Type what you have

Ingredients

• ✓ pasta shell
• romaine lettuce
• tomato
• salami
• cucumber
• red onion
• balsamic vinaigrette salad dressing
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender but firm to the bite, about 8 minutes. Drain; rinse with cold water until cold.
2. 2 Combine lettuce, tomatoes, salami, cucumber, and red onion in a large bowl. Add vinaigrette; toss salad to coat. Stuff shells with salad; sprinkle with Parmesan cheese.

By Micki

Ingredients

• ✓ pasta shell
• chicken breast
• mayonnaise
• yogurt
• curry powder
• pea
• radish
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
2. 2 Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.
3. 3 Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.
4. 4 Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.

By CassieT.

Ingredients

• ✓ pasta shell
• ground beef
• taco seasoning mix
• water
• refried bean
• cheddar cheese
• salsa
• green onion
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
3. 3 Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
4. 4 Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
5. 5 Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

By JenniferLL

Ingredients

• ✓ pasta shell
• bread stuffing mix
• cream of celery soup
• cream of chicken soup
• chicken broth
• salt
• pepper
• garlic powder
• chicken

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
2. 2 Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
3. 3 In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
4. 4 In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
5. 5 Bake 30 minutes in the preheated oven, until bubbly.

By jrjuitz

Ingredients

• ✓ pasta shell
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• egg
• parsley
• salt
• black pepper
• pasta sauce
• mushroom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.
3. 3 While the pasta is cooking, mix ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, eggs, parsley, salt, and pepper in a large bowl until well combined.
4. 4 Combine pasta sauce and mushrooms in a medium bowl. Add remaining mozzarella and Parmesan cheeses; stir until well combined.
5. 5 Stuff shells with ricotta mixture and place in a 9x13-inch baking dish. Pour pasta sauce mixture over the shells.
6. 6 Bake in the preheated oven until edges are bubbly and the shells are slightly set, 35 to 60 minutes.
7. 7 Serve hot and enjoy!

By Renee

Ingredients

• ✓ pasta shell
• pea
• cheddar cheese
• ham
• onion
• mayonnaise
• vegetable oil
• lemon juice
• salt
• pepper

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Stir in the shell pasta and cook until tender but firm to the bite, 10 to 11 minutes; drain.
2. 2 Combine peas, Cheddar, ham, onion, mayonnaise, oil, lemon juice, salt, and pepper in a large bowl. Add cooked pasta and stir to coat. Cover and refrigerate for 2 to 3 hours before serving.

By ramblinrose

Ingredients

• ✓ pasta shell
• imitation crab
• lobster meat
• celery
• black olive
• mayonnaise
• catalina salad dressing
• worcestershire sauce
• hot sauce
• dijon mustard
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.

By PIZZA2471

Ingredients

• ✓ pasta shell
• spinach artichoke dip
• ricotta cheese
• egg
• lemon juice
• red pepper flakes
• salt
• pepper
• white sauce
• gruyere cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.
3. 3 Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.
4. 4 Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.
5. 5 Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.
6. 6 Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.
7. 7 Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.
8. 8 Bake in the preheated oven until golden brown and bubbling, about 25 minutes.

By John Mitzewich

Ingredients

• ✓ pasta shell
• ground chicken
• butter
• cayenne pepper sauce
• ricotta cheese
• cooking spray
• cheddar cheese
• monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
3. 3 Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
5. 5 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
6. 6 Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
7. 7 Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

By kaid711

Ingredients

• ✓ pasta shell
• red onion
• salt
• black pepper
• garlic salt
• butter
• brown sugar
• cream of cheddar cheese soup
• havarti cheese
• parmesan cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
3. 3 Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.

By Nadine

Ingredients

• ✓ pasta shell
• sour cream
• mayonnaise
• lemon juice
• honey mustard
• dill
• salt
• black pepper
• crabmeat
• red bell pepper
• green bell pepper
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
3. 3 Mix sour cream, mayonnaise, lemon juice, honey mustard, dill, salt, and pepper together in a bowl until creamy.
4. 4 Transfer cooked pasta to a large bowl. Add sour cream mixture, crabmeat, bell peppers, and green onions.
5. 5 Toss until well combined, then cover and chill for 1 to 2 hours before serving.

By dakota kelly

Ingredients

• ✓ pasta shell
• chicken breast
• onion
• egg
• bread crumb
• oregano
• basil
• salt
• pepper
• mozzarella cheese
• cheddar cheese
• tomato sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
2. 2 In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
3. 3 Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.

By ECHO2003

Ingredients

• ✓ pasta shell
• mushroom
• garlic
• onion
• ground turkey
• salt
• pepper
• spinach
• parsley
• cottage cheese
• parmesan cheese
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside in warm water.
3. 3 In a large heavy skillet saute mushrooms, garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese.
4. 4 Stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese.
5. 5 Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.

By Barbara

Ingredients

• ✓ pasta shell
• chicken breast
• kosher salt
• black pepper
• olive oil
• ricotta cheese
• cheese blend
• flat-leaf parsley
• heavy cream
• heavy cream
• butter
• garlic
• italian seasoning
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of salted water to a boil over medium-high heat; cook the pasta shells according to package directions for al dente, 9 to 11 minutes. Drain and run under cold water until cool enough to touch. Set aside.
3. 3 Season chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet over medium heat. Add chicken; cook until browned and a thermometer inserted into the thickest portion of the chicken breast registers 165 degrees F (74 degrees C), about 18 minutes, turning halfway through. Remove from heat and transfer chicken from skillet to a cutting board.
4. 4 Shred chicken using 2 forks and set aside.
5. 5 Stir together ricotta, 1 1/2 cup Italian blend cheese, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, chicken, and 2 tablespoons cream in a medium bowl. Set aside.
6. 6 Combine 2 cups cream and butter in a deep, large skillet. Bring to a simmer over medium heat and cook for 2 minutes, stirring occasionally. Whisk in garlic, Italian seasoning, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and cook for 1 more minute.
7. 7 Add 2 cups Parmesan cheese and whisk until melted. Set sauce aside.
8. 8 Add 1 cup sauce to the bottom of a 9x13-inch baking dish.
9. 9 Using a spoon, fill each of the jumbo shells generously with the chicken-ricotta mixture. Lay them seam side up in the baking dish.
10. 10 Pour the remaining sauce all over the top of the jumbo shells. Sprinkle with remaining 1/2 cup Italian blend cheese and 1/2 cup Parmesan cheese.
11. 11 Bake in the preheated oven until bubbly and golden, 20 to 25 minutes. Garnish with more parsley if desired and serve.

By Britney Alston

Ingredients

• ✓ pasta shell
• olive oil
• ground sirloin
• turkey sausage
• onion
• garlic
• marinara sauce
• basil
• red pepper flakes
• ricotta cheese
• parmigiano-reggiano
• heavy cream
• salt
• mozzarella cheese
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Set a rack in the center of the oven, about 10 inches from the heat source.
2. 2 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until almost tender, about 7 minutes. Drain pasta in a colander. Return to pot and toss with 1 tablespoon oil.
3. 3 Meanwhile, heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat. Add sirloin and sausage and cook, undisturbed, until bottom side is lightly browned, about 6 minutes. Stir, and continue to cook, stirring and breaking up meat into smaller pieces with a wooden spoon, until cooked through, about 4 minutes.
4. 4 Reduce heat to medium. Add onion and garlic, and cook, stirring often, until softened, about 4 minutes.
5. 5 Stir in marinara sauce, basil, and crushed red pepper. Remove ragu from heat.
6. 6 Stir together ricotta, Parmigiano-Reggiano, cream, and salt in a bowl.
7. 7 To assemble, spread about 2 cups of the ragu in the bottom of a 13- x 9-inch baking dish. Spoon 1/2 of the pasta over sauce. Dollop half of the ricotta mixture over pasta, and sprinkle with 1 cup mozzarella cheese. Spoon remaining pasta over mozzarella cheese. Spread remaining ragu over pasta mixture, and dollop with remaining ricotta mixture. Top with remaining 1/2 cup mozzarella cheese. Cover lasagna with a large sheet of aluminum foil that's been lightly sprayed with cooking spray (to prevent the cheese from sticking to it).
8. 8 Bake in preheated oven for 30 minutes. Remove from oven and remove foil. Increase oven temperature to broil with rack about 10 inches from heat source; preheat 5 minutes. Return baking dish to oven. Broil until cheese is browned in spots, 5 to 8 minutes.

By Elizabeth Mervosh

Ingredients

• ✓ pasta shell
• olive oil
• meatless ground beef substitute
• fire-roasted diced tomato
• onion
• garlic
• italian seasoning
• salt
• black pepper
• spinach
• ricotta cheese
• egg
• marinara sauce
• parmesan cheese
• mozzarella cheese
• italian seasoning

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
3. 3 While the shells are cooking, heat olive oil in a large pan or skillet over medium-high heat. Add meatless ground beef and cook and stir until brown, 2 to 3 minutes. Add tomatoes, onion, garlic, 1 tablespoon Italian seasoning, salt, and pepper. Simmer for 2 minutes; add spinach and simmer until spinach is wilted, about 2 minutes more. Taste and adjust salt and pepper if needed. Remove from heat and mix in ricotta cheese and egg until fully incorporated.
4. 4 Pour 1/2 cup marinara sauce into the bottom of a 12-inch cast iron skillet or a 9x13-inch baking dish and spread out with the back of a large spoon.
5. 5 Drain cooked shells. Stuff each with about 1 1/2 tablespoons of the "meat" mixture. Arrange in the skillet or baking dish. Pour remaining marinara over the top. Sprinkle with Parmesan and mozzarella cheeses. Sprinkle with remaining Italian seasoning and more black pepper.
6. 6 Bake in the preheated oven until cheese is golden and bubbly, 35 to 45 minutes.

By Pink Owl Kitchen

Ingredients

• ✓ pasta shell
• mayonnaise
• dijon mustard
• ketchup
• worcestershire sauce
• salt
• cayenne pepper
• lemon
• dill
• shrimp
• red bell pepper
• celery
• salt
• black pepper
• paprika
• dill

Instructions

1. 1 Whisk 1 ¼ cups mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined; keep refrigerated.
2. 2 Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
3. 3 Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta mixture. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
4. 4 Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

By John Mitzewich

Ingredients

• ✓ pasta shell
• ground beef
• salt
• black pepper
• olive oil
• onion
• tomato paste
• oregano
• tomato sauce
• garlic
• ricotta cheese
• mozzarella cheese
• spinach
• basil
• lemon
• parmesan cheese

Instructions

1. 1 Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
2. 2 Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
5. 5 Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
6. 6 Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
7. 7 Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

By NoFailRecipes

Ingredients

• ✓ pasta shell
• ground turkey
• green chile
• water
• taco seasoning
• salsa
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Combine turkey, chopped green chiles, water, and taco seasoning in a large saucepan; cook and stir until turkey is cooked through and moisture is absorbed, 8 to 10 minutes. Remove from heat.
4. 4 Spread salsa in the bottom of a 9x13-inch baking pan.
5. 5 Stuff each pasta shell with some of the turkey mixture and arrange on top of the salsa in the baking dish. Sprinkle Cheddar cheese on top. Cover pan with aluminum foil.
6. 6 Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

By arnandlor

Ingredients

• ✓ pasta shell
• turkey
• stuffing
• cream cheese
• parmesan cheese
• mayonnaise
• mozzarella cheese
• turkey gravy

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
3. 3 Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.
4. 4 Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.
5. 5 Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.

By abbeydave2003

Ingredients

• ✓ pasta shell
• corn
• cherry tomato
• olive oil
• prosciutto
• basil pesto
• basil leaf
• salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add conchiglie and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, bring a separate pot of water to a boil. Add corn and boil for 2 minutes. Remove and run under cold water to cool.
3. 3 Hold each cob upright in the base of a large serving bowl, and cut kernels off with a sharp knife.
4. 4 Drain pasta; add to the corn. Add tomatoes, olive oil, prosciutto, pesto, basil, and salt; toss thoroughly.
5. 5 Serve immediately (or refrigerate for up to 2 days), topped with Parmesan cheese.

By Patty McKay LaMaestra

Ingredients

• ✓ pasta shell
• tuna
• cream of mushroom soup
• cream of celery soup
• milk
• salt
• black pepper
• garlic
• american cheese
• potato chip

Instructions

1. 1 Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
3. 3 Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
4. 4 Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.
5. 5 Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.

By Chris Smith

Ingredients

• ✓ pasta shell
• vegetable oil
• turkey sausage
• mozzarella cheese
• italian seasoning
• marinara sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
3. 3 Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease. Stir 1/2 of the shredded cheese and Italian seasoning into browned sausage.
4. 4 Spoon sausage mixture into pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in the prepared baking dish.
5. 5 Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
6. 6 Bake in the preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.

By RainbowJewels

Ingredients

• ✓ pasta shell
• grapeseed oil
• spinach
• corn kernel
• chicken bouillon granules
• salt
• black pepper
• tomato
• basil
• tomato paste
• water
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
2. 2 Meanwhile, heat grapeseed oil in a deep skillet over medium heat. Add spinach, corn, chicken bouillon, salt, and pepper. Cook until spinach and corn are tender, about 5 minutes.
3. 3 Drain pasta shells. Fill with corn-spinach mixture. Place shells back into the same deep skillet and cover with diced tomatoes. Mix tomato paste and warm water together and pour onto shells.
4. 4 Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.

By creativelife247

Ingredients

• ✓ pasta shell
• tomato
• tomato
• jalapeno pepper
• tomato bisque
• green chili
• colby monterey jack cheese
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.
3. 3 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.
4. 4 Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.
5. 5 Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.

By j Morgan

Ingredients

• ✓ pasta shell
• ground beef
• onion
• green bell pepper
• pepperoni
• tomato sauce
• tomato juice
• oregano
• celery salt
• onion powder
• garlic salt
• basil
• red pepper flakes
• mozzarella cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and green pepper until browned. Drain off excess grease. Stir in pepperoni, tomato sauce, tomato juice, oregano, celery salt, onion powder, garlic salt, basil, red pepper flakes, and cooked pasta. Pour into the prepared baking dish and cover with aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes. Remove casserole from oven and sprinkle with mozzarella cheese. Return to the oven and bake until the cheese melts, about 5 minutes.

By LawyerCooker

Ingredients

• ✓ pasta shell
• ground beef
• onion
• worcestershire sauce
• garlic
• ricotta cheese
• cheddar cheese
• egg
• parmesan cheese
• parsley
• garlic powder
• onion powder
• salt
• black pepper
• cheddar pasta sauce
• water
• tomato
• cheddar cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add pasta shells; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Heat a large skillet over medium-high heat. Add ground beef, onion, Worcestershire sauce, and garlic; cook and stir until browned, 5 to 8 minutes. Drain excess grease.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Combine ground beef mixture, ricotta cheese, 1/2 cup Cheddar cheese, egg, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper in a large bowl. Stuff each pasta shell with 1 to 2 tablespoons of the mixture.
5. 5 Mix pasta sauce with water together in a bowl.
6. 6 Spread 1/3 of the sauce in the bottom of a large baking pan. Top with 1/2 of the tomatoes. Arrange stuffed shells on top. Pour remaining sauce and tomatoes over the shells. Cover with aluminum foil.
7. 7 Bake in the preheated oven until bubbly, about 40 minutes. Uncover and sprinkle 2 tablespoons Cheddar cheese on top. Continue baking until cheese is melted, about 10 minutes.

By Grumbleinmytummie

Ingredients

• ✓ pasta shell
• ground beef
• taco seasoning mix
• cream cheese
• salt
• chili powder
• black bean
• corn
• butter
• salsa
• cheddar cheese
• monterey jack cheese
• sour cream

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and taco seasoning mix in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cream cheese, salt, and chili powder to ground beef; mix in black beans and corn. Simmer mixture until heated through, about 5 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer shells to a bowl and toss with butter.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Fill pasta shells with ground beef mixture and arrange in a 9x13-inch baking dish. Pour salsa over stuffed shells and top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven for 15 minutes. Remove foil and top shells with remaining Cheddar cheese and Monterey Jack cheese. Continue baking until cheeses are melted, about 15 minutes more. Top pasta with sour cream.

By Dee Dee

Ingredients

• ✓ pasta shell
• ground beef
• water
• taco seasoning mix
• refried bean
• cheddar cheese
• green chile
• tomato sauce
• picante sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain well.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add water and seasoning mix; simmer until thickened, about 5 minutes.
4. 4 Stir refried beans, Cheddar cheese, and green chiles into beef; cook and stir until smooth and cheese is melted, about 5 minutes. Fill shells with beef mixture.
5. 5 Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread ½ cup sauce in a 9x13-inch baking dish.
6. 6 Arrange stuffed shells side-by-side in the baking dish; top with remaining sauce. Cover dish with aluminum foil.
7. 7 Bake in the preheated oven for 40 minutes. Let stand before serving for 5 minutes.

By AIMEEHOWE

Ingredients

• ✓ pasta shell
• cottage cheese
• mozzarella cheese
• parmesan cheese
• egg
• garlic powder
• oregano
• parsley
• spaghetti sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse under cold water, and set aside.
4. 4 Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder in a large bowl. Rub oregano and parsley between your palms to pulverize them, then stir into cheese mixture.
5. 5 Stuff cheese mixture into pasta shells.
6. 6 Spread 1/3 of the spaghetti sauce on the bottom of a 15x10-inch baking dish. Place shells, seam-side up, close together in the dish. Spread remaining sauce on top; sprinkle with remaining 1/4 cup Parmesan cheese.
7. 7 Bake in the preheated oven until bubbly, 25 to 35 minutes. Let stand 10 minutes before serving.

By Karen Marshall