Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, unstuffed shells. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
This Unstuffed Shells Casserole is all the flavors of stuffed shells without all the work. This can be made ahead of time and frozen for an easy dinner. This Unstuffed Shells Casserole checks off both of those boxes!
Unstuffed Shells is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Unstuffed Shells is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook unstuffed shells using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Unstuffed Shells:
- Take 4 cups basic sized shell pasta
- Make ready 1 tbsp. olive oil
- Take 1/2 yellow onion, diced
- Get 3 cloves garlic, minced
- Get 1 lb. ground beef (or turkey or sausage)
- Take 1 can (28 oz.) unsalted crushed tomatoes
- Take 1 can (14 oz.) unsalted diced tomatoes
- Take 1 tsp. each dried basil, brown sugar
- Prepare 1/2 tsp. salt, Italian seasoning
- Get 1/4 tsp. each dried oregano, pepper
- Get 2 heaping cups spinach, chopped
- Prepare 8 oz. ricotta cheese
- Take 1 cup freshly shredded mozzarella cheese, divided
- Get 1/2 cup freshly grated parmesan cheese
Make-Ahead Unstuffed Shells. this link is to an external site that may or may not meet accessibility guidelines. Cheesy jumbo stuffed shells have undeniable appeal, but preboiling and stuffing individual shells can be an ordeal. We set out to make an unstuffed version in which the pasta cooked directly in the sauce. Because the jumbo shells we use already have a nice, wide opening, just begging to scoop up all the meaty-cheesy goodness that comes its way..
Instructions to make Unstuffed Shells:
- Begin by cooking the shell pasta according to package directions. Then drain the shells, return them to the pot and set it aside. Preheat the oven to 350°F. Line a 9x13" baking pan with foil and grease it. Set this aside also.
- In a large skillet, heat the olive oil over medium heat. Once it's hot, add the onion and beef and cook, stirring often and breaking up the meat as it cooks, until it is no longer pink. Drain any excess fat out.
- Add the garlic to the cooked beef and cook for a minute or so, until fragrant. Then add the crushed tomato, diced tomato, brown sugar and all seasonings, along with the spinach. Once the spinach wilts, remove it from the heat.
- Pour the beef mixture into the pot with the drained shells. Add in the ricotta cheese and 1/2 cup of the mozzarella and stir it all together.
- Pour the shell mixture into the prepared baking pan. Sprinkle the remaining mozzarella and parmesan evenly over the top and cover with a piece of foil.
- Bake for 20 minutes, then remove the top foil and bake uncovered for 10 more minutes, until everything is heated through and the cheese is golden. Serve immediately and refrigerate any leftovers.
Tomato Pesto - Saucy, creamy, delicious unstuffed pasta shells with butternut squash and tomato pesto. I don't enjoy stuffing shells - takes far too long! - and for that reason, I just didn't. One Pot Unstuffed Shells - this easy stuffed shell recipe is all made in one pot without all the extra work! It's a great weeknight meal that everyone loves, brought to you by HemisFares. Salt boiling water and cook shells to al dente.
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