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How To make Cheese Stuffed Baked Pasta Shells
9 ounces jumbo pasta shells
--about 42 (not hardly-more like 24) 1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic
minced
1 1/4 cups no salt added tomato sauce
1/3 cup chopped fresh basil
:
or 2 teaspoons dried basil 1/4 teaspoon freshly ground black pepper
2 cups part-skim ricotta cheese
3/4 ounce grated Parmesan cheese
1 egg
1 1/2 ounces mozzarella cheese, part skim milk shredded
chopped parsley :
for garnish
1. Bring a large pot of water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package directions. Drain the pasta in a colander, rinse under cold running water, and set aside to drain again. 2. Meanwhile, in a medium saucepan over medium-high heat, warm the oil until hot but not smoking. Add th onion and garlic, and cook, stirring, until the onion begins to brown, 2 to 3 minutes. Add the tomato sauce, half of the basil, and the pepper, and bring to a boil. Reduce the heat to low and simmer the sauce, uncovered, for 10 minutes. 3. Preheat the oven to 375 oF. 4. In a medium bowl, combine the ricotta, Parmesan cheese, egg, and the remaining basil. Dividing evenly, stuff each of the shells with the ricotta mixture. 5. Place the shells in a shallow 11 by 7 inch baking dish. Pour the tomato sauce over the shells and sprinkle with the mozzarella. Bake for 25 minutes, or until hot and bubbly. Sprinkle with chopped parsley, if desired.
Microwave Shortcuts: Follow the recipe as directed through Step 4. Arrange the stuffed shells in a shallow 2 to 3 quart microwave safe baking dish and top with the tomato sauce. Cover loosely with waxed paper, and cook at high for 5 minutes. Cook at medium for 10 minutes, rotating the dish twice. While the dish is still hot, sprinkle it with the mozzarella and let it stand to melt the cheese.
Serving Size: 7 stuffed shells plus sauce (I only got 4 stuffed shells with sauce).
Each serving provides: 1/2 fat, 2 proteins, 1/2 vegetable (modified to new program), 2 breads.
Nutrition information, Values are approximate per serving: 359 calories, 20 g protein, 13 g fat, 41 g carbohydrate, 68 mg cholesterol, 222 mg sodium.
Serve with slices of fresh fennel on a bed of assorted salad greens, drizzled with a simple vinaigrette. For dessert, present a bowl of chilled strawberries sprinkled with Marsala wine and crushed macaroons.
For a spicy variation, substitute shredded jalapeno jack cheese for half of the mozzarella and add 1/2 teaspoon ground cumin to the sauce.
Gail's note: Weighed out 9 ounces of "Jumbo Shells". There were only 24, not 48. Also this casserole needs more sauce. Since vegetables are free (tomato sauce), it would be easy to double the sauce recipe, could probably keep the oil the same so as not to increase the fat. In a pinch, substitute your favorite jarred sauce.
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How To Make Stuffed Shells | Easy & Delicious Stuffed Shells Recipe #MrMakeItHappen #StuffedShells
Stuffed Shells is one of the most underrated Pasta Dishes, in my opinion! Perfectly cooked pasta - stuffed with all kinds of cheesy deliciousness... it's a thing of beauty! Let's #MakeItHappen
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Cheese Filling:
8 oz ricotta
1/2 cup shredded parmesan cheese
1/2 cup mozzarella
5.2 oz boursin garlic and herbs cheese
1/4 cup chopped parsely
1 tsp lemon zest
salt, pepper, garlic, onion powder,
1 egg
Red Sauce:
4 cloves fresh chopped garlic
2 28 oz cans tomato sauce
fresh basil
2 tsp sugar
1 tsp garlic paste
1 lb jumbo pasta shells
salt, pepper, garlic, onion powder, red pepper flakes
3 tbsps olive oil
Directions:
Begin by making your sauce. Add olive oil to a sauce pan over low heat. Add chopped fresh garlic and simmer for 3-4 minutes. Do not burn the garlic - you want to infuse the flavor into the olive oil. Add red pepper flakes after 3 minutes and simmer.
Next, add in your tomato sauce and fresh basil. You can add garlic paste as well to enhance the overall garlic flavor, if that’s your thing. Season to taste and add a pinch of sugar as needed to balance acidity. Simmer on low until you need the sauce later.
For the cheese mixture, add ricotta and Boursin cheese to a mixing bowl and stir to combine. Zest 1 tsp of lemon into the cheese and add parmesan and mozzarella. Season to taste BEFORE adding the egg. Once the flavor is right, mix in the egg and add the cheese mixture to a piping bag or ziplock bag.
Boil noodles per package instructions for baked pasta shells (should only be a few minutes because they cook in the oven. ALWAYS Salt your pasta water
Drain noodles and allow them to cool for a few minutes so you can handle them. Spoon sauce in the bottom of a casserole dish and then fill each pasta shell with your cheese filling.
Once all shells are filled and placed into your baking dish, add a thin layer of sauce and top with cheese. Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 10-15 minutes or until the cheese is browned and bubbly. Serve with remaining sauce.
If you’d like to add meat to this, you can add it to your sauce and follow the same recipe. Enjoy!
Cheesy Jumbo Stuffed Pasta Shells| Italian Sausage and Cheese Stuffed Pasta Shells
Cheesy Jumbo Stuffed Pasta Shells| Italian Sausage and Cheese Stuffed Pasta Shells are super easy to make and are such a good dinner idea. This is another pasta recipe that you can slide into your rotation.
Ingredients:
1/2 box of 6 oz of jumbo pasta shells
1 1/2 cup ricotta
2/3 cup mozzarella
2/3 cup parmesan
2 tsp Garlic powder
1tbsp Parsley
2 tsp Black Pepper
2tsp italian seasoning
1 egg
4 cloves garlic
1/2 Onion
1/2 lb - 1lb sausage (preference)
1/2 Cayenne Pepper
16 oz jar Marinara Sauce
The Best Stuffed Shells Ever by Chef Bae | Cuttin Up With Bae |
1 tsp olive oil
1 cup spinach, chopped
2 tbsp garlic, minced
1 tbsp chicken bouillon
1 box jumbo pasta shells (i used about 12)
1/3 cup Parmesan cheese, grated
12 oz ricotta cheese
2 cups mozzarella cheese, shredded
1 egg, medium sized
3 tbsp parsley fresh
28 oz can crushed tomatoes
1/2 cup of white mushrooms, diced
1 small yellow onion, diced
3/4 pound of ground beef
6 oz chorizo
1 tsp Chef Bae Seasoning Salt
1 pack of cream cheese
2 tsp Red peppper flakes
1 1/2 tbsp Italian seasonings
2tsp Onion powder
2 tsp Granulated garlic
1 tsp Black pepper
1 tsp Pink salt
1/2 Sazon seasoning packet
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Spinach & Ricotta Stuffed Pasta Shells Recipe
Spinach & Ricotta Stuffed Pasta Shells. Rich, comfort and delicious meal that you can eat for, lunch or dinner. Follow this recipe to learn how to make stuffed pasta shells.
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Ingredients:
14oz (400g) jumbo pasta shells
2 cups (500g) ricotta cheese
9oz (250g) fresh baby spinach
2oz (60g) freshly grated parmesan cheese
7oz (200g) baby mozzarella balls
1 onion, chopped
3 garlic cloves, minced
28oz (800g) good quality tomato sauce
1 + 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
1 cup (110g) mozzarella or other cheese to sprinkle on top
Directions:
1. Fill large pot with water, add 1 teaspoon of salt and bring to a boil.
2. Meanwhile heat 2-3 tablespoons of olive oil, add chopped onion and sauté for 3-4 minutes, and garlic and sauté 2 minutes more. Add fresh spinach and cook, stirring occasionally, until the leaves begin to wilt, about 5 minutes. Drain the liquids and let cool. Chop the spinach mixture and transfer to a large bowl.
3. To the bowl add ricotta cheese, grated parmesan cheese, salt, pepper, nutmeg and mix well. Transfer to a piping bag.
4. When the water is boiling add the pasta and cook according to package directions. Drain and place in a bowl with cold water.
5. Preheat oven to 360F (180C).
6. Pour 1/2 cup of the tomato sauce into the bottom of baking dish. Stuff each pasta shell with the spinach and ricotta mixture. In a large baking dish, arrange the shells in a single layer, with the open side facing upwards. Add to each stuffed shell one baby mozzarella ball. Pour the remaining tomato sauce on top. Sprinkle with cheese. Cover with foil.
7. Bake for 20 minutes, remove the foil and bake 10-15 minutes more or until the top is golden.
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Simple Pastas: Baked Stuffed Shells
I prepare a delicious baked pasta and Grandma joins me in the kitchen. Recipe on my website:
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