Best 2 Italian Cheese Stuffed Shells Recipes
Italian Cheese Stuffed Shells is a classic dish that combines the comforting flavors of pasta, cheese, and sauce into a delicious and visually appealing meal. Whether you're a seasoned cook seeking to elevate your culinary skills or a beginner looking for a crowd-pleasing dish, this comprehensive guide will provide you with all the necessary knowledge and step-by-step instructions to create perfect Italian Cheese Stuffed Shells in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
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 :)!!
Tips:
- To ensure the shells are cooked evenly, use a large pot and bring the water to a rapid boil before adding them.
- Don't overcrowd the pot with shells, as this will prevent them from cooking evenly.
- Cook the shells for the amount of time specified on the package, or until they are al dente (tender but still slightly firm to the bite).
- Immediately transfer the cooked shells to a colander and rinse them with cold water to stop the cooking process.
- For a smoother, creamier filling, use a food processor to blend the ricotta, Parmesan, and mozzarella cheeses.
- To prevent the filling from becoming watery, drain the ricotta cheese before using it.
- Use a variety of cheeses in the filling, such as mozzarella, Parmesan, and Romano, for a more complex flavor.
- To prevent the shells from sticking together, lightly coat them with olive oil before stuffing them.
- If you don't have a piping bag, you can use a spoon to stuff the shells.
- Bake the stuffed shells in a preheated oven until the cheese is melted and bubbly, and the shells are heated through.
Conclusion:
Italian cheese-stuffed shells are a delicious and versatile dish that can be enjoyed for lunch or dinner. With a few simple tips, you can easily make this classic Italian dish at home. Whether you prefer a simple filling of ricotta and Parmesan cheese, or a more complex filling with a variety of cheeses and herbs, these stuffed shells are sure to please everyone at your table.
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