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Comida Kraft
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Cheesy Stuffed Shells Recipe

Prep Time
30
min.
Total Time
55
min.
Servings

5 servings

Cottage cheese, mozzarella and Parmesan are at the heart of our Cheesy Stuffed Shells recipe, a melty and marvelous take on an Italian staple.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Combine pasta sauce and tomatoes; spread half onto bottom of 13x9-inch baking dish.
  • Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into pasta shells. Place over sauce in baking dish; top with remaining sauce. Cover.
  • Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

How to Prevent Foil from Sticking to the Melted Cheese

Spray foil with cooking spray; place, sprayed side down, over baking dish before baking shells as directed.

Make Ahead

Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, in 400°F oven 35 min. or until heated through.

Freeze Ahead

Reserve 1/2 cup of the mozzarella. Assemble recipe as directed, but do not top with the reserved mozzarella. Wrap casserole in foil; freeze. When ready to serve, heat oven to 400°F. Unwrap casserole; cover with foil. Bake 55 min. or until heated through, removing foil after 30 min. Top with reserved mozzarella; bake 2 min. or until melted.

Servings

  • 5 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 2 Meat (L)
  • 1 Fat

Nutrition Bonus

In addition to being low in both calories and fat, these easy-to-make shells are also an excellent source of vitamin A from the spinach. And as a bonus, each serving of the filled shells provide 1/2 cup of the recommended 2-1/2 cups of vegetables per day, and calcium from the cheeses.

Nutritional Information

Serving Size 5 servings
AMOUNT PER SERVING
Calories 390
Total fat 9g
Saturated fat 3.5g
Cholesterol 25mg
Sodium 1140mg
Carbohydrate 48g
Dietary fiber 6g
Sugars 9g
Protein 27g
% Daily Value
Vitamin A 160 %DV
Vitamin C 25 %DV
Calcium 60 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this recipe for my fiance first and got a thumbs up and then made it for company and everyone... I made this recipe for my fiance first and got a thumbs up and then made it for company and everyone wanted the recipe. I found it very easy to prepare and now has become my staple recipe for when company calls! I like that I am able to make it ahead of time and put in the fridge and then pop it in the oven an hour before the guests arrive and voila - a fabulous entree! The side item I have used with it is called Saucy Green Beans - very yummy as well!
Date published: 2006-08-30
Rated 1 out of 5 by from My boyfriend & I both thought this was one of the worst dishes either of us have ever tasted. My boyfriend & I both thought this was one of the worst dishes either of us have ever tasted. If I were to ever attempt to make this again I would use ricotta cheese or something more creamy, all I could taste in this dish was warmed up cottage cheese. Yuck! Words cannot describe & I cannot figure out how it has 5 stars...
Date published: 2006-06-25
Rated 5 out of 5 by from I had to double the recipe, as I have a large family. I had to double the recipe, as I have a large family. I made 20 shells as recipe calls for, except I used ricotta cheese instead of the cottage cheese. I made 10 with Italian meatballs and cheese mixture. I made another 10 with no spinach. ALL were a hit! My family said to put this on the ONCE a month list! At least!
Date published: 2011-04-16
Rated 5 out of 5 by from So good, and so easy! So good, and so easy! Doubled the recipe; we devoured half, while the rest was split between two aluminum pans and frozen. My son will be home from school next week, and I'm sending those back with him. Food is his favorite gift, especially when it's homemade and ready to pop in the oven! Thanks for the recipe!
Date published: 2012-03-22
Rated 4 out of 5 by from Very good, easy recipe. Very good, easy recipe. Made it before work, popped it in the fridge and just had to put it in the oven when I got home. I added browned ground beef to the cheese mixture, and cut back on the spinach a bit. It seemed like a rather large amount of spinach. Made 2 pans - one for dinner, one for the freezer.
Date published: 2008-04-16
Rated 5 out of 5 by from My husband came home for lunch and took our leftovers back to work for his boss and he asked if it... My husband came home for lunch and took our leftovers back to work for his boss and he asked if it had been ordered from a restaurant! I'm not the best cook, but with this recipe, I was the star of the show! I did substitute hamburger meat for the spinach. AWESOME RECIPE!!!
Date published: 2006-04-15
Rated 5 out of 5 by from This recipe is amazingly easy and delicious! This recipe is amazingly easy and delicious!!! I exchanged the cottage cheese with Ricotta cheese and added sour cream for extra moisture (what i had in my fridge). Also, instead of jumbo shells, I used Manicotti pasta (which made it harder, honestly), and laid the tube-shaped pasta across a pan, and put a very very generous portion of shredded mozarella on top. I shouldve stuck with the jumbo shell idea! :)
Date published: 2012-11-30
Rated 5 out of 5 by from Excellent, substituted cottage cheese with 30 oz rocatta cheese, fresh baby spinach (5 oz size)... Excellent, substituted cottage cheese with 30 oz rocatta cheese, fresh baby spinach (5 oz size) rinsed/drained/chopped, and 1 lb cooked/crumbled hot Italian sausage. Also for sauce added 1 cup cooked/sauted diced mushrooms, fresh ground red pepper, and if preferred as I chose to an additional 1-2 cups spaghetti sauce 1/2 way through baking time. Additionally opted to cook for 45 minutes at 400 degrees.
Date published: 2015-01-20
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