I've been making this recipe for years. It uses cream cheese instead of the usual ricotta. It is delicious. It's my go-to recipe when I go to gatherings or to take to someone who is ill or just had a baby. ( I just leave the instructions on how to bake it and pack along some garlic bread and salad). The original recipe uses 3 pounds of meat and makes a lot of shells. I cut it down to be enough for our family. But, you can double or triple it for large get-togethers.
Total Time: 45 minutes to make the shells, 1 hour to bake.
Yield: About 17 or 18 shells
Source: Food Network recipe "Northern Italian Pasta Shell Stuffing"
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These stuffed shells are so delicious, versatile, and easy to make too. Extra stuffed shells or left overs will save and freeze perfectly in the freezer.
Everyone loves these!
Stuffed pasta shells are a warm, hearty meal that is great for the winter.
My daughter loves stuffed shells, so we decided to make our own. We also made our sauce.
Cook pasta shells according to package directions. Drain shells; rinse with cold water and drain well. Set shells aside.
This is just about our very favorite low calorie dish. I have modified it a bit from one I got from Healthy Choice cookbook. Mix low fat cottage cheese, no fat mozzarella, basil, garlic and optional beef.
Great tasty Italian dish! Serve it with a salad and garlic bread!
Brown hamburger, onions, and spaghetti mix. Mix in cottage cheese and beans. Boil macaroni and rinse in cold water. Stuff shells and arrange in baking dish and pour spaghetti sauce over all.
Jumbo stuffed pasta shells are sure to become a family favorite. They a simple to make and have tons of variations.
Stuffed shells are delicious, loved my children and adults alike.
A wonderful cheesy main dish that is easy to prepare and loved by the whole family. This page contains broccoli stuffed pasta shells recipe.