Best Cream Cheese Stuffed Shells Recipes

SEAFOOD & CREAM CHEESE STUFFED SHELLS

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature., In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions. Stuff shells, about 2 tablespoons in each. Cover and refrigerate for at least 1 hour.

CREAM CHEESE STUFFED SHELLS

Steps:

• 1. Boil your shells for 8-10 minutes, or until al dente. Drain.
• 2. Mix your ground beef with beaten egg, oil, parsley, salt, and garlic.
• 3. Brown beef mixture over medium heat, until just browned.
• 4. In a large bowl, mix your cooked beef with one cup of sauce and cream cheese.
• 5. Stuff cooked pasta shells with your beef mixture and place in baking dish.
• 6. Top with the remaining sauce and shredded mozzarella.
• 7. Bake at 375 for 15 minutes.

CREAM CHEESE STUFFED SHELLS

Steps:

• 1. pre-heat oven to 350 cook shells till al dente about 13 min in boiling water with a pinch of salt. grab a 5x9 cake pan line the bottom with a little less then half the spaghetti sauce. take cream cheese and mash it in a bowl then add the cut green onions. set aside . Wait for noodles to get done then drain and run under cold water till cool enough to handle then by spoonful add cream cheese mix to shells place open side down into spaghetti sauce in pan..when finished filling shells top with the rest of spaghetti sauce and mozzarella cheese!
• 2. Place in oven till mozzarella cheese starts to brown about 25 min take out and serve! goes great with a salad and bread sticks....have fun

CREAM CHEESE AND SEAFOOD STUFFED SHELLS

Steps:

• Beat together the cream cheese, mayonnaise, sugar, lemon juice, cayenne, salt, and pepper until smooth.
• Fold in the crab meat, shrimp, and scallions until evenly combined.
• Stuff the shells with the mixture and place on a serving dish. Cover tightly and refrigerate for at least an hour and up to 12 hours before serving.

CREAMY PIQUILLO PEPPER STUFFED SHELLS WITH PHILADELPHIA CREAM CHEESE

Steps:

• Heat oven to 375°F.
• Start by preparing the piquillo pepper creamy sauce by placing the peppers inside the blender along with the evaporated milk, the chicken bouillon, the black pepper, the garlic powder and the PHILADELPHIA Cream Cheese. Blend all ingredients until sauce is smooth.
• To cook the stuffed shells use a medium size baking dish preferably with a lid. Add some of the sauce to the baking dish and then place frozen stuffed shells side by side. Cover the shells with the rest of the creamy sauce and top with the KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
• Cook covered in the oven for 25 minutes. Then uncover the dish and broil for 5 minutes until cheese is golden brown (melted). Serve the stuffed shells over a bed of fresh spinach.