Stuffed Shells

October 16, 2011 at 11:24 am (Recipes)

I have made this recipe time and time again. It is perfect with a salad and some warm bread. I didn’t take any pictures, but they are stuffed shells… 🙂

Stuffed Shells
• 1 (12 ounce) package jumbo shells
• 2 eggs, beaten
• 1 (32 ounce) container ricotta cheese
• 1 pound (4 cups) mozzarella cheese, divided
• 8 ounces grated Parmesan cheese, divided
• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 1 large can of mushrooms, drained

1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl, mix eggs, ricotta, half the mozarella, half the parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in 9X13 inch baking dish.
4. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and parmesan. Pour over stuffed shells
5. Bake in preheated oven 45 to 60 minutes until edges are bubble and shells are slightly set

**The filling will taste salty before it is cooked, but the shells absorb the salt and the flavor is perfect when fully cooked. The mixture you pour over the shells will be thick, because of the cheeses, but it cooks up perfectly.



  1. Esther said,

    yum, I’m going to try it but I will have to double it 🙂

  2. Hengyi said,

    I would like to try to make these! I would have to put meat in mine though.

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