STUFFED SHELLS RECIPE RICOTTA CHEESE RECIPES

Name: 4 Cheese Stuffed Shells
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: Salt; 8 pieces jumbo pasta shells; 1 1/2 pounds ricotta cheese or part skim ricotta cheese; 1 pound mozzarella, diced; 1/2 cup grated Parmigiano-Reggiano; 1 cup shredded Asiago; 1/4 cup chopped flat-leaf parsley; 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 3 cloves garlic, chopped; 1 small onion, finely chopped; 1 can (28 ounces) crushed tomatoes; Salt and freshly ground black pepper; 6 or 7 leaves fresh basil, torn or shredded

4 CHEESE STUFFED SHELLS RECIPE | RACHAEL RAY | FOOD NETWORK

4 Cheese Stuffed Shells Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

Salt
8 pieces jumbo pasta shells
1 1/2 pounds ricotta cheese or part skim ricotta cheese
1 pound mozzarella, diced
1/2 cup grated Parmigiano-Reggiano
1 cup shredded Asiago
1/4 cup chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 ounces) crushed tomatoes
Salt and freshly ground black pepper
6 or 7 leaves fresh basil, torn or shredded

Steps:

Preheat oven or broiler to 450 degrees F.
Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.
Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.
To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves
Pour a little sauce into the bottom of a shallow medium sized flameproof casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.

SLOW-COOKER STUFFED SHELLS RECIPE: HOW TO MAKE IT

Slow-Cooker Stuffed Shells Recipe: How to Make It image

There's no need to precook the shells in this simple pasta dish. It's almost like magic when you open the lid and find the deliciousness waiting in the slow cooker. Add garlic bread and you're golden! —Sherry Day, Pinckney, Michigan

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 30 minutes

Prep Time 30 minutes

Cook Time 04 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 cups shredded Italian cheese blend
1/2 cup diced red onion
1/2 teaspoon garlic powder
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 jars (24 ounces each) roasted garlic Parmesan pasta sauce
2 cups water
1 package (12 ounces) jumbo pasta shells
Optional: Additional shredded Italian cheese blend and sliced fresh basil

Steps:

Mix first 8 ingredients (mixture will be stiff). In a greased 6-qt. slow cooker, mix 1 jar pasta sauce with water. Fill shells with ricotta mixture; layer in slow cooker. Top with remaining jar of pasta sauce., Cook, covered, on low until pasta is tender, 4-5 hours. If desired, serve with additional cheese and fresh basil.

Nutrition Facts : Calories 303 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 377mg sodium, CarbohydrateContent 34g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 starch

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