Indulge in a culinary journey to Italy with our enticing Stuffed Italian Shells recipe collection. Discover a symphony of flavors and textures as you explore these delectable dishes. From the classic Stuffed Shells with a rich and savory meat filling, to the vegetarian-friendly Stuffed Shells with Spinach and Ricotta, each recipe promises a unique taste sensation. Experience the delightful combination of tender pasta shells, succulent fillings, and a flavorful tomato sauce that will tantalize your taste buds. Whether you're a seasoned cook or a novice in the kitchen, our comprehensive guide provides step-by-step instructions and helpful tips to ensure perfect results every time. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving for more.
Let's cook with our recipes!
ITALIAN SAUSAGE STUFFED SHELLS
Believe it or not, I'm not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband's love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner.
Provided by RainbowJewels
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
- Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
- Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
- Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
- Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 57.3 g, Cholesterol 60.3 mg, Fat 24.6 g, Fiber 4.1 g, Protein 30.2 g, SaturatedFat 10.5 g, Sodium 1171.4 mg, Sugar 9.9 g
ITALIAN STUFFED SHELLS
A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! -Beverly Austin, Fulton, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture., Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 430 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 866mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 3g fiber), Protein 32g protein.
ITALIAN CHEESE-STUFFED SHELLS
From Galesville, Wisconsin, Patty Tappendorf notes, "I found this recipe in a church cookbook and thought it was a great twist on traditional lasagna. I omitted the meat, and it's just as yummy. Italian stewed tomatoes add robust flavor."
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet coated with cooking spray, cook onion and peppers over medium heat 2 minutes. Add mushrooms; cook 4-5 minutes until tender. Add garlic; cook 1 minute longer Stir in water, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer 30 minutes. , Meanwhile, preheat oven to 350°. In a small bowl, combine eggs, ricotta, 1/2 cup mozzarella and Parmesan cheeses. Stuff into shells. Spread 1 cup vegetable sauce in a 13x9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce. , Cover and bake 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 351 calories, Fat 11g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 457mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
ITALIAN CHEESE STUFFED SHELLS & EASY MEATBALLS
This is my Husbands Favorite meal! It takes some time to make but is well worth the wait and work!
Provided by Linsey Ballard
Categories Pasta
Time 2h
Number Of Ingredients 28
Steps:
- 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender.
- 2. In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese,1 tablespoon parsley, garlic salt,pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish.
- 3. In a large saucepan, melt remaining butter. Wisk in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and Wisk for 1-2 minutes or until thickened.
- 4. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley,wisk untl smooth and melty. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
- 5. In a large bowl, combine the beef, onion,1 clove of chopped garlic, cereal crumbs, milk, egg, 2 tablespoons parsley and 1 teaspoon salt; shape into eight 2-in. balls.
- 6. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add 2nd chopped garlic clove and cook until golden, about 2 minutes. Add the marinara sauce and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, for 20 minutes or until done. Season with about 1 teaspoon salt, or to taste
- 7. serve together with garlic bread...enjoy :)!!
SKINNY ITALIAN STUFFED SHELLS
A delicious and skinny take on a creamy, indulgent pasta dish baked in the oven.
Provided by curiouschef
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil; add shells and cook, stirring occasionally, until tender yet firm to the bite about 9 minutes. Drain.
- Heat olive oil in skillet over medium-high heat. Cook chicken with oregano, Italian seasoning, red pepper flakes, salt, and pepper until no longer pink, about 5 minutes. Add chicken broth, tomato sauce, cream cheese, Parmesan cheese, onion, goat cheese, cheese wedge, and garlic. Bring to a simmer and cook until well combined, about 5 minutes. Remove from heat and let cool for 5 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Pour 3 to 4 spoonfuls of the chicken mixture into the bottom of a baking dish to prevent the shells from sliding. Stuff remaining chicken mixture into shells and set in the baking dish with the stuffed side up. Sprinkle top of shells with mozzarella cheese.
- Bake shells in the preheated oven until mozzarella cheese is melted, about 20 minutes.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 31.9 g, Cholesterol 82.1 mg, Fat 11.6 g, Fiber 1.8 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 519.3 mg, Sugar 2.7 g
ITALIAN STUFFED SHELLS ~ CASSIES
I've been making these shells this way, since a teen. This was one of my siblings favorite meals I would have ready for when my parents got home from work. We couldn't wait to dig in. I tweaked my Mom's recipe and everyone said, " don't change a thing. " I hope you enjoy these shells as much as my family does. Enjoy!
Provided by Cassie *
Categories Beef
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. In a med - large skillet, over medium heat - add ground beef and sausage, break up as it cooks. Continue cooking until no longer pink. Drain well.
- 2. Preheat oven to 350 degree F. Place meat in a large bowl, and add cheeses, seasonings, fresh parsley and basil. Stir until well combined.
- 3. In a large greased baking dish. Pour enough sauce in to cover bottom of dish, by swirling or use back of spoon to spread.
- 4. Take prepared pasta and fill each shell with at least a heaping tablespoon of meat & cheese mixture or until filled completely.
- 5. Spoon about 1 tablespoon on sauce over each shell. More if you like them saucier.
- 6. Sprinkle with a generous amount of fresh grated Parmesan & parsley.
- 7. Place shells in rows, beside each other.
- 8. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes or until cheese is melted and starting to bubble. Watch them closely that you don't burn the exposed shell. These can be easily reheated, but in my opinion, they're best eaten fresh out of the oven.
- 9. Serve with a side of extra sauce, and a salad, with slices of nice crusty bread. Delish!
STUFFED ITALIAN SHELLS
One of my sweetie's favorite dishes. Since there's only two of us, I usually make the recipe (as written) and divide it up between pyrex dishes, cook one dish (as shown)and freeze the other one. If you choose to freeze a smaller portion, let the dish thaw to room temperature before baking it. DE-LISH!!!!
Provided by Audrey Musick
Categories Beef
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Cook shells as directed on the back of the package and drain on a paper towel until needed.
- 2. In a large bowl, mix the cheeses and egg. Stuff the pasta sheels with the cheese mixture. (About 2 tablespoons of mixture per shell.)
- 3. Cook the ground beef and garlic until the meat is browned. Drain meat of excess fat thoroughly. Add the remaining sauce ingredients, cover and continue to simmer until the sauce has thickened.
- 4. Spray a 9" x 13" baking dish (or two smaller baking dishes if one dish is to be served later) with PAM, ladle one cup of the pasta sauce on the bottom of the dish(s). Arrange the stuffed shells side by side. Ladle the remaining sauce over the shells and bake in a preheated 350 degree oven for 45 minutes.
Tips:
- Use jumbo pasta shells for this recipe, as they can hold more filling and sauce.
- Cook the pasta shells al dente, so that they are slightly firm to the bite.
- Make sure the ricotta cheese is well-drained, so that the filling is not too wet.
- Add some chopped fresh herbs, such as basil, oregano, or thyme, to the ricotta cheese filling for extra flavor.
- Use a variety of cheeses in the filling, such as mozzarella, Parmesan, and Romano, for a more complex flavor.
- If you don't have any marinara sauce on hand, you can use a simple tomato sauce instead.
- Top the stuffed shells with grated Parmesan cheese before baking, for a golden brown crust.
- Serve the stuffed shells with a side of garlic bread or a salad.
Conclusion:
Stuffed Italian shells are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. With a few simple ingredients, you can create a dish that is sure to please everyone at the table. So next time you're looking for a new pasta recipe, give stuffed Italian shells a try.
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