Stuffed Shells

Stuffed Shells

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LoriAnn Poland


Best if made about mid-morning and left to simmer. It is a little work, but what a result! A long time family favorite, everyone always shows up for dinner.


★★★★★ 1 vote

6 to 8 servings
40 Min
3 Hr



  • 2 pkg
    large pasta shells
  • 4 lb
    ricotta cheese
  • 1 1/2 lb
    mozzarella cheese, grated
  • 1/2 lb
    fresh parmesan, grated
  • 1 tsp
  • 1 tsp
    granulated garlic powder
  • 1 tsp
  • 3 tsp
    fresh italian parsley, chopped
  • 3
    large eggs
  • SAUCE:

  • ·
    olive oil
  • 4 clove
  • 1/2 c
  • 1 qt
  • 1 can(s)
    tomato paste
  • 1 tsp
  • 1 tsp
    black pepper
  • 2 tsp
  • 1 tsp

How to Make Stuffed Shells


  1. Cook shells until soft; then rinse in cold water. Drain well.
  2. Mix all filling ingredients together and stuff shells.
  3. Cover bottom of pot with oil, minced garlic, and chopped onion until everything has browned.
    Add tomato sauce, salt, pepper,and herbs. Simmer 3 hours. Stir often. Add water, if too thick.
  4. Preheat oven to 350 degrees.
    Prepared baking pan with non stick spray, then coat bottom with sauce. Place stuffed shells in a single layer and ladle over sauce. Bake for 20 minutes at 350 degrees to heat through. Serve.

Printable Recipe Card

About Stuffed Shells

Course/Dish: Beef
Regional Style: Italian

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