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Marvelous Shells 'n' Cheese

 Marvelous Shells 'n' Cheese
Says Lauren Versweyveld of Delavan, Wisconsin: “This macaroni dish is so good! I adapted the recipe from one my mother makes, but she agrees that my version is rich and delicious. It’s easy to assemble and always receives rave reviews.”
6 ServingsPrep: 25 min. Bake: 30 min.


  • 1 package (16 ounces) medium pasta shells
  • 1 package (8 ounces) process cheese (Velveeta), cubed
  • 1/3 cup 2% milk
  • 2 cups (16 ounces) 2% cottage cheese
  • 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
  • 3 cups (12 ounces) shredded Mexican cheese blend
  • 2/3 cup dry bread crumbs
  • 1/4 cup butter, melted


  • Cook pasta according to package directions. Meanwhile, in a large
  • saucepan, combine process cheese and milk; cook and stir over low
  • heat until melted. Remove from the heat. Stir in cottage cheese and
  • soup.
  • Drain pasta and add to cheese sauce; stir until coated. Transfer to a
  • greased 13-in. x 9-in. baking dish. Sprinkle with Mexican cheese
  • blend. Toss bread crumbs with butter; sprinkle over the top.
  • Bake, uncovered, at 350° for 30-35 minutes or until heated
  • through. Serve immediately.
  • Or before baking, cover and freeze casserole for up to 3 months.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove
  • from the refrigerator 30 minutes before baking. Bake according to
  • directions. Yield: 6 servings.

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Marvelous Shells 'n' Cheese (continued)

Nutritional Facts: 1-1/2 cup equals 839 calories, 42 g fat (25 g saturated fat), 113 mg cholesterol, 1,636 mg sodium, 78 g carbohydrate, 4 g fiber, 40 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.