The Best Stuffed Shells Ever by Chef Bae | Cuttin Up With Bae |
1 tsp olive oil
1 cup spinach, chopped
2 tbsp garlic, minced
1 tbsp chicken bouillon
1 box jumbo pasta shells (i used about 12)
1/3 cup Parmesan cheese, grated
12 oz ricotta cheese
2 cups mozzarella cheese, shredded
1 egg, medium sized
3 tbsp parsley fresh
28 oz can crushed tomatoes
1/2 cup of white mushrooms, diced
1 small yellow onion, diced
3/4 pound of ground beef
6 oz chorizo
1 tsp Chef Bae Seasoning Salt
1 pack of cream cheese
2 tsp Red peppper flakes
1 1/2 tbsp Italian seasonings
2tsp Onion powder
2 tsp Granulated garlic
1 tsp Black pepper
1 tsp Pink salt
1/2 Sazon seasoning packet
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Spinach and Ricotta Stuffed Shells, Three Cheeses
If you like cannelloni, you will love these. A crowd pleasing and comforting recipe that’s easy to prepare. It’s also great for cheese eating vegetarians, so perfect for dinner parties. Made with three cheeses, ricotta, mozzarella and Pecorino. The spinach is first sautéed with a little garlic mixed with ricotta, mozzarella and Pecorino cheese. There’s also herbs, basil and parsley. They are baked in a tomato marinara sauce and topped with more cheese goodness. Reheat them the next day and they will taste even nicer! So make a large batch! Enjoy my Spinach and Ricotta Stuffed Shells also known as Conchiglioni.
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Cajun Chicken Alfredo Stuffed Pasta Shells | How To Make Spinach Stuffed Shells Alfredo
Cajun Chicken Alfredo Stuffed Shells | How To Make Cajun Chicken Stuffed Shells
Ingredients
1/2 box jumbo shells
2 chicken breast
2 cups fresh spinach
8 oz. mozzarella cheese
4 oz. cream cheese
freshly grated parmesan cheese
1 tsp sazon
1 tsp Cajun seasoning
4 oz. fire roasted tomatoes
1 tsp garlic powder
salt and pepper to taste
16 oz. heavy cream
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Quick & Easy Cheesy Taco Stuffed Shells
Cheesy Taco Stuffed Shells Made With Jumbo Pasta Shells, Salsa, Cheese And Taco Meat Are The Perfect EASY Weeknight Meal That You Can Prepare Ahead Of Time Too!
Ingredients
1 1/2 pound of ground beef
15 ounce mild salsa
1 packet of taco seasoning
1 box jumbo shells pasta
8 oz cheddar cheese
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Spinach & Ricotta Stuffed Pasta Shells Recipe
Spinach & Ricotta Stuffed Pasta Shells. Rich, comfort and delicious meal that you can eat for, lunch or dinner. Follow this recipe to learn how to make stuffed pasta shells.
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Ingredients:
14oz (400g) jumbo pasta shells
2 cups (500g) ricotta cheese
9oz (250g) fresh baby spinach
2oz (60g) freshly grated parmesan cheese
7oz (200g) baby mozzarella balls
1 onion, chopped
3 garlic cloves, minced
28oz (800g) good quality tomato sauce
1 + 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
1 cup (110g) mozzarella or other cheese to sprinkle on top
Directions:
1. Fill large pot with water, add 1 teaspoon of salt and bring to a boil.
2. Meanwhile heat 2-3 tablespoons of olive oil, add chopped onion and sauté for 3-4 minutes, and garlic and sauté 2 minutes more. Add fresh spinach and cook, stirring occasionally, until the leaves begin to wilt, about 5 minutes. Drain the liquids and let cool. Chop the spinach mixture and transfer to a large bowl.
3. To the bowl add ricotta cheese, grated parmesan cheese, salt, pepper, nutmeg and mix well. Transfer to a piping bag.
4. When the water is boiling add the pasta and cook according to package directions. Drain and place in a bowl with cold water.
5. Preheat oven to 360F (180C).
6. Pour 1/2 cup of the tomato sauce into the bottom of baking dish. Stuff each pasta shell with the spinach and ricotta mixture. In a large baking dish, arrange the shells in a single layer, with the open side facing upwards. Add to each stuffed shell one baby mozzarella ball. Pour the remaining tomato sauce on top. Sprinkle with cheese. Cover with foil.
7. Bake for 20 minutes, remove the foil and bake 10-15 minutes more or until the top is golden.
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Stuffed Shells
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