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Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

My version of cheesy stuffed shells. I read a few recipes online, (www.cooks.com as well as recipezaar.com) then used a "frankenstein" technique to make them just like my mom does. I made my sauce kinda plain, I'm pregnant and not much for chunky stuff right now. When I'm not so picky, I will add zucchini and chunky stewed tomato. It fed 4 hungry adults and a two year old with about one portion of left overs so I would say it could comfortably feed five adults. As a side note, the sauce is a really great marinara, I have used it for meatball subs too!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. For Shells: Boil according to directions on the box. Drain, rinse with cold water. Set them aside.
  3. For Sauce: Simmer the onion and garlic together in olive oil. When they are golden, add in the tomato and then spices. Cook for 15 minutes.
  4. For Filling: Add all filling ingredients together in a bowl and mix well.
  5. Pour half your sauce evenly into the bottom of a 9x13 baking pan. Stuff your closed, undamaged noodles and arrange them in one layer over the pan, opening side down. Pour the rest of the sauce over the top of your noodles, then sprinkle with grated parmesan. Bake covered for 45 minutes.
Most Helpful

5 5

This was awesome- thank you for posting it! Very easy and tasty. My 2 year old & 10 month old LOVED it- it was the most silent, happy meal we've had yet. I used a 24 oz. jar of sauce and added a little more shredded mozzarella on top & it still came out great.

5 5

Wonderful recipe that my very picky family loved. I was in a hurry when I made this so I left out the chopped onion, and I didn't have four cheese tomato sauce so just used tomato paste mixed with water, and it all turned out fantastic! We will make this again and again. Thanks!!