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    You are in: Home / Recipes / Stuffed Shells Recipe
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    Stuffed Shells

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on February 04, 2003

      Very tasty stuffed shells. The only thing I did different was to add some chopped spinach to the cheese mixture before stuffing the cooked shells. I also made my own meat sauce with Daryll Bennett's meatballs (#42771) This recipe was very easy to make and looked very nice coming out of the oven steaming and ready to go. It was served with steamed artichokes and garlic bread. Thanks for a great dinner.

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    • on July 17, 2011

      I thought this was very good and easy. I made my own marinara sauce to use, but other than that followed the recipe as stated. I thought the filling could use a tad more flavor though I am not sure what it needs. Very good and will make again.

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    • on January 12, 2011

      Excellent starter recipe for stuffed shells. I added 1 pkg frozen spinach,thawed and squeezed out, Also added garlic power instead of more salt since the cheeses, and pasta water are salted. I have a friend who is allergic to nutmeg so substituted allspice. Tried the suggestion to put the cheese mixture into a bag and squeeze out, but using a spoon was easier. Serve with crushed red pepper on the side, big hit with my husband who doesn't like ricotta cheese. Thanks for posting.

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    • on January 10, 2006

      This recipe was great. After mixing the filling, I put it in a ziplock bag and snipped the corner so it could piped into the shells. It made twice as many shells as we needed for our family of 3 so I took the advice of another reviewer and froze the leftover shells. My daughter is going to have it next!! Thanks for a great recipe.

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    • on February 24, 2005

      This may be off the pasta box, but it is the recipe I have been using for years and my kids don't like any other one. With the shrinking size of our family, I have learned that I can freeze this quite nicely. Right after I stuff the shells, I put them on a piece of waxed paper on a baking sheet, not touching each other (it takes more than 1 sheet). I then pop them in the freezer long enough to get them frozen at least on the outside. Then I can put them in a zipper freezer bag to be pulled out at will later, sauced, and baked per the recipe. Allow extra baking time if the shells are still frozen when you put them in the oven. My DD prefers them without sauce, so will pull out a few for herself when she ends up home alone for dinner.

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    • on July 24, 2003

      This is a classic recipe,and easy to make.I did use my own meat sauce instead of the jarred sauce that the recipe called for(I can't stand jarred sauce!)The cheese filling for the shells was tasty.My family enjoyed this dish very much and I will make it again.

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    Nutritional Facts for Stuffed Shells

    Serving Size: 1 (187 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 327.6
     
    Calories from Fat 56
    17%
    Total Fat 6.2 g
    9%
    Saturated Fat 2.2 g
    11%
    Cholesterol 59.0 mg
    19%
    Sodium 866.5 mg
    36%
    Total Carbohydrate 46.6 g
    15%
    Dietary Fiber 4.4 g
    17%
    Sugars 10.2 g
    40%
    Protein 20.2 g
    40%

    The following items or measurements are not included:

    fat-free ricotta cheese

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