Best 2 Makeover Cheese Stuffed Shells Recipes
Indulge in a culinary journey with our tantalizing cheese-stuffed shells, a symphony of flavors that will delight your taste buds. This delectable dish features jumbo pasta shells generously filled with a luscious blend of creamy ricotta, Parmesan, and mozzarella cheeses, enveloped in a rich and flavorful tomato sauce. Each bite is an explosion of cheesy goodness, perfectly complemented by the tangy sauce. Elevate your dining experience with our diverse selection of recipes, ranging from the classic cheese-stuffed shells to innovative variations that incorporate spinach, mushrooms, and even lobster. Embark on a culinary adventure and discover your perfect cheese-stuffed shells recipe today.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST STUFFED SHELLS
Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
- Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
- For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
- Preheat the oven to 375 degrees F.
- Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
- Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
- Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
Tips:
- Use a large pot for cooking the shells. This will prevent the shells from sticking together and ensure that they cook evenly.
- Cook the shells until they are al dente. This means that they should be tender but still have a slight bite to them.
- Rinse the shells with cold water after cooking. This will stop the cooking process and prevent the shells from becoming mushy.
- Use a variety of cheeses for the filling. This will give the filling a more complex flavor and texture.
- Be generous with the cheese filling. The more cheese you use, the more delicious the shells will be.
- Bake the shells until the cheese is melted and bubbly. This will ensure that the shells are cooked through and that the cheese is evenly distributed.
- Serve the shells immediately. This is when they will be at their best.
Conclusion:
Cheese-stuffed shells are a classic Italian dish that is loved by people of all ages. They are easy to make and can be customized to your liking. Whether you like your shells with a simple cheese filling or a more complex one, there is a recipe out there for you. So next time you are looking for a delicious and satisfying meal, give cheese-stuffed shells a try. You won't be disappointed.
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