WHERE CAN I BUY STUFFED SHELLS RECIPES

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BARILLA® RICOTTA & MOZZARELLA STUFFED JUMBO SHELLS | BARILLA



Barilla® Ricotta & Mozzarella Stuffed Jumbo Shells | Barilla image

This step-by-step recipe for Barilla® Ricotta & Mozzarella Stuffed Jumbo Shells is perfectly portioned for your get-together spread.

Provided by Barilla

Prep Time 00:10

Cook Time 00:40

Yield 5

Number Of Ingredients 8

1 box Barilla® Jumbo Shells
1 jar Barilla® Marinara Sauce
1 tbsp. extra virgin olive oil
1 15 oz. container ricotta
2 cups shredded mozzarella, divided
¾ cup grated parmesan, divided
10 basil leaves, julienned
Salt and pepper to taste

Steps:

  • Preheat oven to 350°F; bring a large pot of water to a boil.
  • Cook shells according to package directions.
  • Drain & toss with olive oil; place on sheet tray to cool.
  • Spray 13" x 9" glass baking dish with non-stick cooking spray. Spread 1 cup marinara sauce in baking dish.
  • In a large bowl combine: ricotta, 1 1/2 cups mozzarella, 1/2 cup parmesan; season with salt & pepper. Fill each cooked shell with equal amounts of ricotta mixture.
  • Arrange filled shells opening side up in baking dish. Top with remaining marinara sauce and cheeses.
  • Bake covered with foil until bubbly, about 30 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes.
  • Remove shells from oven, top with fresh basil, cool 5 minutes before serving.

NO BOIL GARDEN STUFFED SHELLS RECIPE & INSTRUCTIONS | DEL ...



No Boil Garden Stuffed Shells Recipe & Instructions | Del ... image

An extra easy, very veggie baked pasta dinner! The sauce is made while it bakes and the shells (or manicotti) are filled without having to preboil them.

Provided by Del Monte

Prep Time 15 minutes

Cook Time 1 hours

Yield 4

Steps:

  • Heat oven to 400°F.  In a 13x9-inch baking dish, combine diced tomatoes, tomato sauce, 1/2 cup water, garlic, oregano, onion salt and red pepper flakes; set aside. In a medium bowl, add peas & carrots, ricotta, 1/3 cup green onions, parmesan, egg and black pepper; stir gently to combine.  Transfer mixture to a gallon-size zip top bag; set aside. If using shells, select 24 pasta shells that are wider open than others.  Snip off one corner of the bag with filling and holding each shell, pipe in filling (about 2 Tbsp.) and place open-side-up in sauce.  For manicotti, place one 1 finger at end of each tube while piping filling into other end. Cover dish tightly with foil and bake 50 minutes.  Remove foil; sprinkle with mozzarella and remaining green onion.  Bake 10 to 15 minutes until cheese is melted.  Let rest 10 minutes before serving.

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