Stuffed Shell Recipe?!


Question: Does anyone have a really good stuffed shell recipe? Please and thank you!!


Answers: Does anyone have a really good stuffed shell recipe? Please and thank you!!

Stuffed Italian Shells

2 lb ricotta cheese
1/2 lb grated mozzarella cheese
2 beaten eggs
1/2 cup parmesan cheese
Salt
Pepper
Parsley
More mozzarella for topping

1 1/2 boxes large pasta shells
2 (27 oz) cans spaghetti sauce
1 lb hot Italian sausage (or ground beef)
1 large onion, chopped

Pre-heat oven to 350

In a skillet, brown sausage and onions.
Drain off grease
Stir in spaghetti sauce
Simmer until needed

While the sausage is browning:
Mix the first 7 ingredients together
Stuff into large, uncooked pasta shells

Layer (alternate) stuffed shells with spaghetti sauce in a very large casserole dish (with cover)

Top with more mozzarella cheese

Bake covered for 45 minutes
Uncover and bake 15 more minutes

2 dozen large pasta shells
2 teaspoons salt
24 ounces part skim ricotta cheese
1/4 cup fine dry bread crumbs, Italian seasoned
1/2 cup grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley or 2 teaspoon dried parsley flakes
1 egg, slightly beaten
1 medium onion, halved and sliced
2 cloves garlic, crushed
1 can (15 ounces) diced tomatoes, undrained
3 cans (8 ounces each) tomato sauce
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 1/2 to 2 cups shredded Mozzarella cheese
PREPARATION:
Cook shells in boiling salted water, following package directions. Drain in a colander and rinse with cool water. Set aside. In a medium bowl, combine ricotta cheese, bread crumbs, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, parsley, and egg; mix until well blended. In a large skillet, heat oil over medium heat; add onion and sauté until golden in color. Add garlic, tomatoes, tomato sauce, oregano, and basil; mix well and bring to a boil. Reserve 1 cup of sauce. Pour remaining sauce into a 9x13x2-inch baking dish. Carefully spoon cheese mixture into shells; arrange shells, opening side up, in tomato sauce in the pan. Pour reserved sauce over shells. Cover tightly with foil and bake at 375° for 30 minutes. Sprinkle with Mozzarella cheese and remaining 1/4 cup Parmesan cheese. Return stuffed shells to oven and bake, uncovered, 10 to 15 minutes longer. Stuffed shells serves 6.

You both forgot the nutmeg.

STUFFED SHELLS WITH CHEESE STUFFING

12 oz. shells
1 1/2 lbs. cottage cheese or ricotta cheese
1 (8 oz.) pkg. Mozzarella cheese finely diced
2 eggs, slightly beaten
1/2 tsp. salt
1 tsp. chopped parsley
1/4 c. grated Parmesan cheese
3 c. tomato sauce or meat sauce
1/8 tsp. pepper

Cook shells in boiling salted water for 12 to 15 minutes. Drain well and dry in a single layer on paper towels. Combine ricotta and Mozzarella cheeses with eggs and blend with salt, pepper and parsley. Fill the shells with the cheese mixture. Spread a thin layer of sauce in a baking dish. Place the stuffed shells, 1 deep, in the baking dish and top with balance of sauce. Sprinkle with grated cheese and cover with a sheet of aluminum foil. Bake in a 350 degree oven for 25 to 30 minutes.
The following meat stuffing may be stuffing may be substituted and used with your favorite sauce:


1 c. bread crumbs or 3 slices moist bread
1 egg, slightly beaten
1 minced onion
Salt and pepper





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