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.
CLASSIC STUFFED SHELLS
These stuffed shells are filled with three types of cheese, then covered in marinara sauce and more cheese and baked to golden brown perfection. A comfort food classic that's great for feeding a crowd!
Provided by Sara Welch
Categories Main
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 488 kcal, Carbohydrate 35 g, Protein 30 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 115 mg, Sodium 1193 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
STUFFED SHELLS RECIPE BY TASTY
Stuffed with a garlicky spinach-ricotta-Parmesan mixture, dressed with bright marinara sauce, topped with mozzarella cheese, and baked to golden, melty perfection, these shells are worth staying in for.
Provided by Tasty
Categories Lunch
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook according to the package instructions until al dente. Drain the jumbo shells through a colander.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and stir until aromatic, about 30 seconds. Add the spinach and cook until just wilted down, about 1 minute. Remove the pan from the heat and let the spinach cool to room temperature, then roughly chop on a cutting board.
- In a medium bowl, mix together the ricotta and egg. Add the chopped spinach, Parmesan, 1 teaspoon kosher salt, the black pepper, and red pepper flakes and stir to combine.
- Fill the jumbo shells with the ricotta mixture.
- Grease a 9 x 13-inch baking dish with olive oil. Spread 2 cups of marinara on the bottom of the pan.
- Arrange the stuffed shells in a single layer over the marinara sauce. Spread the remaining 1 cup of marinara over the shells and top with the mozzarella.
- Cover the baking dish with foil and bake for 20 minutes. Uncover the pan and continue baking until the cheese has melted and is golden brown, about 15 minutes.
- Garnish with the basil and serve immediately.
- Enjoy!
Nutrition Facts : Calories 497 calories, Carbohydrate 40 grams, Fat 23 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams
LYNDA'S STUFFED SHELLS
I love this recipe and serve it with garlic toast and a veggie or a mixed green salad. As soon as your shells are cooked put them in cold water to stop cooking and easier stuffing.
Provided by Lynda Sweezey @mema5
Categories Pasta
Number Of Ingredients 11
Steps:
- Saute' onion and garlic in butter. combine with cheeses,spinach,eggs,& salt.
- Stuff each shell with mixture. Pour a small amount of spaghetti sauce on the bottom of a 9"x13" baking dish
- place shells in pan. Cover with remaining spaghetti sauce. Top with more mozzarella and parmesan cheese.
- Cover with foil and bake 350 for 45 minutes.
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