Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, stuffed shells. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Stuffed Shells is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Stuffed Shells is something which I have loved my entire life.
Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package.
To begin with this recipe, we must prepare a few components. You can have stuffed shells using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Shells:
- Take 20-24 Jumbo Stuffed Shell Noodles
- Prepare Sauce from my recipe Foodi Hearty Pasta Sauce
- Make ready Filling from my recipe Filling for Lasagna or Stuffed Shells
- Prepare 1/2 lb block Mozzarella Cheese (whole milk)
- Prepare Grated Parmesan
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 Stuffed shells recipe with spinach and three kinds of cheese! Ricotta, parmesan, and mozzarella pair nicely with a homemade sausage marinara sauce. These stuffed shells are made with cooked pasta shells, a cheesy ricotta filling, a few Italian herbs, & marinara!
Steps to make Stuffed Shells:
- Preheat oven to 400°. Boil water in large pot. Grease 13x9 pan well, including sides.
- Boil pasta just long enough the noodles are workable but not fully cooked (usually 8-9 minutes). Drain and immediately cool with cold water. I like to boil a few more shells than I'll eventually need because often a couple tear.
- Add sauce to bottom of pan.
- Stuff each shell with filling. (I use a melon baller for ease, and I use 2 heaping scoops in each shell. Arrange shells tightly in pan, filling side up.
- Cover with sauce.
- Generously cover with mozzarella and parmesan. Sprinkle chopped parsley over top.
- Cover with foil tightly. Bake in oven 30 minutes. Remove foil. Bake 5 minutes. Let cool 20 minutes before serving.
Tips for making ahead AND freezing! Who could resist these jumbo pasta shells brimming with cheese and spinach and baked until perfectly melted and delicious? Aren't extra cheesy foods just the best foods? Wayne loves stuffed shells - straight up, red sauced, ricotta-stuffed snails of baked deliciousness. I made them five years ago, when we moved from our apartment a few blocks south of where we.
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