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Sunday, October 9, 2011

Shells With Cheese Filling - A Meatless Monday Dish

I don't actually usually end up eating meatless on Monday, but we do several meatless days scattered throughout the week.  This recipe is one of my kids favorites. 

Stuffed Shells with Cheese Filling  (Makes 8-10 servings)
12 oz cooked jumbo shells
4 cups ricotta cheese (homemade recipe here)
2 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese
2 eggs
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 cups spaghetti sauce (I would love to say I make homemade, but I don't, I buy organic)

Cook pasta according to package directions.  Stir together cheeses, eggs, parsley, salt, pepper and nutmeg.  In 13X9 baking dish, spread some sauce on the bottom.  Fill each shell with cheese mixture.  Layer 1/2 the shells on bottom of the dish, spread with 1/2 the remaining sauce, then another layer of shells and sauce.  Sprinkle with more parmesan or mozzarella if desired.  Cover with foil and bake 35 minutes until hot and bubbly.  You may make ahead and freeze.  Place the individual stuffed shells  without sauce on a lined cookie sheet and freeze.  Once frozen remove from sheet and store in a freezer container.  Bake per above directions leaving frozen, cooking time will be longer.  Just cook until hot and bubbly.  I like to double the recipe and freeze half and bake the other half. 

Recipe from Ronzoni jumbo shell box.


  1. Yum, these look wonderful, I haven't made stuffed shells in years. When I was a vegetarian for a couple of years, this was one of my favorite meals to make. Thanks for reminding me of this yummy classic :) ~April

  2. We make this all the time. Such a good comfort food dinner. Yum!

  3. These do look great. I use a similiar recipe for lasagna except I have never used nutmeg. That sounds like a neat addition.