How To make Stuffed Shells
-Spaghetti Sauce-(my own -recipe) 1 lb Ground turkey
cooked
8 oz Pkg mushrooms :
sliced
1/2 c Onions chopped
1/2 c Bell peppers :
chopped
2 Cloves garlic minced
2 14 5 oz cans tomatoes :
-crushed 6 oz Can tomato paste
1 ts Granulated sugar
3 ts Oregano
3 ts Basil
2 ts Salt
1 ts Black pepper
Stuffing for Shells:
12 oz Pkg jumbo pasta shells
24 oz Pkg fat-free cottage cheese
3 c Fat-free mozzarella cheese
(I use Healthy 1/2 c Fat-free Parmesan cheese (I
-use Weight Wat 2 Egg whites
1 tb Parsley
1 ts Salt
1/2 ts Black pepper
To prepare spaghetti sauce, saute' mushrooms, onions, peppers, and garlic until tender. Then, add meat and cook until no pink remains. Drain. Stir in undrained tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper. Bring to a boil; reduce heat. Cover; and simmer for 30 minutes. Then, set aside. Preheat oven at 350. To prepare stuffing, bring water to a boil in a large pot and add shells. Return to a boil, then continue cooking for 5 to 6 minutes more, or until shells are barely tender. Drain and set aside on
flat baking sheet (to prevent sticking). In a mixing bowl, combine cottage cheese, 2 cups mozzarella cheese, Parmesan cheese, egg whites, parsley, salt, and pepper. Pour 1 cup of spaghetti sauce onto bottom of a 13 x 9 x 2" pan. Fill each shell generously with chesse mixture, about 1 tablespoon
in each shell. Place filled shells in pan. Pour remaining spaghetti sauce over each shell, then top with remaining mozzarella cheese. Bake for 45 minutes or until golden. Recipe By : Mr. Food Cooks Like Mama
How To make Stuffed Shells's Videos
Extra Cheesy STUFFED SHELLS RECIPE
Ricotta cheese Stuffed Shells are the perfect dinner and it's a family favorite. See how easy it is to make stuffed pasta shells.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
STUFFED PASTA SHELLS INGREDIENTS:
►20 jumbo pasta shells, cooked to package instructions
►1/2 medium onion, chopped
►3 garlic cloves, minced
►1 tsp salt, divided
►1/2 tsp freshly ground black pepper, divided
►1/4 tsp dried oregano
►3 cups marinara sauce
►15 oz ricotta cheese
►1 large egg
►1/3 cup parmesan cheese
►3 cups shredded mozzarella cheese, divided (8 oz by weight)
►1/4 cup parsley, plus more to garnish
???? PRINT RECIPE HERE:
JUMBO PASTA SHELLS: (affiliate)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:41 How to cook pasta shells
1:31 How to make tomato sauce
3:08 How to make the cheese filling
4:04 How to stuff shells
4:36 How to bake pasta shells
5:42 Taste test
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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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Spinach Ricotta Stuffed Shells
There's no need to pre-cook shells before you stuff them. Such a pain messing around with hot floppy shells! Just bake in loads of sauce and they'll cook in the oven.
PRINT RECIPE:
Stuffed shells with garlic bread
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***RECIPE, MAKES AT LEAST 12 PORTIONS***
1 lb (454g) dried large pasta shells
3 lb (1.4kg) ricotta cheese (***this quantity is correct, I misread the container and gave the wrong amount in the video)
1 lb (454g) mozzarella cheese, grated (I used fresh mozzarella but I think any style would be fine)
7 oz pecorino romano cheese, grated (parmesan would be fine instead)
4 eggs
1-2 garlic cloves, peeled and grated
fresh parsley and/or basil, chopped
pepper
For the sauce (this prob makes more than what you'd need for the above shell recipe)
6 oz (170g) tomato paste
4 28 oz (800g each) cans crushed tomatoes
1 cup (8 oz, 237 mL) red or white wine (optional)
2 large onions, peeled and chopped
half a head of garlic, peeled and chopped
olive oil
salt
pepper
sugar
dried herbs (I used oregano, thyme and basil)
Get the sauce going by heating a heavy coating of olive oil in a large pot over medium-high heat. Stir in the onions and cook, stirring frequently, until they've softened and are starting to brown. Stir in the garlic and cook for a minute. Stir in the tomato paste and cook for a minute. Before the tomato paste burns, deglaze the pan with the tomatoes.
Lower heat to a simmer. Stir in dried herbs and pepper to taste. Cook until you've reached your desired consistency, stirring frequently so that stuff doesn't burn on the bottom. Add salt and a little sugar to taste.
Get the oven heating to 400ºF, 200ºC. Set a little grated pecorino and chopped fresh herbs aside for garnish at the table. Assemble the cheese filing by mixing together the ricotta, mozzarella, remaining pecorino, eggs, grated garlic, pepper and remaining fresh herbs to taste.
Boil the shells in salted water until they're pliable but still undercooked — maybe three minutes fewer than the time given on the package. Drain the shells and immediately wash them in cool water to stop their cooking and keep them from sticking to each other.
Spread a thick layer of tomato sauce on the bottom of a baking dish. Fill the shells generously with the cheese mixture and place them cheese-side-up in the sauce. Cover the dish with foil and bake until the cheese filling is starting to puff up but it still looks wet — maybe 15 minutes. Take the foil off, turn on the broiler (grill) and brown the top for a minute or two.
If you're making more shells than you plan to eat right away, put them into sauced baking pans as before, cover and freeze. To re-heat and cook, place the covered, frozen pan into the oven and then turn the oven on 400ºF, 200ºC. Within 45 minutes the should be melted and mostly cooked. Remove the cover and broil (grill) the top as before.
Consider putting an extra ladle of sauce on the plate before you put on the finished shells and garnishing with grated pecorino and fresh herbs.
The Key To Making Amazing Stuffed Shells
In this fourth episode of the meat sauce series, I show you how to make stuffed shells with spinach and meat sauce. The shells are stuffed with a delicious ricotta, Pecorino Romano, spinach, and mozzarella cheese filling. They are then baked with meat sauce on the top and bottom and covered with mozzarella cheese. I hope you enjoy these stuffed shells with meat sauce recipe!
USE THIS MEAT SAUCE
WATCH THE WHOLE MEAT SAUCE SERIES
INGREDIENTS:
- 3-4 cups meat sauce
- 1 box or bag of extra large pasta shells
CHEESE FILLING - mix together until creamy
- 1 pound ricotta
- 1 pound mozzarella cheese - shredded - use half for filling and reserve half for topping
- 1/2 cup parsley - minced
- 5 ounces baby spinach - blanch and squeeze water out
- 1/2 cup Pecorino Romano cheese
- 2 large eggs - beaten
INSTRUCTIONS:
1. In boiling salted water (2 tablespoons kosher salt per gallon water) add a drop of olive oil and cook pasta shells until very al dente. Stir frequently to avoid sticking.
2. Strain the shells and place on clean kitchen towels. Allow shells to cool before stuffing.
3. Mix cheese filling and place in a pastry or plastic bag. Cut off the tip of bag and squeeze the filling into each shell.
4. Lay a 1/2 thick layer of meat sauce into a large non-stick baking dish. Place all of the stuffed shells into the meat sauce lined baking dish.
5. Place a layer of sauce on top of the shells but do not completely cover the shells. Sprinkle the remaining half of mozzarella cheese on top of the shells.
6. Cover the stuffed shells with a layer of parchment paper then foil to avoid sticking or alternatively lightly oil the foil before placing on top. Bake the shells at 400f for 30 minutes, then removing covering and bake for 15 minutes more until bubbly and crispy. Enjoy!
NOTE: Serve with more meat sauce and grated Pecorino Romano or Parmigiano Reggiano.
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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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