Stuffed Pasta Shells

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Stuffed Pasta Shells

4.7 of 5 (52)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 370.2
  • Total Fat: 17.8 g
  • Cholesterol: 75.6 mg
  • Sodium: 696.6 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 24.3 g

View full nutritional breakdown of Stuffed Pasta Shells calories by ingredient
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Introduction

An Italian treat for dinner. An Italian treat for dinner.
Number of Servings: 6

Ingredients

    Jumbo Pasta Shells about 24
    8 oz Prego 100% natural Traditional Sauce
    1 c cottage cheese
    4 oz Mozzarella Cheese grated
    3 Tbsp Kraft Parmesan Cheese
    1 Egg
    8 oz Ground Beef
    1 Onion, diced small
    1 clove garlic, minced

Directions

Brown beef, onion and garlic. Add sauce and heat through, set aside. Cook pasta according to directions on box. Drain and rinse with cold water until you can easily touch pasta. Mix cottage cheese and egg, add mozzarella and Parmesan cheese and blend well. Spray baking dish with cooking spray and place 3/4 c. sauce mixture on bottom. Take each shell and stuff it with about 1 Tbsp cheese mixture and meat then place in dish. Continue to stuff shells until all ingredients are used up. Pour remaining sauce over shells, cover and bake at 350 degrees for 45 min. uncovered and let set 15 min before serving.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This was great! I made it last night but I substituted ground turkey for the beef and added a little chopped spinach to the cheese mixture. I also skipped the bottled sauce and made mine using canned toms, onion, garlic, etc. We're watching our sodium around here. - 4/1/09

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  • 1 of 1 people found this review helpful
    You can also use cannelloni to stuff the mixture in, and they don't need to be cooked before baking. - 4/1/09

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  • Incredible!
    1 of 1 people found this review helpful
    I am not a cook by any means. I actually enjoyed putting this together and it tasted great. My husband and I both said it was going to be made again. I did use the whole jar of sauce and next time I will be adding spinach and mushrooms and re calculate it. - 3/10/09

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  • Incredible!
    1 of 1 people found this review helpful
    One of the best spark recipes by far. I felt like I was eatting something from an italian restaraunt. The entire family enjoyed. I also used lowfat cottacge cheese and lowfat mozzarella but I did not miss out on the fat. I will definately make this one again. - 1/19/09

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  • Even my very picky son loves this recipe! This has become one of our favorites, it's not too putzy and we like it better than lasagna. - 8/15/15

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