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Stuffed giant pasta shells recipe

Stuffed giant pasta shells recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Pasta bakes
  • Cheese pasta bakes

A creamy sauce of courgettes, low-fat ricotta and walnuts reinterprets an Italian classic, and makes a wonderful, sophisticated dressing for pasta shells filled with a spinach and herb stuffing.

2 people made this

IngredientsServes: 4

  • 500 g (1 lb 2 oz) spinach, trimmed
  • 3 courgettes, thinly sliced
  • 4 garlic cloves, chopped
  • 500 ml (17 fl oz) vegetable stock
  • 250 g (9 oz) ricotta cheese
  • 100 g (3½ oz) walnuts, coarsely chopped
  • 85 g (3 oz) Parmesan cheese, freshly grated
  • 3 tbsp chopped fresh chervil or marjoram
  • 3 tbsp chopped fresh chives or 3 small shallots, finely chopped
  • 3 tbsp chopped fresh basil
  • 1 egg, lightly beaten
  • 12 no-precook conchiglie grande (giant pastashells for stuffing)
  • 55 g (2 oz) Edam cheese, grated
  • 2 tbsp finely shredded fresh basil or tiny basil leaves
  • salt and pepper

MethodPrep:45min ›Cook:30min ›Ready in:1hr15min

  1. Wash the spinach well and place the wet leaves in a large saucepan. Cover and cook over a high heat for about 3 minutes, shaking the pan frequently. When the spinach is just tender and wilted, tip it into a colander and leave it to drain and cool.
  2. Meanwhile, place the courgettes and half the garlic in a saucepan. Pour in the stock and bring to the boil. Cook over a high heat for about 3 minutes or until the courgettes are just tender.
  3. Purée the courgettes and stock in a blender or food processor until smooth, adding half the ricotta cheese, the walnuts, 2 tbsp Parmesan cheese and seasoning to taste. The resulting sauce should have a consistency halfway between single and double cream, slightly more runny than a coating sauce should be.
  4. When the spinach is cool enough to handle, squeeze it dry in small handfuls and chop it coarsely. Mix the spinach with the chervil or marjoram, chives or shallots, basil, the remaining garlic and ricotta cheese, the egg and seasoning to taste.
  5. Preheat the oven to 190°C (375°F, gas mark 5). Use a small teaspoon to stuff the pasta shells with the spinach mixture, and arrange them in an ovenproof dish.
  6. Pour the sauce over the stuffed shells and sprinkle with the remaining grated Parmesan. Cover the dish tightly with foil and bake for 30 minutes.
  7. Sprinkle the Edam cheese and basil over the cooked stuffed pasta and leave to stand for 5 minutes, uncovered, until the cheese melts, then serve.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

Some more ideas

All sorts of greens can be used in this filling to replace some or all of the spinach and herbs. Try beet tops, Swiss chard, fresh borage and dandelion leaves. Raid your own herb garden or explore the greenery counter in the supermarket for exciting, vitamin-packed combinations.

Plus points

Walnuts are a good source of polyunsaturated fat and essential fatty acids. Some studies indicate that eating a small quantity of walnuts daily combined with a low-fat diet can help to reduce high blood cholesterol levels. Walnuts also provide useful amounts of vitamin E, many of the B vitamins, potassium and protein.

Each serving provides

A, calcium * B1, B2, B12, C, E, folate, niacin, copper, potassium * B6, iron, selenium

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Recipe Summary

  • 1 (16 ounce) package jumbo pasta shells
  • 4 cups large curd cottage cheese
  • 12 ounces mozzarella cheese, shredded
  • ½ cup grated Parmesan cheese
  • 2 eggs, lightly beaten
  • 1 pinch garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 (26 ounce) jar spaghetti sauce
  • ¼ cup grated Parmesan cheese

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.


No Boil Stuffed Shells

1. Preheat oven to 350 degrees. Mix: Cheese and spices and Large eggs together thoroughly. If mix is too runny, you may add in bread crumbs.
2. Fill shells with cheese mixture - for easier filling, I do it piped-frosting style: cheese-filled ziploc bag with the corner cut off! Place shells (open side up) in a 13x9x2 inch baking dish. After you have a full dish, you could put fresh sliced mushrooms on top of shells.
3. Cover with your favorite tomato-spaghetti sauce.
4. Carefully add in 1 cup of water to "steam" the shells as they cook.
5. Cover with foil and bake for 1 hour until shells are tender.

*If desired, sprinkle with additional mozzarella cheese, and then bake uncovered for 10 more minutes until cheese is nice and melty. This isn't included in the nutritional information, but sure would be tasty!


How Do You Make Stuffed Shells?

I’ve never met a pasta dish I didn’t love, and these stuffed shells are no exception. There’s something about that classic combination of pasta, gooey melted cheese and fragrant, herb-y tomato sauce that is truly divine and oh-so-comforting. The best part? This stuffed shell recipe comes together fast in a few short steps:

  1. Boil the shells. Keep a close eye on them—you want them a little soft, but not over-boiled, since they’ll be taking a turn in the oven after they’re stuffed.
  2. Mix seasoned, ground chicken with cheese, basil and spinach in a bowl.
  3. Fill the cooked giant pasta shells, and place them in a casserole dish.
  4. Reach for your favorite pasta sauce, and pour it over the stuffed shells.

For this recipe we are using Private Selection brand tomato sauce, (the Basilico Tomato & Basil Sauce is my favorite!) that I picked up at my local Fred Meyer Store. I appreciate that this richly flavorful tomato sauce is made from an authentic recipe, and uses premium ingredients like fresh tomatoes, basil, olive oil and garlic.


3. Five Cheese Stuffed Lumaconi

Photo courtesy of Food.com

This taco-stuffed lumaconi strays from traditional Italian cooking, fusing it with Mexican flavors to make for a unique and fun stuffed shell recipe. If you want the flavor of tacos but are looking to add even more carbs to your Taco Tuesday, this is the way to go!

Ground beef is combined with taco seasoning and diced tomatoes to make a meaty and flavorful taco filling that is stuffed into the shells before baking in a tomato and cheese mixture. The combination of beefy flavor, cheesy sauce, and tender pasta is truly an exquisite tasting experience. This dish might cause the purists to have a panic attack, but it is perfect for those who simply want a satisfying, delicious dish that doesn’t require too much work.

Get the full recipe and directions from Food.com


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What to serve with stuffed shells

This delicious pasta can be enjoyed on its own or in combination with a couple of other courses!

My family loves to start off with an easy Wedge Salad when we are enjoying our Italian dishes. A few different dressings and even the kids indulge!

My personal favorite pairing with pasta? Grilled Parmesan Garlic Bread of course! This recipe cooks for less than 5 minutes on the grill!

If you’re still hungry after dinner, you can serve up some Watergate Salad for a light and fluffy dessert option!


Olive Garden Stuffed Shells Recipe

Drain the veggies and stir in the cheeses and half a jar of alfredo sauce. Why this copycat olive garden stuffed mushrooms recipe works.

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#14 olive garden giant stuffed shells.

Olive garden stuffed shells recipe. Add garlic and saute for 1 minute. You’ll get your fill from saucy jumbo pasta shells loaded with four kinds—ricotta, asiago, mozzarella and cottage cheese. #15 olive garden zuppa toscana with spicy italian sausage, potatoes and baby kale

#7 instant pot olive garden zuppa toscana copycat. Reserve about 1 1/2 to 2 cups of a mixture of all of the cheeses or just reserve most of the mozzarella cheese to sprinkle on top later on. #10low carb instant pot zuppa toscana soup.

How to recreate olive garden manicotti. Olive garden giant stuffed shells copycat recipe. Never lose a recipe again, not even if the original website goes away!

Olive garden introduced new jumbo features and one was the jumbo stuffed shells. Stir in the ricotta and lemon zest, then season well. In a medium bowl, make the filling by mixing together ricotta, mozzarella, parmesan, basil, oregano, and garlic.

Olive garden menu lists as shrimp, scallops, crab and white fish. While it is cooking in a bowl add all the ingredients except the extra 1/2 cup of mozzarella cheese and the sauce. Prepare manicotti according to the directions on back of the package.

Garnish with fresh basil and parsley, if desired. Once the cheeses and veggies are mixed well, fill up the large shells. Can black beans, drained and rinsed 1 15.

Then you gently take a mixture of cheeses (ricotta, mozzarella, provolone and parmesan) and stuff the pasta. Copycat olive garden jumbo stuffed shells | jumbo shell recipes, diner recipes, stuffed shells recipe easy. #13 creamy sausage gnocchi soup.

#11 olive garden tuscan garlic chicken. #9 easy olive garden zuppa toscana soup. Stir in the spinach and cook until wilted.

They're stuffed with four cheeses and then topped with marinara and alfredo sauce. #12 olive garden’s stuffed chicken marsala. Spoon remaining alfredo sauce over the stuffed shells.

Ground beef in olive oil. Steak gorgonzola alfredo stuffed shells are a twist on an italian pasta copycat olive garden recipe. Olive garden's giant cheese stuffed shells.

Place each shell on top of the marinara. How to make olive garden stuffed shells. 1 cup mozzarella/provolone mixture (or 1/2 cup of each) shredded.

#12 olive garden’s stuffed chicken marsala. Air fry at 350 for 10 minutes. Air fry at 350 for 2 minutes for cheese to melt.

Sprinkle with the reserved 1/3 cup cheese mix. Print recipe jump to recipe. Remove from oven and sprinkle mozzarella cheese on top and bake for an additional 3 minutes for cheese to melt.

Olive garden giant stuffed shells. Season to taste with salt and pepper. Cover with aluminum foil and bake at 400 for 20 min.

Open air fryer and top with mozzarella. —taste of home test kitchen This recipe is a winner in my family, and it will be in yours.

This recipe for stuffed mushrooms works because it has a lot more flavor than your everyday stuffed mushroom. Once the manicotti is done drain and rinse and then take spoonfuls of the filling and fill the shells. Yes, you can freeze the stuffed shells at the step before.

#11 olive garden tuscan garlic chicken. #13 creamy sausage gnocchi soup. They're stuffed with four cheeses and then topped with marinara and alfredo sauce.

Vegetable oil 1/three cup jalapeño slices (fresh or pickled) two tsp. You'll get your fill from saucy jumbo pasta shells loaded with four kinds—ricotta, asiago, mozzarella and cottage. #8 olive garden chicken gnocchi soup.

Stuff the shells with a spoon, about 2 tablespoons per shell. Use the copy me that button to create your own complete copy. Olive garden introduced new jumbo features and one was the jumbo stuffed shells.

#14 olive garden giant stuffed shells. Spread 1 cup of marinara in bottom of pan. Slowly stir in half and half and both cheeses.

Stuff shells with 2 tablespoons of filling per shell and place each shell on top of marinara in baking pan. Mix meat with all other ingredients. Spread 1 cup of marinara sauce in the bottom of the baking dish.

Olive garden's giant cheese stuffed shells more cheese, please! Pkg.) uncooked jumbo shells 1 tbsp. Can you freeze these stuffed shells ahead of time?

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Options when making this pasta bake

You don't need any complicated or expensive ingredients to make this delicious meal. Pasta shells are stuffed with mixture of mozzarella and mascarpone cheeses, plus some fresh basil and garlic. They are nested in a veggie version of classic bolognese sauce and baked in the oven.

If you like, you can use traditional mince meat to make your bolognese. If you do not have an access to Quorn, but still want to make this dish meat-free, simply swap mince for diced mixed mushrooms and a can of cooked green lentils and simmer for an hour before assembling. You can also swap the cheeses for the vegetarian options.


Pasta Shell Recipe Tips

  • Double the Ragu Meat sauce, and use that as a meaty base, instead of the store bought pasta sauce
  • Mix 50/50 ground beef and ground pork for better flavor
  • Pre-cook the meat the day before, to assemble pasta shells for an easy dinner. Because the ground beef is refrigerated, it will take slightly longer to heat through. Cover with foil for 35 minutes so it doesn't burn
  • This recipe makes 2 trays, freeze the second tray for another dinner

You could say this dish is similar to lasagna, maybe just presented in a different way. You can make Lasagna Stuffed Pasta Shells too! Whatever your favorite way to make Conchiglioni Bolognese, these cheesy stuffed Pasta Shells are sure to be a family favorite. Bon Appetit! Приятного аппетита!