Cheesy Meatless Stuffed Shells Recipes

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STUFFED VEGETARIAN SHELLS



Stuffed Vegetarian Shells image

When my aunt first told me about these shells, they sounded like a lot of work-but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

24 uncooked jumbo pasta shells
1 carton (15 ounces) part-skim ricotta cheese
3 cups frozen chopped broccoli, thawed and drained
1 cup shredded part-skim mozzarella cheese
2 large egg whites
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 jar (26 ounces) meatless spaghetti sauce
2 tablespoons shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water., Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. , Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.,

Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

NO-BOIL STUFFED SHELLS



No-Boil Stuffed Shells image

No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 9

2 cloves garlic, minced
1 large egg
1 pound ricotta
1/2 cup grated Parmesan
One 8-ounce bag part-skim shredded mozzarella (about 2 cups)
3 tablespoons fresh parsley, minced
Kosher salt and freshly ground black pepper
One 24-ounce jar marinara sauce
One 12-ounce box jumbo pasta shells

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
  • Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
  • Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.

THREE CHEESE STUFFED SHELLS (MEATLESS)



Three Cheese Stuffed Shells (Meatless) image

We love this dish as a meatless entrée. Super flavorful and delightfully creamy.

Provided by Connie "Kiyu" Guerrero

Categories     Pasta

Time 1h

Number Of Ingredients 11

12 oz jumbo pasta shells
1 1/4 c mozzarella cheese, grated
1 c parmesan cheese, grated
2 lb ricotta cheese
4 large eggs, lightly beaten
1/2 c fresh spinach, minced & drained
1 tsp black pepper
1 Tbsp dried parsley
1 Tbsp lemon basil, chopped
1/2 tsp minced garlic
16 oz spaghetti sauce mix with mushrooms

Steps:

  • 1. In a large pot bring water to a boil and cook shells according to package directions or until al dente. Drain and plunge into cold water to cool. Drain again and set aside.
  • 2. In a medium bowl combine - 1 cup mozzarella cheese, parmesan, ricotta, eggs, spinach, garlic, pepper and parsley.
  • 3. Pour a thin later of spaghetti sauce on the bottom of a 12 x 9" baking dish. Preheat the oven to 375 degrees.
  • 4. Spoon the cheese mixture into each shell and place right side up in a baking dish. Repeat until cheese mixture is gone. Pour the remaining sauce over the shells. Sprinkle the lemon basil on top. Cover loosely with tin foil and bake in the oven for 40 minutes. During the last 5 minutes of baking, remove the tin foil and sprinkle the remaining mozzarella cheese on top of the shells. Bake 5 more minutes. Remove from the oven and serve.

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

SIMPLE STUFFED SHELLS (WITH NO MEAT OPTION)



Simple Stuffed Shells (With No Meat Option) image

For nights when you are too tired to fuss much. Adapted from Woman's Day. The cook time includes 20 minutes for cooking the pasta shells - this goes even faster if you already have your shells cooked,& drained in advance. NOTE: You might not need all of the shells in the box - before cooking, lay out the dry shells in your pan first to see how many you will need and only cook that many.

Provided by HeatherFeather

Categories     Pasta Shells

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 (12 ounce) box jumbo pasta shells, cooked and drained
1 -2 cup light ricotta cheese (use full amount if not using meat or for extra cheesey)
1 1/2 cups cooked sausage, crumbled (optional)
1 cup part-skim mozzarella cheese, shredded, divided
1/2 cup fresh parsley leaves, packed, very finely chopped
1/4 cup fresh romano cheese or 1/4 cup parmesan cheese, grated
1 large egg
1 tablespoon finely minced garlic (optional) or 2 teaspoons garlic powder (optional)
1/4 teaspoon nutmeg, grated
1/8 teaspoon black pepper, to taste
1 (26 ounce) jar marinara sauce or 1 (26 ounce) jar homemade pasta sauce

Steps:

  • Preheat oven to 375 F and grease a 9x13" casserole; if you have not already done so, prepare pasta shells according to package directions and also brown your sausage, drain & crumble.
  • Meanwhile, combine 1/2 cup of the mozzarella cheese, all of the ricotta (use 2 cups if not using meat or if you like it very cheesey, even if you are using meat, otherwise use just 1 cup), as well as the parsley (reserving a small amount to garnish), egg, Parmesan cheese, garlic, nutmeg and black pepper.
  • Pour sauce into the baking dish and then set the unfilled shells on top facing up so that you can fill them.
  • Evenly portion out the crumbled sausage, if using, in the bottom of each shell.
  • Spoon filling to a large ziptop plastic bag and snip off one corner.
  • Pipe about 2 Tbsp filling into the each of the prepared pasta shells, or as much or as little as you prefer.
  • Cover with foil and bake for 30-35 minutes or until sauce is bubbling under the foil.
  • Remove foil, sprinkle with the remaining 1/2 cup mozzarella cheese and bake, uncovered, for about 5 minutes or until the cheese melts.
  • Serve extra sauce from the pan on the side.

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