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Italian Stuffed Shells Recipe
Italian Stuffed Shells Recipe photo by Taste of Home
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Italian Stuffed Shells Recipe

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A dear friend first brought over this casserole when I was recovering from an accident. Now I take it to other friends' homes and to potlucks, because it's always a big hit!—Beverly Austin, Fulton, Missouri
TOTAL TIME: Prep: 50 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 50 min. Bake: 35 min.
MAKES: 8 servings

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups hot water
  • 1 can (12 ounces) tomato paste
  • 1 tablespoon beef bouillon granules
  • 1-1/2 teaspoons dried oregano
  • 1 large egg, lightly beaten
  • 2 cups (16 ounces) 4% cottage cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 24 jumbo shell noodles, cooked and drained

Nutritional Facts

4 stuffed shells and sauce: 430 calories, 17g fat (8g saturated fat), 94mg cholesterol, 866mg sodium, 37g carbohydrate (9g sugars, 3g fiber), 32g protein

Directions

  1. In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes.
  2. Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture.
  3. Preheat oven to 350°. Arrange shells in a greased 13x9-in. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer.
    Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°.
    Yield: 8 servings.
Originally published as Italian Stuffed Shells in Country Ground Beef 1993, p54

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Italian Stuffed Shells

AVERAGE RATING
(23)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Lamandra
Reviewed Jul. 12, 2015

"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!"

MY REVIEW
jetthill
Reviewed Feb. 28, 2015

"I followed the recipe as written......it was a big hit with everyone.....I can see us going back to this many times......"

MY REVIEW
angieact1
Reviewed Feb. 23, 2015

"My family really liked this! Thanks, we will be making again."

MY REVIEW
jlmckinion
Reviewed Feb. 23, 2015

"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."

MY REVIEW
1katzzee1
Reviewed Feb. 16, 2015

"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...."

MY REVIEW
jwilton
Reviewed Feb. 16, 2015

"We've made this recipe for years using our own sauce... but we add frozen chopped spinach, and the ground beef to the cheese and stuff all inside the jumbo shells...One of my favourite meals."

MY REVIEW
LouiseWebb
Reviewed Dec. 13, 2014

"This was great! My family were very pleased with it in want it again soon1"

MY REVIEW
ChefKK
Reviewed Aug. 21, 2013

"I ended making quite a few substitutions in order to use most of the items that I had in my cabinet, but it turned out great! I used Italian Sausage instead of beef, no garlic, 1 cup chopped onion, 2 cups of hot water, 1/4 cup of Prego Spaghetti Sauce (Marinera), no beef bouillon, lots of ground oregano (season to taste), the can of tomato paste and about 8oz of Medium Shells. So yes, I had to stuff all of these minature shells! When I served it, I garnished it with parsely. I did not have any cheese left to sprinkle on top.

For the cheese mixture, I split it up into 2 batches: (1st batch) 1/2 cup of Cottage Cheese, 3/4 cup of Grated Parmesan Cheese, 1 cup of Mozarella Cheese, 1 egg (2nd batch) 1/2 cup of Cottage Cheese, 1 cup of Mozarella Cheese, 1 egg
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One tip about the shells: If you cook them according to the package, and let them sit for a few minutes after you rinse them with hot water, they will be the perfect tecture. Make sure they are cool to touch before you handle them though!"

MY REVIEW
SparkysCountryGirl
Reviewed Apr. 10, 2013

"We enjoyed this recipe very much. I made some changes to fit our family. I used 6oz of tomato paste instead of 12oz, and sautéed mushrooms, onion and garlic with the meat. Also, my shells totally came apart in the cooking process. Before I cooked them they had some cracks, then they fell apart in the water. So I assembled it like a Lasanga. Turned out well."

MY REVIEW
pottaway
Reviewed Mar. 18, 2013

"Family loved this recipe!"

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