6 Reviews

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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Karen From Colorado February 04, 2003

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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Bobbin July 17, 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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Geri V January 12, 2011

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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SeasonedSoul January 10, 2006

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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Donna Matthews February 24, 2005

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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Divinemom5 July 24, 2003
Stuffed Shells