Cheese Stuffed Shells In Marinara Recipes

CHEESE STUFFED SHELLS

Steps:

• Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
• Combine eggs, cheeses, and seasonings in bowl.
• Spoon about 3 Tbls. cheese mixture into each cooked shell.
• Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
• Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
• Sprinkle cheese over sauce.
• Bake in 350F degrees oven for 30 minutes.

CLASSIC STUFFED SHELLS

Steps:

• 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 ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
• Fill each shell with the ricotta mixture and place in the baking dish.
• Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
• Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
• Sprinkle with parsley, then serve.

EASY STUFFED SHELLS WITH MARINARA SAUCE RECIPE

Steps:

• Pour tomatoes into a large bowl and crush with your hands or use a potato masher to roughly mash the tomatoes. Do leave some chunks of tomato.
• Add about 1 1/2 cups of water to the tomato mixture and stir to combine.
• Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic. Cook for about 30 seconds or until you can smell the garlic (do not let the garlic brown).
• Add the tomato mixture, red pepper flakes, and salt. Stir to combine.
• Place the fresh basil sprigs in the sauce and stir to submerge. Simmer the sauce for 15-30 minutes, or until it has thickened. Stir occasionally. Once it has thickened, taste and add more salt if needed. Remove the basil sprigs and set the sauce aside.
• Preheat the oven to 375 degrees F.
• Add the pasta shells to a large pot of boiling salted water. Cook the shells for 8 minutes, stirring gently every few minutes. Drain the shells and place open side down on paper towels or a clean dish towel.
• Add the 1-1/4 cup of mozzarella cheese, 1-1/4 cup of parmesan cheese, the ricotta cheese, eggs, nutmeg, salt, pepper, garlic powder, and dried parsley to a large bowl and stir to combine.
• Stuff the shells with the cheese mixture. (I tried three methods and the easiest, at least for me, was holding the open shell in one hand and then using a teaspoon to pack the cheese mixture into the shell. Alternatively, you can add the cheese mixture to a piping bag and pipe it into the shells, or add the cheese mixture to a large plastic storage bag, snip off one corner, and pipe in the shells.)
• When all of the shells are filled, spray a large baking dish with non-stick cooking spray.
• Spread a thin layer of the marinara sauce on the bottom of the dish and place the shells open side up in a single layer in the sauce.
• Pour the rest of the sauce over the shells and top with the reserved mozzarella and parmesan cheese.
• Cover loosely with aluminum foil or a lid and bake for 40 minutes. Remove the foil and bake uncovered for 5-10 minutes or until the cheese is puffed and golden.
• Garnish with chopped basil and serve immediately.

CHEESE STUFFED SHELLS IN MARINARA

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Combine 3 ounces of mozzarella, all of the ricotta and Parmesan, egg and pepper in a medium bowl.
• 3. Stuff each shell with cheese mix.
• 4. Place in ungreased 2 quart rectangular baking dish.
• 5. Pour sauce over shells.
• 6. Bake for 25 minutes or until sauce bubbles.
• 7. Top with remaining mozzarella.
• 8. Bake for an additional 5 minutes or until cheese is melted.

STUFFED SHELLS RECIPE

Steps:

• Cook Pasta: Preheat oven to 375˚F. Cook shells in salted water according to package instructions (stirring several times to keep the pasta from sticking to the pot), then drain and fill pot with cold water to stop the cooking process and keep shells from sticking to each other.
• Make Sauce: In a deep pan over medium-high heat, add 1 Tbsp olive oil and sauté chopped onion until softened and golden (3-5 min). Add minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp oregano. Sauté another 1 minute stirring constantly until garlic is fragrant. Add 3 cups marinara and bring to a uniform boil then simmer for 2 minutes and pour the sauce into the bottom of a 9x13 casserole dish.
• Cheese Filling: In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined.
• Stuff Shells: Use about 1/2 ice cream scoop or just until filled (do not overstuff). Place them in the casserole over the marinara sauce in a single layer. Sprinkle the remaining 1 cup mozzarella cheese over the top.
• Bake: Cover with foil and bake for 30 minutes. The sauce should be bubbling at the edges. Remove foil and broil for 2-4 minutes to lightly brown the cheese. Remove from the oven and garnish with parsley to serve.

EASY THREE CHEESE STUFFED SHELLS

Steps:

• Prepare marinara sauce. In a medium skillet, heat olive-oil over medium-low heat. Add garlic and cook for a few seconds until fragrant. Add tomato puree, sugar, basil, oregano, salt and pepper.
• Bring to a simmer and cook for about 10-15 minutes, until slightly reduced and thickened.
• When done, remove from heat and let cool slightly.
• Preheat the oven to 350 F (180C). Grease a 8 X 12 inch (20x30cm) baking dish with olive oil or melted butter ( 9×13 inch dish works as well).
• While you prepare the marinara sauce, cook the pasta in salted water with 3-4 minutes less than package instructions, in my case for 11 minutes.
• In a medium bowl mix together ricotta cheese with 1 cup mozzarella cheese, parmesan cheese, fresh basil and oregano, beaten egg, salt, garlic powder and black pepper.
• Using a spoon or simply a piping bag fill each shell with the ricotta mixture.
• Spread half of the marinara sauce in the bottom of the pan.
• Arrange the filled shells over the sauce.
• Top the shells with remaining marinara sauce and sprinkle with remaining 1 cup mozzarella cheese.
• In a small bowl mix the breadcrumbs with melted butter.
• Spread breadcrumbs over the top.
• Cover the baking dish with aluminum foil and bake for 20 minutes.
• Uncover the pan and bake for 15 minutes more. If necessary, broil for a few minutes until the cheese has the desired golden brown look.
• Decorate with fresh basil and enjoy!

COTTAGE CHEESE STUFFED SHELLS

Steps:

• Cook the pasta: Bring a large pot of well-salted water to a boil, add 1 tablespoon of olive oil. Add the pasta and cook it 2 minutes shorter than the recommended time on the package. Stir the pasta from time to time with a wooden spoon making sure it doesn't stick to the pot. Drain, toss with cold water and drain again.
• Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.
• Make the filling: add all the filling ingredients into a large bowl (well-drained cottage cheese, grated Parmesan, shredded mozzarella, Italian herbs, basil, onion and garlic powder, egg), stir until combined, season with salt and pepper.
• Spread the marinara sauce in a 9x13-inch (22x32cm) casserole dish.
• Fill each pasta shell with the cheese filling. Arrange the shells with the stuffing side up in the baking dish.
• Top the shells with remaining mozzarella cheese.
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Uncover the dish and put it under the broiler. Bake for 3-5 minutes or until the cheese is browned (keep an eye on it, it can burn quickly).
• Take out of the oven and let rest for 10 minutes (the sauce will thicken).
• Enjoy!

CLASSIC STUFFED SHELLS RECIPE

Steps:

• Cook the pasta shells according to package directions. Drain and set aside.
• Preheat the oven to 375°F. Coat a 9"x13" baking pan with cooking spray, set aside.
• Spread 1 1/2 cups of the marinara sauce in the bottom of the pan. Spread so that it is evenly coatedIn a medium bowl.
• Place the ricotta cheese, 1 1/2 cups of Italian blend cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
• Fill each pasta shell with the cheese mixture and place, open side up, in the baking dish. Spoon the remaining marinara sauce over the shells. Sprinkle the other 1 1/2 cups of cheese over the top of the sauce.
• Cover the dish with foil. Bake for 20 minutes. Uncover the baking dish then bake for an additional 10 minutes or until cheese is melted, bubbly and starting to turn light brown in color.
• Garnish with parsley, then serve warm.