Easy Three Cheese Stuffed Shells
These Easy Three Cheese Stuffed Shells are a popular and comforting dish that makes a great lunch or dinner and a perfect dish for whenever you have guests around. The large shells are filled with a three cheese filling mixed with fresh herbs, all covered in marinara sauce, topped with more cheese and breadcrumbs and baked until beautifully browned. These Easy Three Cheese Stuffed Shells are simple, quick and impressive, a dish that everybody will love for sure.
To print the recipe check the full recipe on my blog:
Chapters:
0:00 - Intro
0:44 - Marinara sauce
1:37 - Boiling jumbo shells
1:58 - three cheese filling
2:45 - Filling shells
3:11 - Arranging shells on baking dish
4:34 - Baking time
4:45 - Enjoying the three cheese stuffed shells
#easythreecheesestuffedshells #stuffedshells
Ingredients
Makes about 5 servings
20 jumbo pasta shells (about 7oz - 200g)
Three Cheese Filling
15 oz (430g) ricotta cheese
2 cups (200g) shredded mozzarella cheese, divided
1/2 cup (50g) grated parmesan cheese
1 egg, beaten
2 tbsp fresh basil finely chopped (or 2 tsp dried)
1 tbsp fresh oregano (or 1 tsp dried)
1/2 tsp (3g) salt
1/4 tsp (1g) ground pepper
1/4 tsp (1g) garlic powder
Marinara Sauce
21 oz (600g) tomato puree
1 tbsp (14g) olive oil
1 clove garlic, minced
1 tsp (5g) sugar
2 tbsp fresh basil and oregano
1 tsp (5g) salt
freshly ground black pepper
For topping
1/2 cup (30g) breadcrumbs
1 tbsp (14g) butter, melted
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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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How To Make Stuffed Shells | Easy & Delicious Stuffed Shells Recipe #MrMakeItHappen #StuffedShells
Stuffed Shells is one of the most underrated Pasta Dishes, in my opinion! Perfectly cooked pasta - stuffed with all kinds of cheesy deliciousness... it's a thing of beauty! Let's #MakeItHappen
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Cheese Filling:
8 oz ricotta
1/2 cup shredded parmesan cheese
1/2 cup mozzarella
5.2 oz boursin garlic and herbs cheese
1/4 cup chopped parsely
1 tsp lemon zest
salt, pepper, garlic, onion powder,
1 egg
Red Sauce:
4 cloves fresh chopped garlic
2 28 oz cans tomato sauce
fresh basil
2 tsp sugar
1 tsp garlic paste
1 lb jumbo pasta shells
salt, pepper, garlic, onion powder, red pepper flakes
3 tbsps olive oil
Directions:
Begin by making your sauce. Add olive oil to a sauce pan over low heat. Add chopped fresh garlic and simmer for 3-4 minutes. Do not burn the garlic - you want to infuse the flavor into the olive oil. Add red pepper flakes after 3 minutes and simmer.
Next, add in your tomato sauce and fresh basil. You can add garlic paste as well to enhance the overall garlic flavor, if that’s your thing. Season to taste and add a pinch of sugar as needed to balance acidity. Simmer on low until you need the sauce later.
For the cheese mixture, add ricotta and Boursin cheese to a mixing bowl and stir to combine. Zest 1 tsp of lemon into the cheese and add parmesan and mozzarella. Season to taste BEFORE adding the egg. Once the flavor is right, mix in the egg and add the cheese mixture to a piping bag or ziplock bag.
Boil noodles per package instructions for baked pasta shells (should only be a few minutes because they cook in the oven. ALWAYS Salt your pasta water
Drain noodles and allow them to cool for a few minutes so you can handle them. Spoon sauce in the bottom of a casserole dish and then fill each pasta shell with your cheese filling.
Once all shells are filled and placed into your baking dish, add a thin layer of sauce and top with cheese. Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 10-15 minutes or until the cheese is browned and bubbly. Serve with remaining sauce.
If you’d like to add meat to this, you can add it to your sauce and follow the same recipe. Enjoy!
How to Make the Best Cheesy Stuffed Shells
Hosts Julia Collin Davison and Bridget Lancaster make a streamlined recipe for Cheesy Stuffed Shells.
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how to make perfect STUFFED SHELLS
How to make the best classic cheesy baked stuffed shells in weekday sauce with a lemon ricotta Parmigiano filling.
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Italian Grandma Makes Stuffed Shells with Ricotta
STUFFED SHELLS
1½ lbs Jumbo Shell Pasta, about 62 shells
Sauce:
Olive Oil
½ Onion, finely chopped
3 cloves Garlic, finely chopped
2 qts Tomato Sauce
¼ cup Fresh Basil
Salt & Pepper to taste
Filling:
2 lbs Ricotta Cheese, whole milk
4 Extra Large Eggs
16 oz grated whole milk Mozzarella, reserve 4 oz. to sprinkle on top
6 oz grated Pecorino Romano Cheese, reserve 2 oz. to sprinkle on top
1/3 cup Fresh Parsley, chopped
¼ cup fresh Basil, chopped
Salt & Pepper to taste
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Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
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Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
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