BAKED SHELLS AND CHEESE RECIPE RECIPES

Name: Baked Stuffed Pasta Shells
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 serving(s)
Ingredients: 12 ounces jumbo pasta shells; 1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup); 1 cup parmesan cheese, grated; 2 lbs ricotta cheese; 2 large eggs, lightly beaten and 2 egg yolks; 1 pinch nutmeg; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 tablespoon dried parsley; 8 ounces spaghetti sauce (jarred or homemade); fresh basil, chopped, for garnish

BAKED STUFFED PASTA SHELLS RECIPE - FOOD.COM

Baked Stuffed Pasta Shells Recipe - Food.com image

These are just fantastic! This is one of DH's favorite things I make. Great for family dinner or pot luck. This is really pretty easy to make and true Italian comfort food!

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces jumbo pasta shells
1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
1 cup parmesan cheese, grated
2 lbs ricotta cheese
2 large eggs, lightly beaten and 2 egg yolks
1 pinch nutmeg
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried parsley
8 ounces spaghetti sauce (jarred or homemade)
fresh basil, chopped, for garnish

Steps:

In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
Drain and cool immediately with cold water.
Drain and place open side down on paper towels.
In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
Reserve the 1/4 cup of Mozzarella.
Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
Preheat oven to 375 degrees Fahrenheit.
Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
Pour the rest of sauce over the stuffed shells.
Loosely cover with foil and bake for 40 minutes.
During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
Bake 5 more minutes.
Garnish with fresh chopped basil.

Nutrition Facts : Calories 397.5, FatContent 19.6, SaturatedFatContent 11.6, CholesterolContent 103.7, SodiumContent 384.7, CarbohydrateContent 31.2, FiberContent 1.6, SugarContent 2.5, ProteinContent 23.2

BAKED PASTA SHELLS FILLED WITH CHEESE RECIPE - BBC FOOD

Baked pasta shells filled with cheese recipe - BBC Food image

A definite family favourite - cheesy pasta shells with a simple tomato sauce, baked until crisp, golden and gooey.

Provided by Gennaro Contaldo

Prep Time 30 minutes

Cook Time 2 hours

Yield 4

Number Of Ingredients 14

Ingredients

16 conchiglioni rigati (large pasta shells)
1 quantity of Salsa di Pomodoro (see below)
3 tbsp freshly grated parmesan cheese
1 ball of mozzarella, sliced
150g/5oz ricotta
1 ball of mozzarella cheese, very finely diced
2 tbsp freshly grated parmesan
16 large fresh basil leaves
salt and freshly ground black pepper
4 tbsp olive oil
2 garlic cloves, finely chopped
2 x 400g tins of plum tomatoes, chopped
handful fresh basil, finely chopped
salt and freshly ground black pepper

Steps:

Make the pasta. Preheat the oven to 200C/400F/Gas 6. Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you empty the shells of water) and leave to cool.
To make the filling, mash the ricotta with a fork, stir in the diced mozzarella, parmesan and some salt and pepper to taste and mix well. Shape the mixture into 16 balls, wrap each ball in a basil leaf and place in a cooled pasta shell.
Make the sauce. Heat the olive oil in a large frying pan, add the garlic and sweat until softened. Then add the tomatoes and basil, season with salt and pepper and simmer gently for 25 minutes.
Pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on top. Pour over the remaining tomato sauce, sprinkle over the parmesan and top with slices of mozzarella. Cover with aluminium foil and bake for 35 minutes. Remove the foil and bake uncovered for five minutes. Serve immediately.

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