Baked Stuffed Shells Recipe

#entertainingwithbeth #BakedShells #EasyRecipes This delicious Baked Stuffed Shells Recipe is a fantastic pasta recipe for a Sunday night dinner. They are stuffed with flavorful ricotta cheese, simmered in a homemade tomato sauce, and topped with gooey mozzarella cheese. You could use store-bought sauce if you choose but personally, I think the flavor is so much better with homemade! I load mine with sautéed veggies and sweet Italian sausage for a hearty, filling meal.   __________________________________________________________________________ PRODUCTS SEEN IN THIS VIDEO: These links go to Amazon where I am compensated on products sold at no cost to the consumer Red Dutch Oven Rectangular Covered Baking Dish FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) _________________________________________________________________________ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! _________________________________________________________________________ BETH’S BAKED STUFFED SHELLS RECIPE Serve 4-6 *Print Recipe Here*: INGREDIENTS: 25 Jumbo Shells 1 Tbsp (15 ml) Olive Oil 4 links Italian Sausage, casings removed 1 cup (52g) white or yellow onion, diced ½ cup (26g) chopped celery ½ cup (26g) chopped carrots 30 ounces (887 ml) tomato puree 1 (15 oz) (443g) can diced tomatoes 2 garlic cloves, minced 1 Tbsp (15 ml) Italian seasoning 1 Tbsp (15 ml) Tomato Paste ! Filling: 15 oz (443g) Ricotta Cheese 1 egg 1/2 cup (50g) grated parmesan cheese ½ cup (112g) grated mozzarella cheese ¼ cup (15g) fresh parsley, chopped Freshly cracked pepper to taste ! Topping: 1 ½ cups (337g) Freshly grated mozzarella A sprinkle of Italian Season 1 Tbsp ( 3g) Fresh Parsley, finely chopped METHOD: Heat a large Dutch oven over medium-high heat. Remove the sausage from its casings and cook the sausage, until browned and cooked through, cutting it up with a wooden spoon into small pieces. Remove the sausage with a slotted spoon, and transfer to a plate lined with paper towels to drain. Meanwhile cook the onion, celery and carrots in the sausage fat until tender and fragrant. Add the tomato puree, diced tomatoes, garlic, Italian seasoning and tomato paste. Simmer on low for 20 minutes. Meanwhile cook the shells according to package instructions until al dente. They will continue to soften in the oven as they bake. Drain and cool in a colander. Meanwhile, mix together the ricotta filling. And set aside. Transfer 2/3 of the tomato sauce to a 9x12, or 9x14 oven-safe-casserole. Transfer the ricotta cheese mixture into a pastry bag fitted with a pastry tip wide enough to allow the parsley and grated cheese to pass through. Fill each shell with the ricotta cheese and place them in the casserole on top of the sauce. You should be able to create 4 rows of 4-5 shells (depending upon how many un-torn shells you have.) Refrigerate the torn shells with a little reserved sauce for an easy lunch or snack. Top the shells with more sauce, and grated mozzarella cheese. Bake shells at 375F (190C) for 30 minutes covered and 15 minutes uncovered. Then place under the broiler for 1-2 minutes until cheese is bubbly and golden brown. Serve immediately ABOUT THIS CHANNEL Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!