Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ pasta shell
• vegetable oil
• onion
• orange bell pepper
• garlic
• turkey sausage
• tomato
• heavy cream
• parmesan cheese
• parsley

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in pasta and return to a boil. Cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes; drain.
2. 2 Meanwhile, heat vegetable oil in a large skillet over medium-high heat. Add onion, orange pepper, and garlic; cook and stir until tender, about 5 minutes. Stir in Italian sausage; cook and stir until browned and cooked through, about 8 minutes. Stir in undrained tomatoes and heavy cream; reduce heat to medium-low and cook 5 minutes more.
3. 3 Mix pasta into sauce; stir in the Parmesan cheese and garnish with fresh parsley.

By DoughertyDA

Ingredients

• ✓ pasta shell
• ricotta cheese
• spinach
• parmesan cheese
• fennel seed
• basil
• garlic
• salt
• pepper
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Gently place pasta shells in boiling water; return water to a boil. Cook until shells are just tender; drain well.
3. 3 Squeeze spinach dry and place in a large mixing bowl. Add ricotta, 1/3 cup Parmesan cheese, fennel, basil, and garlic. Season with salt and pepper; mix well.
4. 4 Spread 1/2 cup spaghetti sauce evenly over the bottom of a 9x13-inch baking dish.
5. 5 Fill each pasta shell with spinach-cheese mixture. Arrange shells, filling-side up, in the baking dish. Spoon remaining spaghetti sauce over shells. Sprinkle remaining Parmesan cheese on top of shells.
6. 6 Cover the pan loosely with aluminum foil and bake in the preheated oven until heated through, about 30 minutes.

By Katherine Denning

Ingredients

• ✓ pasta shell
• tomato
• canola oil
• oregano
• basil
• sugar
• mushroom
• green pepper
• onion
• monterey jack cheese
• mini pepperoni

Instructions

1. 1 Place crushed tomatoes, canola oil, oregano, basil, and sugar into a large saucepan, cover, and bring to a boil. Reduce heat to a simmer, and cook the sauce, stirring frequently, until the flavors have blended, about 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Fill a large pot with lightly salted water, and bring to a rolling boil. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the shells are cooked but still firm, about 10 minutes. Drain thoroughly.
4. 4 Mix the mushrooms, green pepper, and onion in a bowl. To stuff the shells, spoon about 1 teaspoon of tomato sauce into a shell; sprinkle with the mushroom, green pepper, and onion mixture. Top the shell with about 1 tablespoon of Monterey Jack cheese. Repeat for remaining shells and filling, and place the stuffed shells into a 9x13-inch baking dish side by side and touching. Place several slices of mini pepperoni on each shell. Pour the remaining tomato sauce gently around the shells.
5. 5 Bake in the preheated oven until the cheese is melted and browned and the pepperoni slices are crisp, about 30 minutes.

By crystal

Ingredients

• ✓ pasta shell
• ground beef
• cream cheese
• salt
• chili powder
• butter
• taco sauce
• cheddar cheese
• monterey jack cheese
• tortilla chip
• sour cream

Instructions

1. 1 Brown beef in a large skillet over medium heat until no longer pink; drain. Add cream cheese, salt, and chili powder; mix and simmer for 5 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss cooked shells in butter.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Fill shells with beef mixture and arrange in a 9x13-inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
5. 5 Remove the dish from the oven and top with Cheddar cheese, Monterey Jack cheese, and then tortilla chips. Return the dish to the oven to cook for 15 minutes more.
6. 6 Top with sour cream and serve.

By grannycancook

Ingredients

• ✓ pasta shell
• turkey sausage
• spinach
• ricotta cheese
• egg
• garlic
• lemon
• parmesan cheese
• salt
• pepper
• oregano
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
2. 2 Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
5. 5 Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.

By Kimber

Ingredients

• ✓ pasta shell
• olive oil
• onion
• garlic
• zucchini
• tomato sauce
• water
• oregano
• basil
• red pepper flakes
• white sugar
• romano cheese

Instructions

1. 1 Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally.
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.
3. 3 In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.

By FABA1228

Ingredients

• ✓ pasta shell
• ground beef
• onion
• tomato paste
• tomato sauce
• salt
• oregano
• garlic powder
• egg
• cottage cheese
• mozzarella cheese
• parmesan cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in pasta shells and return to a boil. Cook uncovered, stirring occasionally, until shells are nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
3. 3 While shells are cooking, heat a large skillet over medium-high heat; cook and stir beef and onion in the hot skillet until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook sauce for 5 minutes. Spread 1/2 of the sauce into a 9x13-inch baking dish.
4. 4 Beat eggs in a large bowl until smooth. Stir in cottage cheese, 3/4 of the mozzarella, Parmesan, parsley, salt, and pepper until well combined. Spoon cheese mixture into cooked pasta shells and place into the prepared baking dish. Pour remaining sauce over filled shells and sprinkle with remaining mozzarella cheese.
5. 5 Bake in the preheated oven until shells are hot in the center and cheese is melted and bubbly, 25 to 30 minutes.

By TRACI

Ingredients

• ✓ pasta shell
• black pepper
• salt
• garlic
• butter
• dill
• cream cheese
• white wine
• half-and-half
• black pepper
• salt
• cream cheese
• white wine
• parsley
• dill
• garlic
• onion
• salmon
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
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 Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
4. 4 Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
5. 5 Bake in the preheated oven until bubbly and heated through, about 20 minutes.
6. 6 While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
7. 7 Remove shells from the oven and top with cream sauce. Serve.

By LauraS