Northern Italian Pasta Shell Stuffing Recipes

NORTHERN ITALIAN PASTA SHELL STUFFING

Steps:

• Preheat the oven to 350ºF.
• Place frozen spinach in strainer and run under hot water until thawed.
• Squeeze all the water out and place in large bowl.
• In large sauté pan,add in 1/2 olive oil, sauté onions & mushrooms, for at least 5 minutes or until tender.
• Add garlic and sauté for another minute.
• Remove from sauté pan and add ground round,oregano, Italian seasoning and 1 bay leaf, until browned.
• Drain meat and place in the same bowl with spinach.
• Stir in the cream cheese, onion mixture, meat and spinach until well combined.
• Add grated cheese, salt and pepper, to taste, and combine.
• Let mxiture cool and then add eggs; the filling can be made up to 1 day in advance and refrigerated until ready to use.
• Cook pasta shells, according to pkg directions.
• Drain and cool to the touch.
• Stuff the shells with the meat mixture.
• Place shells in large baking pan and cover with the tomato sauce.
• Cover with foil and bake for approximately 1 hour.
• Use some more more of the Parmiagiano-Reggiano and sprinkle over the top; place in oven again and cook for 1-3 minutes longer.
• Serve with a nice glass of red wine and a tossed green salad!

STUFFED SHELLS

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.

ITALIAN STUFFED SHELLS

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°.