Entertaining With Beth | Baked Stuffed Shells #short @EntertainingWithBeth | Uploaded March 2023 | Updated October 2024, 2 hours ago.
This Baked Stuffed Shells recipe is a delicious Sunday night dinner that the whole family will love! Easy to prepare when you have a bit more time on Sunday night, the leftovers made for a great lunch or Monday night dinner too!
BETH'S BAKED STUFFED SHELLS RECIPE
Serve 4-6
*Print Recipe Here*: https://entertainingwithbeth.com/bake...
INGREDIENTS:
25 Jumbo Shells
1 Tbsp (15 ml) Olive Oil
4 links Italian Sausage, casings removed
1 cup (52g) white or yellow onion, diced
½ cup (26g) chopped celery
½ cup (26g) chopped carrots
30 ounces (887 ml) tomato puree
1 (15 oz) (443g) can diced tomatoes
2 garlic cloves, minced
1 Tbsp (15 ml) Italian seasoning
1 Tbsp (15 ml) Tomato Paste
! Filling:
15 oz (443g) Ricotta Cheese
1 egg
1/2 cup (50g) grated parmesan cheese
½ cup (112g) grated mozzarella cheese
¼ cup (15g) fresh parsley, chopped
Freshly cracked pepper to taste
! Topping:
1 ½ cups (337g) Freshly grated mozzarella
A sprinkle of Italian Season
1 Tbsp ( 3g) Fresh Parsley, finely chopped
METHOD:
Heat a large Dutch oven over medium-high heat. Remove the sausage from its casings and cook the sausage, until browned and cooked through, cutting it up with a wooden spoon into small pieces.
Remove the sausage with a slotted spoon, and transfer to a plate lined with paper towels to drain.
Meanwhile cook the onion, celery and carrots in the sausage fat until tender and fragrant.
Add the tomato puree, diced tomatoes, garlic, Italian seasoning and tomato paste.
Simmer on low for 20 minutes.
Meanwhile cook the shells according to package instructions until al dente. They will continue to soften in the oven as they bake. Drain and cool in a colander.
Meanwhile, mix together the ricotta filling. And set aside.
Transfer 2/3 of the tomato sauce to a 9x12, or 9x14 oven-safe-casserole.
Transfer the ricotta cheese mixture into a pastry bag fitted with a pastry tip wide enough to allow the parsley and grated cheese to pass through.
Fill each shell with the ricotta cheese and place them in the casserole on top of the sauce. You should be able to create 4 rows of 4-5 shells (depending upon how many un-torn shells you have.) Refrigerate the torn shells with a little reserved sauce for an easy lunch or snack.
Top the shells with more sauce, and grated mozzarella cheese.
Bake shells at 375F (190C) for 30 minutes covered and 15 minutes uncovered. Then place under the broiler for 1-2 minutes until cheese is bubbly and golden brown.
Serve immediately
This Baked Stuffed Shells recipe is a delicious Sunday night dinner that the whole family will love! Easy to prepare when you have a bit more time on Sunday night, the leftovers made for a great lunch or Monday night dinner too!
BETH'S BAKED STUFFED SHELLS RECIPE
Serve 4-6
*Print Recipe Here*: https://entertainingwithbeth.com/bake...
INGREDIENTS:
25 Jumbo Shells
1 Tbsp (15 ml) Olive Oil
4 links Italian Sausage, casings removed
1 cup (52g) white or yellow onion, diced
½ cup (26g) chopped celery
½ cup (26g) chopped carrots
30 ounces (887 ml) tomato puree
1 (15 oz) (443g) can diced tomatoes
2 garlic cloves, minced
1 Tbsp (15 ml) Italian seasoning
1 Tbsp (15 ml) Tomato Paste
! Filling:
15 oz (443g) Ricotta Cheese
1 egg
1/2 cup (50g) grated parmesan cheese
½ cup (112g) grated mozzarella cheese
¼ cup (15g) fresh parsley, chopped
Freshly cracked pepper to taste
! Topping:
1 ½ cups (337g) Freshly grated mozzarella
A sprinkle of Italian Season
1 Tbsp ( 3g) Fresh Parsley, finely chopped
METHOD:
Heat a large Dutch oven over medium-high heat. Remove the sausage from its casings and cook the sausage, until browned and cooked through, cutting it up with a wooden spoon into small pieces.
Remove the sausage with a slotted spoon, and transfer to a plate lined with paper towels to drain.
Meanwhile cook the onion, celery and carrots in the sausage fat until tender and fragrant.
Add the tomato puree, diced tomatoes, garlic, Italian seasoning and tomato paste.
Simmer on low for 20 minutes.
Meanwhile cook the shells according to package instructions until al dente. They will continue to soften in the oven as they bake. Drain and cool in a colander.
Meanwhile, mix together the ricotta filling. And set aside.
Transfer 2/3 of the tomato sauce to a 9x12, or 9x14 oven-safe-casserole.
Transfer the ricotta cheese mixture into a pastry bag fitted with a pastry tip wide enough to allow the parsley and grated cheese to pass through.
Fill each shell with the ricotta cheese and place them in the casserole on top of the sauce. You should be able to create 4 rows of 4-5 shells (depending upon how many un-torn shells you have.) Refrigerate the torn shells with a little reserved sauce for an easy lunch or snack.
Top the shells with more sauce, and grated mozzarella cheese.
Bake shells at 375F (190C) for 30 minutes covered and 15 minutes uncovered. Then place under the broiler for 1-2 minutes until cheese is bubbly and golden brown.
Serve immediately
