Best 7 Stuffed Pasta Shells Surprise Recipes

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When it comes to stuffed pasta shells, it's all about the surprise inside. Whether you're craving a hearty meat filling, a creamy cheese blend, or a burst of fresh vegetables, there's a stuffed pasta shell recipe out there to satisfy your taste buds. But with so many variations to choose from, finding the best one can be a daunting task. Fear not, pasta enthusiasts! This article will guide you through the delightful world of stuffed pasta shells, providing you with expert tips and tricks to create a dish that will leave your family and friends amazed. From selecting the perfect pasta shells to choosing the most flavorful fillings, we've got you covered. So, put on your aprons, gather your ingredients, and let's embark on a culinary journey that will elevate your pasta game to new heights!

Here are our top 7 tried and tested recipes!

GIANT STUFFED PASTA SHELLS



Giant Stuffed Pasta Shells image

Yummy and easy shells, stuffed with garlic, thyme, mushrooms, and spinach ricotta. Perfect for a weeknight dinner! Add more cheese or any kind of meat! A lamb/pork mixture is really good; get a nice sear on it and add it to the spinach and mushroom (sans ricotta) maybe some goat cheese? Have fun with it!

Provided by jndeans

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 13

24 lumaconi pasta shells
3 tablespoons olive oil
1 (8 ounce) package button mushrooms, chopped
3 cloves garlic
1 (10 ounce) bag baby spinach
2 teaspoons ground thyme
salt and ground black pepper, to taste
2 cups ricotta cheese
¾ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 (28 ounce) jar pasta sauce
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 433.9 calories, Carbohydrate 51 g, Cholesterol 22.1 mg, Fat 17.6 g, Fiber 6.2 g, Protein 18.6 g, SaturatedFat 6 g, Sodium 834.5 mg, Sugar 13.6 g

STUFFED PASTA SHELLS



Stuffed Pasta Shells image

These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. -Jena Coffey, St. Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 6

4 cups shredded mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) jumbo pasta shells, cooked and drained
3-1/2 cups spaghetti sauce
Grated Parmesan cheese, optional

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.

Nutrition Facts : Calories 314 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 576mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 18g protein.

STUFFED SHELLS I



Stuffed Shells I image

Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.

Provided by SALLYJUN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese

Steps:

  • Cook shells according to package directions. Place in cold water to stop cooking. Drain.
  • Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
  • Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
  • Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 557.4 calories, Carbohydrate 59.6 g, Cholesterol 97.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 9.8 g, Sodium 1197.5 mg, Sugar 10.6 g

STUFFED PASTA SHELLS FOR MEAT-LOVERS



Stuffed Pasta Shells for Meat-Lovers image

These are quite possible the best you can make! I came up with this recipe to satisfy my carnivorous family and incorporate my love for Italian food. These have a ton of meat, but still a nice amount of the traditional ricotta cheese and spinach. These can also be great appetizer, due to the large amount the recipe yields.

Provided by Jessika6958

Categories     Pasta Shells

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 13

2 1/2 lbs ground beef
2 (12 ounce) boxes jumbo pasta shells
1 (26 ounce) jar Prego spaghetti sauce, any variety
1 (8 ounce) box frozen spinach, thawed and squeezed of excess juice
2 cups ricotta cheese
1 lb of shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 garlic cloves, minced
1 small yellow onion, finely chopped
5 tablespoons italian seasoning
1 tablespoon garlic pepper seasoning
4 eggs, slightly beaten
1/3 cup milk

Steps:

  • Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside.
  • Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside.
  • In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach.
  • In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking.
  • *If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use.
  • Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.

STUFFED PASTA SHELLS



Stuffed Pasta Shells image

This dish has lots of cheeses, beef and sauce into stuffed pasta shells that are mouthwatering!An excellent pasta dish for supper! My husband and I have been making it since college, and now our children love it!! Freeze the leftovers for a precooked meal!

Provided by sara2

Categories     One Dish Meal

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 lb ground beef (or sausage)
2 lbs ricotta cheese
2 cups shredded mozzarella cheese
1 (25 1/2 ounce) bottle Prego spaghetti sauce (with meat)
1 cup shredded parmesan cheese
3 eggs
3 tablespoons milk
1 (12 ounce) box San Georgio jumbo 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!

Nutrition Facts : Calories 583.9, Fat 38.7, SaturatedFat 20.1, Cholesterol 209.8, Sodium 917.3, Carbohydrate 19.4, Fiber 2.8, Sugar 8.2, Protein 38.5

PULL-APART STUFFED PASTA RING RECIPE BY TASTY



Pull-apart Stuffed Pasta Ring Recipe by Tasty image

Here's what you need: ricotta cheese, shredded mozzarella cheese, spinach, parmesan cheese, dried oregano, garlic, dried basil, red chili flake, salt, pepper, jumbo pasta shell, marinara sauce, shredded mozzarella cheese

Provided by Matthew Johnson

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 13

1 pt ricotta cheese
1 cup shredded mozzarella cheese
1 cup spinach, cooked
1 cup parmesan cheese
1 tablespoon dried oregano
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon red chili flake, optional
salt, to taste
pepper, to taste
1 lb jumbo pasta shell, cooked
marinara sauce, to taste
shredded mozzarella cheese, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Mix all the ricotta, mozzarella, Parmesan, oregano, garlic, basil, chili flakes (optional), salt, and pepper until smooth.
  • Unfold a jumbo shell, turning it inside out, and gently fill it with 1-2 tablespoons of the cheese mixture. Refold the shell and set aside. Repeat with the rest of the pasta shells.
  • In a circular dish, place a layer of marinara sauce that completely covers the bottom of the pan. Place the shells, cheese side up in the pan in a spiralling pattern.
  • Pour a little extra marinara sauce within the spiral and top the whole pan with mozzarella cheese.
  • Bake for 15 minutes, or until the sauce is bubbling and the cheese is a golden brown.
  • Pull apart with your fingers.
  • Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 28 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

STUFFED PASTA SHELLS (RECIPE MAKEOVER)



Stuffed Pasta Shells (Recipe Makeover) image

Family-favorite Stuffed Pasta Shells is a perfect makeover recipe candidate. You don't need the 44 grams of fat that the original recipe contains for it to taste great-especially after sampling this lighter version. It has great flavor the whole family will enjoy. Try it yourself and you'll agree!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 13

16 uncooked jumbo pasta shells
1/2 lb lean ground turkey
1 teaspoon Italian seasoning
1/2 teaspoon fennel seed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 cup fat-free cottage cheese
1/4 cup fat-free egg product
2 cups tomato pasta sauce
1/4 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. Cook and drain pasta as directed on package, omitting salt.
  • Meanwhile, in 10-inch nonstick skillet, cook turkey, Italian seasoning, fennel, salt and pepper over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink; remove turkey mixture from skillet.
  • In same skillet, cook mushrooms, onion and garlic over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender. Stir turkey mixture, cottage cheese and egg product into mushroom mixture.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon about 1 tablespoon turkey mixture into each pasta shell. Place in baking dish. Spoon pasta sauce over shells.
  • Cover with foil. Bake 20 to 25 minutes or until hot. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fiber 6 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 13 g, TransFat 0 g

Tips:

  • Choose the right pasta shells. Jumbo pasta shells are the best choice for this recipe, as they can hold a lot of filling and won't break easily.
  • Cook the pasta shells al dente. This means cooking them until they are still slightly firm to the bite. This will prevent them from becoming mushy when they are stuffed and baked.
  • Use a variety of fillings. The possibilities are endless when it comes to filling stuffed pasta shells. Some popular options include ricotta cheese, spinach, ground beef, sausage, and vegetables.
  • Don't overstuff the pasta shells. You want the shells to be full, but not so full that they burst open when they are baked.
  • Use a flavorful sauce. The sauce is what will really bring your stuffed pasta shells to life. Choose a sauce that is flavorful and complements the filling you are using.
  • Bake the stuffed pasta shells until they are golden brown. This will give them a crispy exterior and a gooey interior.

Conclusion:

Stuffed pasta shells are a delicious and versatile dish that can be enjoyed by people of all ages. With a little creativity, you can create your own unique stuffed pasta shells recipe that is sure to impress your family and friends. So next time you're looking for a new and exciting dish to try, give stuffed pasta shells a try!

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