Total Time: 50 min
Prep Time: 15 min
Cook Time: 35 min

Servings: 10

When I make Stuffed Shells I have to keep reminding myself not to overfill the shells. This way the ricotta will fill the entire box of shells. Make sure the shells are cooked al dente so that the they will not fall apart when you fill them with cheese. Stuffed Shells with Cheese is a classic Italian dish.


  • 2 lbs. Frigo ricotta cheese
  • 2 tbsp. Bel Gioioso grated cheese
  • 3/4 pkg. Stahlbush frozen spinach
  • 1 Wilcox all natural large egg
  • 1 box Barilla Jumbo Shells


Boil shells 12-15 minutes, until al dente and drain. Fill shells with ricotta mixture. In a roasting pan pour meat sauce on bottom of the pan, so the shells will not stick. Arrange shells in a single layer and pour more sauce over shells and sprinkle with mozzarella cheese. Cover with foil. Bake at 350 degrees for 20 minutes.

More about Stuffed Shells with Cheese

Conchiglioni are large seashell shaped pasta that can be stuffed. There are many types of different pasta and many different names for these pastas. Cooks and manufacturers often make up new names for the same old pasta for marketing reasons. In Italian, all pasta names are plural.

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