Stuffed Shells With Ricotta Cheese Recipe

Stuffed Shells With Ricotta Cheese Recipe

When it comes to Italian dishes, besides spaghetti and lasagna and LOVE stuffed shells. I remember years ago buying them frozen in bulk and heating them up individually when I had the craving for one. Now I made a big dish of them because they are delicious, and easy to make and my whole family likes enjoys them every time I make them.

Stuffed Shells With Ricotta Cheese Recipe

What I like about making stuffed shells with ricotta cheese is you can get creative! I like to add a little spinach to my ricotta cheese mixture because it is the only way I can get my kids to eat spinach. Luckily they have never asked me what the green stuff in the shells is.

If you want to make stuffed shells be sure to print my Stuffed Shells with Ricotta Cheese below:

5 from 7 votes
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Stuffed Shells With Ricotta Cheese Recipe

A simple and easy recipes for Stuffed Shells With Ricotta Cheese. 

Author ThisMomCanCook.com

Ingredients

  • 1 pound lean ground beef
  • 1/2 tsp seasoning salt
  • 16 oz marina sauce
  • 12 oz Ricotta cheese
  • 1/4 cup Parmesan cheese
  • 3 cups Mozzarella cheese
  • 1 egg
  • 1 box Jumbo shells 12oz
  • 1 tbsp spinach optional

Instructions

  1. In a skillet add ground beef and seasoning. Cook until no longer pink and drain. While cooking meat, cook jumbo shells according to package and set aside.
  2. Add 1 cup of the marinara sauce to skillet and cook on medium heat for about 2 minutes to heat up and create a thick meat/sauce mixture.
  3. Add 1/2 cup marinara sauce to 13x9 baking dish and spread evenly.
  4. In a medium bowl, add egg, Ricotta cheese, Parmesan cheese and 2 cups of the Mozzarella cheese. Add spinach to mixture if using it. Stir until blended.

  5. Add a spoonful of meat mixture into each shell along with about 1 TBS of cheese mixture. Fill each shell until mixture is gone.
  6. Pour remaining marinara sauce over shells and top with the leftover 1 cup of Mozzarella cheese.
  7. Cover with foil and bake at 375 degrees for 30 to 35 minutes until cheese is melted.

These are also great to bake when you are making lasagna since they have most of the same ingredients!

Stuffed Shells With Ricotta Cheese Recipe


Homemade Baked Macaroni and Cheese Recipe

Homemade macaroni & cheese

At my house, you will often find boxes of macaroni and cheese in my pantry. It is easy to cook and everyone likes it, so I keep it as a staple at all times. I often get bored with making macaroni and cheese from a box, so I will make my baked macaroni and cheese recipe that is really a hit, especially with me!

Baked Macaroni and Cheese Recipe:

If you want to put a twist on macaroni and cheese at your house, try baking it. If you have never tried baked macaroni and cheese you might not to eat it any other way. This is a perfect dish for potlucks, banquets, etc.

Homemade macaroni & cheese
5 from 3 votes
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Homemade Baked Macaroni and Cheese Recipe

Servings 4
Author Stefani Tolson

Ingredients

  • 8 oz elbow macaroni - uncooked
  • 3 cups milk
  • 1/4 cup butter
  • 1/4 tsp pepper
  • 1 tsp salt
  • 2 cups Cheddar cheese - shredded
  • 1/2 cup Parmesan cheese - grated
  • 3 TBS all-purpose flour
  • 2 TBS butter - for topping
  • 1/2 cup Stove Top Stuffing or bread crumbs - for topping

 


Parmesan Chicken Pasta Salad

Lately I have been in the mood for pasta salad. I think because it is a cold food. Since it has been hot here lately in the city, I have been avoiding using the oven if at all possible. Today I whipped up something good and fairly easy. If you are like me, you may have all the ingredients already in your fridge and pantry. This might make for an easy dinner and a happy husband!  Here goes my Parmesan Chicken Pasta Salad Recipe …….

Directions:

  • 2 cups – cubed/cut pieces of chicken (I use boneless chicken breast)
  • 1 box – Betty Crocker® Suddenly Salad® Caesar pasta salad mix
  • 1/4 mayo
  • 1/4 cup milk

Instructions:

  1. Cook pasta as directed on box for 12 minutes
  2. While pasta is cooking, in a large bowl add seasoning packet from Betty Crocker box, milk and the mayo.
  3. Once pasta is done, rinse with cold water and drain well. Then add pasta to bowl and toss to coat
  4. Enjoy

Suddenly Salad Ranch & Bacon Pasta Salad Copycat Recipe

My husband (and me) are big fans of the Betty Crocker Suddenly Salads. We particularly are fond of the Suddenly Salad Ranch & Bacon Pasta mix.  I have been buying the box mixes for the last couple months and have been wanting to find a recipe to make it from scratch that would taste similar. I don’t mind buying the box mixes, but making my own sounds like more fun! Okay, so I found a recipe I thought would work for me.

Now here goes the my version of the recipe I found ….

Ingredients:

2 cups – Small shell pasta

2/3 cup mayo – I prefer the Kraft Mayo w/Olive Oil

1 package Hidden Valley Ranch Dressing Mix

8oz young peas (drained)

1/4 cup shredded baby carrots

1/2 tsp onion powder

Bacon Bits – (I used 1/3 cup of the Oscar Meyer Real Bacon Bits)

Directions:

  1. You will want to cook your noodles as directed on package. Once cooked, rinse with cold water and drain.
  2. Add mayo, ranch dressing package, carrots, peas, bacon bits and onion power. Stir ingredients until well mixed. You may want to cool in fridge for 1 to 2 hours before serving.
  3. Enjoy

You can find a ton of yummy pasta salad recipes at the Betty Crocker website too!