Cheese-Stuffed Shells Recipe

Reviewed on Mar. 02, 2013 by Midget0912

This has become one of my family's favorites. I've have made it so often, I have it memorized. Instead of making it in the shells, I make it like a lasagna. It takes a little less prep time, but it bakes the same and tastes the same. If I make it like a lasagna, I won't mix the meat in with the cheese mixture, but layer it in like you would with lasagna.

Reviewed on Feb. 26, 2013 by dicentra01

See how much my guests loved it.. my sister buffylynn01 went home after having this at my home and rated it before I could lol ... it's so good..

Reviewed on Feb. 26, 2013 by dicentra01

Everyone loves this and I have made it twice. I'm a vegetarian so I didn't use the meat, halved the salt in the stuffing and didn't use the salt in the sauce. Also, I kept it covered at the last part when your to put the moz on top and put it back in for 10 minutes. I think it dried out without the cover on the first time. Also I made my own alfredo sauce on the side to drizzle over. It's amazing...so happy I tried this one. I just can't get over the reaction I get when I make this.. I've been asked to start making it for parties... THANKS..

Reviewed on Feb. 01, 2013 by scffdcook

I have made this many times now and my family loves it.

Reviewed on Jan. 28, 2013 by buffylynn01

My sister just made this for us last night minus the susage and she put my special alfrado sauce on the side to poor over and OMG!!! Can't wait to make it myself!!!

Reviewed on Jan. 09, 2013 by ranforever

My boys absolutely LOVE these!! Any time I ask them what they want for dinner, this is their #1 pick.

Reviewed on Sep. 30, 2012 by naydan

Excellent! The cinnamon gives this dish a very unique flavor.

Reviewed on Aug. 26, 2012 by DonnaMDecker

My 9 year old son is a very picky eater and he loved this. We all liked it. I choose to not use the cinnemon. Will definately make again.

Reviewed on Jun. 25, 2012 by voodoowitch

Seem to be in the minority but my husband and I did not care for these at all. They had an odd taste.

Reviewed on Jun. 08, 2012 by Queenofpayne4

This was so good! I had to make it again for a potluck and it was a hit with all my family!

Reviewed on Jan. 30, 2012 by cindyjax

I've made this twice now. It is my favorite stuffed shells recipe. The cinnamon adds such a unique flavor. I asked my husband if he would prefer me to make them w/out the cinnamon this time and he said no he loved this recipe just the way it is! They are great frozen and reheated too!

Reviewed on Jan. 24, 2012 by ekatiakarpova

That`s great idea! I forgot to buy cram cheese so I did without it and it was great even without cream cheese and I didn`t put the sauce because my husband doesn`t like some tomatoes` souces but he likes Pace Salsa and I have served with it. It was so tasty! You can use the jumbo shell idea with any your fave mixture!

Reviewed on Jan. 24, 2012 by ekatiakarpova

Wow, very tasty!

Reviewed on Nov. 23, 2011 by Tean82

I just love this recipe! I made this for my whole family and every one ate it. Including my picky 6 yr old & my 2 yr old.I didn't add the cin. Whenever I make this I know I could be expecting family over:) I was a big hit! Thankyou.

Reviewed on Oct. 11, 2011 by baristababe

Love these- the cinnamon is unexpected and gives it that "secret ingredient" feel :) I usually use extra lean ground beef to cut the fat and reduced fat cream cheese. To save time, I also just poured a jar of my favorite spaghetti sauce over the top. Still tasted great!

Reviewed on Oct. 10, 2011 by rkaiser53

This is absolutely wonderful. First time i made it people complained there wasn't enough sauce so second time i make it i just doubled the sauce and the only complaint i received was it was gone to fast. I have made it several times with and with out the cinnamon and sweet or mild sausage. Mild sausage was the best and i was surprised the cinnamon does add a little something extra

Reviewed on Sep. 16, 2011 by E.Smith

This is amazing! I ended up making about 32 shells and they were stuffed pretty full. The cinnamon adds a little something extra to make this recipe an instant favorite!

Reviewed on Sep. 02, 2011 by Chicagogal

Oh my goodness!!!! These are the most delicious, rich, decadent shells I have ever made and I just LOVE THEM! The recipe as is is perfect! And...besides the superb flavor of this recipe it freezes so well! I usually use 1 large baking dish and then put my remaining shells (this makes a lot of filling so make extra shells) in a smaller baking dish and freeze - it bakes up great! Also, I have a little one and a great cooking tip I learned was if you have a baby spoon in the house (rubber) use that to stuff your shells - it slides in super easy! Thank you so much for the fantastic recipe - I only wish my hubby liked more cheesy recipes like I do - I gobble up the whole thing throughout the week! :) YUM!!!!!

Reviewed on Aug. 30, 2011 by tstreich

Very, very good! My picky family ate it up and went for seconds! I did use 1/2 Italian Sausage and 1/2 lean ground beef and I think I either need to find a better tasting italian sausage or simply use all ground beef. I used 4-8 oz cans tomato sauce, 2 w/ garlic and 2 w/ basil & oregano. This provided a perfect amount of sauce. I liked the flavor of the sauce, but I agree if you have a jar on hand, use your favorite sauce and it'll work. I stuffed 32 shells and crammed them into my pan. I could have easily made 2 pans of 20. But nobody would let me freeze the leftovers because they said they'll nibble on what's left over the next day or two!

Reviewed on Aug. 27, 2011 by heishman01

Absolutley excellent. I have made this several times and I am making this for dinner tonight. Everyone in my family loves it, including my son who is not crazy about spinach. Taste of Home - you are a life saver.

Reviewed on Aug. 09, 2011 by annej9683

Made this tonight and it was great! followed recipe exactly minus the cinnamon and it was a hit with my slightly picky boyfriend. Will be making this again I am certain of it.

Reviewed on Aug. 07, 2011 by Arloween

One grandfather got off the boat from Ireland. One great grandfather came out west by covered wagon. I can cook and I am concerned about my grandson who thinks cinnamon too spicy (4yr) and spinach (yuk). So I will leave out the cinnamon and leave out spinach in his shell. It sounds great. Thanks to generations of cooks!

Reviewed on Aug. 07, 2011 by Arloween

If you have a kid who does not like spinach what do you substitute with? Anything?

Reviewed on Aug. 03, 2011 by Femminapsicotic

Love these! I was able to fit a lot in each shell and filled 24 shells! I did make a few changes though, we aren't real big on italian sausage so I used lean ground meat (92% lean) and I also used skim ricotta instead of the cottage cheese. Loved it and plan on making this for my daughter's birthday party to share how delicious they are!

Reviewed on Aug. 01, 2011 by blue_eyes998

FYI, if you want this to fit into 24 shells, just use a mounding soup-spoonful to stuff the shells. They will look monstrous, but be delicious. You could easily fill twice as many if you put a smaller amount in each shell. I fit all 24 extremely stuffed shells in my 9x13 pan, which was a tight squeeze but worked well. Next time I make this, I think I'll half the cheese because, though delicious, it will cut down on the cost, and since there are only 2 of us, won't be a problem in not filling us up. As it was, my husband and I each ate 3 shells and were full, so I refrigerated 6 and happily froze the other 12 for two different dinners-for-two in the future.

Reviewed on Jun. 28, 2011 by reurink2006

My family loves this receipe. It is so easy to make and double if you need to double

Reviewed on Jun. 26, 2011 by tcarver

I love this recipe. Very tasty.. Easy to do..

Reviewed on Jun. 14, 2011 by kstone11

There were a few things I didn't have on hand so I made some substitutions. Overall, the flavor was good. The cinnamon was a nice surprise. I used ricotta instead of cottage cheese and only had about half of the cream cheese needed. I used hot italian sausage because that was all I had. I think I would have liked it better if I had used regular italian sausage, like called for.

Reviewed on Jun. 09, 2011 by PsychiatricRN

Made this exactly as recipe stated...It was wonderful....everyone loved it!

Reviewed on May. 23, 2011 by barbquartier

Absolutely wonderful - and my husband is not a big fan of Italian food...but he said it was an excellent supper. The recipe says 24 shells, but I stuffed 30...and thought I was overstuffing them! Will definitely make this again. Took the 2nd pan over to my husband's daughter's and they loved it too!

Reviewed on May. 22, 2011 by brbrown96

Oh MI GOSH! These are divine! I was hesitant about the cinnamon, but it was good. I think I will try it without next time... Just to compare. If you need to save time, a jarred sauce works just as well. This makes a TON so freezing is a definite. I fed 2 families and STILL had left overs (which were DELICIOUS)! Kudos!

Reviewed on May. 19, 2011 by LauraManning

These are really good! I'll make a couple of changes next time-omit the cinnamon (I used about 1/2 the amount, but it was still a rather odd flavor to me in this dish), and I will use 1/2 ground chuck to cut down on the overall richness of the filling. Definitely a keeper! My somewhat picky 2 year old even liked it.

Reviewed on May. 18, 2011 by suelovesfood

Made this tonight, husband said "this is great", family readily agreed! Italian? Greek? Etc? Who cares! Delicious!

Reviewed on May. 18, 2011 by suelovesfood

Delicious! My family greatly enjoyed! i used hot italian sausage for a little kick! It s wonderful!

Reviewed on May. 18, 2011 by antonich29

Excellent-unless you want "true" Italian. But then you shook at an Italian recipe site. This was fabulous and easy as far as shells go!

Reviewed on May. 18, 2011 by antonich29

Excellent-unless you want "true" Italian. But then you shook at an Italian recipe site. This was fabulous and easy as far as shells go!

Reviewed on May. 18, 2011 by angiekaiser

This was an amazing dish, my entire family loved it! The only thing I changed was instead of the cottage cheese, I substituted sour cream and left out the cinnamon and oregano. I loved that it made two pans, one to enjoy and one to freeze! :)

Reviewed on May. 18, 2011 by angiekaiser

This was an amazing dish, my entire family loved it! The only thing I changed was instead of the cottage cheese, I substituted sour cream and left out the cinnamon and oregano. I loved that it made two pans, one to enjoy and one to freeze! :)

Reviewed on May. 15, 2011 by bobeezwrld

I could honestly eat this meal every day for the rest of my life.

Reviewed on May. 14, 2011 by carollarsen

Not the best diet dish but oh so tasty. Instead of doing the shells which is time consuming, I used no boil lasagna noodles. It makes a great easy dish. Served with a salad, you've got a great/easy dinner.

Reviewed on May. 12, 2011 by patgian

I have made this recipe before and will many more times. My family loves it. flowergirl49 is blowing smoke...very tunnel vision. hcato is saying how it is. Every region has a different way of cooking and every GOOD cook knows how and what to substitute when necessary. Too bad to be so misinformed. Love love love this recipe!!

Reviewed on May. 12, 2011 by nanofaz

I thought the review by Flowergirl was very narrowminded. Yes, I am sure her grandmother would never use creamcheese, cheddar cheese or Italian sausage nor cinnamon, as many aged Italian cooks would not, but if their horizons were expanded they may widen their culinary skills. My grandmother was Italian, raised in Genoa, and taught by a professional chef. She was a remarkable chef in her own right. She always used a hint of cinnamon when filling manicotti, ravioli and lasagne, which does enhance the flavor. I deviated a few weeks ago and made manicotti with a very similar filling to this recipe and the family all commented on how wonderful they were and asked what was different. So we always have the ability to grow in our culinary skills and not try something cause our grandmother never did it. I have now switched to adding CC and Cottage cheese to my recipes but still add a bit of ricotta ( the old tradition is still within me) but I love this recipe.

Reviewed on May. 12, 2011 by f00d3

This recipe is wonderful! I cut it in half as there are only 2 of us, and I had more than enough to fill generously 14 shells. I used Hunts sauce to save time. I agree with others- keep the snotty editorials to yourself. They add nothing to the site.

Reviewed on May. 11, 2011 by toothfairylin

@KPreDragon: You are exactly correct: You stated, "If you can't make a positive comment, don't comment at all". AFTER I made my positive, 5-star comment,THAT was the reason for my remark to flowergirl49. (which, by the way, was not hateful.) I felt very sorry for Lori, whose recipe was being rated, when flowergirl49 completely trashed it because it didn't meet her definition of "Italian". If you haven't even MADE the recipe, I don't think the comment section is an appropriate place to show your snobbishness. I find it absurd that reviewers do that on here. It only makes one appear to be totally inconsiderate of other's feelings. If she hadn't made it, she didn't need to comment. PERIOD.

Reviewed on May. 11, 2011 by Lisarue

Everyone in my family loved these. Even my picky 6-year-old ate 4 of them!

Reviewed on May. 11, 2011 by She123Cal

I have made this recipe many times. My family loves it. I always make an extra pan to freeze. The only thing wrong with the recipe ....... not enough sauce. I just make extra sauce.

Reviewed on May. 11, 2011 by KPreDragon

What in the world is wrong with you people? If you can't make a positive comment, don't comment at all. If you didn't like the recipe, use the stars to rate it. Why do you feel compelled to personally attack people who have commented on a recipe site? What is so threatening about a comment that you don't agree with that you must post a hateful reply that doesn't add anything to the discussion?

Reviewed on May. 11, 2011 by jjmoose29

We all loved it!! The hint of cinnamon was delicious!! I would use less cream cheese to lighten it up a bit.

Reviewed on May. 10, 2011 by LAFrederick

Pardon my ignorance but I was wondering if these are freezable? I am looking for dishes I can make ahead. Thanks!

Reviewed on May. 10, 2011 by chascocountry

hmmm. My husband does not like Italian food. I will make it tho....vegetarian...and I will use my own sauce. can't wait!!

Reviewed on May. 10, 2011 by kolebear120

Gosh I hate writing a review on something I havn't tried yet. It is VERY close to a recipe that we already make and it IS GOOD. I am responding to all the annoying upperclase snobs that think their post-food don't stink because they were taught by a professional;native;momma;whoever!

Nobody has the same taste.PERIOD. You make it how you like it and submit it to all of us if you want to SHARE like big boys n girls. We don't need the BOOK on how great THOU are, or a bash book. Let the RED STARS at the top do the talking please !!

Reviewed on May. 10, 2011 by marjorie garcia

sounds great, I will make it soon, but it was sure interesting to read all the comments..........as long as it is tasty I do not care if it is authentic!

Reviewed on May. 10, 2011 by slam1964

Very good recipe, my family loved it just the way it is! Flowergirl49 the woman who submitted this recipe did not say it was an Italian she said she tried it at a neighborhood Italian resturant! Get your facts straight before blowing your lid on something so silly! Just like it's been said over and over here, no one cares if it's "real italian" food, they just want something that tastes good!

Reviewed on May. 10, 2011 by hcato1

This recipe is deliciously savory...ultimate comfort food. For the "flowergirl" person. You THINK you know Italian cuisine based on your mother-in-law's cooking. Ha...that's too funny. Let's see, does she cook Southern Italian? Northern Italian? There are so many things that can be considered "Italian." You have been exposed to a limited amount...from your mother-in-law, Italian restaurants, maybe some Italian friends...but still, you cannot begin to say any food is not "authentic" Italian, even if you live in Italy! So many regions, so many variations and differences. Cottage cheese has always been an acceptable substitution for Ricotta...it is less expensive, so people have used it in Lasagna forever! Cream cheese is often used to substitute for Marscapone...again, not a big deal! A good cook, Italian or otherwise, knows how to adapt and use what's available, more affordable, or what they prefer. Flowergirl, keep your uneducated "Italian" snobbery to yourself. And by the way...this recipe calls for Parmesean..in case you missed it, but one could use Asiago, Pecorino, or any other cheese. Adapting is what truly makes a great cook!

Reviewed on May. 10, 2011 by laura70

One of my favorite top ten recipes for years. I make it without the sausage and just a touch of cinnamon. Don't pass this one up.

Reviewed on May. 10, 2011 by imapita

I agree with toothfailylin. 1st of all the submitter states that she tasted the "rich cheesy pasta dish at an Italian restaurant" she never claimed it to be "authentic." Perhaps flowergirl49 should hunt down the restaurant and accuse them for serving such a delicious dish in an "Italian" restaurant that didn't come right off the boat. 2nd, Flowergirl49 states that her MIL would never put the "cheeses" listed in the recipe which happens to be called "cheese-stuffed shell recipe" yet I don't see a review from the "cheese police" to say that her's mentioned only qualify as "cheese." The submitter only wanted to share something that appealed to her taste and many have so far appreciated it. That's how such wonderful cooks learn to cook, from recipes shared and or adjusted to ones tastes. And then on the other hand just because some have "learned" from someone who has a nationality link...feel that they are the only ones who are "authentic" and know how to cook the "real" thing...it's called closed minded arrogance.

Thank you Lori for sharing your "contest winning" recipe!

Reviewed on May. 10, 2011 by godsgirl316

I think it's a wonderfully different taste. I am a Cajun from Louisiana and I do get frustrated when someone calls something Cajun this or that, but you know what, I've realized over the years it's what your family likes and if your family enjoys eating a good meal together that's the real blessing not that it's offensive because it's not culturally correct. Exceptional recipe and may all of you have many family meals just like this one around your evening supper tables. Blessings!

Reviewed on May. 10, 2011 by jluckyslots

The recipe sounds very good I never made it because of the sodium content. Is there some way to cut it down as my husband has to cut down on the sodium?

Reviewed on May. 10, 2011 by toothfairylin

I have made this and my family loves it just the way it is. I WOULD like to say though, and I have said it before to other reviewers, that I find it very sad and rather annoying, that someone finds it necessary to give a recipe a bad review when:1) they haven't even MADE it and 2) they feel the need to put someone's recipe "down" based on their heritage and what they think is a "true" ethnic cuisine. Let's be mindful of other's feelings. For the record, flowergirl49, most people today couldn't care less if something is "authentic" as in your mind, or just tastes good. And this one DOES! :)

Reviewed on May. 10, 2011 by flowergirl49

Made this way, it is neither Italian, nor cheese-stuffed. My Italian mother-in-law taught me to make real Italian food. She would never put sausage, cream cheese, or

cheddar cheese in cheese-stuffed shells. Nor would she use cottage cheese. Ricotta cheese is what is needed for the stuffing, plus some mozzarella, and some parmesan. Cinnamon is a definite no-no. I love great Italian food, and this recipe should not be given as "Italian." Sorry, but this just takes away from what is truly great Italian food.

Reviewed on May. 10, 2011 by 1Dinger

This is a great recipe. The second time I made it I made a big change. I substituted 1 cup soaked raisins for the sausage. Sounds stange but there is a little restaurant in my home town that makes this and they can't make enough of them! I also left out the spinach.

Reviewed on May. 09, 2011 by vewebber58

So good! Tasted even better the next day.

Reviewed on Apr. 24, 2011 by sdarrow1

The cinnamon blended into the stuffing mixture gives this dish a wonderful, and surprising background flavor. My friends and family were very impressed and many asked for the recipe. To save a little time, I used a good jar sauce.

Reviewed on Jan. 18, 2011 by Sandra Dee 61

My family of all boys loved this recipe, will make it again. Easy & had most ingredients on hand.

Reviewed on Jan. 15, 2011 by She123Cal

Everyone loved this. I have made this several times, I did use 1/2 sausage and 1/2 ground beef and I like more sauce so I increased it. This is now a family favorite.

Reviewed on Dec. 30, 2010 by NancyDianne

Great recipe! Will make it again!

Reviewed on Nov. 03, 2010 by carriv

I made this for dinner tonight. My family did not like the cinnamon flavor. I will make this recipe again without it, maybe add nugmeg instead. overall it was good.

Reviewed on Sep. 03, 2010 by MaikoEmi

So delicious, you'd be foolish to go with any other recipe! They kicked my mom's stuffed shells recipe's butt!

Reviewed on Jul. 20, 2010 by nikkilea21

This is a favorite in my house!! My husband is allergic to cinnamon so I can't put any in, but even without it, they are AMAZING!!

Reviewed on Jun. 01, 2010 by Jayshree

My family LOVES these! They're super simple to make and the cinnamon makes it OUT OF THIS WORLD! Do NOT skip it! This really is just such a great recipe, with very little prep work and such a beautiful finish.

Reviewed on Apr. 13, 2010 by Birdbrain777

I have made this several times for dinner guests, and they always love it, even the kids. The touch of cinnamon gives it a wonderful flavor.

Reviewed on Oct. 07, 2009 by stephspeth

I made this recipe over the weekend and was really happy with it. The flavor is wonderful. Even the leftovers were great.

Reviewed on Mar. 12, 2009 by tateveco

I made this for friends and it was a hit. I think it's that surprise ingredient cinnamon that just knocks it out of the park. We love this recipe. It's pretty easy too.

Reviewed on Dec. 23, 2007 by lifesjourneytoday@yahoo.com

These are a family favorite. In fact, I will be making them for Christmas dinner. Instead of 1 Lb. bulk sausage, I use 1/2 lb ground beef and 1/2 lb. Italian sausage.