stuffed shells


Vegan Stuffed Shells with Kale

cashews, soak overnight & drain

garlic

lemon juice

ume vinegar (or sub more lemon + salt)

water (just enough to get the blade going)

salt, pepper

½ cup crumbled firm tofu

oregano

red pepper flakes

raw kale (or spinach)

chives herbs

salt & pepper,

jumbo shells

marinara sauce

olive oil

optional) cheese

Pasta shells stuffed with a mixture of ricotta cheese and pesto chicken, baked in a simple white sauce, and topped with extra Mozzarella cheese.

Cheesy Pesto Chicken Stuffed Shells

20-22 jumbo pasta shells

chicken mixture:

chicken breasts

Salt

black pepper

Tbsp vegetable oil

pesto

Italian cheese mix

Ricotta mixture:

ricotta cheese

garlic (pressed)

basil leaves

Sauce:

Tbsp butter

Tbsp flour

milk

Tbsp dry Parmesan cheese

Topping:

Mozzarella cheese

Parmesan cheese when serving

Cook pasta shells al dente, drain and set aside. *Tip: I like to cook 2-3 extra shells just in case some get damaged as they cook. (So you can cook 25, just in case.)

Cook chicken in a pan, over medium heat, seasoned with some salt and pepper. Once chicken is done, take it out and let it cool enough to be handled. Once it's cooled, dice the chicken.

Preheat oven to 375. Lightly grease a 9x13 casserole dish.

In one mixing bowl, combine diced, cooked chicken, olive oil, Italian cheese mix and pesto. Mix very well and set side.

In another mixing bowl, combine all ingredients for ricotta mixture. Mix until all smooth and set aside.

In a sauce pot, melt butter over medium heat. Whisk in flour until combined. Start adding milk slowly while still whisking so that the mixture is smooth. Add salt, pepper and dry Parmesan cheese. Bring sauce to simmer, stirring often.

Pour sauce all over the bottom of the prepared casserole dish.

Stuff each shell with some ricotta mixture, filling them about 1/3 full, and then some pesto chicken mixture.

Nestle stuffed shells in the casserole dish, in the sauce, one right next to the other.

Spread mozzarella cheese over the top of stuffed shells.

Bake for about 20 minutes.

*You can grate some Parmesan cheese right over the cooked shells as you serve it.

Chicken and Broccoli Alfredo Stuffed Shells include tender pasta shells filled with a cheesy shredded chicken and broccoli mixture and smothered in an easy homemade alfredo sauce.&nbsp;

Chicken and Broccoli Alfredo Stuffed Shells

box Jumbo pasta shells

chicken (, shredded (I use rotisserie))

broccoli

unsalted butter

garlic (, minced)

heavy whipping cream

parmesan cheese

mozzarella cheese (, divided)

egg yolks (, beaten)

salt and black pepper (, to taste)

Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.

Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer.&nbsp;

Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls.&nbsp;

Slowly add the egg mixture to the saucepan and stir to combine. Remove from heat.&nbsp;

Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.

In a large mixing bowl, add chicken, broccoli, and 1/2 cup alfredo sauce.&nbsp; Toss to combine.&nbsp;

Add a spoonful of alfredo sauce to the bottom of a 9x13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.

Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.

Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.

Next time try lasagna stuffed shells or pizza stuffed shells!

Make alfredo sauce:

https://content.jwplatform.com/videos/4I8xIcDR.mp4

Chicken and Broccoli Alfredo Stuffed Shells include tender pasta shells filled with a cheesy shredded chicken and broccoli mixture and smothered in an easy homemade alfredo sauce.

Spinach and Ricotta Stuffed Shells. Jumbo pasta shells stuffed with three types of cheeses and topped with pasta sauce!

Spinach and Ricotta Stuffed Shells

pasta shells

extra virgin olive oil

onion

garlic (minced)

spinach

mozzarella cheese (shredded)

Parmesan cheese (grated)

pepper

salt

basil desired)

cheese

Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.

Heat oil in a large skillet. Add onion and cook until tender about 3-4 minutes. Add in garlic and cook for an additional minute.

Add the spinach and cook until wilted, about 2 minutes.

Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. Stir to combine.

Spread about 1/2 of the sauce in the bottom of a 8 x8 or 9 x 9 baking dish.

Stuff shells with the spinach cheese mixture and place in the baking dish.

Top with the remaining sauce and bake for 20-30 minutes or until warmed through.

Serve immediately with basil and parmesan cheese, if desired.

Classic Ricotta Stuffed Shells made with flavorful three cheese ricotta filling and homemade marinara sauce. This stuffed shells recipe is extra cheesy and made with fresh herbs and garlic flavors.&nbsp;

Ricotta Stuffed Shells

garlic powder

oz whole milk ricotta cheese

oz shredded Mozzarella cheese (divided)

Parmesan cheese

parsley

basil

dry oregano

Preheat the oven to 350° and lightly grease a 9×13 baking dish.

TIP: season water that pasta is cooked in to infuse it with more flavor.TIP: this recipe makes about 18 stuffed shells but cook 2-3 extra shells just in case some rip and break apart.

Cook jumbo shells pasta according to the package instructions until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven.&nbsp;

Once cooked, strain, and set aside to cool down enough to be handled.

Pasta:

While pasta is cooking, mix the filling.&nbsp;

Combine ricotta cheese, egg, herbs, pressed garlic, Parmesan cheese, Mozzarella cheese, and seasoning in a mixing bowl. Use a fork to mix everything well, until all ingredients are evenly incorporated throughout. (Set aside about 1/3 cup of shredded Mozzarella for topping.)

Ricotta filling:

Spread about 3 cups of marinara sauce over the bottom of the 9×13 baking dish and spread it evenly.&nbsp;

Fill each shell with about 1.5-2 tablespoons of ricotta filling and place it in the pan.&nbsp;

TIP: I don’t like to place shells seam down because the filling often leaks out of the shells, so place shells in the pan seam up.&nbsp;

Sprinkle some Mozzarella cheese and oregano over each shell and bake for about 20-25 minutes.&nbsp;

Baking:

https://embed.mediavine.com/videos/thyaen2fijunviczf0p1

Classic Ricotta Stuffed Shells made with flavorful three cheese ricotta filling and homemade marinara sauce.

Classic Stuffed Shells

These stuffed shells are filled with three types of cheese, then covered in marinara sauce and more cheese and baked to golden brown perfection. A comfort food classic that&#x27;s great for feeding a crowd!

pasta shells (cooked according to package directions)

mozzarella cheese (divided use)

Italian seasoning

salt and pepper

marinara sauce (divided use)

parsley (chopped)

cooking spray

Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.

Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.

Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.

Fill each shell with the ricotta mixture and place in the baking dish.

Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.

Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.

Sprinkle with parsley, then serve.

https://content.jwplatform.com/videos/ilTJcpEj.mp4

These stuffed shells are filled with three types of cheese, then covered in marinara sauce and more cheese and baked to golden brown perfection. A comfort food classic that's great for feeding a crowd!

Stuffed Shells

Kosher salt

jumbo pasta shells

Romano cheese

basil,

Parmesan, grated

jars good-quality marinara sauce

mozzarella cheese, grated

Crusty French bread,

Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.

In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.

To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.

Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

Love Ree but thought this was just ok. I felt like it was missing something.

This is the easiest STUFFED SHELLS recipe I have ever made.  I added fresh oregano, garlic and basil from my garden, therefore it was by far the best I have ever eaten.  My granddaughter gives it five+Stars!

Delicious, filling, and easy. This is a win for the whole family. My mom used to make this when I was a kid and it tastes just as good as her recipe. My husband and kids alike devoured it. No leftovers and was made one of those nights I just didn’t know what to do. Great for a meatless option as well. 

A quick and easy recipe that is great during the work week.  My family loves when I make it and there are rarely any leftovers.

I thought this was very good and easy, just lacked a little flavor. I added some oregano and crushed red pepper which seemed to help. 

https://www.foodnetwork.com/videos/rees-stuffed-shells-0236083

Ree's Cheese-Stuffed Shells are easy to make and freezer friendly.

Ree's Stuffed Shells

The filling in these Stuffed Mexican Chicken shells is what makes them so delicious - shredded chicken, cream cheese, peppers, onions, black beans, and cumin. Top with salsa and cheese and it is dinner perfection!

Stuffed Mexican Chicken Shells Recipe (Freezer Meal)

black beans (1 can, rinsed and drained)

onions

green pepper (diced)

red pepper (diced)

cream cheese (3 (8 oz blocks) softened, not melted)

tomatoes

chicken broth

cumin

cheddar cheese (shredded)

salsa

Jumbo Pasta shells

Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them- if you cook them too long, they will be difficult to stuff). Drain the pasta and set aside while you make the filling.

For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a  large mixing bowl. Mix well.

In a separate bowl, mix the cream cheese, chicken broth and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well (if you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave).

You will need either 2 9x13&quot; baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9x13&quot; baking pan.

Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.

When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.

Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

Mushroom-Spinach Stuffed Shells

(20 to 24) jumbo pasta shells

extra-virgin olive oil,

onion,

garlic,

white mushrooms, thinly sliced

spinach,

low-fat small-curd cottage cheese

mozzarella cheese

egg,

fennel seeds

plum

Food Stylist: Rebecca Jurkevich
Prop Stylist: Paige Hicks

1 large egg, lightly beatenMake the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.

Finely chop the spinach-mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.

Preheat the oven to 350 degrees F. Make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender.

Make the cheese sauce: Combine the cottage cheese, mozzarella, parmesan and egg in the blender and puree until smooth.

Brush a 9-by-13-inch flameproof baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.

A very good recipe for stuffed pasta shells.  Preparation is a little lengthy but worth the time.  No meat is usually against my kitchen rules, but this is now an exception. 

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The most viewed stuffed shells recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Stuffed Shells with Kale

Cheesy Pesto Chicken Stuffed Shells

Chicken and Broccoli Alfredo Stuffe...

Spinach and Ricotta Stuffed Shells

Ricotta Stuffed Shells

Classic Stuffed Shells

Stuffed Shells

Mushroom-Spinach Stuffed Shells

Cheesy Stuffed Shells

Crock Pot Turkey Stuffed Shells wit...

Stuffed Shells Recipe

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Creamy Caprese Stuffed Shells

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Chicken Alfredo Stuffed Shells

Cream Cheese Stuffed Shells

Slow Cooker Classic Stuffed Shells

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The most viewed stuffed shells recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine