MEAT FILLED JUMBO SHELLS
These are a hit with our family and friends, they are a little time consuming to put together but so good when your done.
Provided by susan simons
Categories Beef
Number Of Ingredients 12
Steps:
- 1. Heat oven to 375 degrees. Cook pasta according to package directions; drain.
- 2. Meanwhile in a large skillet, cook meat and onion until meat is thoroughly cooked and onion is tender; drain. In a large bowl, stir together meat mixture, mozzarella cheese, 1/4 cup parmesan cheese, eggs, bread crumbs, parsely, italian seasoning and adobo seasoning.
- 3. In a 13x9x2 inch baking dish, spread 1/2 cup spaghetti sauce. Fill each cooked shell with 1-1/2 level tablespoons meat filling; layer one half filled shells in prepared dish. Spread 1 1/4 cup spaghetti sauce evenly over shells; layer remaining filled shells over sauce. Spread remaining spagehtti sauce over shells; sprinkle with remaining parmesan cheese. Cover with foil; bake 40 minutes or until hot and bubbly.
- 4. Serve with cesar salad and garlic bread.
SPINACH-RICOTTA STUFFED SHELLS
Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
EASY BEEF-STUFFED SHELLS
Here's a rich and comforting dish that's terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these stuffed shells with meat sauce. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 405 calories, Fat 22g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 730mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.
STUFFED PASTA SHELLS FOR MEAT-LOVERS
These are quite possible the best you can make! I came up with this recipe to satisfy my carnivorous family and incorporate my love for Italian food. These have a ton of meat, but still a nice amount of the traditional ricotta cheese and spinach. These can also be great appetizer, due to the large amount the recipe yields.
Provided by Jessika6958
Categories Pasta Shells
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside.
- Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside.
- In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach.
- In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking.
- *If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use.
- Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.
MEAT STUFFED JUMBO SHELLS
I found this recipe on the back of the San Giorgio jumbo shells box. I've tried a lot of other stuffed shells recipes but I always come back to this one. My hubby loves it and asks for this as his special birthday meal every year. Enjoy!
Provided by DragonIady
Categories Pasta Shells
Time 1h45m
Yield 36 shells, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain.
- Cool in single layer on foil or wax paper.
- Heat oven to 350°F.
- Meanwhile, in large skillet, brown meat; drain.
- In large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese (if desired), onion, oregano, salt and pepper.
- Fill each shell with about 2 tablespoons meat filling.
- Spread thin layer of sauce on bottom of 13x9x2-inch baking dish.
- Place filled shells in prepared baking dish; cover with remaining sauce.
- Sprinkle with Parmesan cheese, if desired.
- Cover with foil.
- Bake 45 minutes or until hot and bubbly.
JUMBO GROUND BEEF STUFFED SHELLS
Easy, filling, and delicious pasta dish...great for a crowd. My friends and family beg for this dish. Pairs well with garlic bread and salad.
Provided by ddhowled
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Cook pasta according to package directions and cool.
- Heat olive oil in a large skillet.
- Brown ground beef with minced garlic, bell pepper, and onion. Drain and set aside.
- Add garlic powder, season salt, salt and pepper, egg, breadcrumbs, and 2 cups of mozzarella to ground beef mixture.
- In a large skillet, simmer sauce, tomatoes, tomato paste, sugar and spaghetti seasonings.
- Pour half of the sauce mixture into the bottom of a large baking dish.
- Drain pasta shells and place on top of the sauce.
- Fill the shells with the ground beef mixture.
- Top with mozarella and parsley.
- Bake 25 minute.
Nutrition Facts : Calories 753.8, Fat 39.7, SaturatedFat 16.2, Cholesterol 154.9, Sodium 1226.8, Carbohydrate 59.6, Fiber 7.2, Sugar 34.9, Protein 41.2
SPINACH AND CHEESE STUFFED PASTA SHELLS
Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.
Provided by KITKATY
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
- Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
- Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
- Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
- Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.
Nutrition Facts : Calories 702.9 calories, Carbohydrate 94.9 g, Cholesterol 59.4 mg, Fat 21.3 g, Fiber 10.2 g, Protein 33 g, SaturatedFat 11 g, Sodium 1004 mg, Sugar 15.7 g
JUMBO SHELLS WITH MEAT AND SPINACH FILLING
Provided by Craig Claiborne
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Drop the jumbo shells into boiling water and cook about 10 minutes or until tender but not overcooked. Drain.
- Grind the chicken and set it aside.
- Drop the spinach into a little boiling water and cook, stirring, until wilted. Drain well. Let cool. Chop the spinach. There should be about half a cup. Add the spinach to the ground chicken. Add six tablespoons of the grated cheese, the nutmeg, salt, pepper, garlic, eggs and cream. Blend well.
- Spoon a layer of sauce over the bottom of a casserole large enough to hold the stuffed shells in one layer.
- Fill each shell with an equal portion of the chicken mixture. Arrange the shells stuffed side up in a casserole. Spoon the remaining sauce over the shells. Sprinkle with the remaining two tablepsoons of grated cheese. Bake 25 minutes.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 11 grams, Sodium 525 milligrams, Sugar 1 gram, TransFat 0 grams
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- Bring a large pot of salted water to a boil. Add the shells and cook until al dente, about 9 minutes. Drain the shells, rinse them with cool water, then set them aside.
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