Hi everyone, hope you’re having an incredible day. Today, we’re going to prepare a distinctive dish, stuffed shells. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Stuffed Shells is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Stuffed Shells is something that I’ve loved my entire life.
Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked. A favorite among American families, stuffed shells bring traditional Italian cooking to Western kitchens across the United States. Stuffed shells are typically filled with ricotta and other delicious cheeses Delicious Stuffed Shells are the perfect easy, weeknight dinner.
To begin with this recipe, we must prepare a few ingredients. You can have stuffed shells using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Stuffed Shells:
- 16 jumbo pasta shells
- 2 small onions
- 1 stick butter/margarine
- 2 egg whites (or 1/3 cup egg beaters or equivalent)
- 15 ounce skim milk ricotta
- 8 ounce bag part skim mozzarella
- 1/2 cup parmesan or romano cheese
- 1/2 tsp. sugar
- 1/2 tsp. garlic powder
- 1/8 tsp. salt x2
- 1/8 tsp. pepper
- 1/4 bag spinach (2 oz.)
- 2 (28 oz.) can Redpack crushed tomatoes (or 2 cans plum tomatoes)
- 1 Tbsp. dried basil
Ricotta, parmesan, and mozzarella pair nicely with a homemade sausage marinara sauce. Jumbo pasta shells stuffed with mozzarella, ricotta and parmesan cheese. Topped with marinara and baked until tender and gooey. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
Steps to make Stuffed Shells:
- Get the sauce cooking. Melt butter/margarine in medium pot (or slow cooker) on LOW HEAT, mince onions as fine as possible and add to pot with the butter. Let simmer for 2 minutes to blanch onions.
- Mix dried basil with a 1/4 cup of water and microwave in a cup for 45 seconds. This will make a basil "tea". Strain and add basil "tea" to the sauce.
- Add cans of tomatoes, basil "tea", pepper, sugar and 1/8 tsp. salt to pot and let simmer at least an hour (or two). Add more sugar if you like it sweeter.
- Boil the shells and let cool being careful not to get them torn up.
- Mix thourloughly the ricotta, parmesan, eggs, garlic powder, 4 oz. mozzarella and cleaned spinach (remove the stems!). I used about a quarter of a bag of spinach.
- Preheat oven to 350 degrees. Add several ladles of the tomato sauce to a casserole dish. Stuff the shells with cheese mixture and line the casserole dish with stuffed shells.
- Pour a few more ladles of the tomato sauce over the shells. Cover the dish with foil, poke a hole in the middle to vent. Be careful not to let the tomato sauce get on the foil as it will dissolve the foil! Bake covered for 40 minutes.
- Uncover and top cooked shells with the rest of the mozzarella cheese. Cook another 10 minutes.
- Let cool 5 minutes then serve!
- I've also made this by adding a half pound of hot sausage (or ground beef or even pepperoni) to the sauce. But, the vegetarian version is remarkable. The only really fattening part is the butter/margarine. I don't like using olive oil as it has a distinctly different taste than the more pungent flavor of butter/margarine. Feel free to use either parmesan or romano cheese. Pecorino romano is by far the best to use if you can.
These stuffed shells are made with cooked pasta shells, a cheesy ricotta filling, a few Italian herbs, & marinara! Tips for making ahead AND freezing! These creamy stuffed shells are filled with roasted butternut squash and a tangy spinach "ricotta." Butternut squash stuffed shells are the ultimate fall comfort food! These easy Stuffed Shells are perfect to throw together on a weeknight and impressive enough to serve guests. They're saucy, oh-so-cheesy, and loaded with a ricotta, spinach, and parmesan filling.
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