Stuffed Shells Two Ways With Tomato Rose Sauce Recipes

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.

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.

STUFFED SHELLS TWO WAYS WITH TOMATO ROSE SAUCE

Steps:

• Make the Ricotta Filling: In a bowl, whisk together the cheeses and the egg until well combined. Set aside.
• Heat the olive oil in a medium skillet over medium to medium-high heat. Saute the onion, garlic, carrot, celery and parsley for 2-3 minutes.
• Stir in the ground beef and cook, stirring occasionally, until meat is cooked through (about 7-8 minutes).
• Add the chopped spinach to meat and cook for an additional minute (you can reserve about 4 tablespoons of spinach for the topping).
• Remove from heat and add the shredded cheese; season to taste with salt and pepper.
• Make the Rosé Sauce: Stir together the marinara sauce with the cream and red wine.
• Spread about 1 cup of the rosé sauce evenly in the bottom of a 13x9-inch baking dish.
• Use a teaspoon to fill half the pasta shells with the Ricotta Filling; fill the remaining pasta shells with the Meat and Spinach Filling.
• Arrange filled shells in a single layer in the prepared baking dish.
• Pour rosé sauce over the pasta shells and top with grated Parmesan cheese (and the reserved spinach, if desired).
• Cover with aluminum foil and bake in a 350 degree F oven for 35 minutes.