What's not to love about stuffed shells? Loaded with cheese and tomato sauce, this pasta dish is a total crowd-pleaser. To change it up, you can add a little lean ground beef or different herbs to the sauce. Also, it's easy to double the recipe and freeze one batch.
Cook pasta in boiling water 8 minutes or until almost al dente. Drain. Rinse with cold water; drain.
Combine 1/2 cup Italian-blend cheese and next 6 ingredients (through ricotta) in a bowl. Spoon about 1 1/2 tablespoons cheese mixture into each pasta shell. Place shells, stuffed sides up, in a 13 x 9inch glass or ceramic baking dish coated with cooking spray. Pour sauce over shells. Cover and bake at 350° for 30 minutes or until bubbly. Uncover; sprinkle with remaining 1/2 cup Italian-blend cheese. Bake 5 minutes or until cheese melts.
Tip: If you don't have any My Secret Tomato Sauce prepared, the Organic Tomato Basil Sauce from Whole Foods Market is a great go-to option.
I really liked this. I was craving an easy, cheesy, alternate to lasagne. I didn't have the 6-cheese italian blend, so I used pizza cheese and added some romano and parmesan. I added an egg to bind the cheeses together, and a little garlic powder. Even my husband liked it. I will definitely make this again!
I used my own homemade tomato sauce recipe, but otherwise changed nothing else. This recipe was nothing short of fantastic! My husband and 2 1/2 yr old daughter devoured these shells. I did splurge on local good Wisconsin cheese, which really did add a nice cheesy-ness that I think you could miss out on with just regular old Kraft shredded.
This is a definite keeper, will make again!
My family loved this!! In fact, my mother-in-law ate one cold and said it was the best thing she had ever put in her mouth. I had never stuffed shells and thought it would be a time consuming recipe. Not so! It was very quick and easy.
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