Stuffed Shells

This afternoon I was asking the girls what they wanted for dinner and I mentioned tacos. They both kind of whined and said they just weren't in the mood, so then I threw out spaghetti (can you tell I was looking for something quick and easy??). No, not in the mood for that either. And then these came to my mind and I realized that I hadn't made them in a long, long time and they sounded great! And better than that, they are easy - which is just what I was looking for this evening. I couldn't find the jumbo shells at the store, so I used Manicotti noodles and it worked perfectly. All you need is a large noodle that you can stuff with this mixture and you are set! Once again, I have pictures to go along with the recipe - and once again they aren't professional, but you'll get the idea of how it should look and that's all that matters, right?! So, here you go - Stuffed Shells. Enjoy.

14-16 Jumbo Shells (Boiled and Drained) (I used 9 manicotti noodles)
1 Container Small Curd Cottage Cheese (You could also use Ricotta Cheese)
1/2 Cup Parmesan Cheese
1/2 Cup Shredded Italian Cheese Blend
1 1/2 tsp. Italian Seasoning
1 tsp. Dried Parsley Flakes
Spaghetti Sauce (any flavor)
Mozzarella Cheese or Shredded Italian Cheese for topping

Preheat oven to 350. In a bowl, mix together cottage cheese, Parmesan, and Italian cheese blend with Italian seasoning and parsley flakes. Stir until combined. Spoon mixture into cooked jumbo shells or manicotti shells. Pour enough spaghetti sauce in 9x13 pan to cover the bottom. Layer filled shells on top of sauce. Pour additional spaghetti sauce on top and top with shredded mozzarella or Italian cheese. Bake for 30 minutes or until cheeses are hot and bubbly. Serve with salad and garlic bread.

Shells stuffed and layered in pan


Sauce and cheese on top and ready for the oven! YUM!


Ready to eat!!