Stuffed shell recipes?

Question

I do not want a website I wnt something you at home has created with stuffed shells I love cheese and chicken. Just give me some ideas.

Answer 1

For the filling I combined ricotta, mozzarela, havarti cheeses along with some crumbled sweet italian sausage, roasted garlic, and frozen peas. MMM MMM MMM. After boiling and cooling shells, I stuff em with that yummy mixture and bake in the oven for 30 minutes in my signature creamy tomato meat sauce topped with parsley and more cheese.

Answer 2

Yum. There are so many options....

Do you have a Publix or Kroger that sells rotisserie chickens? I've recently started using them in dishes that call for a whole chicken because they are already cooked and easy to pull - saves about an hour.

Pull a rotisserie chicken, try to shred the pieces small.
Mix ricotta with an egg (makes it fluffy), pepper and basil. Mix the chicken in too.
Stuff the shells with the chicken / cheese mixture.
Top with a tomato sauce.
Top with mozzarella and Parmesan.

This is so simple, but take this basic recipe and add or modify to your liking. Spinach would be good to add with the ricotta too. Or even go with a Alfredo sauce.

The one thing to keep in mind is that you only want to stuff the shells once. And that if the mixture clumps together, it will be easier. So mix whatever you want in the shells with the ricotta.

Answer 3

Manicotti

INGREDIENTS
1 pint ricotta cheese
2 eggs
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/2 tablespoons white sugar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
12 manicotti shells
1 (32 ounce) jar spaghetti sauce
DIRECTIONS
In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.


** You can add 1 cup shredded or cubed cooked chicken**
This is a very delish recipe, we serve with a salad and garlic bread.

Answer 4

This is very yummy and tastes similar to chicken parmesan.

Chicken Stuffed Shells

1 package (12 oz size) jumbo shells -- uncooked
2 cups cooked chicken breast halves -- finely chopped
3 cloves garlic -- crushed
2 cups part skim ricotta cheese
1 cup mayonnaise
8 ounces part skim mozzarella cheese -- shredded
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1 teaspoon Italian seasoning
32 ounces spaghetti sauce
shredded Parmesan cheese


Directions:

Cook jumbo shells according to package directions; drain and set aside.

Preheat oven to 350 degrees F. In a large bowl, combine chopped cooked chicken, garlic, ricotta, shredded mozzarella, mayo, salt, oregano and parsley. Mix ingredients well.

Pour approximately 1/2 cup spaghetti sauce evenly in bottom of 9x13-inch pan. Fill each pasta shell with ricotta mixture. Place shells, filling side up, in pan. Spoon remaining sauce over shells. Sprinkle with grated Parmesan cheese, cover loosely with foil and bake until heated through, about 30 minutes.

Let stand for about 5 minutes, then serve.

Answer 5

Chicken and Cheese Stuffed Shells
1 (12 ounce) package jumbo pasta shells
4 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1 egg
1 cup dry bread crumbs
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 (29 ounce) can tomato sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.

Answer 6

I actually just made them last night I cooked my shells in boiling water for 4 mintues and cooled this way they are easy to handle. Then use Ricotta is is the 64oz cont. and mix together the following 1 box chopped spinach drained, salt and pepper to taste to eggs, 1 tablespoon each of the following parsley, orgeano, Italian seasoning, basil and about 1/4 cup of parm. cheese and about 1 cup of shreeded mozz. cheese. Then stuff mixture in shells put in a casserol dish either make your own sauce or buy a jar and put some sauce on the bottom of the dish so shells do not stick then pour some sauce over the shells and sprinkle with mozz. cheese and bake in the oven for 30 to 40 minutes

Answer 7

1 egg, beaten
1 container of ricotta
1/2 lb of provolone
1/2 lb of mozzarella
1/2 cup grated paremsan or romano or both
1/2 cup finely chopped and drained spinach1/2 teaspoon each oregano and basil

mix all ingredients and stuff in jumbo shells
arrainge in glass baking dish and cover with sauce
bake in 350 oven for 40 to sixty minutes.

i use strips if chicken breast instead of hamburger to make my tomatoe meat sauce. brown them first, then remove and replace toward end of cooking time so they dont break up.

Answer 8

I even have purely made them as quickly as. I boiled the shells. jointly as they have been boiling, I blended my cheeses jointly. I crammed the shells with the cheese mixture (ricotta, Parmesan, egg) lined the shells with marinara & mozzerella purely as you're making plans to do. i concept the dish grew to become into bland. If I do it throughout returned, i could take some clean infant spinach leaves, chop them up and gently saute them in a small quantity of olive oil that i grew to become into additionally sauteeing some minced garlic in, then mixture the garlic and spinach mixture into the cheese mixture. Definately upload some italian spices to the mixture too.