Real Recipes From Real Home Cooks ®

stuffed italian shells

(1 rating)
Recipe by
Audrey Musick
Marion, VA

One of my sweetie's favorite dishes. Since there's only two of us, I usually make the recipe (as written) and divide it up between pyrex dishes, cook one dish (as shown)and freeze the other one. If you choose to freeze a smaller portion, let the dish thaw to room temperature before baking it. DE-LISH!!!!

(1 rating)
yield 4 to 6 people
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For stuffed italian shells

  • 1/2 box
    large pasta shells, cooked and drained
  • 8 oz
    ricotta cheese, low-fat
  • 1 1/2 c
    shredded mozzarella cheese, low-fat
  • 1/2 c
    kraft parmesan and romano cheese
  • 1/2 c
    cottage cheese, lowfat
  • 1
  • SAUCE:
  • 1 lb
    lean ground beef
  • 2 tsp
    minced garlic
  • 1 can
    tomato sauce
  • 1 sm
    jar, ragu traditional-style spaghetti sauce
  • 2 tsp
    italian seasoning

How To Make stuffed italian shells

  • 1
    Cook shells as directed on the back of the package and drain on a paper towel until needed.
  • 2
    In a large bowl, mix the cheeses and egg. Stuff the pasta sheels with the cheese mixture. (About 2 tablespoons of mixture per shell.)
  • 3
    Cook the ground beef and garlic until the meat is browned. Drain meat of excess fat thoroughly. Add the remaining sauce ingredients, cover and continue to simmer until the sauce has thickened.
  • 4
    Spray a 9" x 13" baking dish (or two smaller baking dishes if one dish is to be served later) with PAM, ladle one cup of the pasta sauce on the bottom of the dish(s). Arrange the stuffed shells side by side. Ladle the remaining sauce over the shells and bake in a preheated 350 degree oven for 45 minutes.

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