A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! &mdash;Beverly Austin, Fulton, Missouri


Italian Stuffed Shells

beef

onion

garlic clove,

water

(12 ounces) tomato paste

beef bouillon granules

oregano

egg,

4% cottage cheese

mozzarella cheese, divided

Parmesan cheese

pasta shells,

Excellent. We used pasta sauce and have used both cottage cheese and ricotta at different times. Delicious.

Made this for my family tonight for dinner, and we all enjoyed it very much. I love all the cheese. I think adding a bit of a taco seasoning would work as well.

I love a recipe that has some wiggle room for customization without changing the dish into a completely new creation. I, too, like several other reviewers, substituted ricotta cheese for most of the cottage cheese. The container of ricotta was 12 oz. so I used it and added 4 oz. of cottage cheese to fill out the quantity required. I slightly undercooked the shells so that they would retain their shape and not fall apart when filling/baking. All other ingredients and procedures were followed as written. I liked the dish; it was a nice change from and easier prep than lasagna. My husband was less enthusiastic. When I make this again, I think that I may try the modifying the sauce by either using half oregano-half dried basil or by using Italian seasoning. The oregano was a bit overpowering and needed a boost with some basil. I also think that I will add about half a teaspoon of stevia (or sugar) to the sauce; it might balance off the sharpness (bitterness) of the tomato paste. I split the recipe into two containers, baked one and froze the other. The size of the dish does matter; I kept the shells close to one another in a 7x9-inch glass dish so that they would retain their shape and the cheese mixture would not ooze out of the shells. We added a green salad to the meal and it was great!

I used ricotta instead of cottage cheese and added saut?ed chopped spinach to the shells filling.  Absolutely delicious and great for entertaining - a hit with young & old!

Had no flavor not enough cheese for all the shells ! Will put sad face on this one

This was very rich and cheesy, so much so that two stuffed jumbo shells were sufficient for me.  After I had realized that i added all the mozzarella to the cheese mixture, I waited to add the Parmesan during cooking.  Turned out just fine!  Used beef broth instead of the water and beef bouillon granules, and found that more broth was necessary.  Am looking forward to leftovers.

It sounds Wonderful and so easy!!Whether you are using Ricotta or Cottage Cheese doesn't really matter, you can always adjust the recipe to suit your taste, Without slamming the original recipe ladies!! That's The Fun of cooking, tweaking a recipe to suit your own taste!This one looks like  a Winner!! As soon as I have a Kitchen again, I will be making this dish!!  Thank you for sharing....

Love this recipe! Just made it for the 2nd time and wanted to experiment so I switched the sauce recipe around slightly. I cooked down the beef and then pulled it from the pan

Why not use Ricotta instead of cottage cheese?  Then it would be more ITALIAN!!

This is not Italian stuffed shells if your using cottage cheese instead of ricotta cheese. Get rid of the cottage cheese and in place of that use the ricotta cheese. Cottage cheese is yummy but  when making an Italian Dish like lasagna or in this instance stuffed shells manicotti ect. Anyone making an authentic Italian Dish will use ricotta cheese instead of cottage cheese, it will have a better flavor.

This is my favorite stuffed shells recipe.  I like how it has cottage cheese instead of ricotta which I don't care for.  I simplified it a bit and use Classico tomato basil spagetti sauce but either one is good.  I also heat up some extra sauce to poor over the shells after being served.  I make this very often.

This is very similar to manicotti  and I love that

This was very bland and the sauce was so thick.  I did use ricotta cheese instead.  I would probably not make this again unless i would use a different sauce.

It annoys the hell out of me when recipes pop up for Italian lasagna, stuffed shells etc that call for cottage cheese. I'm sorry but no true italian would use anything other than ricotta cheese.  If you must call it lasagna then please don't call it Italian. Because it isn't.

Great meal!! SUPER family friendly! I had my 5 & 7 year old stuff the shells so they of course loved supper!

Very easy to make & very yummy!  I followed the recipe with no substitutions.  Next time, however, I might substitute a jar of spaghetti sauce for the homemade sauce to speed things up a bit.  The 24 jumbo shells was right on - used up all the filling with none left over.  Love this cheesy shells recipe!

I LOVE THIS RECIPE!!!!  I get requests for it all the time.  I just put a little cheese on top & YUMMM!!!  Been making it for about 6 or 7 years now.  Thanks for the recipe :)

To make this have any flavor at all, I would have to totally re-make the recipe.  It was ok, but really had no flavor.

Great recipe! Will be making this again.  I added Italian sausage with the ground beef for more flavor.

I was a little aprehensive with all the cheese in the middle. I wasn't quite sure I would like it. I don't care for A TON of cheese. My husband on the other hand can't get enough cheese which is why I tried this recipe. And I am GLAD I did! It was SOOO delicious! The three cheeses aren't overpowering they were perfect. I will Definitely make this again and again. Thank you for the AWESOME recipe. I didn't put Oregano in mine. I don't care for the taste of it. I did add about 1/2 a cup of chopped onion and some salt, pepper and garlic powder to the sauce when simmering. It came out FANTASTIC!! Thank you for the great idea!

https://videodam.tmbi.com/wp-content/uploads/2018/06/VD5942_011617_H.mp4

The whole family will adore this easy (and cheesy) supper

italian stuffed shells

Prep Time: 50 minutes

Cook Time: 35 minutes

Total: 1 hours, 25 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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