Stuffed Shells III Recipe
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Stuffed Shells III

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."

Rating: This weblink has been rated 275 times with an average star rating of 4.5 Read Reviews (213)

Rate/Review | 5,018 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x13 inch dish
 

Ingredients

  • 1 (12 ounce) package jumbo pasta shells
  • 2 eggs, beaten
  • 1 (32 ounce) container ricotta cheese
  • 1 pound shredded mozzarella cheese, divided
  • 8 ounces grated Parmesan cheese, divided
  • 1 tablespoon dried parsley
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 (28 ounce) jar pasta sauce
  • 8 ounces sliced fresh mushrooms

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 550 | Total Fat: 24.5g | Cholesterol: 121mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2006 by LIZA PIAZZA 
This is the third time i've made this and I love it. I discovered if I make the filling first... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2005 by KRANEY 
Restaurant quality! Believe it or not, I was able to reduce the fat, and it still came out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2006 by Desiree 
This recipe was more like your real italian stuffed shells that you buy in the italian deli... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2004 by ASHEMRYTYKA 
My family loves this recipe! My 3 year old eats shell after shell!! We're not a mushroom... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by NJSS2000 
Hubby isn't fond of "meatless" dinners, so I browned about 1/2 lb of ground beef and added it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2003 by MIGKRIS 
This recipe was great. My husband has tried a few different recipes, and they were all... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 5, 2005 by DRUMNWRITE 
the filling for these shells is absolutely fabulous. i didn't change much, except i used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2007 by Guhlia 
CUT THE SALT IN HALF!!! The recipe is amazing, but it's way too salty. Silly me, I forgot to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2006 by dnuts 
These were very good! I did add extra mozerella on top for the last few minutes of baking,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2004 by MARY DOMAZ 
This is a variation of a recipe I previously made. This recipe is even better. The cheese... MORE

 
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