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My review
Stuffed Shells III
Renee
"This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved."
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Ingredients
1 h 30 m servings 550 calsOriginal recipe yields 10 servings (1 9x13-inch dish)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 550 calories; 24.5 g fat; 43.7 g carbohydrates; 37.7 g protein; 116 mg cholesterol; 1544 mg sodium. Full nutrition
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Reviews
Read all reviews 681970 Ratings
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Most helpful positive review
6/3/2006
This is the third time i've made this and I love it. I discovered if I make the filling first and put it in the fridge for a while while preping my other items, it becomes firmer and SO much ea...
Most helpful critical review
2/15/2007
I will give these three stars because the recipe is a good place to start. Prepared as stated in the recipe, this is enough for two trays of shells. This recipe needed more than a little tweak...
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6/3/2006
This is the third time i've made this and I love it. I discovered if I make the filling first and put it in the fridge for a while while preping my other items, it becomes firmer and SO much ea...
5/5/2005
Restaurant quality! Believe it or not, I was able to reduce the fat, and it still came out delicious. I bought lowfat ricotta cheese, used only 3/4 cup mozzarella + 1/2 cup parmesan in the fil...
10/23/2004
My family loves this recipe! My 3 year old eats shell after shell!! We're not a mushroom family, so I leave those out. I scoop the filling into a big ziploc bag, close the top up, make a small...
9/23/2006
This recipe was more like your real italian stuffed shells that you buy in the italian deli than any of the others, (and my family has been in the business for years)so thumbs up for that! There...
2/15/2007
I will give these three stars because the recipe is a good place to start. Prepared as stated in the recipe, this is enough for two trays of shells. This recipe needed more than a little tweak...
4/6/2003
Hubby isn't fond of "meatless" dinners, so I browned about 1/2 lb of ground beef and added it to the pasta sauce before pouring it over the shells. I also left out the mushrooms and only used a...
3/24/2007
CUT THE SALT IN HALF!!! The recipe is amazing, but it's way too salty. Silly me, I forgot to read the reviews before making mine and it was way too salty. It is however an excellent recipe. I us...
9/5/2005
the filling for these shells is absolutely fabulous. i didn't change much, except i used fresh parsley and added some fresh basil. i will definitely be using this filling the next time i make ...