Stuffed Shells III

501 Reviews 28 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Renee
Recipe by  Renee

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch dish

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Directions

  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 (501)

Rate This Recipe
LIZA PIAZZA
1278

LIZA PIAZZA

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 easier and neater to stuff the shells.

KRANEY
566

KRANEY

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 filling (added 1/4 tsp. salt and 1/4 tsp pepper, and would do that again), and left off the cheese in the sauce, just sprinkling a bit of parmesan after baking so it looked pretty. It made two 13x9x2 pans, and I wish I had used 2 jars of sauce instead of 1. The sauce dried out after baking, so next time, I will cover with aluminum foil first, and remove it the last 10 minutes or so. Thanks so much for the recipe - will definitely be making it again!

ASHEMRYTYKA
506

ASHEMRYTYKA

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 cut in one of the bottom corners and squeeze into the shells - no mess! I also divide this recipe into two 9x13 pans. We eat one and the other goes into the freezer for later. Freezes really well!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 550 cal
  • 27%
  • Fat
  • 24.5 g
  • 38%
  • Carbs
  • 43.7 g
  • 14%
  • Protein
  • 37.7 g
  • 75%
  • Cholesterol
  • 121 mg
  • 40%
  • Sodium
  • 1544 mg
  • 62%

Based on a 2,000 calorie diet

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