I Hate Ricotta Meat 2 Cheese Stuffed Shells Food

I HATE RICOTTA MEAT & 2 CHEESE STUFFED SHELLS

Steps:

• Boil water for pasta.
• Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
• Cook pasta in water, drain.
• Preheat oven to 400 degrees.
• Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper.
• Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce.
• Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row.
• Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese.
• Bake in oven for 20-25 minutes or until bubbly and browned.

CHEESE STUFFED SHELLS

Steps:

• Mix together eggs, cheeses and spices until combined.
• Fill each shell with approximately 1/3 cup of cheese mixture.
• Place filled shells in a 9 x 13-inch pan.
• Pour sauce over shells.
• Bake at 350 degrees for 30 to 35 minutes or until bubbly.

CHEESE STUFFED SHELLS

Steps:

• Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
• Combine eggs, cheeses, and seasonings in bowl.
• Spoon about 3 Tbls. cheese mixture into each cooked shell.
• Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
• Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
• Sprinkle cheese over sauce.
• Bake in 350F degrees oven for 30 minutes.

ZUCCHINI & RICOTTA SHELLS

Steps:

• In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
• In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
• Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
• In a skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta, along with mint, green onion, lemon juice, and enough cooking liquid for desired creaminess, tossing to coat.

CHEESE STUFFED SHELLS IN THE PRESSURE COOKER

Steps:

• Beat the egg in a bowl. Add parsley, basil, garlic, salt, pepper, nutmeg, romano (or parmigiano), mozzarella and ricotta, and stir to combine thoroughly.
• Pour about 1/3 jar of marinara sauce in the bottom of your pressure cooker. Add the water and stir.
• Fill the (uncooked) pasta shells with the cheese filling with a spatula or piping bag. Be sure not to leave air pockets. Place in one layer in the bottom of the pressure cooker.
• Cover the filled shells with the rest of the tomato sauce, spreading it out to make sure all the pasta is covered. Bring up to pressure over medium-low heat (do not be tempted to turn up the heat, or the sauce may burn). Cook 12 minutes at pressure. Release the pressure (with the quick release valve if you have one, or by running cold water over the pot if you don't) and serve. Serve with more grated romano or parmigiano if desired.