Creative Cooking Italian Recipes

Jaime's Pictorial Stuffed Shells


This is the stuffed shells recipe I made in Creative Cooking in March, 2013. I picked this recipe because I had never made stuffed shells before but it looked and sounded delicious. The photos included show the process of making my stuffed shells.


This recipe makes about eighteen stuffed shells, which is enough for about six servings.

Ingredients & Equipment

18 jumbo shell-shaped pasta, cooked and drained

1 (15 ounce) container of Ricotta cheese

1 cup shredded Mozzarella cheese, divided.

1/3 grated Parmesan cheese

1/4 teaspoon ground black pepper

1 (25.75 ounce) jar Prego Chunky Garden Combination Italian Sauce

a medium mixing bowl

a 13x9x2-inch shallow baking dish

and an oven, preheated to 400 degrees F

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Step One

Bring a pot of water to boil. Cook and drain 18 jumbo shell-shaped pasta

Step Two

Combine the ricotta cheese, 1/2 cup of the mozzarella cheese, parmesan cheese, and black pepper in the medium mixing bowl.

Step Three

Preheat your oven. Spread 1 cup of the Prego sauce into the 13x9x2-inch baking dish.

Step Four

Spoon about 2 tablespoons of the cheese mixture into the shells. Place in the baking dish.

Step Five

Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese.
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Step Six

Bake at 400 degrees F for about 20 minutes or until hot.
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Step Seven

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Comments and Sources

I think the recipe is pretty god on its own, but I would like to make it with broccoli next time. I omitted it from my recipe the first time I made it because a member of my group dislikes broccoli and I wanted to make something everyone would eat.