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Hybrid Meal Extra Creamy Stuffed Shells Comfort Food Recipe
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Season 4, Episode 2: Comfort food! Fall and winter are yummy times to indulge in comfort food dishes. This stuffed shells recipe is very creamy and tasty! It is easy to make recipe with common ingredients, and you can change up the flavor easily by switching to a different brand of sauce. This is a simple way to make a hybrid meal by offering the meat on the side. My family loves this recipe! I hope you do too! Serve with garlic bread and a crisp salad. Great as a leftover. Enjoy Minnesota cooking!
#vegetarian #meatless #pasta #comfortfood #recipes #cooking #minnesota
Ingredients:
- 12 oz pasta shells
- 1/2 Tbsp kosher salt
- 6 oz Parmesan cheese, grated or shredded
- 15 oz Ricotta cheese
- 8 oz cream cheese block, softened
- 1 egg
- 2 cloves garlic, minced
- 1 Tbsp fresh parsley chopped (or 1/2 Tbsp dried parsley leaves)
- 3/4 cup fresh basil leaves chopped or 1 1/2 tsp dried
- 1/2 tsp fresh ground pepper (or just black pepper)
- 32 oz marinara sauce (or two 24 oz jars, and reserve a portion for covering meatballs on the side...best if offering meatballs on the side)
- 6 oz shredded mozzarella cheese
- desired amount of meatballs if making it for meat eaters too (optional)
Instructions:
- Preheat oven to 350 degrees.
- Cook pasta according to the instructions on the package.
- Spray 9x13 inch glass baking dish with cooking spray.
- Spread some marinara sauce across the bottom of the pan to coat it.
- Let pasta shells cool so you can handle them. Pull out a few to cool on the side as you fill others.
- Combine cream cheese, ricotta cheese, egg, Parmesan cheese, garlic, parsley, basil, salt, and pepper. Stir together well.
- Spoon cheese mixture into shells, about a teaspoon or two.
- Lay the stuffed shells in the pan on top of the sauce. Fit them all in snuggly.
- Top with marinara sauce and shredded mozzarella cheese.
- Cover with sprayed tin foil
- Cook for 25-35 minutes, remove the tin foil to melt cheese. It's done with the cheese is melted and sauce is bubbling on the sides.
My Cookbook:
One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
Support the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025
View all episodes
By Julie HoagSend us a text
Season 4, Episode 2: Comfort food! Fall and winter are yummy times to indulge in comfort food dishes. This stuffed shells recipe is very creamy and tasty! It is easy to make recipe with common ingredients, and you can change up the flavor easily by switching to a different brand of sauce. This is a simple way to make a hybrid meal by offering the meat on the side. My family loves this recipe! I hope you do too! Serve with garlic bread and a crisp salad. Great as a leftover. Enjoy Minnesota cooking!
#vegetarian #meatless #pasta #comfortfood #recipes #cooking #minnesota
Ingredients:
- 12 oz pasta shells
- 1/2 Tbsp kosher salt
- 6 oz Parmesan cheese, grated or shredded
- 15 oz Ricotta cheese
- 8 oz cream cheese block, softened
- 1 egg
- 2 cloves garlic, minced
- 1 Tbsp fresh parsley chopped (or 1/2 Tbsp dried parsley leaves)
- 3/4 cup fresh basil leaves chopped or 1 1/2 tsp dried
- 1/2 tsp fresh ground pepper (or just black pepper)
- 32 oz marinara sauce (or two 24 oz jars, and reserve a portion for covering meatballs on the side...best if offering meatballs on the side)
- 6 oz shredded mozzarella cheese
- desired amount of meatballs if making it for meat eaters too (optional)
Instructions:
- Preheat oven to 350 degrees.
- Cook pasta according to the instructions on the package.
- Spray 9x13 inch glass baking dish with cooking spray.
- Spread some marinara sauce across the bottom of the pan to coat it.
- Let pasta shells cool so you can handle them. Pull out a few to cool on the side as you fill others.
- Combine cream cheese, ricotta cheese, egg, Parmesan cheese, garlic, parsley, basil, salt, and pepper. Stir together well.
- Spoon cheese mixture into shells, about a teaspoon or two.
- Lay the stuffed shells in the pan on top of the sauce. Fit them all in snuggly.
- Top with marinara sauce and shredded mozzarella cheese.
- Cover with sprayed tin foil
- Cook for 25-35 minutes, remove the tin foil to melt cheese. It's done with the cheese is melted and sauce is bubbling on the sides.
My Cookbook:
One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
Support the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025