Easy Three Cheese Stuffed Shells Recipes

THREE-CHEESE BEEF PASTA SHELLS

Steps:

• Heat oven to 350°F. Cook and drain pasta shells as directed on package.
• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
• In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
• Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

SIMPLE STUFFED SHELLS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until softened. Add beef. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in tomatoes. Season with salt and pepper. Reduce heat to low; cook uncovered about 20 minutes until liquid is reduced.
• Meanwhile, cook and drain pasta shells as directed on box, using minimum cook time. Rinse with cold water to cool; drain.
• In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, the egg and 2 tablespoons basil.
• Spoon about 2 cups meat sauce into baking dish. Using small spoon, carefully fill each pasta shell with about 2 tablespoons cheese mixture (do not overfill). Invert shells and place on sauce in baking dish. Spoon remaining meat sauce over shells. Sprinkle with remaining 1 cup mozzarella cheese.
• Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.

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.

STUFFED SHELLS III

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.

THREE CHEESE STUFFED JUMBO PASTA SHELLS

Steps:

• Combine all ingredients, except pasta and 1/4 c Parmesan cheese in large mixing bowl.
• Mix well and fill each cooked pasta shell.
• Place in ungreased 11 by 17 pan.
• Cover w/ marinara sauce and then sprinkle with remaining Parmesan, cover w/foil, and bake in 350 oven for 30 minutes.
• Time does not include time to make marinara, but I cook mine as I make the shells so it really doesn't affect the time.
• Servings are a guess.

THREE CHEESE STUFFED SHELLS RECIPE

Steps:

• Preheat oven to 350 degrees. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.
• In a large bowl, combine the ricotta, 1 1/2 cups of the mozzarella, parmesan, basil, Italian seasoning, egg, salt and pepper. Spread 3/4 of the spaghetti sauce on the bottom of a 13x9 inch baking dish.
• Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake for 5-10 minutes more.

THREE CHEESE STUFFED SHELLS (MEATLESS)

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.

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!

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.

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.

THREE-CHEESE SHELLS

Steps:

• Cook pasta shells according to package directions. Drain and rinse in cold water. In a large bowl, combine the next 10 ingredients. Divide the small jar of spaghetti sauce between two ungreased 13x9-in. baking dishes., Stuff shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spaghetti sauce over shells. , Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through.

EASY THREE CHEESE STUFFED SHELLS

Steps:

• Gather all ingredients.
• Use olive oil to lightly grease a 9"x13" or larger baking dish or lasagna pan (or you may use cooking spray.) Set aside.
• Add 4 quarts of water to a large pasta pot; add 1 teaspoon salt; bring to boiling over high heat.
• While pasta water is heating, mix together, in a regular mixing bowl, ricotta, 1/2 to 1 cup parmesan cheese, parsley flakes, salt and garlic salt; set aside.
• When water comes to a boil, add pasta shells, return to boiling, reduce heat to medium/medium-high; cook pasta 15 minutes; drain and rinse with cold water to prevent shells from sticking together. Allow pasta to drain well.
• Pour 1 jar of sauce into baking dish/pan; smooth to evenly cover bottom of dish.
• Preheat oven to 350ºF.
• Working one by one, fill each pasta shell with 1 slightly rounded tablespoon of ricotta mixture and place in dish with the sauce; repeat until all ricotta mixture is used (you will probably have several shells left, so just discard the extras.)
• Pour or spoon 1/2 of the second jar of sauce evenly over the filled shells.
• Crush the Italian herb seasoning between your fingers and sprinkle evenly over sauce.
• Place mozzarella slices evenly over top (or, if using shredded cheese, distribute evenly.)
• Pour or spoon remaining sauce, as evenly as possible, over cheese.
• Distribute remaining 1/4 cup parmesan cheese evenly over top.
• Bake at 350ºF for 40 minutes; cover loosely with sheet of aluminum foil, rotate pan and bake for additional 20 minutes or until sauce is bubbling and cheese is melted and lightly browned.
• Remove from oven and let sit for a few minutes before serving.
• Cover and refrigerate leftovers. May be frozen in appropriate containers and reheated after thawed in refrigerator.

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.

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!