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.
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!
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.
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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