Meat Free Stuffed Shells Recipes

STUFFED PASTA SHELLS FOR MEAT-LOVERS

Steps:

• Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside.
• Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside.
• In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach.
• In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking.
• *If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use.
• Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.

CHEESY MEATLESS STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• While the shells are cooking, heat olive oil in a large pan or skillet over medium-high heat. Add meatless ground beef and cook and stir until brown, 2 to 3 minutes. Add tomatoes, onion, garlic, 1 tablespoon Italian seasoning, salt, and pepper. Simmer for 2 minutes; add spinach and simmer until spinach is wilted, about 2 minutes more. Taste and adjust salt and pepper if needed. Remove from heat and mix in ricotta cheese and egg until fully incorporated.
• Pour 1/2 cup marinara sauce into the bottom of a 12-inch cast iron skillet or a 9x13-inch baking dish and spread out with the back of a large spoon.
• Drain cooked shells. Stuff each with about 1 1/2 tablespoons of the "meat" mixture. Arrange in the skillet or baking dish. Pour remaining marinara over the top. Sprinkle with Parmesan and mozzarella cheeses. Sprinkle with remaining Italian seasoning and more black pepper.
• Bake in the preheated oven until cheese is golden and bubbly, 35 to 45 minutes.

BEEF-STUFFED SHELLS

Steps:

• Cook pasta shells according to package directions; drain. , Spread about 1 cup of spaghetti sauce in a greased 13x9-in. baking dish. , Fill shells with beef mix; place in pan. Top with the remaining spaghetti sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until meat is no longer pink.

EASY BEEF-STUFFED SHELLS

Steps:

• Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

MEAT-FREE STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink, and set aside.
• Melt the butter in a skillet, and cook and stir the mushrooms, onion, and garlic until the onion is translucent, about 7 minutes. Mash the tofu roughly with a fork in a bowl, and mix in the mushroom mixture, bread crumbs, spinach, Parmesan cheese, and Italian seasoning; stir until combined. If mixture seems crumbly, stir in an egg.
• Pour enough pasta sauce into the bottom of a 9x13-inch baking dish to coat the bottom. Fill each shell with about 1 1/2 tablespoon of filling, and place into the dish in a single layer. Spoon remaining sauce on top of shells. If there's any remaining filling, scatter that over the sauce, and sprinkle the mozzarella cheese over the top. Cover the dish with aluminum foil.
• Bake in the preheated oven until the filling is hot and set and the cheese is melted and bubbling, about 30 minutes.

MEAT STUFFED JUMBO SHELLS

Steps:

• Cook pasta according to package directions; drain.
• Cool in single layer on foil or wax paper.
• Heat oven to 350°F.
• Meanwhile, in large skillet, brown meat; drain.
• In large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese (if desired), onion, oregano, salt and pepper.
• Fill each shell with about 2 tablespoons meat filling.
• Spread thin layer of sauce on bottom of 13x9x2-inch baking dish.
• Place filled shells in prepared baking dish; cover with remaining sauce.
• Sprinkle with Parmesan cheese, if desired.
• Cover with foil.
• Bake 45 minutes or until hot and bubbly.

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.