RICOTTA STUFFED SHELLS
Better than olive garden stuffed shells, this easy baked pasta recipe is filled with Ricotta cheese. With just 15 minutes of prep time, you can make this delicious freezer friendly kid approved dinner!
Provided by Christi Johnstone
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Cook pasta shells according to directions until they are al dente. Do not overcook. Run under cold water as soon as they are removed from the boiling water. Set aside for now.
- Preheat the oven to 350 degrees Fahrenheit and spray a 9x13 baking pan with cooking spray.
- Mix the ricotta cheese, egg, lemon juice, salt, garlic powder, onion powder, dried basil, dried oregano, and black pepper in a small bowl.
- Pour and spread 1 ¾ cup of the marinara sauce into the bottom of the dish.
- Fill each pasta shell with the ricotta cheese mixture and place them evenly throughout the baking pan.
- Once all pasta shells are filled and nestled into the sauce, drizzle the remaining marinara over all the shells and top off with mozzarella cheese.
- Bake in the oven for 20-25 minutes or until the sauce is bubbly and the cheese is melted.
- Broil for 2 minutes to get your cheese nice and toasty (if you prefer). Serve garnished with minced fresh parsley, if desired.
Nutrition Facts : Calories 495 kcal, Carbohydrate 52 g, Protein 27 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1385 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA
Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.
Provided by Melissa Clark
Categories easy, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
- Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
- Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
- Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.
BAKED PASTA SHELLS WITH RICOTTA-REAL SIMPLE
This can be made in advance by assembling the shells then put in the refrigerator unbaked for up to 24 hours. Bake for an additional 20 minutes covered.
Provided by Chef by Chance
Categories Pasta Shells
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook shells 7-8 minutes until almost al dente. Drain and return to the pot. Drizzle with oil and toss.
- Preheat oven to 375°F.
- Meanwhile, combine ricotta, salt, 1/8 tsp of pepper, egg yolks, and 1/8 cup parmesan.
- Melt the butter in skillet over medium heat. Add the herb of choice and cook until butter is brown.
- Spread 1/4 cup of the marinara sauce on the bottom of a baking dish or casserole.
- Carefully spoon about 1 1/2 tbsp of the ricotta filling into each shell and place into the casserole dish.
- Pour the rest of the sauce over the shells.
- Combine the Parmesan cheese with 1/4 tsp pepper and sprinkle over the shells.
- Cover with foil and bake for 20 minutes--sauce should be bubbly. Remove foil and bake for 10 minutes until lightly golden brown.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 433, Fat 29.4, SaturatedFat 14.2, Cholesterol 162.2, Sodium 1297.6, Carbohydrate 24.8, Fiber 0.9, Sugar 17, Protein 17.8
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
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