ALL RECIPES STUFFED SHELLS RECIPES

STUFFED PASTA SHELLS RECIPE: HOW TO MAKE IT

Stuffed Pasta Shells Recipe: How to Make It image

These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. —Jena Coffey, St. Louis, Missouri

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 6

Ingredients

4 cups shredded mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) jumbo pasta shells, cooked and drained
3-1/2 cups spaghetti sauce
Grated Parmesan cheese, optional

Steps:

Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

Nutrition Facts : Calories 314 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 576mg sodium, CarbohydrateContent 32g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 18g protein.

STUFFED SHELLS RECIPE | REE DRUMMOND | FOOD NETWORK

Stuffed Shells Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 1 hours 0 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

Kosher salt
8 ounces jumbo pasta shells
30 ounces whole-milk ricotta cheese
1/2 cup grated Romano cheese
2 tablespoons minced fresh parsley
12 leaves fresh basil, cut into chiffonade
1 large egg
Freshly ground black pepper
8 ounces Parmesan, grated
2 jars good-quality marinara sauce
8 ounces mozzarella cheese, grated
Crusty French bread, for serving

Steps:

Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

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STUFFED PASTA SHELLS RECIPE: HOW TO MAKE IT

These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. —Jena Coffey, St. Louis, Missouri
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Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

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