Best Basic Cheese Filled Stuffed Shells Oamc Recipes
BASIC MEAT FILLED STUFFED SHELLS- OAMC
Basic meat filled stuffed shells recipe taken from the side of the box of shells and adapted for OAMC. A bit intense (and messy) on the preparation side but a it's a real time saver to make a double batch and be able to pull them from the freezer whenever you want them.
Provided by e_lizard_owen
Categories Pasta Shells
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook shells according to package directions.
- Brown meat; drain.
- Mix together all ingredients in large bowl.
- Fill each shell with about 2 tbsp meat mixture.
- Place in foil lined pan in single layer. Cover with foil, freeze.
- To prepare:.
- Thaw, cover with spaghetti sauce and recover with foil. Bake at 350 degrees for 45 minutes to 1 hour. Or if still frozen, cover with sauce and foil and bake at 350 degrees for about 2 hours or until hot and bubbly.
Nutrition Facts : Calories 438.2, Fat 16.9, SaturatedFat 6.2, Cholesterol 146.3, Sodium 642.2, Carbohydrate 40.6, Fiber 2.9, Sugar 5.7, Protein 29.3
CHEESE-STUFFED SHELLS
When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. -Lori Mecca, Grants Pass, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings (2 casseroles).
Number Of Ingredients 23
Steps:
- In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon if desired. , Stuff pasta shells with sausage mixture. Arrange in two shallow 2-qt. or 11x7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells. , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving., Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 397 calories, Fat 23g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 1097mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein.
SPINACH, RICOTTA AND TOFU (OPTIONAL) STUFFED SHELLS (OAMC)
These are delicious! I created this recipe because I wanted shells that were a little healthier than what was already posted. Use only Ricotta or (or only tofu) if preferred, doubling the quantity. This makes a LOT of shells (around 30). If you half it, just use one large egg or two small. Everything else is straightforward. Freezes well (instructions below).
Provided by Natalia 3
Categories Pasta Shells
Time 1h5m
Yield 32 shells, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta shells according to box directions, drain and rinse with cool water. Set aside.
- Sautee onions and garlic over medium, stirring occasionally, until onions are translucent (careful not to burn garlic). Take off of heat and allow to cool off a bit.
- Mash together spinach, tofu, Ricotta cheese, 1 cup Parmesan cheese, eggs, onions and garlic, s&p and nutmeg.
- Fill shells generously, about a heaping tablespoon each. You can modify as you go.
- ***TO FREEZE:*** Put shells on a baking sheet so that they are not touching. Freeze uncovered for about 20 minutes, then toss into a freezer bag. This way they will not stick together.
- To bake shells right away: Preheat oven to 350. Spread a few tablespoons spaghetti sauce on the bottom of a large casserole. Put shells in, filling-side up. Top with remaining sauce and parmesan cheese. Cook covered for 30 minutes and uncovered for 5 or 10 minutes.
Nutrition Facts : Calories 513.4, Fat 19.6, SaturatedFat 9, Cholesterol 119.9, Sodium 1868.6, Carbohydrate 52, Fiber 4.6, Sugar 11, Protein 33.8
SPINACH, CHEESE, AND SAUSAGE STUFFED SHELLS OAMC
I found this in a magazine and decided to try it. So glad I did! I made it for the first time last night and it is really great. I used 9 oz. fresh spinach instead of the frozen spinach, and it worked great. My husband even liked it, and he is not normally a spinach person. I used most of a 26 oz jar for 1/2 a recipe, so you may need more sauce than called for. I'm sure you could use homemade, too. Be flexible! Also, this recipe makes quite a bit. I am cooking for two people, and I froze half the stuffed shells for another time, and there were still plenty of leftovers. Freezing them works great! I flash froze the stuffed shells on a cookie sheet, then dumped them in a ziploc and stashed them in the deep freeze. I let them defrost for a day. Then you just have to add sauce, and cook! Perfect weeknight meal, but good enough to serve to company.
Provided by Hwin5168
Categories Pasta Shells
Time 1h10m
Yield 36 shells, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta shells according to directions. Drain, rinse, and let drain again.
- Saute onion in oil about 5 minutes. Add ground sausage and garlic. Cook until sausage is done. Cool.
- Beat egg slightly. Add ricotta cheese, mozzerella cheese, parmesan cheese, spinach, and cooled sausage mixture. Mix well.
- Stuff shells. (This is where I flash-froze half of them).
- Put 1 c of spagetti sauce in bottom of corningware (or 9x13 pan, or something else). Add shells. Pour the rest of the sauce on top. Sprinkle with more mozzerella or parmesan cheese, if desired.
- Cook at 350 for 30 minutes, covered. Cook 10 minutes uncovered.
MAKE AHEAD STUFFED SHELLS (OAMC)
A Stuffed Shell recipe where you DO NOT cook the shells! They always split and broke on me so this is a much easier method. For even easier pasta stuffing, crumble the meat into small chunks and put the cheese/meat mix into a zip top bag with a quarter sized hole cut into a corner for piping. I like to put this recipe together in the small aluminum loaf pans with a bit of extra sauce and freeze them 2 servings at a time.
Provided by Easy Baker
Categories One Dish Meal
Time 1h10m
Yield 10 3 shell servings, 10 serving(s)
Number Of Ingredients 11
Steps:
- Brown turkey over medium high heat and crumble into small pieces. Season with salt, pepper and worcestershire sauce. Set aside to cool.
- Combine Tomato sauces, tomato paste and 1 tbsp basil. Salt and Pepper to taste. Set aside.
- In a separate bowl, combine Ricotta, cottage cheese and two eggs. Add in the last of the basil.
- Line the bottom of a 9x13 pan with tomato sauce. Stuff the uncooked pasta shells with cheese/meat filling and rest shells in tomato sauce. Repeat until you have run out of shells and filling (this may take more than one box of shells and will require 2 9x13 pans).
- Top pasta shells with shredded cheese. Cover and freeze for 2 months, or, bake in a 350 degree oven for 30-40 minutes. You can bake this from frozen for about 50 minutes (altitude and oven types will vary).
Nutrition Facts : Calories 647.6, Fat 27.8, SaturatedFat 13.4, Cholesterol 141.2, Sodium 1421.3, Carbohydrate 60.5, Fiber 6.8, Sugar 22, Protein 39.1
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