THE BEST STUFFED SHELLS
Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
- Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
- For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
- Preheat the oven to 375 degrees F.
- Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
- Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
- Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.
STUFFED SHELLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
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.
BASIL STUFFED SHELLS
Make and share this Basil Stuffed Shells recipe from Food.com.
Provided by Alia55
Categories Pasta Shells
Time 55m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix the beaten eggs with the ricotta, parmesan and basil.
- Add seasonings and adjust to taste.
- Cook large pasta shells in 6 quarts boiling water till just tender. Drain and rinse in cold water.
- Stuff each shell with about 3 tbsp of filling and place in a casserole dish.
- Top with tomato sauce.
- Bake in a preheated 375° oven for about 25 minutes.
Nutrition Facts : Calories 102.3, Fat 6.7, SaturatedFat 4, Cholesterol 42.5, Sodium 425.3, Carbohydrate 3.1, Fiber 0.5, Sugar 1.3, Protein 7.6
CHICKEN AND BASIL STUFFED SHELLS
Make and share this Chicken and Basil Stuffed Shells recipe from Food.com.
Provided by HelenG
Categories One Dish Meal
Time 40m
Yield 3 shells per serving, 6 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken w/ salt and pepper and drizzle w/ a little olive oil. Broil at 375°F for about a half an hour.
- Meanwhile boil shells per package instructions. Drain and place on wax paper.
- Sauté onion about 5 minutes, add garlic and saute 2 minutes more. cube chicken. divide cheese and mix all ingredients together, except marinara.
- Stuff shells.
- Place in 11 x 13 casserole dish.
- Pour marinara over shells. Top with remaining cheeses.
- Serve with a caeser salad and garlic bread!
- YUM!
Nutrition Facts : Calories 536, Fat 29.3, SaturatedFat 14.4, Cholesterol 131.2, Sodium 1282.7, Carbohydrate 24.5, Fiber 0.9, Sugar 16.3, Protein 42.2
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.
More about "basil stuffed shells recipes"
EASY STUFFED SHELLS - MOM ON TIMEOUT
From momontimeout.com
Ratings 32Calories 348 per servingCategory Dinner, Entree, Main Dish
- Spray a 9x13 baking dish with cooking spray. Spread half of the marinara sauce on the bottom of the dish. Set aside.
- Bring a large pot of salted water to a boil. Add pasta shells and cook pasta shells until 3 minutes shy of al dente - according to the package directions.
CLASSIC STUFFED SHELLS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
THE BEST STUFFED PASTA SHELLS - THE SEASONED MOM
From theseasonedmom.com
CRAZY GOOD CLASSIC STUFFED SHELLS - BAKER BY NATURE
From bakerbynature.com
BEST STUFFED SHELLS RECIPE - COOKIE AND KATE
From cookieandkate.com
VEGAN SUPER GREENS STUFFED SHELLS - BLISSFUL BASIL
From blissfulbasil.com
CLASSIC STUFFED SHELLS RECIPE - EASY METHOD - LAUREN'S …
From laurenslatest.com
BASIL GARLIC STUFFED SHELLS RECIPE | SARAH'S CUCINA BELLA
From sarahscucinabella.com
Reviews 3Estimated Reading Time 4 minsServings 4
TOMATO-BASIL STUFFED PASTA SHELLS RECIPE - THEHUB FROM WALMART …
From ideas.walmart.ca
Servings 5Total Time 55 minsCategory All Recipes
HEALTHY RECIPES & TIPS ON INSTAGRAM: "VEGAN RICOTTA STUFFED …
From instagram.com
MEAT CREAMED SPINACH - RECIPES - COOKS.COM
From cooks.com
BAKED PASTA SHELLS FILLED WITH CHEESE RECIPE - BBC FOOD
From bbc.co.uk
STUFFED SHELLS WITHOUT RICOTTA • FOOD FOLKS AND FUN
From foodfolksandfun.net
STUFFED SHELLS RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
SPINACH AND BASIL STUFFED SHELLS - AMBERS KITCHEN COOKS
From amberskitchencooks.com
CHEESY STUFFED SHELLS - ONCE UPON A CHEF
From onceuponachef.com
CAPRESE STUFFED SHELLS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SPINACH STUFFED SHELLS RECIPE (WITH FRESH OR FROZEN SPINACH) - KITCHN
From thekitchn.com
EASY VEGAN STUFFED SHELLS RECIPE | TASTE OF HOME
From tasteofhome.com
STUFFED PASTA SHELLS - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
STUFFED SHELLS RECIPE - LOVE AND LEMONS
From loveandlemons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #preparation #for-large-groups #pasta #dietary #pasta-rice-and-grains #pasta-shells #number-of-servings
You'll also love