Easy Inside Out Stuffed Shells Recipes

CLASSIC STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.
• Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
• Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
• Fill each shell with the ricotta mixture and place in the baking dish.
• Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
• Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
• Sprinkle with parsley, then serve.

BAKED STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F. Coat the inside of a large oval or 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
• Bring a large pot of water to a boil and salt generously. Cook pasta in water for 9 minutes. Drain pasta and set aside.
• In a large skillet, cook Italian sausage over medium heat until browned, about 8 minutes. Break up the meat as it cooks. Add onion and cook for another 4 minutes until onions have softened.
• Drain grease from skillet. Pout 1 jar or marinara into the skillet and stir to combine. Pour meat sauce into the bottom of the baking dish. Spread out into an even layer.
• In a medium mixing bowl, stir together ricotta, 1/2 cup Parmesan cheese, Romano cheese, 1 cup mozzarella cheese, garlic, egg, salt, pepper, basil, and parsley.
• Fill cooled pasta shells with ricotta mixture. Place in the dish over meat sauce, open side facing down. This will keep the cheese inside and the edges won't get hard.
• Spoon the remaining marinara sauce all over the shells.
• In a bowl, mix together the remaining 1 cup mozzarella and 1/2 cup parmesan. Sprinkle evenly over shells.
• Bake for 40 minutes or until cheese is melted and edges are bubbly. Remove from oven and serve warm.

EASY INSIDE-OUT STUFFED SHELLS

Steps:

• Brown meat in large skillet; drain. Return to skillet.
• Stir in spaghetti sauce and water. Bring to boil. Add pasta; stir. Cover; simmer on low heat 15 min. or until pasta is tender, stirring occasionally. Stir in ricotta; cook, covered, 5 min.
• Stir in 1 cup mozzarella; top with remaining mozzarella. Remove from heat. Let stand, covered, 5 min. or until mozzarella is melted.

EASY STUFFED SHELLS

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.

STUFFED SHELLS III

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.