Stuffed Pasta Shells

Gluten Free Jumbo Pasta Shells Recipes

Last Updated on March 6, 2021 by Nazmin Sarker

Stuffed Pasta Shells Recipes

They can all be stuffed with meat, cheese, or vegetable fillings. Ravioli and tortellini are usually boiled, while cannelloni, shells, and manicotti are baked.

Ravioli

  • Begin 3 hours ahead
  • 4 main-dish servings
  • 582 cals per serving (meat filling)
  • Good source of calcium, iron, vitamin A, vitamin C

Ingredients:

  • Cheese, Meat, or Spinach
  • Filling (below right)
  • Homemade Pasta Dough
  • Marinara Sauce
  • 6 quarts water
  • 2 tablespoons salt
  • 1 tablespoon salad oil
  • ¼ cup grated Parmesan cheese

Instructions:

  • Prepare filling and dough; cut dough into 6 pieces. On a floured surface with the floured rolling pin, roll I piece into 18″ by 4″ rectangle; cut nine 4″ by 2″ pieces.
  • Drop a scant teaspoonful of filling on a 2-inch side of each piece of dough to within ½ inch of edges. Brush dough edges lightly with water.
  • Fold dough over the filling, bringing edges together. With a 4-tined fork dipped in flour, press edges together.
  • Place ravioli in one layer on a floured, clean cloth, or paper towels. Repeat, making 54 ravioli in all. Let dry for 30 minutes. Make Marinara Sauce.
  • In an 8-quart saucepot, heat water, salt, and oil to boiling. Add ravioli; stirring occasionally, heat to boiling. Reduce heat; cook about 5 minutes till tender.
  • Drain well in a colander. Arrange on a warm platter. Reheat Marinara Sauce and spoon evenly over ravioli; sprinkle with grated cheese.

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Jumbo Ravioli

  • Begin 2 ½ hours ahead
  • 4 main-dish servings
  • 568 cals per serving (meat filling)
  • Good source of calcium, iron, vitamin A, Vitamin C

Ingredients:

  • Cheese, meat, or Spinach Filling (below)
  • Homemade Pasta Dough
  • Marinara Sauce
  • 4 quarts water
  • 2 tablespoons salt
  • 1 tablespoon salad oil
  • ¼ cup grated Parmesan cheese

Instructions:

  • Prepare Cheese, Meat, or Spinach Filling.
  • Prepare dough; cut into 4 pieces. On a well-floured surface with a floured rolling pin, roll 1 piece into 15″ by 6″ rectangle; with a sharp knife, cut rectangle crosswise into five 6″ by 3″ pieces.
  • Spread rounded tablespoonfuls of filling on a 3-inch side of each piece of pasta to within ¼ inch of edges. Fold dough over the filling, bringing ends together. Place ravioli in a single layer on floured, clean cloth towels. Repeat with remaining making pasta in a rice cooker and pressure making 20 ravioli in all. Let dry for 30 minutes. Meanwhile, make Marinara Sauce.
  • In an 8-quart saucepot over high heat, heat to boiling water, salt, and oil. Cook ravioli a few at a time, 10 minutes or until tender but firm; drain. Arrange on a heated platter.
  • Reheat Marinara sauce and spoon evenly over ravioli; sprinkle with Parmesan Cheese.

Forming the shape: Fold dough over the filling, bringing ends together.
Sealing edges: With fork dipped in flour, press edges together to seal.

Fillings For Ravioli

  • 113 cals per serving
  • Cheese Filling: In a small bowl, combine 8 ounces ricotta cheese (1 cup), 3 tablespoons minced parsley, 2 tablespoons grated Parmesan cheese, egg white, and ¼ teaspoon salt. Stir ingredients until they are well mixed.
  • 127 cals per serving
  • Meat Filling: In 10-inch skillet over medium-high heat, cook ½ pound ground beef, 1/3 cup minced onion, I garlic clove, minced, until meat is browned; remove from heat; spoon off juices. Stir in I egg, ¼ cup minced parsley, 2 tablespoons grated Parmesan cheese, and ½ teaspoon salt. Stir ingredients until well mixed.
  • 126 cals per serving
  • Spinach Filling: In a small bowl, combine one 10-ounce package of frozen chopped spinach, thawed and well-drained, 1/3 cup grated parmesan cheese, 2 egg yolks, 1 tablespoon butter, softened, ¼ teaspoon salt, 1/8 teaspoon pepper, 1/8 teaspoon ground nutmeg. Stir ingredients until well mixed.

Manicotti

  • Begin 3 hours ahead
  • 8 main-dish servings
  • 467 cals per serving
  • Good source of calcium, iron, vitamin A, vitamin C

Ingredients:

  • Spaghetti sauce
  • Pancakes:
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 tablespoon salad oil
  • 1 cup of water
  • Manicotti Sauce:
  • 2 tablespoons butter
  • 1 pound ground veal or ground uncooked turkey
  • Filing:
  • 2 cups ricotta or creamed cottage cheese
  • 2 tablespoons grated Parmesan cheese
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 eggs
  • 1 8-ounce package mozzarella cheese, coarsely shredded

Instructions:

  • Prepare Spaghetti sauce. For pancakes: In a small bowl with a mixer at low speed, blend pancake ingredients; at medium speed, beat 1 minute.
  • Lightly brush 7-inch skillet with salad oil. Over medium-high heat, heat skillet.
  • Pour in about 2 tablespoons pancake batter; tip pan to coat bottom evenly with batter.
  • Cook until the top is set and dry and underside lightly browned for about 30 seconds. Lift pancake onto waxed paper. Repeat.
  • Prepare sauce: In 10-inch skillet over medium-high heat, in hot butter, cook ground veal until well browned then add Spaghetti sauce.
  • Heat sauce through then spoons 1/3 of hot sauce evenly into a 15½” by 10½” roasting pan.
  • Prepare to fill: In a medium bowl, mix ricotta cheese, parmesan cheese, salt, pepper, and eggs until well blended. Preheat oven to 375’F.
  • Spoon a heaping tablespoon of cheese mixture down the center of each pancake; top with some shredded mozzarella.
  • Fold pancake edges over cheese. Arrange filled pancakes, seam side down, in roasting pan.
  • Spoon remaining sauce over pancakes. Bake 30 minutes or until sauce is hot and bubbly.

Stuffed Shells

  • Begin 2½ hours ahead
  • 10 main-dish servings
  • 472 cals per servings
  • Good source of calcium, iron, vitamin A, vitamin C

Ingredients:

  • Spaghetti sauce
  • 1 16-ounce package jumbo shell macaroni
  • 4 cups ricotta or cottage cheese
  • 1 8-ounce package mozzarella cheese, shredded
  • 2 eggs
  • 1/3 cup dried bread crumbs
  • ¼ cup chopped parsley
  • salt
  • ¼ teaspoon pepper
  • ½ cup grated Parmesan cheese

Instructions:

  • Prepare Spaghetti sauce.
  • Prepare shells as label directs; drain well in a colander. Preheat oven to 350’F. (Check this article farberware air fryer toaster oven recipes). In a large bowl, combine ricotta and the next 6 ingredients. Stuff a perfect tablespoonful of cheese mixture into each shell.
  • Spoon ¾ cup sauce into each of two 13″ by 9″ baking dishes. Place shells layer side down, over sauce in one layer. Spoon over the remaining sauce; sprinkle with parmesan. Bake 30 minutes.

Hearty Manicotti

  • Begin 2½ hours ahead
  • 8 main-dish servings
  • 692 cals per serving
  • Good source of calcium, iron, vitamin A

Ingredients:

  • water
  • 1 pound ground beef, Italian sweet sausage links
  • 1 medium onion, chopped
  • 2 16-ounce cans tomato puree
  • 1 6-ounce can tomato paste
  • 1 teaspoon sugar
  • ½ teaspoon pepper
  • basil
  • salt
  • 1 8-ounce package manicotti shells
  • 4 cups ricotta cheese
  • 1 8-ounce package mozzarella cheese, diced
  • 2 tablespoons chopped parsley grated parmesan cheese

Instructions:

  • In a covered 5-quart Dutch oven over medium heat, in ¼ cup water, cook sausage links for 5 minutes.
  • Uncover; brown well; drain on paper towels.
  • Spoon fat from Dutch oven; over medium heat, brown ground beef and onion well; stir in tomato puree, tomato paste, sugar, pepper, 1 teaspoon basil, salt, and 1 cup water; simmer, covered, 45 minutes.
  • Cut sausage into bite-size pieces; add to mixture, cook 15 minutes, stirring occasionally. Meanwhile, cook manicotti as the label directs; drain in a colander. Preheat oven to 375′ F.
  • In a large bowl, combine ricotta and mozzarella cheeses, parsley, ¾ teaspoon basil, and ½ teaspoon salt; stuff into shells.
  • Spoon half of the meat sauce into one 13″ by 9″ baking dish. Place half of the shells over the sauce in one layer. Spoon remaining sauce except for ¾ cup over shells; top with remaining shells in one layer. Spoon reserved meat sauce over top. Sprinkle with Parmesan. Bake 30 minutes.

Filling Pasta Shells: A pastry bag without a tip is a convenient tool for filling pasta shapes. Use it to stuff manicotti and jumbo shells if you are cooking in large quantities.

Tortellini in White Cream Sauce

  • Begin 3 hours ahead
  • 12 first-course servings
  • 349 cals per serving
  • Good source of calcium, vitamin A

Ingredients:

  • Homemade pasta dough
  • 2-ounces prosciutto
  • ½ pound boneless, skinless chicken breast
  • 1/3 teaspoon salt
  • 1/8 teaspoon pepper
  • water
  • 1/8 teaspoon ground nutmeg
  • ½ cup butter or margarine
  • 1 cup heavy or whipping cream
  • 1 cup grated parmesan cheese

Instructions:

  • Prepare homemade pasta dough
  • While pasta dough is resting, finely chopped prosciutto and chicken breast. In a bowl, mix the chicken mixture with bread crumbs, salt, pepper, nutmeg, and 1/3 cup water. (Or, cut prosciutto into 1-inch pieces; in the food processor with knife blade attached, finely chop prosciutto. Cut chicken into 1-inch pieces and drop through the feed tube while the processor is running. Gradually add remaining ingredients. Process until smooth.) Check out this article: blender food processor combo
  • Cut the pasta dough into 4 pieces. On a floured surface, with the floured rolling pin, roll 1 piece (keep remaining dough in plastic wrap) into 12″ by 12″ square. With a 2-inch round cookie cutter, cut out as many rounds as possible. Remove trimmings; reserve.
  • Place ½ teaspoon chicken filling in the center of each round. Brush edges with water; fold in half with edges not quite meeting; press to seal. Place the straight edge of half-round at a right angle to an index finger; bend around the finger until two ends meet to form a fan shape; press to seal ends.
  • Place tortellini in a single layer on paper towels. Repeat with remaining pasta and filling; reroll trimmings and cut as above. (Makes about 125 tortellini.)
  • In an 8-quart saucepot over high heat, heat 6 quarts of water to boiling. Add tortellini; stir gently to separate pieces; heat to boiling. Reduce heat to medium; cook 5 minutes or until tender but firm and filling are cooked through. Drain.
  • In the same saucepot over low heat, melt butter. Add pasta and cream; heat to boiling. Stir gently until the cream thickens slightly. Sprinkle with parmesan cheese; toss.

Cannelloni

  • Begin 2 hours ahead
  • 8 main-dish servings,
  • 411 cals per serving
  • Good source of calcium iron, vitamins A

Ingredients:

  • Homemade pasta dough
  • 2 tablespoons butter or margarine
  • 1 tablespoon chopped green onion
  • 1 10-ounce package frozen chopped spinach,
  • cooked and drained
  • 1, ½ cup finely chopped cooked chicken, ham
  • ½ cup grated parmesan cheese
  • 1 egg, beaten
  • 1 tablespoon dry sherry
  • ¼ teaspoon ground ginger
  • salt
  • salad oil
  • 5 quarts water parmesan-cheese sauce
  • chopped parsley for garnish

Instructions:

  • Prepare dough; cut into 3 pieces. On a well-floured surface with a floured rolling pin, roll 1 piece into a 16″ by 8″ rectangle
  • With a knife, cut the dough rectangle into eight 4-inch squares.
  • Place squares on a floured, clean cloth towel. Repeat with the remaining dough, making 24 squares in all. Cover; let stand 30 minutes.
  • In a 2-quart saucepan over medium heat, in butter, cook onion until tender. Stir in nest 7 ingredients and ¼ teaspoon salt; heat; set aside.
  • Preheat oven to 350’F. Grease 13″ by 9″ metal pan or broiler-safe baking dish.
  • In an 8-quart saucepot, heat to boiling water, 2 tablespoons salt, and 1 tablespoon oil. Cook squares a few at a time, 5 minutes
  • Remove pasta with a slotted spoon; drain in a colander and assemble while warm.
  • To assemble cannelloni: With a spoon, spread a rounded tablespoon of meat mixture across the center of the warm pasta square.
  • Roll jelly-roll fashion. Place, seam side down, in the pan. Repeat with remaining pasta squares and meat mixture.
  • Prepare cheese sauce; pour over cannelloni; sprinkle with parsley. Bake in the oven for 20 minutes then broil for 5 minutes.

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