Stuffed Shells III

Stuffed Shells III

538

"This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved."

Ingredients

1 h 30 m {{adjustedServings}} servings 550 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 550 kcal
  • 27%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 1544 mg
  • 62%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  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. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
  4. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
  5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
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Reviews

538
  1. 769 Ratings

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This is the third time i've made this and I love it. I discovered if I make the filling first and put it in the fridge for a while while preping my other items, it becomes firmer and SO much ea...

Restaurant quality! Believe it or not, I was able to reduce the fat, and it still came out delicious. I bought lowfat ricotta cheese, used only 3/4 cup mozzarella + 1/2 cup parmesan in the fil...

My family loves this recipe! My 3 year old eats shell after shell!! We're not a mushroom family, so I leave those out. I scoop the filling into a big ziploc bag, close the top up, make a small...