Best Italian Unstuffed Shells Recipes

ITALIAN STUFFED SHELLS

Italian Stuffed Shells image

A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! -Beverly Austin, Fulton, Missouri

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
2 cups hot water
1 can (12 ounces) tomato paste
1 tablespoon beef bouillon granules
1-1/2 teaspoons dried oregano
1 large egg, lightly beaten
2 cups 4% cottage cheese
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
24 jumbo pasta shells, cooked and drained

Steps:

In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture., Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 430 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 866mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 3g fiber), Protein 32g protein.

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING

Shells with Italian Sausage and Ricotta Stuffing image

Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 package (16 ounces) Johnsonville Mild or Sweet Ground Sausage
1 box (12.5 ounces) jumbo pasta shells
1 tablespoon olive oil
2 jars (24 ounces, each) marinara sauce
2 eggs, beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

Steps:

1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
4. Pour half of the marinara sauce into baking dish.
5. In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
6. Stuff shells with meat mixture; arrange in baking dish.
7. Pour remaining marinara sauce over shells.
8. Cover and bake at 350°F for 30 minutes.
9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
10. Bake 5 minutes longer or until cheese is melted.
11. Sprinkle with parsley.
12. Serve.