Best Easy Stuffed Shells Recipes

EASY BEEF-STUFFED SHELLS

Steps:

• Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

EASY STUFFED SHELLS

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.

EASY ITALIAN STUFFED SHELLS AND MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until translucent, about two minutes. Stir in the tomato paste, tomato sauce, stewed tomatoes, Italian seasoning, basil, oregano, mushrooms, and 2 cups of the provolone. Cook until the cheese has melted, stirring occasionally. While the sauce is cooking, place the frozen shells and meatballs in the bottom of a 9x13 inch glass dish. Pour the sauce over the shells, then sprinkle on the remaining 2 cups of provolone. Cover the top of the dish with foil.
• Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.

EASY CHEESY MEXICAN STUFFED SHELLS

Steps:

• 1. Preheat oven to 350°.
• 2. In a pan brown the ground beef and jalapenos (optional); Drain once done. Add taco seasoning and prepare according to package directions.
• 3. Add cream cheese. Cover and simmer until cheese is melted.
• 4. Add 2 cups of Kraft four cheese Mexican. Add olives (optional) Stir together and mix well. Set aside and cool completely.
• 5. While ground beef is cooking, cook the pasta shells according to package directions; drain.
• 6. Set shells out individually on cutting board or baking sheet so that they don't stick together.
• 7. Pour salsa on bottom of a 9×13 baking dish.
• 8. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up.
• 9. Evenly cover shells with taco sauce.
• 10. Cover dish with foil and bake for 30 minutes.
• 11. After 30 minutes, add remaining shredded cheese and bake for 10-15 more minutes with the foil removed.
• 12. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

MAKEOVER EASY BEEF-STUFFED SHELLS

Steps:

• Cook pasta according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1 cup Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., In a small bowl, combine the tomatoes, tomato sauce and Italian seasoning. Spread 3/4 cup into a 13x9-in. baking dish coated with cooking spray. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and tomato mixture; spoon over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

ITALIAN CHEESE STUFFED SHELLS & EASY MEATBALLS

Steps:

• 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender.
• 2. In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese,1 tablespoon parsley, garlic salt,pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish.
• 3. In a large saucepan, melt remaining butter. Wisk in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and Wisk for 1-2 minutes or until thickened.
• 4. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley,wisk untl smooth and melty. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
• 5. In a large bowl, combine the beef, onion,1 clove of chopped garlic, cereal crumbs, milk, egg, 2 tablespoons parsley and 1 teaspoon salt; shape into eight 2-in. balls.
• 6. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add 2nd chopped garlic clove and cook until golden, about 2 minutes. Add the marinara sauce and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, for 20 minutes or until done. Season with about 1 teaspoon salt, or to taste
• 7. serve together with garlic bread...enjoy :)!!

EASY STUFFED SHELLS

Steps:

• 1. Cook pasta shells according to pkg directions to al dente. drain and rinse in cold water. In a lg skillet, cook beef and onion till onion is tender. and meat is done. drain. In a bowl, combine the ricotta cheese, 1 1/2 cups of the Italian cheese blend, parmesan cheese, pesto, egg, and half the cooked beef. In a greased 13x9 inch pan, Spread 3/4 cup the spaghetti sauce on bottom. Spoon the cheese mixture in the cooked pasta shells. Place shells in baking dish. Combine remaining spaghetti sauce with remaining ground beef. Spoon over shells. Sprinkle with remaining cheese.
• 2. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake 10 minutes longer.

QUICK AND EASY STUFFED SHELLS

Steps:

• 1. Brown hamburger until no longer pink, drain off grease and add the jar of spaghetti sauce, mix well and set aside
• 2. boil 12 large pasta shells until Al Dente. drain and set aside
• 3. In med size mixing bowl mix cottage cheese, 1/2 cup mozzarella cheese, minced onion and spices
• 4. Lightly spray 8x8 glass baking dish with non stick cooking spray, spoon 4 Tbsp of the hamburger spaghetti sauce into baking dish and spread around bottom.
• 5. spoon in each cooked shell approx 1 Tbsp of cottage cheese mixture and place in baking dish side by side until all are filled
• 6. spoon remaining spaghetti sauce/meat mixture over the top of shells and sprinkle with extra mozzarella cheese.
• 7. Bake uncovered at 350 degrees for approx 30 minutes, or until cheese is melted and filled shells are heated through Let set for 10 minutes and serve
• 8. If I have left over meat/sauce mixture I spoon it around the edges and add a little more to the top

EASY THREE CHEESE STUFFED SHELLS

Steps:

• Gather all ingredients.
• Use olive oil to lightly grease a 9"x13" or larger baking dish or lasagna pan (or you may use cooking spray.) Set aside.
• Add 4 quarts of water to a large pasta pot; add 1 teaspoon salt; bring to boiling over high heat.
• While pasta water is heating, mix together, in a regular mixing bowl, ricotta, 1/2 to 1 cup parmesan cheese, parsley flakes, salt and garlic salt; set aside.
• When water comes to a boil, add pasta shells, return to boiling, reduce heat to medium/medium-high; cook pasta 15 minutes; drain and rinse with cold water to prevent shells from sticking together. Allow pasta to drain well.
• Pour 1 jar of sauce into baking dish/pan; smooth to evenly cover bottom of dish.
• Preheat oven to 350ºF.
• Working one by one, fill each pasta shell with 1 slightly rounded tablespoon of ricotta mixture and place in dish with the sauce; repeat until all ricotta mixture is used (you will probably have several shells left, so just discard the extras.)
• Pour or spoon 1/2 of the second jar of sauce evenly over the filled shells.
• Crush the Italian herb seasoning between your fingers and sprinkle evenly over sauce.
• Place mozzarella slices evenly over top (or, if using shredded cheese, distribute evenly.)
• Pour or spoon remaining sauce, as evenly as possible, over cheese.
• Distribute remaining 1/4 cup parmesan cheese evenly over top.
• Bake at 350ºF for 40 minutes; cover loosely with sheet of aluminum foil, rotate pan and bake for additional 20 minutes or until sauce is bubbling and cheese is melted and lightly browned.
• Remove from oven and let sit for a few minutes before serving.
• Cover and refrigerate leftovers. May be frozen in appropriate containers and reheated after thawed in refrigerator.

EASY INSIDE-OUT STUFFED SHELLS

Steps:

• Brown meat in large skillet; drain. Return to skillet.
• Stir in spaghetti sauce and water. Bring to boil. Add pasta; stir. Cover; simmer on low heat 15 min. or until pasta is tender, stirring occasionally. Stir in ricotta; cook, covered, 5 min.
• Stir in 1 cup mozzarella; top with remaining mozzarella. Remove from heat. Let stand, covered, 5 min. or until mozzarella is melted.

EASY STUFFED SHELLS

Steps:

• Brown ground beef and add 3/4 jar of spaghetti sauce. Stir well. should be thick not saucy. Sprinkle Parmesan Cheese over sauce mixture. Just a thin coating. Leave on low heat.
• Boil Jumbo Shells till almost done. Drain and run under cold water till cool enough to handle.
• poor remaining 1/4 of Sauce into bottom of 9 x 13 pan spread evenly. Spoon sauce mixture into shells and place in pan. Spoon sauce from second jar over shells and cover with shredded cheese and Bake at 350 degrees fro 30 mins.