Best Three Cheese Stuffed Shells Recipes
THREE CHEESE STUFFED JUMBO PASTA SHELLS
These are a family favorite! I use my Spicy? Sweet? Marinara sauce recipe #125116 for this recipe. This makes a full box of pasta shells, which is a lot, but this recipe is easily cut in half.
Provided by startnover
Categories One Dish Meal
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except pasta and 1/4 c Parmesan cheese in large mixing bowl.
- Mix well and fill each cooked pasta shell.
- Place in ungreased 11 by 17 pan.
- Cover w/ marinara sauce and then sprinkle with remaining Parmesan, cover w/foil, and bake in 350 oven for 30 minutes.
- Time does not include time to make marinara, but I cook mine as I make the shells so it really doesn't affect the time.
- Servings are a guess.
Nutrition Facts : Calories 590.1, Fat 29.9, SaturatedFat 17.6, Cholesterol 105.8, Sodium 911.3, Carbohydrate 39.9, Fiber 1.4, Sugar 2.4, Protein 39.1
THREE CHEESE STUFFED SHELLS (MEATLESS)
We love this dish as a meatless entrée. Super flavorful and delightfully creamy.
Provided by Connie "Kiyu" Guerrero
Categories Pasta
Time 1h
Number Of Ingredients 11
Steps:
- 1. In a large pot bring water to a boil and cook shells according to package directions or until al dente. Drain and plunge into cold water to cool. Drain again and set aside.
- 2. In a medium bowl combine - 1 cup mozzarella cheese, parmesan, ricotta, eggs, spinach, garlic, pepper and parsley.
- 3. Pour a thin later of spaghetti sauce on the bottom of a 12 x 9" baking dish. Preheat the oven to 375 degrees.
- 4. Spoon the cheese mixture into each shell and place right side up in a baking dish. Repeat until cheese mixture is gone. Pour the remaining sauce over the shells. Sprinkle the lemon basil on top. Cover loosely with tin foil and bake in the oven for 40 minutes. During the last 5 minutes of baking, remove the tin foil and sprinkle the remaining mozzarella cheese on top of the shells. Bake 5 more minutes. Remove from the oven and serve.
THREE-CHEESE STUFFED SHELLS
A pair of these baked jumbo shells (conchiglioni) -- filled with three cheeses and spinach -- makes a great kid-size portion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Bring a large pot of water to a boil; add salt. Boil spinach until bright green, about 30 seconds. Remove with a slotted spoon; drain. Add shells to boiling water; cook until slightly underdone. Drain. Toss with 1 teaspoon oil. Set aside.
- Heat 2 tablespoons oil and the garlic in a large skillet over medium-low heat until garlic is fragrant, about 30 seconds. Add tomatoes; cook, stirring occasionally, until sauce has thickened slightly, 20 to 25 minutes.
- Squeeze spinach to release excess water; coarsely chop. Stir together with cheeses and egg. Season with salt and pepper.
- Stuff each shell with about 2 tablespoons cheese mixture. Spread 1 1/2 cups tomato sauce in a 9-by-13 inch baking dish. Arrange shells in dish; cover with more sauce, reserving some for serving. Bake 25 minutes. Serve with remaining sauce.
EASY THREE CHEESE STUFFED SHELLS
This is my recipe for a rather quick and very easy Italian style main dish that is sure to please. I like to make this sometimes with homemade sauce and freshly grated cheeses, but sometimes you want something delicious that doesn't take so much time. It has marinara sauce, pasta shells, ricotta, parmesan and mozzarella... What's not to love? Depending on the sauce you choose to use, it may be either vegetarian or a dish for meat lovers. The recipe may be halved for a smaller group, if desired. Cooking time includes time for boiling the shells. Buon appetito!
Provided by Teresa G. @sokygal
Categories Pasta
Number Of Ingredients 11
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.
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