Jumbo Stuffed Shells Recipe

I have not made this yet...but plan on doing so this week sometime! I just wanted to share this tip that I use with EVERY lasagna & manicotti recipe. I have never pre-cooked the noodles. Make everything up the night before, pour about 1/2 cup of water over the whole thing, cover with foil, and refrigerate till supper the next night. The shells cook in the extra water and sauce, and its not the least bit runny! No worrying about tearing the shells again!

Made half the recipe, but used the spices in the quantities as written and added 1 tsp Italian Seasoning and 1 tsp basil. Was able to squeeze 20 fully stuffed shells into an 11”x7” Casserole dish. It was a perfect amount of filling. Baked 25 minutes in a 350F convection oven with out covering. Using low moisture part skim mozzarella and 1% milk fat cottage cheese made these about 110 calories each. Great heated up the next day. Will make this again.

Really enjoyed this! When I made this I decided to make a cheese blend for the inside--with the cottage cheese/egg mixture I grated parmesan, mozzarella, asiago, and aged white cheddar (eyeballing the proportions). Absolutely yum. I followed the advice of the top comment and baked at 350, 20 minutes covered w/foil, 20 minutes without, and then turned up the heat to about 450 in the last few minutes to try and brown some of the cheese. I also took a paper towel with some olive oil to the glass pan beforehand just to make scooping easier (might be unnecessary given the pan is covered with sauce). Rinsing the pasta well w/cold water also helped keep it from being too mushy. Would definitely like to add sausage or chicken bits to the inside next time :) Great recipe to build off of.

So delicious! I used half cottage cheese and half ricotta, increased to 1/2 tsp garlic powder, added fresh chopped spinach and freshly grated parmesan. I browned 1 pound ground beef / 1 pound Italian sausage and added to the sauce then spooned it over the stuffed shells (husband is such a carnivore). I topped it with more mozzarella and fresh parmesan when it was done. This filled a large deep dish pizza pan . It turned out great!

I like a meat sauce so I brown 1/2 pound of Italian Seasoned ground turkey with some diced onions and a splash of Worcestershire sauce. I then add the jar of spaghetti sauce and a tsp of sugar and let it simmer while I am making the stuffing. To the stuffing, I add some garlic salt and dried basil. Instead of Parmesan on top, I use a blended Italian shredded cheese mix. I cover the pan with foil and bake it for 30min at 350, then uncover and bake for 10 more mins. While it rests, I make garlic bread. Serve this with a small garden side salad. Wonderful Italian style dinner!

I made this tonight and it was loved by my family!! I added browned Italian sausage and sliced baby portabella mushrooms to the sauce,ended up using 3 jars of sauce. For the filling I added a 10 0z bag chopped spinach and used 2 cups cottage cheese and 2 cups ricotta. On the top I added extra mozzarella and cooked 20 minutes covered and 20 uncovered. I will definitely be making this again!!

Good recipe... made my own sauce (always) with pork ribs fresh garlic onion quality crushed tomatoes 1/2 can water tomato sauce tomato paste oregano basil bay leaf s&p I added 1 1/4 cup of sour cream , 1 teaspoon parsley s&p to filling for richness stuffed the shells raw put on plenty of sauce then slowly dribbled about 1/2 cup of extra water around edge of pan baked about 2 hours till fork tender removed foil added a lttle extra mozzarella slipped back in oven few minutes delicious tastes So Much better.... more flavor when you use raw shells and never watery I never cook my lasagna noodles first either

As written I gave it a 4. Very good tasting, but I prefer using ricotta cheese in any Italian food you stuff. It's much firmer, and has more flavor than plain cottage cheese. If you are going to use cottage cheese, turn it upside down on a paper towel covered plate to drain, or let sit in a strainer for 15 minutes or so. Another hint an old Italian lady told me, is to use just a slight dash of cinnamon in your filling, a little garlic always helps, and always add mozzarella or provolone to the top of any dish, before you bake it. Give ricotta cheese a try, you'll be glad you did

Very easy to make!! I was looking for a basic recipe for stuffed shells that I could change to my tastes. I used small curd cottage cheese (just two cups), feta cheese crumbles, mozzarella, and shaved Parmesan for the cheese mixture. I added garlic powder (considerably more than the recipe, about 1 1/2 tsp), 2 tsp oregano, 2 tsp basil, pinch of rosemary, pinch of thyme, salt to taste, black pepper. I didn't use egg as my mixture already stayed together well. Then I stirred it together and let it sit in the fridge while I made my homemade sauce. Also added mozzarella to the top. Very delicious.

I used 2 cups of ricotta and 2 cups of cottage. 1 jar of sauce, and mixed together about 1/3 Panko crispy bread crumbs, 1/3 cup shredded parmesan, and 2 tbsp salted butter. Mixed and sprinkled on top before baking. Fantastic!

I'm only giving 4 stars because I made a few changes that made it a 5 star....I used ricotta, added a teaspoon of garlic salt and instead of the oregano and parsley, added a tablespoon of Italian seasoning. Delish and solid approval from a 15 year old boy.

Was a great quick recipe! Sautéed some onion, spinach, and broccoli to up the veggies and folded into cottage cheese mix. Layered some mozzarella on top after baking, took foil off and kicked oven up to 400° to get the brown bubbly goodness.

Honestly, 10/10 from me.

I had never used cottage cheese (ricotta). I used my own spaghetti sauce and used a lot more than shown delicious.

Made it once — already a favorite.

I have made this recipe many times (pretty much as written). I've found that using cottage cheese w/ chives puts it out of the park. Also, use a really good marinara sauce (think Rao's, Victoria or Mezzetta); using a cheap sauce will absolutely compromise what you spent an hour+ to make.

Made it for lunch — instant hit.

There is enough filling for the whole box, be generous! My family loves these!

Came out perfect & flavors were just right!

Was hoping for a recipe that did not use ricotta. Boom. Made it according to the recipe(but an 3/4 portion) and it was amazing. Perhaps a lil more sauce needed but no big deal at all