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How To make Garlic Stuffed Jumbo Pasta Shells
1/2 kg Jumbo pasta shells
-boil until cooked and drain 6 tb Butter
6 Garlic cloves peeled finely
-chopped + little salt 6 tb Flour
2 c Milk
1 c Heavy cream
1/2 c Finely chopped parsley
6 Anchovy fillets,fine chopped
------------------------CHEESE-AND-PROSCIUTTO STUFFI------------------------ 500 g Ricotta cheese
250 g Cottage cheese
1/4 c Grated Parmesan
6 Thin slices prociutto cut
-into very little squares 3 tb Chopped parsley
3 tb Chopped [fresh] basil
2 Egg yolks, beaten
Salt & pepper to taste Melt the butter in a heavy-bottomed saucepan over low heat. Add the garlic and saute until it just starts to turn golden brown. Remove from the heat and when the butter has stopped bubbling add the flour. Return to the heat and cook, stirring constantly for two minutes. Do not let the flour color! Remove from the heat and add the milk and cream all at once. Immediatelt beat vigorously with a whip until smooth. Put the pan over medium heat add the parsley and anchovies. Cook, stirring constantly until the sauce has the constancy of heavy cream. Remove from the heat. Add salt and pepper to taste, Reserve uncovered. In a large bowl, combine the ricotta, cottage cheese, Parmesan, parsley basil, prosciutto and egg yolks. Add salt and pepper to taste, and mix well. Stuff each shell with some of the cheese mixture. Using your fingers, press the long side of each shell lightly together so that the shape of the shell is as it was before boiling. Wipe any excess of filling. Put about two cup of the sauce in the bottom of a baking dish big enough to hold all the 24 shells in one layer. Place the stuff shells in the dish, pour the remaining sauce over. Bake in a preheated oven at 375 F for 15 minutes. Serve at once. In a few months I will have fresh basil in my garden.... Serge
How To make Garlic Stuffed Jumbo Pasta Shells's Videos
Better than Mom's Stuffed Shells Recipe
These amazing stuffed shells recipe is baked in a classic tomato and white sauce with delicious meat and ricotta cheese filling. I like to use a combination of Italian sausage and ground beef to make this a hearty meal to serve to friends and family.
Stuffed shells are a classic Italian recipe consisting of cheese or meat-stuffed pre-cooked pasta shells that are baked with a red or white sauce until the cheese stuffing is hot and melty. This classic recipe is commonly served up for holidays in the United States, however, in Italy and Sicily, this is a traditional Sunday lunch or dinner.
My family makes and serves this up every single Easter for as long as I've been alive. It's a dish I look forward to eating but does require processes similar to that of my lasagna Bolognese recipe.
PRINT OUT THIS RECIPE AT:
Ingredients for this recipe:
• 12 ounce box of jumbo conchiglie rigate
• 2 tablespoons olive oil
• 1 peeled small diced yellow onion
• 2 finely minced cloves of garlic
• 8 ounces loose Italian sausage
• 8 ounces ground beef 85/15
• 5 ounces roughly chopped baby spinach
• 2 tablespoons chopped fresh basil
• 1 pound small diced fresh mozzarella
• 16 ounces whole milk ricotta cheese
• 1 ½ cups grated parmesan cheese
• 1 large egg
• 1/3 pomodoro sauce recipe
• 1 bechamel sauce recipe
• salt and pepper to taste
This Is My New Favorite Seafood Pasta Recipe! (Crab & Shrimp Stuffed Shells)
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Who doesn't love Pasta? Today we are taking stuffed shells to new heights by stuffing them with plenty of Crab & Shrimp, plus some veggies for health lol. All of this is paired with a perfect tomato cream sauce. Let's #makeithappen
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(Preheat oven to 400 degrees. Cook pasta per package instructions and then stuff with filling and top with cheese. Bake in the oven for 10-15 minutes or until golden brown)
1 lb Jumbo Pasta Shells
1 lb Large Shrimp
1 lb lump crab meat
1/4 cup sundried tomatoes
2 cups spinach
1 onion
1 bell pepper (red and green)
2-3 cloves minced garlic or 1 tbsp garlic paste
1 cup mozzarella
1/2 cup parmesan
AP and Lemon Bae (use whatever seasoning you enjoy)
Sauce:
2-3 tbsps butter
1 diced shallot
1 head roasted garlic
1 tsp lobster base
1-2 tbsps tomato paste
1/2 cup dry white wine or stock
1 cup heavy cream
AP and Lemon Bae
1/2 cup parmesan
Garlic and herb seasoning
How To Make STUFFED SHELLS | Beef And Cheese Stuffed Shells | Simply Mamá Cooks
Today I am cooking at home and making cheese and ground beef stuffed pasta shells. These cheesy meat filled jumbo pasta shells are easy to make and great for dinner.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#cookingathome #stuffedpastashells
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______________________________
0:00 Intro
0:12 Cook Ground Beef
1:15 Prep Pasta Shells
2:16 Making The Filling
3:54 Assemble And Bake
_______________________________
⭐️ COOKWARE VIDEO
???? PRINTABLE RECIPE
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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Cheesy Stuffed Pasta Shells Recipe
Ground Beef And Cheese Pasta Shells Recipe
Stuffed Shells Recipe
The Key To Making Amazing Stuffed Shells
In this fourth episode of the meat sauce series, I show you how to make stuffed shells with spinach and meat sauce. The shells are stuffed with a delicious ricotta, Pecorino Romano, spinach, and mozzarella cheese filling. They are then baked with meat sauce on the top and bottom and covered with mozzarella cheese. I hope you enjoy these stuffed shells with meat sauce recipe!
USE THIS MEAT SAUCE
WATCH THE WHOLE MEAT SAUCE SERIES
INGREDIENTS:
- 3-4 cups meat sauce
- 1 box or bag of extra large pasta shells
CHEESE FILLING - mix together until creamy
- 1 pound ricotta
- 1 pound mozzarella cheese - shredded - use half for filling and reserve half for topping
- 1/2 cup parsley - minced
- 5 ounces baby spinach - blanch and squeeze water out
- 1/2 cup Pecorino Romano cheese
- 2 large eggs - beaten
INSTRUCTIONS:
1. In boiling salted water (2 tablespoons kosher salt per gallon water) add a drop of olive oil and cook pasta shells until very al dente. Stir frequently to avoid sticking.
2. Strain the shells and place on clean kitchen towels. Allow shells to cool before stuffing.
3. Mix cheese filling and place in a pastry or plastic bag. Cut off the tip of bag and squeeze the filling into each shell.
4. Lay a 1/2 thick layer of meat sauce into a large non-stick baking dish. Place all of the stuffed shells into the meat sauce lined baking dish.
5. Place a layer of sauce on top of the shells but do not completely cover the shells. Sprinkle the remaining half of mozzarella cheese on top of the shells.
6. Cover the stuffed shells with a layer of parchment paper then foil to avoid sticking or alternatively lightly oil the foil before placing on top. Bake the shells at 400f for 30 minutes, then removing covering and bake for 15 minutes more until bubbly and crispy. Enjoy!
NOTE: Serve with more meat sauce and grated Pecorino Romano or Parmigiano Reggiano.
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Stuffed Pasta Shells
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Stuffed Pasta Shells
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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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