ITALIAN CHEESE STUFFED SHELLS & EASY MEATBALLS
This is my Husbands Favorite meal! It takes some time to make but is well worth the wait and work!
Provided by Linsey Ballard
Categories Pasta
Time 2h
Number Of Ingredients 28
Steps:
- 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender.
- 2. In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese,1 tablespoon parsley, garlic salt,pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish.
- 3. In a large saucepan, melt remaining butter. Wisk in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and Wisk for 1-2 minutes or until thickened.
- 4. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley,wisk untl smooth and melty. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
- 5. In a large bowl, combine the beef, onion,1 clove of chopped garlic, cereal crumbs, milk, egg, 2 tablespoons parsley and 1 teaspoon salt; shape into eight 2-in. balls.
- 6. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add 2nd chopped garlic clove and cook until golden, about 2 minutes. Add the marinara sauce and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, for 20 minutes or until done. Season with about 1 teaspoon salt, or to taste
- 7. serve together with garlic bread...enjoy :)!!
STUFFED SHELLS
Made with a cheesy ricotta filling, smothered in spaghetti sauce and mozzarella cheese, and then baked until gooey and browned, these Italian Stuffed Shells are the ultimate creamy, cheesy baked pasta dish.
Provided by Kristen Chidsey
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and bring a large pot of water to a boil.
- Once the water comes to a boil, heavily salt the water and add in the shells. Cook for 9 minutes, or 2 minutes less than the package directions state. Drain the pasta and allow it to cool slightly.
- While the pasta is cooking, prepare the filling by mixing together the ricotta egg, parmesan, garlic, parsley, red pepper flakes, oregano, salt, and pepper in a medium mixing bowl.
- Spread a 2-quart baking dish with 1/2 cup of spaghetti sauce on the bottom of the pan.
- Once the shells are cool enough to handle, stuff each shell with the ricotta mixture, about 1/4 cup filling per shell. Remember to not overstuff the shells, so that the shells can somewhat close around the ricotta filling.
- Top the shells with the remaining spaghetti sauce and then cover with the mozzarella cheese.
- Bake for 30 minutes, or until cheese is melted and browned.
Nutrition Facts : Calories 275 kcal, Carbohydrate 34 g, Protein 17 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 1106 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
ITALIAN STUFFED SHELLS
A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! -Beverly Austin, Fulton, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture., Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 430 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 866mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 3g fiber), Protein 32g protein.
MEATBALL STUFFED SHELL PASTA RECIPE BY TASTY
Here's what you need: ground beef, ground pork, panko breadcrumbs, dried minced onion, grated parmesan cheese, garlic, fresh parsley, large eggs, kosher salt, pepper, ricotta cheese, fresh basil, fresh parsley, grated parmesan cheese, salt, jumbo pasta shell, marinara sauce, parmesan cheese, fresh basil
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
- Preheat the oven to 425°F (220°C).
- Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
- Bake the meatballs for 10 minutes, until golden brown.
- Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
- Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
- Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
- Bake for 10 minutes, until the marinara sauce is warm.
- Top with chopped basil.
- Enjoy!
MEATBALL STUFFED SHELLS
Make and share this Meatball Stuffed Shells recipe from Food.com.
Provided by marykathrynsaft
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13 x 9 inch baking dish.
- Place a meatball in each shell; transfer to baking dish. Top with remaining sauce and sprinkle with cheese.
- Cover and bake at 350 degrees for 35 minutes. Uncover; and bake 5-10 more minutes or until bubbly and cheese is melted.
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.
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5/5 (2)Category Main CourseCuisine ItalianCalories 329 per serving
- Bring a very large pot of water to a rolling boil. Add 2 tablespoons of salt. Add the pasta shells. Cook according to the package instructions minus a few minutes since the pasta continues to bake in the oven. Place a clean kitchen towel on the countertop. When ready, drain the shells and place them upside down on a clean tea towel to remove excess water and to cool down.
- While waiting for the pasta, sauté the chopped onion in 2 tablespoons of olive oil over medium heat until beginning to soften (3-4 minutes).
- In a large bowl combine all the ingredients to make the cheese mixture. That is 2 cups fresh ricotta, 2 eggs, ½ cup Parmigiano-Reggiano Cheese or Pecorino Romano Cheese, 1½ cups freshly grated mozzarella and 2 tablespoons freshly chopped Italian flat-leaf parsley.
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- Spray a 13x9 in. baking dish with non-stick cooking spray. Spread 1/2 c. spaghetti sauce on the bottom of the dish. Spread garlic over the spaghetti sauce.
- Fill each shell with meatball and place in baking dish. Top with remaining sauce and sprinkle cheese over the top.
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