Recipe by Contadina®
"Pasta shells stuffed with a creamy blend of ricotta and mozzarella cheeses are baked in a luxurious tomato sauce, then topped with more cheese."
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1 (14.5 ounce) can
CONTADINA® Diced Tomatoes with Italian Herbs
CONTADINA® Tomato Sauce
CONTADINA® Italian Paste with Roasted Garlic
shell pasta, dried, jumbo
chicken broth or water
mozzarella cheese, shredded
I loved this recipe...I used a small ziploc freezer bag with a hole cut in one corner to squeez the stuffing into the shells more easily. I did read other reviews that the sauce was a bit bland so I added-chopped garlic and green pepper (which I actually used a food processor to mince after pan frying so my kids wouldn't know they were in the sauce) and ground meat. I also added olive oil, basil, garlic powder, italian seasoning, red pepper flakes, Mrs. Dash and a tiny bit of sugar. My kids and husband loved it!
I think this recipe has potential, but does need some tweaking. We really enjoyed the cheesy stuffing , but it was a bit bland spice-wise. Next time I'm going to try adding some fresh garlic and Italian seasoning, and maybe a pinch of cayenne to give it a little zip. But there will be a next time.
This was a GREAT meal, thanks for sharing... only change I made was adding some spinach into cheese mixture!! thanks agian
Just made this tonight for dinner. Like others I made a few changes (: Instead of Ricotta, I used our fresh made goat cheese and put some garlic pesto in with the cheese mixture. It smelled wonderful when baking, It's hot right now i'm not sure what it tastes like yet, but I tasted while I was making it. I'm sure it will be wonderful. I made a salad to go with and a loaf of bread. Thanks for this I'm sure we'll make it again!
These were ok, if not a little bland. Def need some spices to make it really pop.
This was delicious. I scaled this down to 4 servings (12 shells). I really liked the fresh light flavor of the sauce. I made my sauce first and then let it simmer while the pasta was cooking and I was fixing the filling. My tomatoes though didn't have any seasoning already added, so I used a tsp of Italian seasoning in the sauce, some garlic salt, a little fresh ground black pepper and added about 1/2 tsp Italian seasoning to the cheese filling. I left the egg out. My husband wasn't as impressed with this dish as I was, he thought it needed meat in the filling. He said the filling was bland. I thought it was fine, but a bit grainy from the ricotta. We voted to keep this one and fix it again.
This dish was just okay. It was simple to make, but even though I added some extra ingredients in with the ricotta cheese - I added some minced garlic, chopped parsley and a little pesto..the filling still came out tasting kind of bland :( I will probably try to make this again sometime, and see if it comes out better the second time around. Happy cooking! :)
Great recipe, very easy
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta Cheese Stuffed Shells
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 353
** Calories from Fat: 128
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