Any good stuffed shells recipes?

I never made stuffed shells before. Last week I bought some shells (medium size) and today I bought some ricotta and mozzarella cheese. I have some good quality Reggiano Parmesan too. I don't have a recipe for them but assume it's like a lasagna filling with the ricotta, egg and parm. I plan on topping with marinara and the mozzarella. Any tips or good home recipes for making stuffed shells?Any good stuffed shells recipes?
If you don't have a problem with meat, this is good.





Brown 1/2 lb spicy sausage and 1/4 chopped onion, and drain.


Meanwhile, boil the shells as directed on the package, and drain, and dry a bit.


Mix 8 oz ricotta cheese, 8 oz mozzarella cheese, 1 tsp basil, and the drained sausage mixture.


Spray a 9 X 13 baking pan with Pam.


Stuff each shell with the filling mixture, place in pan.


Cover with a jar of good spaghetti sauce, and sprinkle another 1/2 cup mozzarella cheese on top.


Bake for 25 mins., covered


Remove cover, sprinkle 1/4 cup Parmesan cheese on top, and bake 15 mins more.Any good stuffed shells recipes?
Here's one I like.











Spinach Stuffed Shells


Serving Size : 6





1 package (16 ounces) jumbo pasta shells


2 tablespoons butter


1 medium onion, chopped


1 package (10 ounces) frozen chopped spinach, thawed and drained


1 container (15 ounces) ricotta cheese


1/4 cup chopped fresh basil or 1 tablespoon dried basil


2 eggs, beaten


1/2 cup grated Parmesan cheese


1 cup shredded mozzarella cheese


1/4 teaspoon salt


1 jar (16 ounces) marinara sauce





Preheat oven to 350F. Spray a large baking dish with vegetable cooking spray.





Cook pasta according to package directions. Drain and rinse with cool water; drain again. Dry pasta in a single layer on paper towels.





In a large skillet, melt butter over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in spinach. Cover; simmer, stirring occasionally, for 3 minutes. Transfer spinach mixture to a large bowl.





Add ricotta, basil, eggs, Parmesan, mozzarella and salt to spinach mixture; mix well. Using a teaspoon, carefully stuff shells with cheese mixture.





Spoon some marinara sauce in prepared baking dish. In a single layer, arrange pasta in dish; pour remaining sauce on top. Bake until cheeses are melted and bubbly, about 30 minutes. Transfer pasta to individual serving plates, spooning sauce over and around pasta.
stuffed shell appetizer





10 large pasta shells , cooked, drained and cooled


1 large boneless skinless chicken breast , cooked, coarse chop


1/2 red bell pepper , coarse chop


3 scallions , white and green tops, coarse chop


3 tablespoons fat free cream cheese


3 tablespoons fat-free Italian salad dressing


1 teaspoon fresh lemon juice


1/4 teaspoon cayenne (to taste)


Directions


1Throw this whole mess in your food processor.


2Pulse and process until it's all well blended.


3Using a spoon, fill cooled shells.


4Cover with plastic film and chill in fridge until ready to serve.











Stuffed Shell Pierogies


3 lbs potatoes , peeled %26amp; quartered (about 8)


8 ounces cheddar cheese , shredded (2 cups)


1 teaspoon salt


1/2 teaspoon pepper


6 cups onions , sliced (Vidalia, if you can get them)


butter or margarine (I use lots)


1 (12 ounce) box jumbo pasta shells , cooked until tender-firm and cooled under running cold water





Directions


1Cooks potatoes until soft, drain. Add cheese, salt %26amp; pepper and mash until smooth.


2Melt margarine or butter in large skillet. Add onions and cook 10 to 15 minutes until tender but NOT browned. Spread half the onions over the bottom of a 13x9 baking dish. (May take 2 pans)


3Stuff each shell with heaping tablespoon of the potato mixture, close edges.


4Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use).


5Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.
I have only made them once. I boiled the shells. While they were boiling, I mixed my cheeses together. I stuffed the shells with the cheese mixture (ricotta, Parmesan, egg) covered the shells with marinara %26amp; mozzerella just as you are planning to do. I thought the dish was bland. If I do it over again, I would take some fresh baby spinach leaves, chop them up and lightly saute them in a small amount of olive oil that I was also sauteeing some minced garlic in, then mix the garlic and spinach mixture into the cheese mixture. Definately add some italian spices to the mixture too.
Mexican Stuffed Shells





Ingredients:


12 Pasta stuffing shells;


-cooked and drained


1 lb Ground beef


1 Jar; (12 oz.) medium picante


-sauce


1/2 c Water


1 cn (8 oz.) tomato sauce


1 cn (4 oz.) chopped green


-chilies; drained


1 c Shredded Monterey jack


-cheese


1 cn (2.8 oz.) French fried


-onions





Instructions:


Preheat oven to 350. In a large skillet, brown beef and drain. In small


bowl, combine picante sauce, water and tomato sauce. Stir 1/2 cup sauce


mixture into beef along with chilies, 1/2 cup of cheese and 1/2 can of


French fried onions and mix well. Spread half the remaining sauce mixture


into bottom of 10 inch round baking dish. Stuff cooked shells with beef


mixture. Arrange shells in dish; top with remaining sauce. Bake, covered,


for 35 minutes. Top with remaining cheese and onions and bake, uncovered,


for 5 minutes more.
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