Classic Stuffed Shells

Make amazing Stuffed Shells at home with this classic recipe. Filled with three cheeses, topped with Alfredo sauce and baked in a store-bought marinara. Lick your plates clean with this delicious recipe!

Course Dinner

Cuisine Italian

Keyword stuffed shells recipe

Prep Time 30 minutes

Cook Time 45 minutes

Servings shells

Calories 103kcal

Ingredients

12 oz pasta shells 1 box, about 40 shells
4 cups low fat cottage cheese
2 cups grated mozzarella cheese divided
3/4 cup grated parmigiano reggiano cheese
2 large eggs
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
48 oz marinara sauce 2 jars of Rao's recommended
15 oz alfredo sauce 1 jar
chopped fresh parsley optional, for garnish

Instructions

Preheat oven to 375 degrees. Bring large pot of salted water to boil. Cook pasta shells for 8 minutes. Drain and rinse with cold water. Set aside to drain. Pour both jars of marinara sauce into the bottom of two 9x13 baking dishes, one jar per pan.
In a large bowl, stir cottage cheese together with 1 cup mozzarella, parmigiano reggiano, eggs, oregano, basil, salt and pepper. Fill disposable piping bag (or large freezer bag) with filling. Snip the end of the bag to create a 1-inch hole and fill each shell. (Spooning it into the shells also works, it just takes a little more time.)
Place the filled shells into the prepared pans, 20 shells per pan.
Spoon prepared alfredo sauce overtop the filled shells. Sprinkle the tops with remaining 1 cup of mozzarella (1/2 cup cheese per pan), cover with foil sprayed with nonstick cooking spray and bake 30 minutes. Remove foil and bake uncovered for remaining 15 minutes to brown the tops.
Alternately, you can keep the pans covered for the full 45 minute bake time and broil the tops at the end of the cooking time.
Remove from oven and set 5-10 minutes. Sprinkle with chopped parsley and serve hot.

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