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

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:6-8 servings
TOTAL TIME: Prep: 50 min. Bake: 35 min.
MAKES: 6-8 servings

Ingredients

  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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 egg, lightly beaten
  • 2 cups (16 ounces each) 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

Directions

  1. In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, bouillon and oregano; simmer, uncovered, for 30 minutes.
  2. Meanwhile, in a large bowl, combine the egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture.
  3. Arrange in a greased 3-qt. baking dish. Pour meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6-8 servings.
Originally published as Italian Stuffed Shells in Country Ground Beef 1993, p54

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Italian Stuffed Shells

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
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2 Star
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1 Star
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MY REVIEW
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 ************************************ 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
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
Reviewed Mar. 18, 2013

"Family loved this recipe!"

MY REVIEW
Reviewed Oct. 8, 2012

"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!"

MY REVIEW
Reviewed Oct. 7, 2012

"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!"

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