Best 4 Stuffed Shells With Four Cheeses Recipes
Dive into a culinary journey with our extensive collection of stuffed shells recipes, a symphony of flavors that will tantalize your taste buds. Embark on a voyage through diverse culinary landscapes, from the classic Italian rendition to creative fusion interpretations.
1. Classic Stuffed Shells: Experience the timeless charm of traditional stuffed shells, where jumbo pasta shells are filled with a delectable blend of ricotta, Parmesan, and mozzarella cheeses, enveloped in a rich and flavorful tomato sauce. This classic recipe embodies the essence of comfort food, evoking memories of family gatherings and warm kitchens.
2. Spinach and Artichoke Stuffed Shells: Embark on a Mediterranean adventure with spinach and artichoke stuffed shells, a vibrant fusion of flavors and textures. Tender spinach, savory artichoke hearts, and a creamy cheese filling dance harmoniously inside jumbo pasta shells, bathed in a velvety Alfredo sauce. Prepare to be captivated by the symphony of flavors in this delightful dish.
3. Crab and Shrimp Stuffed Shells: Indulge in the bounty of the sea with crab and shrimp stuffed shells, a seafood lover's paradise. Succulent crab and shrimp are delicately combined with a creamy filling, nestled inside pasta shells, and enveloped in a luscious seafood sauce. Each bite is a celebration of the ocean's bounty, leaving you craving more.
4. Butternut Squash and Goat Cheese Stuffed Shells: Embark on a culinary adventure with butternut squash and goat cheese stuffed shells, a delightful symphony of sweet and savory flavors. Roasted butternut squash, tangy goat cheese, and a hint of nutmeg blend harmoniously inside pasta shells, enveloped in a velvety sage cream sauce. Prepare to be amazed by the unique and sophisticated flavors in this exceptional dish.
5. Mushroom and Swiss Stuffed Shells: Dive into a world of umami with mushroom and Swiss stuffed shells, a symphony of earthy and nutty flavors. Sautéed mushrooms, melted Swiss cheese, and a creamy sauce come together in perfect harmony inside pasta shells, creating a dish that is both comforting and elegant. Get ready to savor the rich and satisfying flavors in this delectable creation.
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.
4 CHEESE STUFFED SHELLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven or broiler to 450 degrees F.
- Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.
- Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.
- To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves
- Pour a little sauce into the bottom of a shallow medium sized flameproof casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.
FOUR-CHEESE STUFFED SHELLS
More cheese, please! You'll get your fill from saucy jumbo pasta shells loaded with four kinds-ricotta, Asiago, mozzarella and cottage cheese. Do the prep work, and then freeze according to the recipe directions to have a ready-to-bake meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a small bowl, combine 1/4 cup mozzarella cheese, Asiago cheese, ricotta cheese, cottage cheese, chives and 1/2 cup spinach (save the remaining spinach for another use)., Spread 1/2 cup spaghetti sauce into a shallow 1-1/2-qt. baking dish coated with cooking spray. Drain pasta; stuff with cheese mixture. Arrange in prepared dish. Top with remaining spaghetti sauce and mozzarella. , Cover and bake until heated through, 25-30 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in the center of 2 or 3 shells to read 165°.
Nutrition Facts : Calories 376 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 959mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 4g fiber), Protein 25g protein.
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:
- Jumbo Shells: If you don't have jumbo shells, you can use regular-sized shells or even lasagna noodles. Just adjust the cooking time accordingly.
- Cook the Shells Al Dente: Don't overcook the shells, or they will become too soft and mushy. Cook them until they are al dente, or slightly firm to the bite.
- Use Fresh Herbs: Fresh herbs like basil, oregano, and thyme add a lot of flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Don't Overstuff the Shells: Don't overstuff the shells, or they will be difficult to close and may burst open during baking.
- Bake Until Golden Brown: Bake the stuffed shells until they are golden brown and bubbly. This usually takes about 20-25 minutes.
- Let the Shells Rest: Let the shells rest for a few minutes before serving. This will help them set and make them easier to handle.
Conclusion:
Stuffed shells are a delicious and versatile dish that can be made with a variety of fillings and sauces. They are perfect for a special occasion or a simple weeknight meal. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a new and exciting recipe, give stuffed shells a try!
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