Stuffed Shells. Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook.

Ree's Cheese-Stuffed Shells are easy to make and freezer friendly. Giada's stuffed pasta shell dish will impress a crowd for lunch or dinner. A creamy blend of cottage cheese, mozzarella, Parmesan and eggs is seasoned with garlic powder, oregano and parsley, then stuffed into magnificent jumbo shells of pasta.

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Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook.

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Ingredients - Stuffed Shells:

Prepare 1 box for jumbo shells.
Prepare 1 box for frozen chopped spinach.
Require 1 lb of chicken tenderloins.
Give 2 cup for ricotta cheese.
You need 2 cup of parmesan cheese.
Require 1 jar for Vodka sauce.
Give 1 of salt, to taste.
Give 1 - pepper, to taste.
Prepare 1 - adobo.
Need 1 - italian seasoning.
Need 2 tsp freshly minced or grated garlic.
Need 2 tsp Worcestershire sauce.

While pasta is cooking, mix the filling. Combine ricotta cheese, egg, herbs, garlic, Parmesan cheese, Mozzarella cheese, and seasoning in a mixing bowl. This Italian-inspired dish includes Jumbo Shells pasta, which have been stuffed with a variety of ingredients and baked with sauce and cheese in a casserole dish. Beef and ricotta is a classic stuffed shells filling, but you might also find spinach and cheese stuffed shells or sausage and cheese stuffed shells.

Stuffed Shells process:

Boil shells according to box directions. Careful not to break apart while stirring..
Season tenderloins with salt, pepper, adobo, italian seasoni, garlic and Worcestershire sauce..
Sautee tenderloins until cooked through, do not over cook..
While shells are cooking, thaw spinach in the microwave. Squeeze out all excess water thoroughly. Set aside in a bowl..
Once chicken is done, let it rest and cool to touch..
Chop chicken until it's shredded. You may have to use your hands to break it apart at some point. Add to bowl with spinach. Be sure to get the bits of garlic from the pan in here too..
Drain shells once done, and let cool..
Add ricotta and parmesan to spinach and chicken and mix thoroughly. You should taste the filling and see if you would like to add salt and/or pepper..
Once shells are cooled, begin to stuff with the chicken/ricotta mixture. Each shell can hold a little more than a teaspoon..
Line your shells in a baking dish that has a light layer of Vodka sauce at the bottom. When done, top with more sauce and cheese..
Bake at 425 for 45 minutes, covered in foil..

This Classic Stuffed Shells Recipe couldn't be easier to put together! Made with Ricotta, spinach, and Italian herbs and seasonings covered with marinara sauce and smothered in cheese. Ricotta stuffed shells are perfect for making ahead and make a great freezer meal to enjoy at a later time. Reviews Log in to rate Stuffed Shell Recipe Variations. I'm completely smitten with this recipe as written below.

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