These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way.
                                         &mdash;Jena Coffey, St. Louis, Missouri


Stuffed Pasta Shells

mozzarella cheese

carton (15 ounces) ricotta cheese

(12 ounces) jumbo pasta shells,

spaghetti sauce

Parmesan cheese, optional

I don’t see why not Carol. I was thinking the same thing. I would cook ground beef, add it to spaghetti sauce and then add to shells.

This is a very basic recipe.  Often,  I add chicken (canned works fine)  to the shell stuffing and use a good jarred Alfredo... I  often sprinkle bacon on top along with the grated parmesan and bake per recipe....Go ahead, experiment...!

The stuffed shells were super easy and delicious.  Think I may try the steamed spinach next time since the frozen was a little chewy even after cooking them.  Still delicious though.

very good recipe.  i just made a few tweeks. I added parmesan cheese, a pinch of nutmeg, salt and some dried basil to the cheese mixture.  Before a baked it, I topped the shells with the spaghetti sauce and parmesan cheese as well.  My husband and even my kids loved it.

We thought this was delicious! I added a clove of minced garlic plus some pepper, and it came out marvelous! Definitely a keeper :)

This recipe was a big hit.  I made 2 batches without realizing 1 batch would have been plenty for 4 adults and 2 kids.  I wouldn't make any changes, it was delicious as is.

Just delicious and beyond simple.  A definate keeper - a single batch for a full meal serves about 6-8.  All you need is a salad and some bread.  Great meal!

My family loves this. I have made it a few times, but it doesn't freeze well. I will make again.

I added a bit more ricotta, a handful of shredded colby-jack, and steamed a small bag of fresh spinach instead of using the frozen spinach. I also added some garlic and onion powder to the cheese mixture before stuffing the shells. All in all, a great recipe with plenty of room for variation! :)

Very easy to put together.  Agree that this would be great for potlucks.  I added a bit of garlic powder and some Parmesan cheese to the top.

Made this dish for dinner last night and it turned out great. Definitely needs to be served with something crunchy (I chose garlic bread) though to balance out the texture of the meal.

These stuffed shells turn out great. I added a little more ricotta cheese. Probably shouldn't have used all the spinach, but overall was very good!

I have been making this for years and everyone, including all the grandchildren, love this recipe. So easy but looks like you worked for hours. Cheesy and just a wonderful taste in the mouth. I get asked for the recipe all the time.

I forgot to add in my last rating that I make two 8 in. pans with this recipe and freeze one. I defrost before heating and it never fails. Tastes as fresh as when I made it.

This is an amazing recipe. It has great flavor and excellent texture. I know people who only stuff their shells with ricotta which I very much dislike the taste. This recipe with the spinach and mozzarella cheese are a fantastic combination. Super Delicious and Super Easy. Thanks for sharing your recipe.

Excellent simple yet very tasty recipe - I've used this recipe for myself and taken it to friends houses - they're always gone in a hurry!

This is really good. Great for potlucks as a choice for both vegetarians and/or diabetics. You will be asked to bring it again.

stuffed pasta shells

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 12

Cost: $2.29 /serving

Author : Taste of Home

Ingredients

Instructions

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