Classic Stuffed Shells

Make amazing Stuffed Shells at home with this classic recipe. Filled with three kinds of cheese, topped with Alfredo sauce and baked in marinara. Lick your plates clean with this delicious recipe!

Course Dinner

Cuisine Italian

Keyword stuffed shells recipe

Prep Time 30

Cook Time 45

Servings shells

Calories 103kcal

Author Katie Cooksey

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 a large pot of salted water to a 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 9×13 baking dishes, one jar per pan.
In a large bowl, stir cottage cheese with 1 cup mozzarella, Parmigiano Reggiano, eggs, oregano, basil, salt and pepper. Fill a disposable piping bag (or large freezer bag) with the 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 over the filled shells. Sprinkle the tops with the remaining cup of mozzarella (1/2 cup cheese per pan), cover with foil sprayed with nonstick cooking spray and bake for 30 minutes. Remove foil and bake uncovered for the remaining 15 minutes to brown the tops.
Alternatively, 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 the oven and let the shells set for 5-10 minutes. Sprinkle with chopped parsley and serve hot.

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