How To make Spicy Cheese Stuffed Shells
8 Jumbo shells (about 5
-ounces) 1 Beaten egg
1 c Low-fat cottage cheese,
-drained 1/2 c Grated parmesan cheese
1/2 c Shredded part-skim
-mozzarella chees (2 ounces) 2 tb Snipped parsley
1/2 ts Dried oregano, crushed
1 ds Ground red pepper
10 oz Can tomatoes with green
-chillies 2 ts Cornstarch
Cook shells for about 18 minutes. Rinse in cool water; drain well. Combine egg, cottage cheese, parmesan cheese, mozzarella, parsley,oregano, and red pepper. Spoon about 1/4 cup into each shell; place shells in a 10 x 6 x 2 inch baking dish. In a small saucepan combine undrained tomatoes with chilies with cornstarch. Cook and stir over medium heat till slightly thickened and bubbly. Cook 2 minutes more. Pour sauce over shells in the baking dish. Bake, covered, in a 375 oven about 25 minutes or till heated through. Makes 4 servings.
320 cal/servings (26% from fat), 23 g pro, 35 g carbo., 9 g fat 2 1/2 meat,
2 bread, 1/2 vegetable, 1/2 fat Source: LowCal Recipes, Better Homes and
Gardens, 1992
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Extra Cheesy Stuffed Pasta Shells Recipe - My Favorite Recipe!
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The ultimate cheesy stuffed pasta shells recipe!! This incredible pasta recipe is so hearty, cheesy and warming! The pasta shells are stuffed with a combination of three cheeses (ricotta, mozzarella and parmesan), onions, garlic and spinach. For the sauce, I'm using my Homemade Bolognese Sauce – this pasta sauce recipe is the best! The creamy and cheesy filling is perfectly complement by the hearty beef sauce! This pasta recipe is the best comfort food!
BOLOGNESE SAUCE:
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Cheesy Jumbo Stuffed Pasta Shells| Italian Sausage and Cheese Stuffed Pasta Shells
Cheesy Jumbo Stuffed Pasta Shells| Italian Sausage and Cheese Stuffed Pasta Shells are super easy to make and are such a good dinner idea. This is another pasta recipe that you can slide into your rotation.
Ingredients:
1/2 box of 6 oz of jumbo pasta shells
1 1/2 cup ricotta
2/3 cup mozzarella
2/3 cup parmesan
2 tsp Garlic powder
1tbsp Parsley
2 tsp Black Pepper
2tsp italian seasoning
1 egg
4 cloves garlic
1/2 Onion
1/2 lb - 1lb sausage (preference)
1/2 Cayenne Pepper
16 oz jar Marinara Sauce
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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Weekday sauce
Spicy Weekday Sauce
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How to Make Stuffed Shells
Easy, cheesy Stuffed Shells that can be assembled and in the oven in a matter of minutes.
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Ingredients
20 jumbo shells¹
3 cups marinara sauce² (719ml)
For Filling:
15 oz ricotta cheese (425g)
2 cups shredded mozzarella cheese divided (226g)
1/3 cup grated parmesan cheese plus additional for topping, if desired (60g)
4 oz cream cheese softened (113g)
1 large egg lightly beaten
2 Tablespoons fresh parsley finely chopped (or 2 teaspoons dried)
½ teaspoon dried oregano optional
½ teaspoon sea salt
½ teaspoon ground pepper
1 large garlic clove pressed
Instructions
00:00 Introduction
00:23 Preheat oven to 350F (175C)
00:27 Prepare Shells according to package instructions, but boiling one minute less than instructed on package. Drain, allow to cool several minutes, then separate and place on a baking sheet while you prepare your filling. While the shells are boiling, I’ll usually start preparing my pan and making my filling:
01:26 Prepare filling by stirring together ricotta cheese, 1 ½ cups mozzarella cheese (170g), ⅓ cup parmesan, cream cheese, egg, parsley, garlic, oregano, salt, and ground pepper until well-combined.
03:15 Lightly butter the sides and bottom of a 9x13 casserole dish. Layer with several spoonfuls of marinara sauce (just enough to lightly coat the bottom).
03:57 Portion into prepared shells by heaping spoonful.
04:23 Evenly spoon remaining marinara sauce over stuffed shells. Top with remaining ½ cup mozzarella cheese (56g) and a sprinkle of grated parmesan (if desired).
04:56 Lightly spray one side of a piece of foil with cooking spray and loosely place foil (spray side down) over stuffed shells. Transfer to 350F (175C) oven and bake for 20 minutes, covered, then remove foil and continue to bake an additional 5-10 minutes.
05:33 Enjoy!
Notes
¹You will only need 20 shells for this recipe, but I usually boil a few extra in case some tear
²You can use store-bought marinara sauce or you can use my homemade marinara sauce recipe (better option!!). My recipe makes 3 cups, so you will use all of it for these Stuffed Shells.
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This Is My New Favorite Seafood Pasta Recipe! (Crab & Shrimp Stuffed Shells)
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Who doesn't love Pasta? Today we are taking stuffed shells to new heights by stuffing them with plenty of Crab & Shrimp, plus some veggies for health lol. All of this is paired with a perfect tomato cream sauce. Let's #makeithappen
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(Preheat oven to 400 degrees. Cook pasta per package instructions and then stuff with filling and top with cheese. Bake in the oven for 10-15 minutes or until golden brown)
1 lb Jumbo Pasta Shells
1 lb Large Shrimp
1 lb lump crab meat
1/4 cup sundried tomatoes
2 cups spinach
1 onion
1 bell pepper (red and green)
2-3 cloves minced garlic or 1 tbsp garlic paste
1 cup mozzarella
1/2 cup parmesan
AP and Lemon Bae (use whatever seasoning you enjoy)
Sauce:
2-3 tbsps butter
1 diced shallot
1 head roasted garlic
1 tsp lobster base
1-2 tbsps tomato paste
1/2 cup dry white wine or stock
1 cup heavy cream
AP and Lemon Bae
1/2 cup parmesan
Garlic and herb seasoning
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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