RECIPE FOR CHEESE STUFFED SHELLS RECIPES

Name: Stuffed Shells
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Ingredients: Kosher salt; 8 ounces jumbo pasta shellsu00A0; 30 ounces whole-milk ricotta cheeseu00A0; 1/2 cup grated Romano cheeseu00A0; 2 tablespoons minced fresh parsleyu00A0; 12 leaves fresh basil, cut into chiffonadeu00A0; 1 large eggu00A0; Freshly ground black pepper; 8 ounces Parmesan, grated; 2 jars good-quality marinara sauceu00A0; 8 ounces mozzarella cheese, grated; Crusty French bread, for serving

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.

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

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