Search thousands of recipes reviewed by home cooks like you.

Cheesy Stuffed Shells

Cheesy Stuffed Shells

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Kimber

Kimber

This is a delicious baked pasta dish with large shells filled with meat, spinach and cheese that children always seem to love. It is kind of a 'spaghetti that behaves itself!'

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 780 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  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. 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. Preheat oven to 350 degrees F (175 degrees C).
  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. Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DEAFMOTORCYCLES
72

DEAFMOTORCYCLES

5/31/2003

This was just GREAT! One change is that I used uncooked shells -- easier to stuff. Then covered with tomato sauce and baked according to directions. Came out perfect.

Nina K.
68

Nina K.

4/30/2007

Great recipe - just a few small suggestions - one is to layer the bottom of your baking dish w/spaghetti sauce and layer the shells on top of that - and definitely add some shredded mozzarella to the filling. I also use fresh spinach vs. frozen. Top w/sauce and mozzarella. Delicious - plus they make wonderful leftovers and keep well frozen!

Mary
30

Mary

8/24/2003

This was a real crowd pleaser and it was very simple to prepare. The fat and calories could be reduced by using low fat cheeses, and next time I make it I'll only use half the box of shells since there wasn't enough stuffing for the entire pound.

Similar recipes