STUFFED SHELLS RECIPE
Stuffed Shells filled with ricotta, parmesan, and melty mozzarella cheese. Stuffed Pasta Shells always disappear fast and reheat well.
Provided by Natasha Kravchuk
Categories Easy
Time 1h
Number Of Ingredients 12
Steps:
- Cook Pasta: Preheat oven to 375˚F. Cook shells in salted water according to package instructions (stirring several times to keep the pasta from sticking to the pot), then drain and fill pot with cold water to stop the cooking process and keep shells from sticking to each other.
- Make Sauce: In a deep pan over medium-high heat, add 1 Tbsp olive oil and sauté chopped onion until softened and golden (3-5 min). Add minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp oregano. Sauté another 1 minute stirring constantly until garlic is fragrant. Add 3 cups marinara and bring to a uniform boil then simmer for 2 minutes and pour the sauce into the bottom of a 9x13 casserole dish.
- Cheese Filling: In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined.
- Stuff Shells: Use about 1/2 ice cream scoop or just until filled (do not overstuff). Place them in the casserole over the marinara sauce in a single layer. Sprinkle the remaining 1 cup mozzarella cheese over the top.
- Bake: Cover with foil and bake for 30 minutes. The sauce should be bubbling at the edges. Remove foil and broil for 2-4 minutes to lightly brown the cheese. Remove from the oven and garnish with parsley to serve.
Nutrition Facts : Calories 435 kcal, Carbohydrate 32 g, Protein 30 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 103 mg, Sodium 1542 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
LOW FAT STUFFED PASTA SHELLS
Make and share this Low Fat Stuffed Pasta Shells recipe from Food.com.
Provided by AllForHim
Categories Lunch/Snacks
Time 35m
Yield 2 Shells, 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Bring water to a boil and add pasta shells (Cook al dente).
- In a bowl add spinach and zucchini and wilt by heating in the microwave for 1 minute.
- Then add to the cottage cheese and parmasan mixture.
- In a glass baking pan put 1/2 cup of marnaria sauce.
- Drain and stuff shells and put in baking dish.
- Cover with rest of the sauce.
- Bake for 20 minutes.
Nutrition Facts : Calories 69.6, Fat 1.7, SaturatedFat 0.4, Cholesterol 1.9, Sodium 294.8, Carbohydrate 8.3, Fiber 1.2, Sugar 5.4, Protein 5.8
LOW FAT STUFFED SHELLS
Make and share this Low Fat Stuffed Shells recipe from Food.com.
Provided by Messiejessie625
Categories Pasta Shells
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, bring water and salt to a boil. Add jumbo shells, 3 or 4 at a time, until all are in the pot. Boil, uncovered for 10 minutes, stirring occasionally. Drain and cool on waxed paper or parchment paper, keeping them separated so they don't stick together. While shells are cooking, mix together ricotta cheese, cottage cheese, mozzarella, parmesan, egg whites, parsley, oregano, green onion, salt and pepper. Fill each shell with about 3 tablespoons of cheese mixture. Spread a thin layer of spaghetti sauce on bottom of glass casserole dish. Place shells, open side down, in dish and cover with remaining sauce. Cover with foil. Bake at 350 degrees for about 35-40 minutes or until hot and bubbly. Place shells, open end down, onto plate and garnish with freshly grated parmesan cheese.
Nutrition Facts : Calories 35, Fat 1.2, SaturatedFat 0.7, Cholesterol 3.9, Sodium 387.4, Carbohydrate 1, Fiber 0.2, Sugar 0.5, Protein 5
STUFFED SHELLS FLORENTINE (LOW FAT)
I found this on the WW site. I was happy to find a healthier version of one of my favorite meals. 5 WW points per serving.
Provided by Kathy in Fla
Categories Pasta Shells
Time 55m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, over medium-high heat, saute mushrooms, onion, garlic, Italian seasoning and pepper in margarine until tender.
- Remove from heat; stir in cottage cheese, spinach and egg beaters.
- Spoon mixture into shells.
- Spread 1/2 C sauce in bottom of 13X9X2 baking dish; arrange shells over sauce.
- Top with remaining sauce.
- Bake at 350 for 35 minutes, or until hot.
- Special Notes.
- You can make some substitions in this recipe. Use fat-free ricotta instead of the cottage cheese, and used light margarine.
- Nutrition info: Calories - 255 Total Fat - 2g. Fiber - 3 g.per serving.
STUFFED CHEESY SHELLS
Make and share this Stuffed Cheesy Shells recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 40m
Yield 21 pasta shells, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spread two cups spaghetti sauce in a 13x9 inch pan and set aside.
- Add 1/2 cup water to remaining sauce and set aside.
- In a large mixing bowl, combine tofu, parsley, onion powder, salt, garlic powder, and basil. Mix well.
- Fill cooked shells with tofu mixture.
- Place shells into baking pan.
- Pour remaining 1 cup spaghetti sauce with 1/2 cup water over the top.
- Sprinkle parmesan cheese over top of spaghetti sauce.
- Bake for 25 minutes or until bubbly.
Nutrition Facts : Calories 48.4, Fat 1.3, SaturatedFat 0.3, Cholesterol 1, Sodium 634.4, Carbohydrate 8.1, Fiber 1.5, Sugar 4.4, Protein 1.1
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HEALTHY STUFFED SHELLS | SHARE THE PASTA
From sharethepasta.org
Estimated Reading Time 1 min
- Cook pasta according to package directions; drain and rinse under cold water until completely cool. Drain thoroughly.
- In a large bowl, stir together the spinach, mozzarella, ricotta, carrots, egg whites, pepper and nutmeg until thoroughly blended.
- Line the bottom of an 11 x 7-inch baking dish with 1/2 cup tomato sauce. Divide the ricotta mixture among the pasta shells, pressing the filling into the shells with spoon to completely fill each shell.
SPINACH & CHEESE STUFFED SHELLS - EATINGWELL
From eatingwell.com
Ratings 9Calories 439 per serving
- Preheat oven to 375 degrees F. Cook shells in a large pot of boiling water, stirring often, until just tender, about 15 minutes or according to package directions. Drain and rinse under cold water. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. If using fresh spinach, add it in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. If using thawed frozen, add it to the onions and toss to mix well. Set aside.
- Combine ricotta, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and season with salt and pepper. Stir in egg white.
- Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. (If the top browns too quickly, tent loosely with foil.) Let cool for 10 minutes before serving.
STUFFED PASTA SHELLS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine ItalianCategory DinnerServings 6Total Time 1 hr 5 mins
- Bring large saucepan filled two-thirds full of salted water to boil. Add shells, reduce heat, and simmer until shells are just tender, about 10 minutes. Drain well, shaking strainer to remove as much water as possible; let cool slightly
- Preheat oven to 375°F. Spray 7-x-11-inch baking dish or 2-quart gratin dish with nonstick spray.
- Meanwhile, stir together ricotta, cottage cheese, egg, garlic, parsley, oregano, salt, and pepper in large bowl.
- Spread about 3/4 cup marinara in prepared dish. Spoon ricotta mixture evenly into shells, filling each one just barely full. Arrange in baking dish, filling side up. Spoon remaining marinara sauce over top and sprinkle evenly with Parmesan. Bake until sauce is bubbling, about 20 minutes.
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