasoning. Cover the dish tightly with foil and bake in the oven for about 30 minutes. Uncover the dish, sprinkle some additional shredded mozzarella cheese over the top, and bake for another 10-15 minutes or until the cheese is melted and bubbly.

6. Let the Shells Rest Before Serving

After the shells are done baking, remove them from the oven and let them rest for a few minutes before serving. This will give the filling time to settle, and the shells will be easier to cut and serve without falling apart. Top the shells with fresh chopped parsley or basil to add some color and flavor.

7. Serve with a Side Salad

Anthony's stuffed shells recipe is a hearty and satisfying meal that pairs well with a side garden salad. A simple salad of mixed greens, cherry tomatoes, sliced cucumbers, and a drizzle of olive oil and balsamic vinegar will complement the creamy and savory filling. You can also add some garlic bread or a side of roasted vegetables for extra variety. In conclusion, making Anthony's favorite stuffed shells recipe is not as difficult as it may seem. With a little practice and attention to detail, you can create a delicious and satisfying dish that your family and friends will love. Follow these valuable tips to make the perfect stuffed shells every time, and enjoy sharing your culinary creation with those around you.