Stuffed Shells

Stuffed Shells is a perfect dish for vegetarians and is just yummy in general. It took me a while to find this recipe because in Texas there seems to be no option for jumbo shells. This is the recipe my mom uses. I know instead of ricotta you can use cottage cheese, but ricotta tastes SO much better. Here is the link for the recipe:





  • 12 ozRonzoni® Jumbo Shells
  • 4 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shaved Parmesan cheese
  • eggs
  • 1 Tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp ground nutmeg
  • 1 jar pasta sauce

Cooking Directions:

1. Heat oven to 375°F.

2. Prepare pasta according to package directions; drain.

3. Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg.

4. In 13 x 9 x 2-inch baking dish, spread 1/2 cup pasta sauce.

5. Fill each cooked shell with about 1-1/2 level tablespoons cheese mixture; layer one-half filled shells in-prepared dish.

6. Spread one-half remaining sauce over shells; layer remaining filled shells over sauce.

7. Spread remaining sauce over shells; sprinkle with additional Parmesan cheese, if desired.

8. Cover with foil; bake 35 minutes or until hot and bubbly (doubling recipe or more may require increased baking time).

Plate up and enjoy! Be sure to check out my other recipes: Spinach Feta Turkey BurgersBanana Oat Cake, and Homemade Guacamole 


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