"Jumbo shells stuffed with a mixture of meat and cheese." — Susan T.
Watch video tips and tricks
1 (12 ounce) package
jumbo pasta shells
lean ground beef
1 (29 ounce) can
1 (15 ounce) can
1 (16 ounce) package
salt to taste
ground black pepper to taste
shredded mozzarella cheese
I have to say this recipe was absolutely wonderful! I have only made stuffed shells maybe 3 or 4 times, and always just used spaghetti sauce. Because I have never like can tomatoes in anything I made, they always seem to overpower a dish, and all I taste is tomato. But this blew me away, oh so good! The only thing is I had half the sauce left over, could of easily used another box of shells. This was absolutely delish!
Remember to drain the diced tomatoes. I forgot and it was so watery. Also, mix the cottage cheese with the meat and onion NOT with the sauce! It was pretty flavorful the next day.
I loved this recipe. I did add some parmesan cheese to the meat mixture. I also added extra basil and garlic.
First I added an egg- which bound the ingredients together better. I also added a little parmesan and mozzerella which also helped hold everything together. I was feeling too lazy to sautee an onion so I just put a small can of mushrooms in instead.
This was ok. I prefer some other recipes over this one. If I made this again, I would use my own sauce.
It tastes OK but the meat was too crumbly, didn't stay together and came out of the pasta.I tried to put some of the sauce in the meat but it didn't help much. I gave it only 3 stars because my family ate it without any critics.I don't believe I'll make it again.
This recipe was delicious! I liked that it was easy to make and used ingredients I already had in my kitchen. I'm sure I'll make this one again - maybe I'll add spinach next time.
I made this tonight, I had to change it just a little. I had tomato paste, so I made my own sauce with that and some chopped onion and mushroom and pepper and tomatoes. I added the hamburger meat to that sauce. I also used an egg and mixed the cottage cheese with the egg, some mozzarella and Parmesan cheese. As others suggested I used a zip lock bag with the tip cut off for putting the cheese mixture into the shells. That worked very well. I spooned in the sauce on top of that, inside the shells, after they were all filled I put more mozzarella and Parmesan and garlic powder on the top of all of it and then baked for 30 minutes. I usually won't give a lower than 5 rating to a recipe that I modified. In this case it seemed the shells would not actually be very stuffed, but more cooked in sauce...if you stuffed them with just the beef. I layered everything inside the shells, no sauce poured on the top or under, which did take some time, but they came out Wonderful. Thank you for sharing your recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Shells II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 199
These shells are an easy weeknight dinner, and they’re fun to make, too.
See how to make a top-rated recipe for cheesy stuffed pasta shells.
Watch Chef John refashion leftover party dip into an easy stuffed-pasta dish.