On Line Cookbook
Stuffed Shells
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Pasta shells stuffed with cheese and sauce

Rhonda I.


  • 1 12 oz (336 grm). pack of jumbo shell noodles
  • 1 26 oz (728 grm). jar of spaghetti sauce
  • 2 16 oz (448 grm). containers ricotta cheese
  • 3 eggs, beaten
  • 2 cups (475 ml) shredded mozzarella cheese
  • 1 cup (225 ml) grated parmesan cheese
  • 1 tsp (5 ml). parsley flakes
  • 1 tsp (5 ml). seasoned salt
  • 1 tsp (5 ml). pepper
  • Prepare shell noodles according to package directions; drain.
  • Filling:
  • In medium bowl blend ricotta cheese, eggs, 1 cup (225 ml) of mozzerella cheese, parmesan cheese, parsley flakes, seasoned salt and pepper.
  • In a 13 inch x 9 inch baking dish, pour some of the spaghetti sauce to cover the bottom of the pan.
  • Fill the shells evenly with ricotta mixture and place in baking dish.
  • Top with remaining spaghetti sauce.
  • Sprinkle with remaining mozzerella cheese.
  • Cover and bake at 350 degrees (175 C.) until hot, about 30 minutes.
Can use additional ingredients in the filling, such as meats and vegetables.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.