Cheesy Stuffed Pasta Shells

    (892)
    50 minutes

    Large pasta shells are stuffed with a cheese mixture, covered with sauce and baked. Serve with a green salad.


    669 people made this

    Ingredients
    Serves: 8 

    • 500g jumbo pasta shells
    • 4 cups cottage cheese
    • 350g mozzarella cheese, grated
    • 1/2 cup grated Parmesan cheese
    • 2 eggs, lightly beaten
    • 1 pinch garlic powder
    • 1 teaspoon dried oregano
    • 1 teaspoon dried parsley
    • 1 (500g) jar spaghetti sauce
    • 1/4 cup grated Parmesan cheese

    Directions
    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Cook shells according to packet directions. Place in cold water to stop cooking. Drain.
    2. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
    3. Spread 1/3 of spaghetti sauce in the bottom of a 20x30cm pan. Place shells open side up and close together in pan. Spread remaining sauce over top and sprinkle with remaining 1/4 cup Parmesan cheese.
    4. Bake at 180 degrees C for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

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    Reviews and Ratings
    Global Ratings:
    (892)

    Reviews in English (630)

    by
    1220

    After reading ALL the reviews I consolidated the good advice into the following: used small curd cottage cheese; upped the garlic powder to 1 full tsp.; added one package frozen chopped spinach (thawed, liquid squeezed out); added 2-3 tbs. fresh parsley and same amount of FRESH basil; added a healthy grind of black pepper; blended filling in the Cuisinart; used plenty of spaghetti sauce; added extra mozzarella on top. Baked 20 minutes covered to keep from drying out and 20 minutes uncovered to brown. Served with green Tabasco at the table for those who wanted more zip - it was awesome. My die-hard carnivore of a husband liked it a lot but would welcome hamburger or sausage added to the filling or spaghetti sauce. My vegetarian daughters were deliriously happy. I'm great either way. Will definitely make again. In fact, I will make some to freeze for those hectic nights. Real yummy. Oh... one more thing... as recommended by others I boiled the shells 2.5 minutes less than directed, plunged into cold water and let dry. They were easy to handle and didn't tear. I didn't try piping filling in from a Ziploc but it sounds good. **************** U P D A T E ************ Made again and piped from a gallon size Ziploc bag. Loved it, loved it! The whole recipe of filling was too cumbersome to handle in the bag, about 1/3 at a time worked best for me. A hole about the size of a dime works great. Too small a hole is hard work, too large is hard to control.  -  03 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    298

    So. I don't like cottage cheese but wanted to give this a chance, so I made half the shells with ricotta instead, in case we didnt like the cottage cheese ones. Oh and I used small curds (in the snack packs) instead, cause I thought the large ones might be gross! It turned out after eating the cottage cheese ones, I couldn't go back to the plain ricotta ones! The cottage cheese ones were so much richer and had good texture, I start thinking about the leftovers at like 10:30, when lunch is at 12, and cant wait until that time to eat them. We had extra filling left over, and some extra manicotti shells; it made a really good manicotti filling too. The only suggestion I would make is to season the filling a little bit with Italian seasoning, but other than that this dish is EXCELLENT. *Update* I've now added one box of defrosted frozen spinach (rinsed and squeezed dry) and about half a pound of cooked ground sausage, and it's so delicious. It makes this really hearty and works well if you have a needs-meat significant other like I do. Otherwise I would still do the spinach for some added vitamins without the meat. The large curd cottage cheese I found out is big and soft and not small and grainy like the small curds, and the texture is unnoticeable especially if you have spinach and sausage in there, so that's only what I use now!  -  14 Feb 2003  (Review from Allrecipes USA and Canada)

    by
    199

    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!  -  04 Dec 2006  (Review from Allrecipes USA and Canada)

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