Baked Shells In Sauce Recipes

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BAKED SHELLS WITH MEAT SAUCE RECIPE



Baked Shells with Meat Sauce Recipe image

This baked shells with meat sauce recipe is perfect for extended family dinners because it can feed 10-12 people.

Provided by Cheryl Najafi

Categories     dinner

Time 1h15m

Number Of Ingredients 16

8 oz pasta (medium shell )
1 lbs lean ground beef
1 tsp salt
1/2 medium yellow onion (or red onion, diced)
1/2 green bell pepper (seeded and diced)
4 oz mushrooms (sliced )
1 1/2 cups marinara sauce
1/2 tsp sugar
1 tsp dried basil
1/2 tsp red pepper flakes (crushed)
14.5 oz can tomatoes (fire roasted, diced )
1/2 cup sour cream
1/2 cup provolone cheese (shredded)
1/2 cup mozzarella cheese (shredded)
1/4 cup Parmesan cheese (shredded)
parsley (chopped, for garnish)

Steps:

  • Bring a large ovenproof pot of salted water to a boil over high heat. Once the water reaches a rapid boil, add the pasta and stir to prevent sticking. Cook for only half of the recommended time-approx. 4-5 minutes. Drain the pasta in a colander then set aside.
  • Preheat oven to 350 degrees and move a rack to the lower 1/3 of the oven-make sure there is enough clearance for the pot!
  • Meanwhile, place the same pot over medium-high heat and add the ground beef. Season with salt and cook, breaking it up into chunks until mostly browned. Add the diced onion, bell pepper and mushrooms and continue cooking an additional 5-6 minutes until the onion and bell pepper have begun to soften.
  • Add the marinara sauce, sugar, dried basil, crushed red pepper flakes and tomatoes (with juice) and stir to combine. Bring liquid to a bubble then reduce heat to medium-low. Simmer 8 minutes then remove from heat.
  • Stir in sour cream, provolone, mozzarella and partially cooked pasta shells. Combine thoroughly and top with Parmesan. Cover with lid or foil and bake 30-35 minutes, until bubbling. Remove from oven and garnish with chopped parsley. Enjoy!

Nutrition Facts : Calories 570 kcal, Carbohydrate 54 g, Protein 38 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 88 mg, Sodium 1240 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 8 g, ServingSize 1 serving

BAKED SHELLS



Baked Shells image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Salt
1 pound medium or large shell pasta (not stuffing shells)
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 to 3 garlic cloves, finely chopped
1 (10-ounce) box frozen chopped spinach, defrosted and squeezed dry in a clean kitchen towel
Freshly grated nutmeg
Freshly ground black pepper
2 tablespoons butter
1 (28-ounce) can Italian tomatoes
1/2 cup roughly chopped fresh basil leaves, 10 to 12 leaves
1 cup ricotta cheese
1 cup grated Parmigiano-Reggiano
1/2 pound ball fresh mozzarella cheese, cut into 1/2-inch dice

Steps:

  • Bring a large pot of water to a boil over medium heat. Salt the water, add the shells and cook for 2 to 3 minutes less than the package directions. Heads up: Remove and reserve 1 cup of cooking water just before draining.
  • Meanwhile, heat a medium-sized pot or high-sided skillet over medium heat with the extra-virgin olive oil. Add the onions and garlic and saute for 3 to 4 minutes. Stir in the spinach, pulling it apart as you add it, and season with a little freshly grated nutmeg and salt, and pepper, to taste. When the spinach mixture is warmed through, transfer it to a small dish and reserve. Return the pot to the heat, add the butter and let it melt. Stir in the tomatoes and break them up with a spoon. Season with salt and pepper, to taste, add the basil leaves, and cook to thicken the sauce, about 7 to 8 minutes.
  • Preheat the oven to 400 degrees F.
  • Drain the pasta and return it to the hot pot. To the pasta, add the spinach, reserved pasta cooking water, ricotta cheese, and half of the Parmigiano-Reggiano. Adjust the salt and pepper, to taste, and transfer it to a baking dish. Top the pasta mixture with the tomato sauce, mozzarella, and remaining Parmigiano. Bake until the cheeses are melted and bubbly, 6 to 8 minutes. Remove the shells from the oven and serve.

SHELLS BAKED WITH PESTO-MEAT SAUCE



shells baked with pesto-meat sauce image

Make and share this shells baked with pesto-meat sauce recipe from Food.com.

Provided by afr0bunny

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, diced
1 1/2 teaspoons salt
3/4 lb fusilli or 3/4 lb other shaped pasta, that holds sauce
1/4 cup grated parmesan cheese
1 lb ground beef
2 cups canned chopped tomatoes (i use pomi parmalat for this recipe)
1/2 cup store bought pesto sauce
6 ounces mozzarella cheese, grated

Steps:

  • heat oven to 400.
  • oil a 13x9 baking dish.
  • heat oil in a pan over med- high heat.
  • cook onion until it starts to soften.
  • add beef and cook until it is no longer pink.
  • drain off any excess fat.
  • add tomato and salt and bring to a simmer.
  • cook about 10 minutes, until most of the tomato liquid evaporates.
  • remove from heat and stir in the pesto.
  • while all this is going on, you should be cooking your pasta in boiling, salted water.
  • drain pasta and toss with the sauce.
  • put 1/2 of the pasta in baking dish.
  • top with 1/2 the mozzarella and 2 tbsp of the parmesan.
  • layer the remaining pasta on top, topping it with the remaining cheeses.
  • bake until bubbling.

Nutrition Facts : Calories 773.1, Fat 33.2, SaturatedFat 14.1, Cholesterol 116.2, Sodium 1318.8, Carbohydrate 71.3, Fiber 4.2, Sugar 5.5, Protein 45.1

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 SHELLS & SAUCE W/ CHEESE



Baked Shells & Sauce W/ Cheese image

This was a quick throw together for supper and everything I already had on hand.

Provided by Nancy Allen

Categories     Beef

Time 1h

Number Of Ingredients 7

1 lb lean ground beef
1 can(s) 15oz. crushed tomatoes
1 can(s) 15oz. tomato sauce
1 pkg 1.5oz italian spaghetti mix seasoning
1 box 16oz. medium shell macaroni
1 pkg 8oz. italian 6 cheese, shredded
1/2 tsp garlic powder sprinkled over the surface of the cheese

Steps:

  • 1. In a skillet over medium heat brown your hamburger this should take 15 minutes or so. Then add your cans of crushed tomatoes and tomato sauce and stir. then add the seasoning mix and blend.
  • 2. Preheat your oven to 350. In a 13x9 baking dish, pour the entire box of uncooked shell macaroni. Evenly pour in the very hot & juicy meat and tomato mixture over the pasta.
  • 3. Sprinkle cheese evenly over the top, as well as the garlic powder over the cheese. Bake for 30 minutes with foil covering the surface. The cheese should be melted and the macaroni should be soft.

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