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Italian Stuffed Shells

Italian Stuffed Shells
7 votes, 4.47 avg. rating (88% score)
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Yield: 6 to 8 servings

Italian food is always popular at a potluck. Watch these well-seasoned Italian Stuffed Shells disappear from the table. This is another convenient do-ahead dish that can be pulled out of the refrigerator and baked just before serving.

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Stuffed Shells


  • 1 package (12 ounces) jumbo shells
  • 1 pound ground beef
  • 1 pound hot Italian sausage, casings removed
  • 1 carton (15 ounces) ricotta or low-fat cottage cheese
  • 16 ounces mozzarella cheese, shredded (about 3 cups)
  • Garlic powder, oregano, basil, salt, and pepper to taste
  • 1 jar (14 ounces) spaghetti sauce
  • Grated Parmesan cheese
  • Chopped fresh parsley, to garnish


Cook the shells according to the package directions. Drain, then cover with cold water and set aside.

In a nonstick skillet, brown the meats. Drain off the excess fat. Then add the ricotta and mozzarella and the seasonings to taste.

Preheat the oven to 350 degrees F. Lightly grease a 9-inch by 13-inch baking pan. Remove the shells from the water, fill with the meat-and-cheese mixture, and place in the baking pan. Cover with the sauce. Sprinkle with Parmesan cheese and parsley. Bake for 40 minutes. Serve hot.

Updated Wednesday, January 15th, 2014

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4 Responses to Italian Stuffed Shells

  1. Anonymous February 8, 2003 at 12:45 pm #

    I made this for friends who stayed over and every one really enjoyed it. It was filling and the flavors were brilliant

  2. Anonymous January 17, 2006 at 1:04 pm #

    This recipe was my first attempt at stuffed shells and it was EASY! My husband and both of my kids loved it! I’ve already made it twice for the family and once for a convalescing friend!

  3. Anonymous March 1, 2008 at 5:41 am #

    This is the MOST delicious recipe for shells I have ever tasted. A real home run. Will make it again.

  4. Anonymous August 10, 2009 at 5:30 am #

    Absolutely best stuffed shells I have ever had.

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