CHEESE STUFFED PASTA NAME RECIPES

STUFFED SHELLS I RECIPE | ALLRECIPES

Stuffed Shells I Recipe | Allrecipes image

Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.

Provided by SALLYJUN

Categories World Cuisine European Italian

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese

Steps:

Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 557.4 calories, CarbohydrateContent 59.6 g, CholesterolContent 97.9 mg, FatContent 18.2 g, FiberContent 4.3 g, ProteinContent 37 g, SaturatedFatContent 9.8 g, SodiumContent 1197.5 mg, SugarContent 10.6 g

CLASSIC "STUFFED RIGATONI" RECIPE - COMFORTABLE FOOD

Classic

This classic Italian stuffed rigatoni recipe is filled with creamy ricotta cheese and served in a herby tomato sauce that leaves everyone at the dinner speechless.

Provided by Ben Rayl

Categories Dinner

Total Time 70 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 15

Ingredients

1 pound rigatoni pasta
1 cup parmesan (finely grated)
1 container ricotta (8 oz)
1 cup mozzarella (finely grated)
1/2 cup parmesan (finely grated)
2 eggs (beaten)
1 tsp parsley
1 tbsp olive oil
1 pound ground turkey (or beef)
3 cloves garlic (minced)
2 tbsp italian herbs
1 tsp red pepper crushed
2 cans tomatoes (14 oz cans with juices crushed)
1 1/2 cups mozzarella (shredded)
salt and pepper (to taste)

Steps:

Preheat oven to 400 F (200 C).
Cook the rigatoni in boiling water, about 1 minute less than package directions. Drain then toss with the parmesan cheese in a large bowl.
Lightly oil a 9" springform pan and pack the rigatoni in tightly, standing on their ends.
to make the filling:
to make the sauce:

Nutrition Facts : Calories 776 kcal, SugarContent 3 g, SodiumContent 823 mg, FatContent 33 g, SaturatedFatContent 18 g, TransFatContent 1 g, CarbohydrateContent 62 g, FiberContent 3 g, ProteinContent 57 g, CholesterolContent 186 mg, ServingSize 1 serving

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