4 CHEESE STUFFED SHELLS RECIPE | RACHAEL RAY | FOOD NETWORK
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
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.
SIMPLE STUFFED SHELLS RECIPE - BETTYCROCKER.COM
A make-ahead version of an Italian classic, these cooked pasta shells are stuffed with hearty beef, ricotta and mozzarella. Make a double batch and keep one in the freezer for a handy potluck dish.
Provided by Paula Jones
Total Time 1 hours 30 minutes
Prep Time 40 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until softened. Add beef. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in tomatoes. Season with salt and pepper. Reduce heat to low; cook uncovered about 20 minutes until liquid is reduced.
- Meanwhile, cook and drain pasta shells as directed on box, using minimum cook time. Rinse with cold water to cool; drain.
- In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, the egg and 2 tablespoons basil.
- Spoon about 2 cups meat sauce into baking dish. Using small spoon, carefully fill each pasta shell with about 2 tablespoons cheese mixture (do not overfill). Invert shells and place on sauce in baking dish. Spoon remaining meat sauce over shells. Sprinkle with remaining 1 cup mozzarella cheese.
- Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.
Nutrition Facts : Calories 680 , CarbohydrateContent 62 g, CholesterolContent 125 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 43 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 870 mg, SugarContent 6 g, TransFatContent 1 g
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