Hi Dina! xTieghan. I am glad it turned out so well for you! Please let me know if you have any other questions. Thanks! In a large bowl, combine the eggs, cottage cheese, spinach, mozzarella cheese, Parmesan cheese, seasoned salt and remaining oregano. This will definitely be in regular rotation! Like before you even start getting the rest of the ingredients out of the pantry. It adds so much depth and flavor without having to leave the sauce to simmer all day long. The weather is still chilly and snowy here. Very much traditional weather. Remove the tin foil and bake an additional 5 minutes. xTieghan. Being quarantined we weren’t able to get ricotta but substituted feta with 4oz of cream cheese. Place the tomatoes (with the juices), onion halves, and butter in a medium-sized pan and bring to a simmer over medium heat. I have never thought to put fennel in my pasta but it was phenomenal!! Looking forward to making this with fresh basil soon! Interesting concept, too. Yes!! xTieghan. xTieghan, Really great recipe, regret using shells. I hope you try this one! I am really glad you enjoyed this recipe! 1 hr, 40 Total Time . Thank you so much for trying this one! It’s a pantry pasta, but there’s still a taste of spring with fresh greens (say hello to plenty of kale) and a handful of fresh herbs too (hello to plenty of fresh basil). I am so glad this turned out so well for you! The citrusy punch from the lemon zest + the spicy punch from the red peppers + the rich flavour from the sausage creates the most wonderful well-rounded bite. I am glad you found this one and you are loving it! Any of these options would be great! Made it tonight… family slicked it down. xTieghan. Any other pasta recommendations for this? xTieghan. Overall great recipe. I whipped the ricotta in the cuisinart and it was light and fluffy. You want them very al dente – they will finish cooking in the oven. xTieghan. Eventually, I had to switch to the large back burner to finish browning the meat. I am glad this turned out so well for you! Happy family…again. Loved the lemon olive oil dressing on the dish – very different! xTieghan, Every night I have tried a different recipe…this was tonight’s dinner! This turned out great. Would you like any cheese in the recipe? My pasta took forever to boil and I ended up in a bottleneck waiting for the pasta water needed to complete the sauce. Cover with cheese, bake in the oven and you'll have a meal that will have the whole family coming back … Bake for about 30 minutes or until bubbly. I was a little worried because it was so salty but paired Perfectly and absolutely balanced out beautifully with the sauce! xTieghan. Butternut Squash Stuffed Shells KrystinRyan. Stuff each shell and place in a baking dish open side up . Please let me know if you have any other questions. Place in the baking dish. Adults loved it, the kids loved it. Last updated Dec 02, 2020. this looks so good. Thank you so much Kathy! Oh my goodness. This took way longer than 30 minutes to make but it was worth every minute. In a small bowl, mix the remaining 1/4 cup olive oil with the remaining 1/2 cup basil, lemon zest, lemon juice, and a pinch of salt. I made it for dinner tonight (cut it in half because I am one person..) and still managed to the eat the whole thing. And I made the vegetarian version of the recipe too! Cover the baking dish with tin foil and bake at 350 degrees for 30 minutes. Thank you so much Amy! This was perfect for a chilly, rainy evening. Once all shells have been filled, drizzle several spoonfuls of the tomato sauce over the shells (you will have some extra), then finish with the slices of mozzarella and the remaining manchego. Cover with foil and bake for 30 minutes. I did use a 28oz can of the tomatoes (all I had in stock!) (1) box large pasta shells (you'll need 18-20 of them and a glass dish large enough to hold your stuffed shells in a single layer) (1) 15-oz container of ricotta cheese (I opt for full-fat version) (2) 8-oz packages of shredded mozzarella cheese (yep, I opt for the fattiest stuff I can find, LOL!) xTieghan. Just made this last night and it was amazing! It’s cozy pantry pasta, with a bit of a spring flare. I only have arugula, since I cannot go to the store, you think that will work? It got a spot in my recipe binder! -crumbled veg sausages? Tieghan, this is truly restaurant quality and the blend of flavors with the lemon basil oil at the end adds just the right amount of brightness! Thank you so much Alex! Drizzle the basil lemon sauce overtop. xTieghan. I’m not the biggest stuffed shells fan in the world, but i would be if it was always served like this! Stay safe everyone, here’s to trying fun new recipes as we all social distance! Taste and adjust seasonings as needed. Please let me know if you have any other questions. Shells have always been a favorite of mine. This will keep the sauce flavorful and on the spicy side. I used pork sweet italian sausage and loved it! I am so happy you have been loving this recipe, Michele! With grocery store trips very, very limited, and the produce section being so hit or miss, not all of my favorites are here for us to enjoy yet. It allows me to look at the ingredients I have and think of new ways to incorporate them into recipes. xTieghan. I hope you love the recipe, please let me know if you have any other questions! Thank you so much for trying this Megan! I hope you love the recipe, please let me know if you have any other questions! Required fields are marked *. Thank you!! The tomato paste. 2) Make sure to put the pasta water on to boil immediately at the start. The We really didn’t like having it with the shells. xTieghan. xTieghan. Thank you so much Jessica! xTieghan. Wow that is so amazing! Thank you so much! to prep and cook as I have no help. Also, Little Italy is such a cute neighborhood and this really is the perfect dish for guests! Delicious! I am so glad you enjoyed this one and I hope you LOVE the scallops! I want to make this tonight but cannot find jumbo pasta shells. xTieghan. Above all, I love to hear from you guys and always do my best to respond to each and every comment. That is so amazing to hear! I just recommend adding some additional dried herbs, spices, and a touch more crushed red pepper flakes. Not a fan of Ricotta, but it was delicious whipped! Amazing! xTieghan. xTieghan. Yup!…I have everything except the ricotta ;-( BUT I’m going to do this one this week…it will be a nice surprise for my overworked husband. Chicken Stuffed Shells with Tomato Cream Sauce. Nope, these jumbo shells are unstuffed.Then tossed in a slightly spicy, herby, tomato sauce and served over a bed of creamy whipped ricotta. Stuffed Shells without Tomato Sauce Recipes 80,188 Recipes. Learn how your comment data is processed. Another 5 star winner for me. If you want a smooth sauce use an immersion blender to puree the sauce. Next, the tomato sauce. Also, sounds so good! And news, well it’s all bad for the most part. Learn how to cook great Stuffed shells with tomato sauce . I am lactose intolerant. Thank you so much Sheryl! Thank you! Yes! Spoon the shells and sauce over the ricotta. So easy and the whipped ricotta is so good. I did add a special ingredient…spicy Italian chicken sausage, it adds a lot of flavor and spiciness. I can’t wait to try this one. I am so glad this turned out so well for you! Made this for a vegan, and meat lovers. What I really like about this dish is how much flavor it has. I hope you are staying well! These easy, homemade Crab Stuffed Shells are light, fresh, and super citrusy. Drain the shells and place them on a sheet pan to keep them from sticking to each other. Pour the remaining sauce over the top. Love that! Bake 30 minutes, or until the shells are hot and bubbling and heated through. I am so glad you enjoyed this recipe, thanks so much for giving it a try! Lightly oil the baking sheet and set aside. i have a question for the vegetarian version. The sauce: I like to make these shells with lemon zest in the filling and in the sauce. xTieghan. Cooked the shallot, garlic, and spices in oil, then added mushrooms, the tomato, and greens. This year however, well, things just feel so different. What's not to love about stuffed shells? xTieghan. Thank you so much for trying this, so glad you enjoyed it! The drizzle of lemon basil oil was the icing on the cake! Meatball stuffed jumbo pasta shells with tomato sauce. Tender pasta shells stuffed with cheese and baked with pasta sauce until warm and gooey. xTieghan. I’ve used the shells as the recipe instructed, and I’ve also made this with rotini and even long pasta. I just cut back a bit on the pasta shells, as I love lots and lots of sauce. Place face down on the sauce. Thank you so much for trying this! Another amazing recipe. My husband and I both thought that this was an excellent dish. If so, how much? Just before draining, remove 1 1/2 cups of the pasta cooking water. Excellent. Tieghan, I just devoured this dish and feel it is worthy of any restaurant menu! Thank you so much Mariko! xTieghan. Snowing outside here ?. To change it up, you can add a little lean ground beef or different herbs to the sauce. Add the pasta and cook according to package directions until al dente. The whipped ricotta was so creamy and delicious. Any jumbo pasta should work! It also comes together quickly–in 15 minutes! 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