Best 9 Stuffed Pasta Shells For Meat Lovers Recipes

MEATBALL STUFFED SHELL PASTA RECIPE BY TASTY

Steps:

• In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
• Preheat the oven to 425°F (220°C).
• Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
• Bake the meatballs for 10 minutes, until golden brown.
• Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
• Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
• Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
• Bake for 10 minutes, until the marinara sauce is warm.
• Top with chopped basil.
• Enjoy!

THE BEST STUFFED SHELLS

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.

EASY BEEF-STUFFED SHELLS

Steps:

• Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

MEAT LOVERS' PIZZA-STUFFED SHELLS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Drain the pasta and rinse under cold water; set aside.
• Meanwhile, combine the ricotta, Parmesan, parsley, egg, 1/2 cup of the mozzarella, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine; set aside.
• Preheat the oven to 450 degrees F.
• Heat a 12-inch ovenproof skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and brown, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate and reserve.
• Add the sausage to the skillet and cook, breaking it up with a wooden spoon into large chunks, until brown, about 5 minutes. Remove half the sausage from the skillet with a slotted spoon to a plate and reserve.
• Add the ground beef and onion to the skillet and cook until the beef is brown and the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the marinara sauce and season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, reduce the heat to low and continue to simmer while you stuff the shells.
• Divide the ricotta filling among the shells. Arrange the shells filling-side up in the skillet on top of the sauce. Top with the remaining mozzarella, the pepperoni and reserved sausage and bacon. Bake until the cheese is melted and the toppings are browned, 20 to 25 minutes. Sprinkle with Parmesan, oregano and red pepper flakes before serving.

SUPER STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
• Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Drain.
• In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. Add the ground veal and cook, stirring, until cooked and browned. Add the squeezed spinach and cook, stirring, for 3 minutes. Remove from the heat and season with salt and pepper.
• In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.
• Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a medium pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, until thickened and fragrant, 25 to 30 minutes, stirring occasionally.
• Remove from the heat and keep warm until ready to use.

GIANT STUFFED PASTA SHELLS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells.
• Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.

STUFFED SHELLS

Steps:

• Preheat oven to 325 degrees.
• Cook pasta al dente according to pasta package directions. Make sure not to over cook the pasta. Otherwise it will not be easy to fill and will fall apart. Drain and rinse with water so that pasta does not stick together.
• In large bowl, beat eggs lightly. Then add ricotta, mozzarella, spinach, butter, salt and pepper. Mix until well blended.
• Fill the shell pasta with the cheese mixture. Set aside.
• Put a thin layer of spaghetti sauce on the bottom of a 9x13 baking dish. The arrange filled shell pasta on top.
• Pour remaining spaghetti sauce on top. Sprinkle with parmesan cheese.
• Cover with foil and bake for 30 minutes.
• NOTE: Consider foil lining your baking dish for easy clean up. When entertaining, assemble this dish but don't bake until just before serving. Can be made the night before.

STUFFED PASTA SHELLS

Steps:

• In a large mixing bowl, mix eggs and milk.
• Whisk well.
• Add one cup mozzarella cheese, all ricotta cheese, all Parmesan cheese, and browned ground beef (or browned sausage).
• Mix well.
• Put egg/beef/cheese mixture into cooked shells in oven safe dish (eg. Corningware); add spaghetti sauce to layer.
• Top with remaining mozzarella cheese.
• Cover with foil loosely.
• Bake 350°F for 50-60 minutes or until bubbling!