Easy Stuffed Shells solved a common problem I have….finding meals that everyone in my family likes! That is always a challenge for me. It doesn't happen very often at our house. The first time I made Easy Stuffed Shells I knew we had a winner! I got 6 thumbs up….every single person in the family liked this dish! The only problem was there were no leftovers for me to take to work the next day!
Easy Stuffed Shells are easy enough for kids to help!
This recipe is a few more steps because you have to cook the pasta and then stuff each shell. It does go pretty quickly and you can always enlist a child to help you! My girls love to help stuff the shells.
Easy Stuffed Shells are a great freezer meal!
One option is to make this up in the morning and then cover the baking dish with foil and stick it in the fridge until you get home from work. You could also flash freeze the shells once you stuff them. If you need more info on how to flash freeze foods you can check out a tutorial over on Creative Savings Blog. You could put all the frozen shells into a big freezer bag and you can make them whenever you want to. That is a really great idea for smaller families who would have days worth of leftovers from one box of the jumbo shells! I always want to make up several batches and freeze the stuffed shells for later, but I haven't gotten around to it!
Does your family like Italian food? Have you made Easy Stuffed Shells before? You may want to check out my recipe for Double Cheese Chicken Tetrazzini!
- 1 package jumbo shells uncooked
- 1 large container cottage cheese
- 2 cups 8oz mozzarella cheese
- 3/4 cup grated or shredded parmesan cheese
- 2 eggs
- 1 tablespoon chopped fresh or dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 jar spaghetti sauce
Heat oven to 375 degrees.
Cook pasta according to package instructions.
Meanwhile, in a large bowl, stir together cheeses, eggs, parsley, salt and pepper.
In a 13x9x2 baking dish, spread 1/2 cup spaghetti sauce.
Fill each cooked shell with about 2 tablespoons cheese mixture.
Place filled shells into baking dish.
Spread remaining spaghetti sauce over stuffed shells.
Cover with foil.
Bake for 35 minutes or until hot and bubbly.
Tips: You can substitute ricotta cheese for cottage cheese if your prefer. You can also use Italian seasonings in place of parsley if you like a little more Italian flavor.
Adapted from American Beauty Pasta Recipes