STUFFED SHELLS WITH MEAT
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DELICIOUS STUFFED SHELL PASTA RECIPE
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1 Tbsp Chicken Bouillon
1/2 Tbsp Salt
12 OZ Jumbo Shells
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1 lb Italian Sausage
1 Small Chopped Onion
1 Tbsp Garlic Paste Or
Minced Garlic
24 OZ Pasta Sauce
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1 Tsp Complete Seasoning
1 Tsp Ground Black Pepper
1 Tsp Italian Seasoning
1 Tsp Creole Seasoning
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15 OZ Ricotta Cheese
Chopped Parsley
1/2 Cup Parmesan Cheese
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1 Cup Mozzarella Cheese
STUFFED PASTA SHELLS | recipe
1 lb ground beef
1/2 lb ground lamb ( optional) you can use all ground beef I'd you like
24 pasta shells
1 1/2 jars pasta sauce
1 small onion
1/2 bell pepper
Chopped parsley
2 tbsp minced garlic
1 tsp dried thyme
1 tsp dried Rosemary
1 tsp dried basil
1 tsp dried parsley
2 tbsp green seasoning
1 tsp seasoned salt
1 tsp mushroom seasoning
1 tsp complete seasoning
1/2 tsp black pepper
1 tsp red pepper flakes
2 tbsp brown sugar
1/2 cup ricotta cheese
1/2 cup cream cheese
1/2 cup parmesan cheese
1 cup spinach
2 cups mozzarella cheese
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Easy Beef-Stuffed Jumbo Shells
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These are not only easy, but they are incredibly delicious! The key is to not overcook your shells so that they hold their shape and are easier to stuff.
I found this recipe in my Italian magazine by Taste of Home, but they have the recipe available on their website:
20 uncooked jumbo pasta shells
1 pound ground beef
1 large onion, chopped
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded Italian cheese blend, divided
1/2 cup grated Parmesan cheese
1/4 cup prepared pesto
1 egg
1 jar (26 ounces) spaghetti sauce, divided
Directions
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 13-in x 9-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. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Yield: 10 servings.
Nutritional Facts: 2 shells equals 405 calories, 22 g fat (10 g saturated fat), 90 mg cholesterol, 730 mg sodium, 26 g carbohydrate, 2 g fiber, 25 g protein.
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Delicious Stuffed Pasta Shells
These were so yummy! Thanks for the request ❤️️
I used the recipe linked below.... I cut it in half.
Link to recipe:
Recipe:
1 package jumbo pasta shells 16oz
4 cups ricotta or cottage cheese
12 oz shredded mozzarella cheese
2 Eggs lightly beaten
4 tsp garlic powder
1 tsp dried oregano
3/4 cup parmesan grated or shredded is fine
1 large jar spaghetti sauce
4 cups spinach rough chopped and stems removed if you prefer
1 lb ground Italian sausage or ground beef
dried parsley for garnish
*any other seasonings you might want to add
In a skillet over medium heat brown and crumble your meat.Drain any excess fat and remove from heat. In the same saucepan, cook spinach until wilted or about 1-2 minutes. Cook the shells according to package directions.
In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, and garlic powder. Stir in the spinach.
Coat the bottom of a 9x13in pan with the entire jar of spaghetti sauce. ( I saved a little to spoon over the top) .Spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan (5x8 is good) or freeze for future use. Sometimes the shells also break in the box so this is fine.
Sprinkle your meat over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.
Cover with aluminum foil and bake at 350 degrees F for 25-35 minutes or until the cheese is bubbly. If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch closely). Let stand 10 minutes before serving.
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Stuffed Manicotti
For the filling
2 teaspoons olive oil
1/2 cup onion finely chopped
2 teaspoons minced garlic
15 ounces ricotta cheese
1 egg
1 cup mozzarella cheese shredded
1/2 cup parmesan cheese finely grated
3/4 teaspoon dried Italian seasoning
salt and pepper to taste
For assembly
2 1/2 cups marinara sauce
12 manicotti shells
1 1/2 cups mozzarella cheese
2 tablespoons chopped parsley
cooking spray
INSTRUCTIONS
Preheat the oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray.
For the filling
Heat the olive oil in a large pan over medium heat. Place the sausage in the pan. Cook for 3-4 minutes, breaking up the meat into small pieces.
Add the onions to the pan. Cook for an additional 4-5 minutes or until onions are softened and sausage is browned and cooked through.
Add the garlic and cook for an additional 30 seconds. Remove the pan from the heat.
Place the ricotta cheese, egg, mozzarella, parmesan, Italian seasoning and salt and pepper in a large bowl. Stir to combine.
Add the meat mixture to the ricotta mixture. Stir until well mixed.
For assembly
Cook the manicotti in salted boiling water for 1-2 minutes less than the package directions state. Drain and cool slightly.
Spread 1 cup of the marinara sauce over the bottom of the pan.
Use a spoon or piping bag to fill each manicotti with the meat and cheese mixture.
Arrange the manicotti in a single layer in the pan. Pour the rest of the sauce over the top.
Cover and bake for 20 minutes. Uncover, sprinkle the mozzarella cheese over the top, then bake for an additional 10-15 minutes or until cheese is melted and browned.
Sprinkle with parsley, then serve.
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