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Stuffed Pasta Shells
SUBMITTED BY:
Jena Coffey
"These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. --Jena Coffey, St. Louis, Missouri"
RECIPE RATING:
Read Reviews
(19)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
4 cups shredded mozzarella cheese
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) package jumbo pasta shells, cooked and drained
1 (28 ounce) jar spaghetti sauce
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DIRECTIONS
Combine cheeses and spinach; stuff into shells. Arrange in a greased 13-in. x 9-in. x 2-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake at 350 degrees F for 30 minutes or until heated through.
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REVIEWS
Reviewed on Sep. 25, 2007 by Nicole B.
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Nicole B.
Sep. 25, 2007
This is so easy to make! I always make a double batch and freeze the prepared shells in ziploc bags. You can pull out just a few at a time for a quick lunch or have enough for diinner for a crowd.
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5 users found this review helpful
This is so easy to make! I always make a double batch and freeze the prepared shells in ziploc...
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Reviewed on Apr. 22, 2007 by
TRIPLEJ28
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TRIPLEJ28
Apr. 22, 2007
A good jumping off place. I really upped the seasonings in the filling. Added lots of garlic, crushed red pepper, s & p, some chopped parsley, Italian seasoning and a pinch of nutmeg. Used a homemade marinara I had in the freezer, that I added some sauted red peppers and sliced zucchini. Great way to get your veggies!
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5 users found this review helpful
A good jumping off place. I really upped the seasonings in the filling. Added lots of...
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Reviewed on Dec. 14, 2007 by
Carrie
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Carrie
Dec. 14, 2007
This is the second time I've made this, and it's been just consistently great. I did add fresh chopped garlic to the cheese/spinach mixture, as well as salt & pepper. I add fresh browned ground beef to the sauce to pour over the shells. I do think the recipe really requires about a jar and a half of sauce. I also added asiago/parm/romano ground cheese blend on top for garnish & taste. Easy and tasty! The color of the spinach makes a nice presentation as well.
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4 users found this review helpful
This is the second time I've made this, and it's been just consistently great. I did add fresh...
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Reviewed on Jan. 2, 2008 by
~Krazy KK~
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~Krazy KK~
Jan. 2, 2008
I just love these! Very easy to make. Also good to make if you have vegetarians coming over. Even the kids liked them. =D I make more filling because what it calls for doesn't seem to make enough for one 12oz box of pasta shells. I also Keep the Shells gently siring because they can stick to the bottom of the pot when cooking and that will cause them to brake.
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2 users found this review helpful
I just love these! Very easy to make. Also good to make if you have vegetarians coming over....
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Reviewed on Jun. 26, 2008 by
Rachel
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Rachel
Jun. 26, 2008
I thought this recipe was just okay. It needed something else to add a little more flavor. If I make it again I'll try less spinach and maybe some mushrooms or italian sausage in the filling.
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1 user found this review helpful
I thought this recipe was just okay. It needed something else to add a little more flavor. If...
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Reviewed on Dec. 29, 2007 by
Scott Pierson
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Scott Pierson
Dec. 29, 2007
I made this last night but based on other's comments added 1 lb beef to the sauce, and also 2 cloves fresh garlic/salt/pepper to the cheese/spinach mixture. It turned out great and everyone loved it! A keeper for sure.
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1 user found this review helpful
I made this last night but based on other's comments added 1 lb beef to the sauce, and also 2...
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Reviewed on Nov. 18, 2007 by MELISSABARTON
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MELISSABARTON
Nov. 18, 2007
this was an excellent recipe, i did add some extra things like italian sausage and onion and garlic, i also added a alfredo sauce with the marinara sauce. IT was really tasty! i will defintly make this over again!
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1 user found this review helpful
this was an excellent recipe, i did add some extra things like italian sausage and onion and...
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Reviewed on Jul. 11, 2007 by
Lyda
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Lyda
Jul. 11, 2007
I LOVE this recipe! It's easy to make and it's delicious. I actually used the cheeses and the spinach to make a lasagna type thing and it was just as good. Especially good with Newman's Own sauce: Sockarooni - gives it a meaty taste without any meat.
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1 user found this review helpful
I LOVE this recipe! It's easy to make and it's delicious. I actually used the cheeses and the...
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Reviewed on May 31, 2007 by HOTMOMMY3703
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HOTMOMMY3703
May 31, 2007
This is a great recipe. It's easy and delicious!
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1 user found this review helpful
This is a great recipe. It's easy and delicious!
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Reviewed on Jul. 16, 2008 by
Annabanana
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Annabanana
Jul. 16, 2008
Very good! Per previous suggestions, I added a little seasoning: italian, salt, pepper, and three cloves garlic, minced. I cut the mozz into half and added 15 oz ricotta cheese plus added 1 lb ground beef into the pasta sauce.
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0 users found this review helpful
Very good! Per previous suggestions, I added a little seasoning: italian, salt, pepper, and...
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