Easiest Way to Make Stuffed Shells in 12 Minutes for Young Wife

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, stuffed shells. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Stuffed Shells is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Stuffed Shells is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook stuffed shells using 5 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Stuffed Shells:

1. Get 20-24 Jumbo Stuffed Shell Noodles
2. Make ready Sauce from my recipe Foodi Hearty Pasta Sauce
3. Take Filling from my recipe Filling for Lasagna or Stuffed Shells
4. Make ready 1/2 lb block Mozzarella Cheese (whole milk)
5. Make ready 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!

Instructions to make Stuffed Shells:

1. Preheat oven to 400°. Boil water in large pot. Grease 13x9 pan well, including sides.
2. 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.
3. Add sauce to bottom of pan.
4. 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.
5. Cover with sauce.
6. Generously cover with mozzarella and parmesan. Sprinkle chopped parsley over top.
7. 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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