Italian Stuffed Shells

 Posted by on September 28, 2010  Add comments
Sep 282010

A crowd-pleasing, child-requested favorite! No certain amounts so feel free to adjust to suit your family.


  • box of large shell pasta
  • large carton large curd cottage
  • mozzarella, at least cup
  • T parsley (to make it look pretty)
  • 1/2 tsp garlic
  • (can sneak in some finely chopped, cooked broccoli or spinach)
  • 1 can of your favorite spaghetti sauce

Boil noodles according to directions on box. Mix above ingredients (adjust amount of seasoning to your liking) and stuff individual shells. Place a small amount of sauce in bottom of pan so that shells don’t stick. Top with your favorite spaghetti sauce and a sprinkling of mozzarella. Freeze or bake at 350 degrees until bubbly (about 20-30 minutes. More if frozen).

I also like these alternate ways of making and serving Italian Stuffed Shells:

  • in Once a Month Cooking: Stuff the shells, freeze them on a foil-lined baking sheet. Once frozen, move to a zip closing freezer bag – separate from the sauce. You can pull out as many shells as you need and make as large a casserole dish as you need.
  • It is easy to triple this recipe and tuck some away in the freezer. You are already making a big mess. Why not?
  • Warm shells in the slow cooker.

Definitely a favorite. More easy, family-friendly meals and strategies in my Hodgepodge Cookbook.

What’s your family’s favorite recipe?

  3 Responses to “Italian Stuffed Shells”

  1. I discovered a trick to stuffing things like shells and manicotti – put the filling in a pastry bag and just squeeze it in! I have a package of disposable pastry bags just for that purpose – so there’s no extra clean up.

    I love the idea of making these ahead of time. What a great & fast freezer dinner!

  2. Having a beautiful, blonde granddaughter to help stuff those shells make it the best dinner ever!

  3. This is a fabulous idea! I had never thought of flash freezing them separately and pulling out what’s needed. Thanks!

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