Renees Famous Stuffed Shells Recipes

STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
• In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
• To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
• Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

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.

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.

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.

SPINACH AND CHEESE STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
• Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
• Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
• Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
• Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

THE BEST STUFFED SHELLS

Steps:

• For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
• Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
• For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
• Preheat the oven to 375 degrees F.
• Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
• Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
• Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.

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 (REE DRUMMOND PIONEER WOMAN)

Steps:

• Preheat oven to 350.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook for half of the cooking time on the package. Make sure not to overcook. Drain and rinse in cool water. Set aside.
• In a bowl, mix together the ricotta, Romano, parsley, basley, egg, some salt and pepper, and half the Parmesan. Stir until combined.
• To assemble, coat the bottom of a baking dish with some sauce.
• Fill each half cooked shell with the cheese mixture and place face down on the sauce.
• Repeat with the shells until the cheese mixture is gone.
• Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
• Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

STUFFED SHELLS

Steps:

• 1. Preheat oven to 350 degrees. Boil pasta shells 25 minutes. Drain and let cool. In a mixing bowl add the garlic, parsley, a little over half the container of ricotta and a little over half the bag of mozzarella. Mix well. In a large rectangle baking dish add a layer of sauce. Then begin to fill the shells and line them up. Do not over stuff or shells will fall apart when serving. Make sure the shell can close. Top with sauce so it completely covers the shells then sprinkle the rest of the mozzarella on top. Bake for 30 minutes. Remove from oven and let stand for 10 minutes before serving.

RENEE'S FAMOUS STUFFED SHELLS

Steps:

• Preheat oven to 350°F.
• Mix together pot cheese, 3 cups mozzarella cheese, basil, oregano, nutmeg, & garlic powder.
• Squeeze as much liquid out of spinach, then separated and add to cheese mixture.
• Boil shells for 10 minutes (in salted water) only till al dente; drain.
• Over stuff shells with spinach & cheese mixture.
• Set stuffed shells in 9x13-inch baking dish.
• Cover with sauce and remaining mozzarella cheese.
• Bake covered for 30 minutes and uncovered for 10 minutes or until cheese is golden.
• ENJOY!