Stuff Shells ideas for dinner?

Question

I'm making giant stuffed shells for dinner & need some ideas of what to stuff & top them with?? i.e.- parm cheese & chicken with marinara

Answer 1

Any of these fillings will work with shells. Enjoy.

Cannelloni with Spinach and Pine Nuts

8 oz. spinach, stemmed
2 cups ricotta cheese
1 egg
3/4 tsp. salt
1/4 tsp. freshly ground pepper
3 Tbs. chopped toasted pine nuts
1 jar (26 oz.) Pecorino Romano Pasta Sauce
8 oz. fresh egg pasta sheets, cut into 10 pieces, each 4 by 6 inches, and cooked until just tender
1/3 cup grated Parmigiano-Reggiano cheese

Place the spinach, with the rinsing water still clinging to the leaves, in a fry pan over medium-high heat. Cook, stirring occasionally, until wilted, about 1 minute. Transfer the spinach to a colander and press out the moisture with the back of a spoon. Chop finely.

In a bowl, using a wooden spoon, beat together the ricotta cheese, egg, salt, pepper, pine nuts and spinach until blended. Cover and refrigerate until ready to use.

Preheat an oven to 400°F. Spread 1/4 cup of the pasta sauce on the bottom of a 13-by-9-inch baking dish.

On a clean work surface, lay down a sheet of pasta with the long side facing you and spread 1/4 cup of the filling across the center. Starting with the side closest to you, roll the pasta around the filling. Repeat with the remaining pasta sheets and filling. Arrange the cannelloni crosswise down the center of the baking dish. Pour 1 cup of the sauce down the center of the cannelloni and sprinkle the Parmigiano-Reggiano cheese on top.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden, about 20 minutes more. Let stand for 5 minutes before serving.

Meanwhile, in a small saucepan over medium heat, warm the remaining pasta sauce. Transfer to a small bowl and pass at the table.
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Cheese and Nut Stuffed Shells

4 dried jumbo shell macaroni*
2 eggs, slightly beaten
1 15-ounce carton ricotta cheese
1-1/2 cups shredded mozzarella cheese (6 oz.)
1 cup shredded Parmesan cheese (4 oz.)
1 cup chopped walnuts
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 26-ounce jar thick and chunky pasta sauce (2-3/4 cups)

Cook pasta shells according to package directions. Drain shells; rinse with cold water and drain well. Set shells aside. Preheat oven to 350 degree F.

Meanwhile, for filling, in a large bowl stir together the eggs, ricotta cheese, 1 cup of the mozzarella, 3/4 cup of the Parmesan cheese, the walnuts, parsley, salt, pepper, and nutmeg. Spread 1 cup of the pasta sauce in the bottom of a 3-quart baking dish. Spoon a heaping tablespoon of filling into each cooked shell.

Arrange filled shells in the baking dish. Pour remaining sauce over shells. Sprinkle with the remaining mozzarella and Parmesan cheeses. Bake, covered, about 45 minutes or until heated through. Makes 6 servings.
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Chicken Manicotti with Chive Cream Sauce

12 packaged dried manicotti shells
8-oz container soft-style cream cheese with chives and onion
2/3 cup milk
1/4 cup grated Romano or Parmesan cheese
2 cups chopped cooked chicken (10 ounces)
1 10-ounce package frozen chopped broccoli, thawed and drained
1/2 of a 7-ounce jar roasted red sweet peppers, drained and sliced, or one 4-ounce jar diced pimiento, drained
1/4 teaspoon pepper
Paprika

Cook the manicotti shells according to package directions. Drain shells; rinse with cold water. Drain again.

Meanwhile, for sauce, in a small heavy saucepan melt cream cheese over medium-low heat, stirring constantly. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese. Remove from heat.

For filling, in a medium mixing bowl stir together 3/4 cup of the sauce, the chicken, broccoli, roasted red sweet pepper or pimiento, and pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of the filling.

Arrange the filled shells in a 3-quart rectangular baking dish. Pour the remaining sauce over the shells. Sprinkle with paprika. Cover with foil. Bake in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 6 main-dish servings.
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Crab Stuffed Baked Shells

2 cups cooked Crab Meat or Shredded Sea Legs
12 oz (1 package) jumbo Pasta Shells
1 Tbsp olive oil
2 gloves garlic, finely chopped
1 (15 ounce) can plum tomatoes in juice, chopped
Pinch red pepper flakes
1 tsp dried oregano
1/2 tsp salt, or to taste
2 cups Ricotta Cheese
1 large egg, lightly beaten
1/2 cup grated Parmesan Cheese, divided
1 Tbsp fresh parsley, chopped
1/4 tsp freshly ground black pepper

Preheat oven to 375ºF. Cook pasta shells according to the package directions. Drain and rinse with cool water.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic and sauté for 1 minute. Stir in the tomatoes, red pepper, and oregano. Lower heat to medium-low. Partially cover the pan and simmer the mixture until the tomatoes break down,(about 15 minutes). Stir in the salt.

In a small bowl, combine crab meat, ricotta cheese, egg, 1/4 cup of the Parmesan cheese,parsley, and black pepper. Mix well. Stuff each pasta shell with some of the ricotta mixture. Lay the stuffed shells in a baking dish and cover with the tomato sauce. Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce. Bake 15 minutes or until the shells are heated through.
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Spinach Souffle Stuffed Shells

1 (12-ounce) package STOUFFER'S® Spinach Soufflé, defrosted according to package
8 large pasta shells, prepared according to package directions
1 (16-ounce) container ricotta cheese
1/4 cup chopped onion
1 (15-ounce) container Mushroom Marinara Sauce
1/2 cup shredded mozzarella cheese

PREHEAT oven to 350°F. Lightly grease 9-inch square baking dish.

COMBINE spinach soufflé, onion, and ricotta cheese. Fill shells with mixture. Place shells in prepared baking dish. Cover with sauce.

BAKE 25 to 30 minutes. Sprinkle mozzarella cheese over shells. Bake for an additional 5 minutes or until hot.

Answer 2

Spinach-Ricotta Stuffed Shells

Ingredients

(5 servings)

Vegetable Cooking Spray
1 c Chopped Onion
6 c Chopped Fresh Spinach
1 1/4 c Minced Cabbage
2 tb Chablis OR Dry White Wine
2/3 c Part-Skim Ricotta
2 tb Minced Fresh Parsley
1/4 ts Pepper Divided
15 Cooked Jumbo Macaroni
Shells
1 cn (10 1/2 Oz.) Chicken Broth
1 cn (6 Oz.) Tomato Paste
1/4 ts Salt
1/4 ts Ground Nutmeg


Instructions

Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add Chopped Onion & Saute Until Tender. Add Spinach, Cabbage & Wine. Saute 4 Min. Stir in Ricotta Cheese, Parsley & 1/8 t., Pepper. Saute 2 Min. Stuff Each Shell With 2 1/2 t. Spinach Mixture. Arrange in Shallow Baking Dish Coated With Spray. Set Aside. Combine Remaining 1/8 t. Pepper, Broth, Tomato Paste, Salt & Nutmegin A Small Bowl. Spoon Over Shells. Cover & Bake At 350 For 30 Min. OR Until Heated Thoroughly. Yields 5 Servings

Answer 3

I made these for a party a few weeks ago. I kind of just guessed at what would be good and it was perfection!!
Brown 1 lb of Italian sausage (I cut open the links)
threw in a few minced garlic cloves near the end of browning.
I had a bag of fresh spinach, I chopped it and microwaved it for about 2 minutes. Threw it in with the drained sausage. Then I mixed a tub and a half of ricotta cheese, about a cup of italian cheese mix (mozaralla would be fine), 2 eggs and some italian herbs together (oregano, basil). Then mixed that with the sausage. I stuffed the cooked shells with this and covered it all with marinara and then baked it with some parmesan on top. It was out of this world!

Answer 4

Brown 1/2 to 1 pound Italian sausage and drain. Stir in a jar of Alfredo sauce and a package frozen chopped spinach. Spoon into cooked (al dente!) shells. Pour remaining mixture into bottom of baking dish and arrange stuffed shells over that. Top with mozerella cheese. Bake (covered) for 20-30 minutes in 350 degree oven.

Answer 5

Mix 16 ounces of Ricotta cheese with one beaten egg, mozzarella cheese, parmesan cheese, a couple of shakes of garlic powder. No need to measure any of the cheeses. You just throw them together. Can't mess up cheese!!! Boil the shells until they are soft but a little chewy when you bite it... this is al dente. Fill the shells with the cheese mix using a spoon. Line them up in a baking pan that has a layer of pasta sauce on the botton. Once you have filled the pan, spoon pasta sauce over the shells then sprinkle with mozzarella cheese. Cover with foil and bake for 30- 40 minutes at 350 degrees, until cheese on top has melted. pretty easy...good luck!

Answer 6

http://www.cooks.com/rec/search?q=stuffed+shell+ideas


or

MEXICAN STUFFED SHELLS

12 large pasta shells (cooked and drained)
1 lb ground beef
1 small jar picante sauce
1/2 cup of water
1 cup spaghetti sauce
4 oz. shredded Monterey Jack cheese
1 can (2.8 oz) French fried onions
1 4 oz can diced green chiles

Brown ground beef, drain and set aside. Combine picante sauce, water and spaghetti sauce. Stir 1/2 cup into ground beef along with chiles, 1/2 cup cheese and 1/2 can of French fried onions. Mix well.
Pour half of remaining sauce mixture on bottom of 8x12 baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish. Pour remaining sauce over shells.

Bake covered at 350 for 30 minutes.

Top with remaining cheese and onions. Bake 5 minutes longer.

Answer 7

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Answer 8

mix ricotta cheese, mozzarella cheese, and bell peppers (diced). cover with a little spaghetti sauce and sprinkle Parmesan cheese on top.

Answer 9

I make them stuffed with spinach and sausage and cheese they are wonderful..................