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Stuffed Shells

Stuffed Shells

Have you ever forgotten to make a favorite food for a while? I have! Until a few days ago, I had not even realized how long it had been since I made stuffed shells.

I used to make them quite often–so often that I never used a recipe. I had to create this one from memory. I did, however, remember that I sometimes add a tablespoon of pesto to the cheese mixture. It’s a great variation!

Stuffed shells are Italian, so today’s song has an Italian flair. Check out “Mambo Italiano” sung by Rosemary Clooney.

Stuffed Shells


  • 1 pound jumbo shells
  • 2 cups cottage cheese
  • 1 cup Parmesan cheese, grated
  • 2 cups mozzarella cheese, grated
  • 1 tablespoon basil
  • 1 tablespoon parsley
  • 1/4 teaspoon black pepper
  • 1 jar tomato and basil pasta sauce


  1. Cook jumbo shells according to directions. Drain and set aside to cool.
  2. Put all ingredients except shells and pasta sauce in a bowl and mix with a spoon.
  3. Preheat oven to 350 degrees.
  4. Spray a 9" x 13" pan with cooking spray. Put half the jar of sauce in the pan and spread evenly.
  5. Fill each shell with a heaping tablespoon of cheese filling. Lay in pan with the open side up. Repeat until all shells are filled.
  6. Spread the remaining pasta sauce over the shells.
  7. Bake for 20 minutes covered with aluminum foil.


For a variation, add a tablespoon of pesto to the cheese mixture.


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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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