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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How To Make STUFFED SHELLS | Beef And Cheese Stuffed Shells | Simply Mamá Cooks
Today I am cooking at home and making cheese and ground beef stuffed pasta shells. These cheesy meat filled jumbo pasta shells are easy to make and great for dinner.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#cookingathome #stuffedpastashells
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0:00 Intro
0:12 Cook Ground Beef
1:15 Prep Pasta Shells
2:16 Making The Filling
3:54 Assemble And Bake
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Cheesy Stuffed Pasta Shells Recipe
Ground Beef And Cheese Pasta Shells Recipe
Stuffed Shells Recipe
Sausage Stuffed Shells: A Simple Recipe For a Delicious Dish
Sausage Stuffed Shells
Ingredients:
20–22 Jumbo Shells (12–14 ounce box)
24 oz Marinara Sauce
14–16 oz ground Italian Sausage (or ground beef)
2 cups (15 ounces) Ricotta cheese
1 cup shredded Mozzarella Cheese
1/2 cup coarsely grated Parmesan Cheese
1 Egg
2–3 Garlic Cloves, minced
6–7 Basil leaves, chopped, plus more for garnish
Marinara Sauce:
2 Tbsp Branch and Vine Garlic Infused Olive Oil-
1/2 medium Yellow Onion, 1/2 cup chopped
3 Garlic cloves, finely minced
28 oz Crushed Tomatoes
1/2 tsp dried Oregano
1/2 tsp Salt
1/4 tsp Black Pepper, freshly ground
1 Tbsp fresh Parsley, finely minced, plus more to garnis
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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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Ree Drummond's Stuffed Shells | The Pioneer Woman | Food Network
Ree's cheese-stuffed shells are easy to make and freezer friendly!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Stuffed Shells
RECIPE COURTESY OF REE DRUMMOND
Total: 1 hr
Active: 25 min
Yield: 8 servings
Level: Easy
Ingredients
Kosher salt
8 ounces jumbo pasta shells
30 ounces whole-milk ricotta cheese
1/2 cup grated Romano cheese
2 tablespoons minced fresh parsley
12 leaves fresh basil, cut into chiffonade
1 large egg
Freshly ground black pepper
8 ounces Parmesan, grated
2 jars good-quality marinara sauce
8 ounces mozzarella cheese, grated
Crusty French bread, for serving
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.
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Ree Drummond's Stuffed Shells | The Pioneer Woman | Food Network
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