Best 3 Four Cheese Stuffed Shells With Smoky Marinara Recipes
In the realm of culinary delights, few dishes can rival the allure of four cheese stuffed shells with smoky marinara. This tantalizing dish, a symphony of flavors and textures, promises an unforgettable gastronomic experience. Imagine tender pasta shells, generously filled with a velvety blend of four delectable cheeses, enveloped in a rich and smoky marinara sauce that dances on your palate. Each bite is a journey through a cheesy wonderland, where the creaminess of the filling harmonizes beautifully with the tangy, robust flavor of the sauce. Whether you're a seasoned chef or a home cook seeking a touch of culinary magic, this article will guide you through the creation of this delectable dish, ensuring that your taste buds embark on an extraordinary adventure.
Here are our top 3 tried and tested recipes!
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.
FOUR-CHEESE STUFFED SHELLS WITH SMOKY MARINARA
Steps:
- 1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside. 2. Preheat oven to 375 degrees. 3. Coat 2 13x9 baking dishes with cooking spray. Set aside. 4. Place cottage cheese and ricotta cheese in a food processor. Process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients. 5. Spoon or pipe 1 tbsp cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, 3 cups Smoky Marinara, and 1/2 cup mozzarella in remaining prepared dish. 5. Cover with foil. Bake at 375 for 30 minutes or until thoroughly heated. TO FREEZE UNBAKED CASSEROLE: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy duty foil. Store for up to 2 months. TO PREPARE FROZEN CASSEROLE: Preheat oven to 375. Remove foil and reserve, reomve plastic wrap. Cover frozen casserole with foil and bake at 375 for 1 hour and 10 minutes or until shells are thoroughly heated.
Tips:
- Choose the right pasta shells. Jumbo pasta shells are the ideal size for stuffing, as they can hold a generous amount of filling without becoming too unwieldy.
- Don't overcook the pasta shells. Al dente pasta shells will hold their shape better and won't become mushy when baked.
- Use a variety of cheeses. A combination of different cheeses, such as ricotta, Parmesan, mozzarella, and fontina, will create a rich and flavorful filling.
- Season the filling generously. Don't be afraid to add plenty of salt, pepper, and garlic powder to the filling, as this will help to enhance the flavor of the dish.
- Make sure the marinara sauce is flavorful. A good marinara sauce is essential for this dish, so be sure to use a sauce that you enjoy the taste of.
- Bake the stuffed shells until they are golden brown and bubbly. This will ensure that the shells are cooked through and that the cheese is melted and gooey.
Conclusion:
Four-cheese stuffed shells with smoky marinara is a delicious and satisfying dish that is perfect for a special occasion or a weeknight meal. With its creamy cheese filling, smoky marinara sauce, and crispy Parmesan crust, this dish is sure to please everyone at the table. So next time you're looking for a new pasta recipe to try, give this one a try - you won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love