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Stuffed Shells I

Stuffed Shells I

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
SALLYJUN

SALLYJUN

Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1197 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. Cook shells according to package directions. Place in cold water to stop cooking. Drain.
  2. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
  3. Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
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Reviews

LITTLEPUFFY
947

LITTLEPUFFY

4/2/2011

After reading ALL the reviews I consolidated the good advice into the following: used small curd cottage cheese; upped the garlic powder to 1 full tsp.; added one package frozen chopped spinach (thawed, liquid squeezed out); added 2-3 tbls. fresh parsley and same amount of FRESH basil; added a healty grind of black pepper; blended filling in the cuisinart; used plenty of spaghetti sauce; added extra mozzerella on top. Baked 20 minutes covered to keep from drying out and 20 minutes uncovered to brown. Served with green Tabasco at the table for those who wanted more zip - it was awesome. My die-hard carnivore of a husband liked it a lot but would welcome hamburger or sausage added to the filling or spaghetti sauce. My vegetarian daughters were deliriously happy. I'm great either way. Will definitely make again. In fact, I will make some to freeze for those hectic nights. Real yummy. Oh... one more thing... as recommended by others I boiled the shells 2.5 minutes less than directed, plunged into cold water and let dry. They were easy to handle and didn't tear. I didn't try piping filling in from a zip-loc but it sounds good. **************** U P D A T E ************ Made again and piped from a gallon size zip-loc bag. Loved it, loved it! The whole recipe of filling was too cumbersome to handle in the bag, about 1/3 at a time worked best for me. A hole about the size of a dime works great. Too small a hole is hard work, too large is hard to control.

STARDUST_331
223

STARDUST_331

2/28/2011

So. I don't like cottage cheese but wanted to give this a chance, so I made half the shells with ricotta instead, in case we didnt like the cottage cheese ones. Oh and I used small curds (in the snack packs) instead, cause I thought the large ones might be gross! It turned out after eating the cottage cheese ones, I couldn't go back to the plain ricotta ones! The cottage cheese ones were so much richer and had good texture, I start thinking about the leftovers at like 10:30, when lunch is at 12, and cant wait until that time to eat them. We had extra filling left over, and some extra manicotti shells; it made a really good manicotti filling too. The only suggestion I would make is to season the filling a little bit with Italian seasoning, but other than that this dish is EXCELLENT. *Update* I've now added one box of defrosted frozen spinach (rinsed and squeezed dry) and about half a pound of cooked ground sausage, and it's so delicious. It makes this really hearty and works well if you have a needs-meat significant other like I do. Otherwise I would still do the spinach for some added vitamins without the meat. The large curd cottage cheese I found out is big and soft and not small and grainy like the small curds, and the texture is unnoticeable especially if you have spinach and sausage in there, so that's only what I use now!

redamber
153

redamber

12/4/2006

I have not made this yet...but plan on doing so this week sometime! I just wanted to share this tip that I use with EVERY lasagna & manicotti recipe. I have never pre-cooked the noodles. Make everything up the night before, pour about 1/2 cup of water over the whole thing, cover with foil, and refrigerate till supper the next night. The shells cook in the extra water and sauce, and its not the least bit runny! No worrying about tearing the shells again!

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