Baked Shells Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED STUFFED PASTA SHELLS



Baked Stuffed Pasta Shells 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!

Provided by Little Bee

Categories     One Dish Meal

Time 55m

Yield 10 serving(s)

Number Of Ingredients 11

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, Fat 19.6, SaturatedFat 11.6, Cholesterol 103.7, Sodium 384.7, Carbohydrate 31.2, Fiber 1.6, Sugar 2.5, Protein 23.2

STUFFED SHELLS



Stuffed Shells image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

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.

STUFFED SHELLS III



Stuffed Shells III image

This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.

Provided by Renee

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h30m

Yield 10

Number Of Ingredients 10

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
  • In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
  • Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g

BAKED STUFFED SHELLS



Baked Stuffed Shells image

Categories     Sauce     Bake     Simmer     Boil

Yield serves 6 to 8

Number Of Ingredients 16

for the sauce
6 tablespoons extra-virgin olive oil
6 garlic cloves, crushed and peeled
Two 28-ounce cans Italian plum tomatoes, preferably San Marzano, crushed by hand
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon peperoncino flakes
for the shells and filling
Kosher salt
1 pound large shells
1 pound fresh ricotta, drained
8 ounces frozen peas, thawed
1 pound low-moisture mozzarella, 12 ounces cut into 1/4-inch cubes, 4 ounces shredded
2 cups grated Grana Padano or Parmigiano-Reggiano
3 tablespoons chopped fresh Italian parsley
1 large egg, beaten

Steps:

  • Preheat oven to 400 degrees F.
  • Bring a large pot of salted water to boil for pasta. While the sauce cooks, add the shells to the boiling pasta water and cook two-thirds of the recommended cooking time-shells should still be firm. Drain and set all the shells on sheet trays, set apart so they won't stick to each other.
  • For the sauce: Heat the olive oil in a Dutch oven over medium heat. Sauté the garlic until the edges are golden, about 2 minutes, then pour in the tomatoes. Slosh out the tomato cans with 1 cup hot water each, and add that to the pot. Stir in the salt, oregano, and peperoncino, and bring to a rapid simmer. Cook, uncovered, until thickened, about 20 minutes.
  • For the filling: Stir together the ricotta, peas, cubed mozzarella, 1 cup of the grated Grana Padano or Parmigiano-Reggiano, the parsley, and egg in a bowl. Mix the shredded mozzarella and remaining grated Grana Padano or Parmigiano-Reggiano in a bowl, and set aside.
  • Spread 2 cups of the sauce in a 15-by-10-inch Pyrex or ceramic baking dish. Stuff each shell with a tablespoon of the stuffing, and arrange in the baking dish. Divide any remaining stuffing between and around the stuffed shells. Top evenly with 2 cups more sauce, and sprinkle with the reserved grated-cheese mixture. Dollop the remaining sauce evenly over the top. Make a tent with foil over the baking dish. Bake, and after 25 minutes, check: the sauce should be bubbly all over. Remove foil, and bake until golden and crusty, 5 to 10 minutes more.

BAKED PASTA SHELLS WITH RICOTTA-REAL SIMPLE



Baked Pasta Shells With Ricotta-Real Simple image

This can be made in advance by assembling the shells then put in the refrigerator unbaked for up to 24 hours. Bake for an additional 20 minutes covered.

Provided by Chef by Chance

Categories     Pasta Shells

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

20 large pasta shells
1 1/2 cups fresh ricotta
2 egg yolks
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, divided
1/4 cup parmesan cheese, grated
2 teaspoons fresh sage or 2 teaspoons rosemary, finely chopped
1 tablespoon olive oil
24 -26 ounces marinara sauce
2 tablespoons unsalted butter

Steps:

  • Cook shells 7-8 minutes until almost al dente. Drain and return to the pot. Drizzle with oil and toss.
  • Preheat oven to 375°F.
  • Meanwhile, combine ricotta, salt, 1/8 tsp of pepper, egg yolks, and 1/8 cup parmesan.
  • Melt the butter in skillet over medium heat. Add the herb of choice and cook until butter is brown.
  • Spread 1/4 cup of the marinara sauce on the bottom of a baking dish or casserole.
  • Carefully spoon about 1 1/2 tbsp of the ricotta filling into each shell and place into the casserole dish.
  • Pour the rest of the sauce over the shells.
  • Combine the Parmesan cheese with 1/4 tsp pepper and sprinkle over the shells.
  • Cover with foil and bake for 20 minutes--sauce should be bubbly. Remove foil and bake for 10 minutes until lightly golden brown.
  • Let stand for 5 minutes before serving.

Nutrition Facts : Calories 433, Fat 29.4, SaturatedFat 14.2, Cholesterol 162.2, Sodium 1297.6, Carbohydrate 24.8, Fiber 0.9, Sugar 17, Protein 17.8

STUFFED SHELLS I



Stuffed Shells I image

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

Provided by SALLYJUN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 10

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, Carbohydrate 59.6 g, Cholesterol 97.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 9.8 g, Sodium 1197.5 mg, Sugar 10.6 g

More about "baked shells recipes"

BAKED PASTA SHELLS RECIPE | MYRECIPES
baked-pasta-shells-recipe-myrecipes image
2013-11-11 Ingredients. Salt. 1 12-oz. box jumbo pasta shells. 2 15-oz. containers ricotta. 1 cup fresh basil leaves, finely chopped. ½ cup grated …
From myrecipes.com
5/5 (1)
Total Time 35 mins
Servings 8
Calories 479 per serving
  • Bring a large pot of salted water to boil. Cook shells until just tender. Drain and set aside to cool slightly.
  • Preheat oven to 425ºF. Combine ricotta, basil, Parmesan and garlic in a bowl. Season with salt.
  • Spread half of marinara sauce over bottom of a 9-by-13-inch broiler-safe baking dish. Spoon ricotta mixture into shells and place open sides up in baking dish. Cover with remaining marinara, sprinkle with mozzarella and bake 10 to 12 minutes. Turn oven to broil and broil until cheese begins to brown, 2 to 3 minutes. Serve immediately.


BAKED PASTA SHELLS CASSEROLE RECIPE WITH GROUND MEAT …
baked-pasta-shells-casserole-recipe-with-ground-meat image
2011-05-26 Cook pasta according to package directions. Preheat oven to 375F. Heat the oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes. Add ground meat and cook, stirring …
From melaniecooks.com


10 BEST BAKED CANNOLI SHELLS RECIPES | YUMMLY
10-best-baked-cannoli-shells-recipes-yummly image
2022-10-25 Cannoli Bars Jess Loves Cooking. cannoli shells, granulated sugar, cinnamon, vanilla extract, ricotta and 6 more. Rose Victoria's Favorite Cannoli Cheesecake! Spoonsfull Of Love. flour, whipping cream, orange zest, large …
From yummly.com


BAKED STUFFED SHELLS - LIDIA
baked-stuffed-shells-lidia image
Ingredients. 1 teaspoon kosher salt, plus more for the pasta water; ¼ cup extra-virgin olive oil; 6 cloves garlic, crushed and peeled; ¼ teaspoon crushed red pepper flakes
From lidiasitaly.com


SHELL RECIPES
shell image
Cavatelli and Broccoli. 193 Ratings. Antipasto Pasta Salad. 1,538 Ratings. Italian Sausage Stuffed Shells. 85 Ratings. Ham and Shell Salad. 49 Ratings. Creamy Crab and Pasta Salad.
From allrecipes.com


CLASSIC STUFFED SHELLS RECIPE - DINNER AT THE ZOO
2020-06-03 Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray. Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan. Place the …
From dinneratthezoo.com


TWICE BAKED SWEET POTATOES WITH MAPLE AND MARSHMALLOW
2022-11-09 Mix on medium speed until combined and smooth. Scoop the mixture back into the sweet potato skins. Top with the marshmallows. Bake for 15 to 20 minutes, or until potatoes …
From howsweeteats.com


RECIPE FOR BAKED SHELLS - MARLI AVE RECIPES
2022-10-02 The Baked Shells recipe can feed your family for 4 to 6 servings. There are many different ways to make this Baked Shells recipe. Once you’re familiar with our recommended …
From marliave.com


BAKED SHELLS RECIPES - NDALU.UK.TO
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 …
From ndalu.uk.to


BAKED STUFFED SHELLS RECIPE | EPICURIOUS
2011-12-09 Preheat the oven to 425° F. Line the bottom of a 15 × 10–inch baking dish with about 3/4 cup of the tomato sauce. Spoon about 2 tablespoons of the ricotta mixture into each …
From epicurious.com


BAKED TOSTADA SHELLS (VEGAN, GLUTEN-FREE) ~ VEGGIE INSPIRED
2022-11-05 Tostada shells are basically like giant tortilla chips or flat crispy taco shells. Any toppings or fillings that would work well in burritos, tacos, enchiladas, taco salad, nachos, …
From veggieinspired.com


BAKED SHELLS RECIPE | EPICURIOUS
2011-12-09 To revisit this recipe, visit My Account, then View saved recipes. Close Alert. Baked Shells. Recipes & Menus; Expert Advice; Ingredients; Holidays & Events; My Saved …
From epicurious.com


BAKED STUFFED SHELLS RECIPE | PBS FOOD
Drain and separate shells on baking sheets to avoid sticking. For the filling, stir together in a bowl the ricotta, cubed mozzarella, 1 cup grated Gran Padano, the scallions, peas, parsley, and egg.
From pbs.org


BAKED SHELLS CASSEROLE - RECIPE - RACHAEL RAY SHOW
2021-03-19 In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, ¾ of finely chopped onion and the carrot. Season with salt, pepper, …
From rachaelrayshow.com


BAKED STUFFED SHELLS RECIPE | MYRECIPES
Set stuffed shells aside. Step 3. To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 6 minutes or until tender. Place onion mixture …
From myrecipes.com


23 BEST CHRISTMAS PASTA RECIPES FOR YOUR HOLIDAY FEAST
2022-11-11 Use up leftover roast chicken for a whole meal in one dish! Go to Recipe. 12. Penne Alla Vodka. Vodka sauce is one of the best kept secrets around. The alcohol cooks off, leaving …
From insanelygoodrecipes.com


BAKED SHELLS | WEELICIOUS
2009-11-02 Cook for an additional 6-8 minutes or until turkey is cooked through. 5. Place cooled ground turkey mixture in a bowl with ricotta, parmesan and eggs. Stir to combine. 6. Place 2 …
From weelicious.com


15 BAKED TOSTADA SHELLS - SELECTED RECIPES
Oven Directions: Unwrap shells; place in single layer on cookie sheet. Bake at 325 degrees F for 6 to 7 minutes until crisp. Do not heat tostada shells in toaster oven due to possible risk of …
From selectedrecipe.com


Related Search