Stuffed Shells

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

Cook 1 box shells.


2 lb whole ricotta (4c)

3 eggs

3/4 tsp salt

1/4 tsp pepper

2 Tbsp parsley

1/3 c romano

2-3 tsp sugar

1/2 clove garlic, minced

1 3/4 c mozzarella, shredded

Lightly coat bottom of a 15×10 pan with pasta sauce.

Spoon about 2 Tbsp of filling into each shell.

Spoon sauce over top of shells (about 2 1/2 cups).

Sprinkle with romano cheese.

Bake, covered, @ 350, 1 hour.

Can assemble up to 24 hr ahead.


  • To freeze: Line stuffed shells on a silicone/ wax paper lined sheet. Freeze until set. Toss in a freezer baggie. When ready to use, no need to thaw, but it may take longer to bake.

More Recipes

Chicken Lasagna Alfredo
Vodka Sauce
Garlic Knots