Italian Stuffed Baked Shells

Friday, July 10, 2009
Italian Stuffed Shells...

A traditional pasta dish normally served as a side dish in our Italian family with your turkey, ham, lamb or roast. In years past we would save making this fancy pasta just for a special holiday...not anymore... These can be made ahead of time and freeze well. Just thaw, heat and serve when you want them....I love to set a few aside in a container for lunch.....

2 lbs of jumbo shells cooked and drained.
Italian Sunday Sauce made or your favorite at least three quarts
3lbs Ricotta
5 eggs
1/2 cup grating cheese and 1/4 more for the end
1/4 cup chopped parsley
2 tablespoons of minced garlic
1 cup mozzarella shredded
In a bowl mix 3 lbs of Ricotta, 5 eggs, 1/2 cup grating cheese, 1/4 cup parsley, garlic and
1/2 cup mozzarella cheese.
Spread 2 cups of sauce in a 13x9 baking pan.

Using a tablespoon or more, fill each shell with cheese mixture. Arrange shells side by side. Do not stack.
Cover with more sauce, and rest of mozzarella, sprinkle with more parsley, grating cheese . Cover with foil, bake at 325 for 45 minutes. Garnish with fresh basil.


  1. I am so hungry right now! Had pasta last night, and always feel like a repeat performance. They look seriously tasty.

    This is what I had for dinner:

    But now I want these shells!

  2. For me, this is a main course, not side dish! yummm.

  3. I love stuffed baked shells. This looks amazing.

  4. oh I love stuffed shell pastas, it's one of my favorite italian dishes there is, this looks really good!

  5. I'd forgotten about stuffed shells. I would make them years ago for company. Thanks for the reminder and recipe!

  6. I agree with Trix, this could be my meal...good recipe keeper

  7. Looks and sounds delicious! And I love the tip that the dish freezes well.

  8. Yum! I haven't had stuffed shells in such a long time! These look super delicious!

  9. What a perfect make-ahead meal! For some reason, I never think to make stuffed shells. I will have to start.


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