Stuffed Shells

READY IN: 1hr 10mins
Recipe by urbanhippiemama

My husband makes this dish and it is so delicious! Great comfort food on a cold night.

Top Review by Suzie

I added extra sauce because we like a lot of sauce, and I also added two eggs, only because the cheese mixture seemed dry. Once baked, though, I felt the cheese was too "soupy" with the eggs, but DH disagreed. Bottom line? This is a great BASIC RECIPE that allows for individuality. I want to make it again "sans" eggs, but DH says, "Why?" Well, because THAT'S how the recipe was written! It's a keeper no matter what! Thanks for sharing.

Ingredients Nutrition


  1. Prepare jumbo shells: boil 5 quarts of water. Add pasta and stir; return to a rapid boil. Cook uncovered, stirring occasionally, for 10 minutes. Drain well. Separate cooked shells and lay them on wax paper or aluminum foil to keep pieces from sticking together.
  2. Brown the meat, then add pasta sauce and season to taste with garlic powder, salt, and pepper. Heat until the mixture is hot.
  3. Grate the mozarella. Mix all cheeses in a bowl, withholding some mozarella for topping the dish.
  4. Coat the bottom of a 9x13 baking dish with meat sauce.
  5. Stuff the cheese mixture into the shells and line them up in the baking dish in 3 rows.
  6. Cover each row of shells with meat sauce. Cover dish with foil.
  7. Bake at 375 for 35 minutes, or until hot all the way through.
  8. Remove from oven and top with mozzerela cheese. Return to oven to melt cheese.

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