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Stuffed Shells

Stuffed Shells recipe
photo by:kraft
Melty cheese, tomato sauce and a creamy filling...the ultimate win-win-win win.
time
prep:
20 min
total:
1 hr
servings
total:
5 servings
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posted:
7/15/2010
This is an easy recipe that I have taken to family reunions, etc. and it is always a hit. (But I do put more of the "stuffing" in the shell than it calls for so it make less than what it says.)
posted:
5/4/2010
Easy to make and my picky husband ate it so that was a plus. I wasn't fond of the red peppers in this recipe so if I make it again, I will leave those out.
posted:
4/18/2010
Fantastic! I followed the recipe as instructed, but substituted chopped mushrooms and 1 roma tomato for the red pepper. I also added some garlic powder after reading other reviews about it being bland. This is a definite make-again keeper, I can't wait for the left overs! Thanks Kraft, keep them coming!
posted:
4/3/2010
Hubby and I don't like cottage cheese, so we used ricotta instead. I forgot to purchase a red pepper, so we skipped that. Our jar of spaghetti sauce was 26 oz which worked well for us because we like a lot of sauce. This meal was really good and really filling; we each only ate two shells with some french bread and felt full.
posted:
1/18/2010
Very Yummy!!!
posted:
1/17/2010
I thought these were very good but my husband only gives them an "ok"... next time I venture out and trying adding some sausage or something else too them. They seem like they need a little something else to give it more flavor.
posted:
12/26/2009
One word: W O W. I usually steer clear of stuffed pasta recipes -- too time consuming and labor intensive for a weeknight meal. This recipe, though, came together in a flash. Bing, bam, boom -- in the oven it went and came out spectacularly good!
posted:
12/14/2009
So easy and absolutely delicious! I have a very hungry marine husband and between us we barely finished 1/3 of the pan. Definitely makes more than 5 servings, and you can definitely fill more than 20 shells. I love the use of cottage cheese instead of ricotta to make it lower in fat. It has the same great consistency though! Thanks for this awesome recipe that has now made it into my wooden recipe box, along with all my grandma's.
posted:
11/7/2009
This recipe was plenty for 4 people and tasted great. Next time I will saute the red pepper first so it's not crunchy.
posted:
10/13/2009
This tastes great. I make it all the time. I use feta cheese instead of cottage and roasted red bell pepper out of a jar instead of just the chopped red pepper. But I'm sure it would be great the original way too. My family loves it!
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