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Jumbo stuffed shells filled with three types of cheese are topped with a savory tomato sauce in this family-friendly pasta dish that'll have everyone coming back for seconds! These stuffed shells are easy-to-make and always guaranteed to be a hit.
The best stuffed shells with meat are full of ground beef, three different types of cheese, and a secret ingredient that adds tons of flavor. Serve the easy stuffed pasta shells with a side salad and garlic bread for a delicious, make-ahead dinner.
Start this stuffed shells recipe by boiling your pasta shells. While the shells cook, prepare the filling by mixing together ricotta, mozzarella and parmesan cheeses, along with seasonings and egg in a large bowl.
Shells and Filling: 9 ounces jumbo dried pasta shells. 2 cups whole milk ricotta 8 ounces shredded part-skim mozzarella 3 tablespoons grated Parmigiano-Reggiano, plus more for topping
Stuffed shells are jumbo pasta shells (sold in most grocery stores usually in the pasta isle), stuffed with ricotta, mozzarella, and parmesan cheese filling. Pasta shells are perfect pockets for easy stuffing.
These delicious Pasta Shells are stuffed with a creamy ricotta filling and topped with a classic Italian sauce. It makes the perfect family or special occasion dinner idea. Stuffed Pasta never tasted so good!
Instructions. Preheat the oven to 350°F (175°C). Boil a large pot of lightly salted water, add pasta shells, and cook until tender but firm, about 8-10 minutes. Drain and set aside. In a large bowl, mix together ricotta cheese, half of the mozzarella, half of the Parmesan, beaten eggs, dried parsley, salt, and pepper until well combined.