Best Stuffed Shells Pioneer Woman Recipes

Stuffed Shells (Ree Drummond Pioneer Woman) image

Provided by AmyZoe

Categories < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

kosher salt, to taste
8 ounces jumbo pasta shells
30 ounces whole milk ricotta cheese
2 tablespoons minced fresh parsley
12 leaves fresh basil, cut into chiffonade
1 large egg
fresh ground black pepper, to taste
8 ounces parmesan cheese, grated
2 (24 ounce) jars good-quality marinara sauce
8 ounces mozzarella cheese, grated
crusty French bread, for serving

Steps:

Preheat oven to 350.
Bring a large pot of salted water to a boil. Add the pasta shells and cook for half of the cooking time on the package. Make sure not to overcook. Drain and rinse in cool water. Set aside.
In a bowl, mix together the ricotta, Romano, parsley, basley, egg, some salt and pepper, and half the Parmesan. Stir until combined.
To assemble, coat the bottom of a baking dish with some sauce.
Fill each half cooked shell with the cheese mixture and place face down on the sauce.
Repeat with the shells until the cheese mixture is gone.
Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

Nutrition Facts : Calories 675.5, Fat 34.5, SaturatedFat 19.1, Cholesterol 128.8, Sodium 1503, Carbohydrate 52.9, Fiber 6, Sugar 18.7, Protein 37.2

Stuffed Shells (Pioneer Woman) Recipe - (4.1/5) image

Provided by peridot728

Number Of Ingredients 12

Kosher salt
8 ounces jumbo pasta shells
30 ounces whole-milk ricotta cheese
1/2 cup Romano cheese, grated
2 tablespoons fresh parsley, minced
12 leaves fresh basil, cut into chiffonade
1 large egg
Freshly ground black pepper
8 ounces Parmesan, grated
2 jars good-quality marinara sauce
8 ounces mozzarella cheese, grated
Crusty French bread, for serving

Steps:

Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside. In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined. To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan. Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.