CLASSIC STUFFED SHELLS
These stuffed shells are filled with three types of cheese, then covered in marinara sauce and more cheese and baked to golden brown perfection. A comfort food classic that's great for feeding a crowd!
Provided by Sara Welch
Categories Main
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.
- Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
- Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
- Fill each shell with the ricotta mixture and place in the baking dish.
- Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
- Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
- Sprinkle with parsley, then serve.
Nutrition Facts : Calories 488 kcal, Carbohydrate 35 g, Protein 30 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 115 mg, Sodium 1193 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
STUFFED SHELLS I
Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.
Provided by SALLYJUN
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Cook shells according to package directions. Place in cold water to stop cooking. Drain.
- Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
- Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 59.6 g, Cholesterol 97.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 9.8 g, Sodium 1197.5 mg, Sugar 10.6 g
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
STUFFED SHELLS
Of all the baked pasta dishes, stuffed shells are beloved for good reason: The fluffy ricotta filling, punchy tomato sauce, melted cheese and oversize noodles creates the ultimate comfort food, and the make-ahead aspect is equally compelling. The tomato sauce can be made and refrigerated five days ahead, or you can save time by swapping in three cups of your favorite store-bought marinara sauce. The shells can be assembled a few hours ahead, then baked from the refrigerator an hour before it's time to eat. While some versions add frozen spinach, herbs or lemon, you really don't need anything beyond the basics; this classic version is pure comfort.
Provided by Ali Slagle
Categories dinner, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the sauce: In a large Dutch oven or pot, heat the olive oil over medium. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and tomato paste and cook, stirring frequently, until the paste turns one shade darker, about 2 minutes. Stir in the tomato purée, season with salt, then bring to a simmer. Cover halfway to reduce splattering, and cook, stirring occasionally, until the sauce has thickened slightly, 20 to 30 minutes.
- Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.
- Make the filling: In a medium bowl, combine the ricotta with 1 1/2 cups mozzarella, 1 cup Parmesan and the egg yolks. Grate the garlic directly into the bowl, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine, then set aside.
- Add the shells to the boiling water and cook until just shy of al dente. (You'll want to cook the shells about 2 minutes less than the minimum time listed on the package, as the shells will continue to cook in the oven in Step 5.) Reserve 1/2 cup pasta water, then drain the pasta and rinse it under cold water to cool. Count out 24 shells. (You will have cooked off more shells than will fit in the dish; that's insurance in case any rip. Reserve extras for another use.)
- Stir the pasta water into the sauce, then add half the sauce to a 3-quart/9-by-13-inch baking dish and spread it in an even layer. Spoon about 2 tablespoons filling into each of the 24 shells, lining up the stuffed shells in the dish as you go. Spoon the remaining sauce over the shells, then sprinkle with the remaining 1 cup mozzarella and 1 cup Parmesan.
- Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake, uncovered, until the cheese is melted and the sauce is bubbling, 15 to 20 minutes. (If you'd like to brown the cheese, you can broil for a few minutes.) Let sit 5 minutes, then serve.
EASY STUFFED SHELLS
I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. -Dolores Betchner, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 334 calories, Fat 17g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 711mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
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