Recipe by Barbara
"Wonderful stuffed shells - makes two 9x13 pans full! You can also freeze them on a cookie sheet and have them when company shows up!"
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1 (12 ounce) package
jumbo pasta shells
salt and pepper to taste
1 (10 ounce) package
frozen chopped spinach, thawed and drained
chopped fresh parsley
freshly grated Parmesan cheese
1 (32 ounce) jar
1 (8 ounce) package
mozzarella cheese, shredded
This was AWESOME. I did change a few things as recommended. Added 2 tablespoons of Italian Seasoning, 1/2 tsp crushed red pepper & 1/2 tsp Oregano to turkey meat. Also, instead of cottage cheese, I did 1 cup low fat cottage cheese & 1 cup ricotta. Made sure to drain and dry out spinach and shells because I saw others experienced watery consistancy. Turned out perfect!!! Big hit with family and did freeze extras as recommended. Yummie...this is a keeper!!!
I love to cook, and this recipe was too much work (and in my opinion, too expensive) for the finished product. We thought it was alright, but nothing special - Stuffed Shells III from this site remains our favorite.
Fantastic! I'm a big fan of stuffed pasta dishes, and I was really pleased with the way this one turned out. There's only two in my household, so I just put enough shells to fill an 8-inch baking dish and covered them with a small jar of spaghetti sauce. I took the suggestion of freezing the extra stuffed shells on a cookie sheet, then I put them all into a ziploc bag. Now I can have stuffed shells ready whenever I want! THank you for a wonderful recipe.
We really loved this recipe! The only changes I made were for personal preference on taste... I omitted the mushrooms and diced up a green pepper in its place. I reduced the parmesan cheese to about 3/4 cup, and added italian seasoning, per other reviewers. I love tomatoes, so I drained a can of diced tomatoes to add to the filling. Hubby and I both agreed it was the perfect addition!! Then I baked it for 30 min covered without the cheese and then added the cheese and baked for another 10 min uncovered. Delicious!
This is excellent! Husband and kids all loved it. I added 1 package of "good seasons italian seasoning" to the meat mixture, per the comment of another user. It was fantastic. One thing: you dry the noodles off a bit before stuffing them to prevent the dish from becoming soupy!
The correct amount of spinach in this recipe is 1 (10 ounce) package. We apologize for the confusion and inconvenience. We hope this helps! - The Staff
Made this recipe for dinner with relatives and they loved it (including a 2 year old)! A few small changes: used fresh parsley (3 tbsp), added 1/2 tsp nutmeg, used part skim ricotta instead of cottage cheese since I had it on hand. I made sure to really squeeze the spinach, and strained the liquid after cooking the veggies and ground turkey. I made it in the morning, put it in the fridge and pulled it out for dinner. Worked great! I'm so glad I have another tray in the feezer! I will make this again and again...worth the time!
It seemed like it would taste like cannelloni, and it did! One bite and I was in heaven; and there was no where near the mess in the kitchen that my old "traditional" cannelloni recipe made. I added 1/2 tsp oregano, increased the spinach to 16 oz, used extra lean (5% fat) ground beef, and a little less of the cheeses, substituting part-skim mozzarella and fat-free cottage cheese. Thanks, Barbara, for this wonderful taste trip down memory lane.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Shells IV
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 102
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