Stuffed Shells I

Stuffed Shells I

494
SALLYJUN 4

"Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."
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Ingredients

50 m servings 557 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1197 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook shells according to package directions. Place in cold water to stop cooking. Drain.
  2. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
  3. Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

494
  1. 698 Ratings

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Most helpful positive review

After reading ALL the reviews I consolidated the good advice into the following: used small curd cottage cheese; upped the garlic powder to 1 full tsp.; added one package frozen chopped spinach ...

Most helpful critical review

Replace cottage cheese w/ricotta cheese, no egg in mixture makes stuffing to heavy. Add a little of the tomato sauce to mixture to smooth.

After reading ALL the reviews I consolidated the good advice into the following: used small curd cottage cheese; upped the garlic powder to 1 full tsp.; added one package frozen chopped spinach ...

So. I don't like cottage cheese but wanted to give this a chance, so I made half the shells with ricotta instead, in case we didnt like the cottage cheese ones. Oh and I used small curds (in t...

I have not made this yet...but plan on doing so this week sometime! I just wanted to share this tip that I use with EVERY lasagna & manicotti recipe. I have never pre-cooked the noodles. Make ...

Awesome filling. I whiz the whole mixture in my food processor to get a great texture. To fill the shells easily, scoop all of the filling mixture into a zipper bag. Just snip the tip off on...

Easy and tasty. I made some adjustments for my picky husband's (and mine too) tastes. I used Ricotta instead of cottage cheese, added some garlic to the cheese mixture and some ground beef to ...

This is an absolutely wonderful dish, and it freezes pretty well. Stuffing the shells is the biggest challenge.....I think next time I'll put the filling into a ziplock bag and cut the corner o...

Replace cottage cheese w/ricotta cheese, no egg in mixture makes stuffing to heavy. Add a little of the tomato sauce to mixture to smooth.

I have been making this recipe for decades, but I always add chopped spinach to the filling. I thaw and drain it before adding. I figure that this addition makes me think that I'm eating somethi...

Excellent recipe, thank you for sharing! I will make this again and again! I used the advice of another member and put the cheese mixture in a ziplock plastic bag and then snipped the end off ...