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Simple Stuffed Shells (With No Meat Option) Recipe

September 2nd, 2013 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (12 ounce)boxjumbo pasta shells, cooked and drained
  2. 1-2cuplight ricotta cheese(use full amount if not using meat or for extra cheesey)
  3. 1 1/2cupscooked sausage, crumbled (optional)
  4. 1cuppart-skim mozzarella cheese, shredded, divided
  5. 1/2cupfresh parsley leaves, packed, very finely chopped
  6. 1/4cup freshromano cheeseor parmesan cheese, grated
  7. 1largeegg
  8. 1tablespoon finely mincedgarlic (optional) or2 teaspoonsgarlic powder (optional)
  9. 1/4teaspoonnutmeg, grated
  10. 1/8teaspoonblack pepper, to taste
  11. 1 (26 ounce)jarmarinara sauceor homemadepasta sauce

DIRECTIONS

  1. Preheat oven to 375 F and grease a 9×13″ casserole; if you have not already done so, prepare pasta shells according to package directions and also brown your sausage, drain & crumble.
  2. Meanwhile, combine 1/2 cup of the mozzarella cheese, all of the ricotta (use 2 cups if not using meat or if you like it very cheesey, even if you are using meat, otherwise use just 1 cup), as well as the parsley (reserving a small amount to garnish), egg, Parmesan cheese, garlic, nutmeg and black pepper.
  3. Pour sauce into the baking dish and then set the unfilled shells on top facing up so that you can fill them.
  4. Evenly portion out the crumbled sausage, if using, in the bottom of each shell.
  5. Spoon filling to a large ziptop plastic bag and snip off one corner.
  6. Pipe about 2 Tbsp filling into the each of the prepared pasta shells, or as much or as little as you prefer.
  7. Cover with foil and bake for 30-35 minutes or until sauce is bubbling under the foil.
  8. Remove foil, sprinkle with the remaining 1/2 cup mozzarella cheese and bake, uncovered, for about 5 minutes or until the cheese melts.
  9. Serve extra sauce from the pan on the side.

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