Super Stuffed Shells 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.

CHEESY STUFFED SHELLS

Steps:

• Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
• Preheat oven to 350 degrees F (175 degrees C).
• Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
• Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.

EMERIL LAGASSE SUPER STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees F.
• Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
• Bring a medium pot of water to a boil.
• Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together.
• Drain and rinse under cold running water. Drain.
• While pasta is cooking, prepare the following:.
• In a medium skillet, heat the remaining tablespoon of olive oil over medium heat.
• Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes.
• Add the ground veal and cook, stirring, until cooked and browned.
• Add the squeezed spinach and cook, stirring, for 3 minutes.
• Remove from the heat and season with salt and pepper.
• In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese.
• Add the spinach mixture, the extra-virgin olive oil, 1 tsp Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly.
• Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell.
• Place the filled shells in the prepared dish.
• If using ground beef, brown in fry pan, drain and add to pasta sauce of your choice.
• Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese.
• Bake, uncovered, until bubbly, about 20 minutes.
• Remove from the oven and let rest for 5 minutes before serving.

SUPER SPICY STUFFED SAUSAGE SHELLS

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package instructions.
• While pasta is cooking, cook chopped sausage until browned and cooked thoroughly inside.
• In a large mixing bowl, combine all remaining ingredients except marinara sauce(reserve 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese). Add salt and pepper to taste. Add cooked sausage to mixture.
• Drain pasta when it is al dente.
• Pour about 1/2 cup of the marinara sauce in the bottom of a 9x12 baking pan.
• Pick up one shell at a time and carefully stuff 1-2 tablspoons of the mixture into the shell. Place the stuffed shells next to one another inside the baking dish.
• Pour the remaining marinara sauce all over the tops of the stuffed shells.
• Cover dish with foil and bake approximately 40 minutes or until the sauce is bubbling.
• In the remaining 5 minutes, sprinkle remaining 1/2 cup mozzarella cheese and 1/2 parmesan cheese on top.
• Serve hot!