Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, stuffed shells. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
stuffed shells is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. stuffed shells is something that I’ve loved my entire life.
Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked. Easy, cheesy Stuffed Shells that can be assembled and in the oven in a matter of minutes. ↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓ Full Printable Recipe. Delicious Stuffed Shells are the perfect easy, weeknight dinner.
To get started with this particular recipe, we have to prepare a few components. You can cook stuffed shells using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make stuffed shells:
- Prepare 2 pks of jumbo shells
- Prepare 1 packages ground beef
- Get 1 basil
- Prepare 2 pks mozarella chesse
- Get 1 bell pepper/ chopped
- Take 1 onion/ chopped
- Make ready 3 clove garlic/ minced
- Prepare 1 jar of ragu
A favorite among American families, stuffed shells bring traditional Italian cooking to Western kitchens across the United States. Stuffed shells are typically filled with ricotta and other delicious cheeses These Stuffed Shells are filled with creamy ricotta, mozzarella, and parmesan cheese, baked in a simple tomato basil sauce. If some shells split during the cooking process, you may have a few fragments left over, but you. These easy Stuffed Shells are perfect to throw together on a weeknight and impressive enough to serve guests.
Steps to make stuffed shells:
- in a large pot boil the jumbo shells.
- in another pot season your meat (how ever you like), cook and add the onions and bell peppers and garlic
- when the meat and and shells are done cooking..take a large baking dish and add just a bit of ragu sauce at the bottom. then take one shell and stuff it with the meat and so on..then when you are done with the shells and meat take the ragu sauce and spread it every were and then sprinkle basil on top then mozerlla chesse
- bake at 350°F for 25 mins covered then another 20 mins uncovered. Enjoy
- NOTE: while the meat is cooking you can also add one jar of ricotta chesse into the meat
They're saucy, oh-so-cheesy, and loaded with a ricotta, spinach, and parmesan filling. This is our favorite use for alfredo sauce yet. Pumpkin is good for way more than pies and lattes. Who could resist these jumbo pasta shells brimming with cheese and spinach and baked until perfectly melted and delicious? Aren't extra cheesy foods just the best foods?
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