Stuffed Shells In Tomato Cream Sauce Recipes

STUFFED SHELLS IN TOMATO-CREAM SAUCE

Steps:

• 1. Cook Canneloni shells according to package directions; drain and set aside. Combine tomato sauce and 3 Tbsp. parmesan cheese in a small saucepan; cook over medium heat, stirring constantly until mixture is heated. Spread 1 cup tomato mixture in a lightly greased 9x13 inch baking dish. Set aside remaining sauce.
• 2. Saute onion and garlic in olive oil in a large skillet until tender. Add spinach; cook, stirring often until the spinach is just tender. Remove spinach mixture, and set aside.
• 3. In a separate pan cook ground beef over medium heat until brown, stirring to crumble; drain. Discard drippings from skillet. Add spinach, 1/3 cup parmesan cheese, 2 Tbsp. whipping cream, eggs, and oregano; mix well. Stuff cannelloni shells with ground beef mixture and place on tomato mixture in baking dish; Sprinkle each shell with fresh parsley and top with Mozzarella cheese dividing evenly over each shell. set aside.
• 4. Melt 1/4 cup plus 2 Tbsp. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute and add 1 cup milk and whipping cream; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in pepper. Pour over cannelloni. Spoon remaining tomato mixture over cream sauce. Dot with 2 Tbsp. butter. Bake uncovered at 375 degrees for 25 minutes. Yield 6 servings.

SAUSAGE AND EGGPLANT-STUFFED SHELLS IN TOMATO-BASIL CREAM SAUCE

Steps:

• In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.
• When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well.
• Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.
• Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.
• In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.
• Preheat the oven to 350 degrees F.
• Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.

STUFFED SHELLS WITH VODKA-TOMATO CREAM SAUCE

Steps:

• Adjust an oven rack to the middle position; preheat to 400°.
• Bring 4 quarts of water to a boil in a Dutch oven over high heat.
• Stir in 1 tablespoon salt and the shells; cook, stirring occasionally, until almost al dente.
• Drain the shells and spread out on a rimmed baking sheet to cool.
• Using a dinner fork, pry apart any shells that have clung together, discarding any that are badly torn (you should have 30-33 good shells).
• Filling-mix the ricotta, mozzarella, peas, mint, egg, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
• Spoon a tablespoon of the filling into each shell and arrange them, seam-side down, into a 13 x 9 inch baking dish.
• Cover the filled shells loosely with damp paper towels and set aside.
• Sauce-puree the canned tomatoes with their juice in a food processor fitted with the steel blade until smooth, about 1 minute.
• Heat the oil and garlic in a large nonstick skillet over medium heat until fragrant but not browned, about 2 minutes.
• Add the pureed tomatoes, red pepper flakes, vodka, cream, and sugar; bring to a simmer and cook, stirring often, until the flavors have melded and the sauce has thickened, 10-12 minutes.
• Off the heat, season with salt and pepper to taste.
• Discard the paper towels covering the filled shells and pour the tomato sauce over the top.
• Tilt the dish to distribute the sauce evenly and make sure each shell is covered with sauce (spoon over each shell if necessary).
• Cover with foil and bake until the sauce is bubbling around the edges and the ricotta filling is hot, about 30 minutes.
• Cool for 5 minutes.
• Sprinkle with basil and Parmesan before serving.

"UNIQUE" STUFFED SHELLS AND TOMATO SAUCE RECIPE - (4.4/5)

Steps:

• For the Sauce: Heat a large frying pan with the olive oil; add the chopped onion, carrot and garlic. Sauté until the onion is softened and the garlic is fragrant. Add the crushed tomato, wine, chicken broth, basil and the seasonings. Simmer on low; partially covered while preparing the shells. For the Shells: Prepare the shells as directed. Filling: Preheat Oven 350 degrees: In a food processor combine the cottage cheese, sour cream, parsley, garlic, grated cheese, orange zest and seasonings in the food processor. Give a few good chops. Carefully, take the shells and fill them with teaspoon. Place a ladle of the tomato sauce in a baking pan and place the filled shells in the pan. Top with more tomato sauce and the shredded cheese. Bake 25 - 30 minutes. Serve with extra grated cheese and tomato sauce.

STUFFED SHELLS TWO WAYS WITH TOMATO ROSE SAUCE

Steps:

• Make the Ricotta Filling: In a bowl, whisk together the cheeses and the egg until well combined. Set aside.
• Heat the olive oil in a medium skillet over medium to medium-high heat. Saute the onion, garlic, carrot, celery and parsley for 2-3 minutes.
• Stir in the ground beef and cook, stirring occasionally, until meat is cooked through (about 7-8 minutes).
• Add the chopped spinach to meat and cook for an additional minute (you can reserve about 4 tablespoons of spinach for the topping).
• Remove from heat and add the shredded cheese; season to taste with salt and pepper.
• Make the Rosé Sauce: Stir together the marinara sauce with the cream and red wine.
• Spread about 1 cup of the rosé sauce evenly in the bottom of a 13x9-inch baking dish.
• Use a teaspoon to fill half the pasta shells with the Ricotta Filling; fill the remaining pasta shells with the Meat and Spinach Filling.
• Arrange filled shells in a single layer in the prepared baking dish.
• Pour rosé sauce over the pasta shells and top with grated Parmesan cheese (and the reserved spinach, if desired).
• Cover with aluminum foil and bake in a 350 degree F oven for 35 minutes.

"UNIQUE" STUFFED SHELLS AND TOMATO SAUCE

Steps:

• For the Sauce: Heat a large frying pan with the olive oil; add the chopped onion, carrot and garlic. Sauté until the onion is softened and the garlic is fragrant. Add the crushed tomato, wine, chicken broth, basil and the seasonings. Simmer on low; partially covered while preparing the shells. For the Shells: Prepare the shells as directed. Filling: Preheat Oven 350 degrees: In a food processor combine the cottage cheese, sour cream, parsley, garlic, grated cheese, orange zest and seasonings in the food processor. Give a few good chops. Carefully, take the shells and fill them with teaspoon. Place a ladle of the tomato sauce in a baking pan and place the filled shells in the pan. Top with more tomato sauce and the shredded cheese. Bake 25 - 30 minutes. Serve with extra grated cheese and tomato sauce.

SAUSAGE STUFFED SHELLS IN TOMATO CREAM SAUCE

Steps:

• In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool. When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well. Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside. Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish. In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes. Preheat the oven to 350 degrees F. Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.