Best Stuffed Shells With Marinara Recipes

EASY STUFFED SHELLS WITH MARINARA SAUCE RECIPE

Steps:

• Pour tomatoes into a large bowl and crush with your hands or use a potato masher to roughly mash the tomatoes. Do leave some chunks of tomato.
• Add about 1 1/2 cups of water to the tomato mixture and stir to combine.
• Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic. Cook for about 30 seconds or until you can smell the garlic (do not let the garlic brown).
• Add the tomato mixture, red pepper flakes, and salt. Stir to combine.
• Place the fresh basil sprigs in the sauce and stir to submerge. Simmer the sauce for 15-30 minutes, or until it has thickened. Stir occasionally. Once it has thickened, taste and add more salt if needed. Remove the basil sprigs and set the sauce aside.
• Preheat the oven to 375 degrees F.
• Add the pasta shells to a large pot of boiling salted water. Cook the shells for 8 minutes, stirring gently every few minutes. Drain the shells and place open side down on paper towels or a clean dish towel.
• Add the 1-1/4 cup of mozzarella cheese, 1-1/4 cup of parmesan cheese, the ricotta cheese, eggs, nutmeg, salt, pepper, garlic powder, and dried parsley to a large bowl and stir to combine.
• Stuff the shells with the cheese mixture. (I tried three methods and the easiest, at least for me, was holding the open shell in one hand and then using a teaspoon to pack the cheese mixture into the shell. Alternatively, you can add the cheese mixture to a piping bag and pipe it into the shells, or add the cheese mixture to a large plastic storage bag, snip off one corner, and pipe in the shells.)
• When all of the shells are filled, spray a large baking dish with non-stick cooking spray.
• Spread a thin layer of the marinara sauce on the bottom of the dish and place the shells open side up in a single layer in the sauce.
• Pour the rest of the sauce over the shells and top with the reserved mozzarella and parmesan cheese.
• Cover loosely with aluminum foil or a lid and bake for 40 minutes. Remove the foil and bake uncovered for 5-10 minutes or until the cheese is puffed and golden.
• Garnish with chopped basil and serve immediately.

STUFFED SHELLS WITH MARINARA SAUCE

Steps:

• Combine cheeses, egg and pepper in a medium bowl.
• Stuff each shell with cheese mixture.
• Place in ungreased baking dish.
• Pour sacue over shells.
• Bake 2-25 minutes at 350.
• Top with Mozzerella and bake 5 more minutes.

STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees 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.

STUFFED SHELLS WITH MARINARA

Steps:

• Preheat oven to 375°F. Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente; drain. Run under cold water to stop the cooking and drain again.
• Lightly whisk egg yolks and egg in a large bowl. Stir in ricotta, Parmesan, parsley, and 1 1/2 cups mozzarella; season with salt and pepper. Transfer filling to a large resealable plastic bag.
• Spread 1 1/2 cups marinara sauce in a 13x9" baking dish. Snip off 1 end of plastic bag and, working one at a time, squeeze filling into shells, arranging them in a single layer in baking dish as you go. Top with remaining 1 1/2 cups marinara sauce and remaining mozzarella. Cover pan tightly with foil and bake shells until sauce is bubbling throughout, 35-40 minutes. Let rest 5 minutes.
• Carefully move rack to top of oven and heat broiler. Uncover pasta and broil until lightly browned on top, about 2 minutes. Sprinkle with oregano and more Parmesan and drizzle with oil.
• Do Ahead
• Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375°F.

CHEESE STUFFED SHELLS IN MARINARA

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Combine 3 ounces of mozzarella, all of the ricotta and Parmesan, egg and pepper in a medium bowl.
• 3. Stuff each shell with cheese mix.
• 4. Place in ungreased 2 quart rectangular baking dish.
• 5. Pour sauce over shells.
• 6. Bake for 25 minutes or until sauce bubbles.
• 7. Top with remaining mozzarella.
• 8. Bake for an additional 5 minutes or until cheese is melted.

STUFFED SHELLS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook according to the package instructions until al dente. Drain the jumbo shells through a colander.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and stir until aromatic, about 30 seconds. Add the spinach and cook until just wilted down, about 1 minute. Remove the pan from the heat and let the spinach cool to room temperature, then roughly chop on a cutting board.
• In a medium bowl, mix together the ricotta and egg. Add the chopped spinach, Parmesan, 1 teaspoon kosher salt, the black pepper, and red pepper flakes and stir to combine.
• Fill the jumbo shells with the ricotta mixture.
• Grease a 9 x 13-inch baking dish with olive oil. Spread 2 cups of marinara on the bottom of the pan.
• Arrange the stuffed shells in a single layer over the marinara sauce. Spread the remaining 1 cup of marinara over the shells and top with the mozzarella.
• Cover the baking dish with foil and bake for 20 minutes. Uncover the pan and continue baking until the cheese has melted and is golden brown, about 15 minutes.
• Garnish with the basil and serve immediately.
• Enjoy!