Should i cover stuffed shells

Made this tonight and we all loved it! Recipe was clear and easy to follow. The day I found this recipe it absolutely changed my life. I follow the recipe step by step and it has never failed me! This is my most favorite recipe for stuffed shells!

This was absolutely amazing! Debbie, I think the sauce is more of a preference. The first time i made this i used store brand marinara and this time i used Simply Ragu. I used cheap marinara in a can from the dollar store and the recipe still came out fine.

Marinara is marinara…basically tomatoes, salt, olive oil and garlic. Can add onions and spices, too, but not necessary. Chop 1 very lg onion. Add 2 lg cans whole tomatoes crush with hands and simmer for at least 20 min. Season well with s and p.

Easy-to-follow recipe and completely doable for a novice cook. I hate to cook, but I love to eat. Have you ever made ahead of time and froze? Suggestions on that if you have? This was very simple to make and turned out delicious! I boiled my shells 10 minutes per package instructions if being used to bake and they turned out great. I used a whole jar of sauce and a 16 ounce container of ricotta, and this yielded about 20 or so stuffed shells.

I will definitely be making this again and experimenting too! I made these but for a Friendsgiving tomorrow. They should be fine, just pop them in the oven covered with some aluminum foil until heated through. Happy Friendsgiving! It has become a real family favorite. I added a bit of sausage and cherry tomatoes that I had in the fridge. Ones in the oven and the others in the freezer. Hi Sheila! It would have to be vegan for no Parmesan. Vegetarians eat cheese, use milk and occasionally eat fish sometimes.

Vegan and vegetarianism are very different things. Not much left to freeze! I use chopped frozen spinach in mine. It is just as good advice 20 years ago and very filling too!

Freezing the rest of it for another meal. I am planning on freezing this to cook later — do I need to let it come to room temperature first? I add ground Italian sausage and sauteed onions with the spinach! This is such a great meal!! Thanks for sharing!! Glad I did. I had enough shells to feed 2 people for three dinners and froze another meal for later. I added in fresh chopped mushrooms with the spinach just because I had them in the fridge.

Made recipe as directed, except I added a little more mozzarella on top rather than Parmesan. Three of us had for dinner and it was all eaten. I would have made a double batch but wanted to try the recipe first.

Wow, this recipe is a definite home run! I usually can never find recipes with enough flavor but this was delicious and even better the next day. I added 1 more tsp of garlic because we are crazy about garlic.

Thank you for this recipe, a new family favorite! So happy to hear your family loved this one! One of the few meatless meals my bf loves!! Me too… Tonight I made it again and as I turned to put the finished pan into the oven I spied my skillet with sauteed spinach and garlic sitting on top of the stove.

OH NO!! I had forgotten to mix it in with the ricotta cheese mixture before I stuffed the shells. I squished the spinached into the sauce between the shells and baked it according to the directions. It had a more intense flavor first bite, but quickly followed by the creamy ricotta. Half the family liked it better, half did not. Love this rceipe either way. Oh no!

So happy to hear that things still worked out! This was a total win! Already getting asked for a redo with the extra pasta I made. Excellent ratio of spinach to cheese. So happy to hear that, Charlotte!! I am a big fan of vodka sauce, and it would be great with these stuffed shells!

Also, very intrigued to try the Greek basil, usually I go for sweet Italian basil, but that sounds delish! Hey there from Germany!

We love your recipe and cooked it a few times. Thank you so much sharing this genious recipe! Thank you so much, Carola!! Thank you for this awesome recipe! Thank you so much, Jillian! That makes me so happy to hear!! I left out the parmesan, used kale instead of spinach, and dried basil insteas of fresh. Came out very good. Me and my husband loved this recipe. I used an Italian blend bag of cheese and it worked out perfect. I will absolutely keep this on hand as a go to recipe. These were amazing!!

Definitely will be making again! Hey there- I was just wondering if it would be okay to remove the egg from this recipe, and if you knew any possible substitutes for the egg in this recipe.

These were full of flavor and so delicious, and also easy to make. Thanks for sharing your recipes. Made these for Christmas Eve dinner. We usually do lasagna made the same way with spinach in the ricotta however never thought to sautee the spinach in garlic first. That was a nice Plus! Instead of marinara I made my regular lasagna sauce which includes ground beef and some ground mild Italian sausage.

And of course homegrown tomatoes and some very good red wine! We are lucky enough to have an Italian store that makes their own pasta noodles so having homemade shells just took this off the charts! They were definitely a hit and easier than lasagna! Will be making this time and time again so thank you for sharing this recipe!

Will be making this again and again! I have made this a second time today absolutely the best comfort food! Prep time is short if you are organized it goes together quickly!! We followed the recipe exactly. Made and added Italian sausage to the ricotta mix…along with spinach and garlic… tasty and delicious!! Left a few plain ones for the kiddos…thanks for sharing!

It was super easy to make. Filling and delicious! It was a big hit with the family. Xo thank you. I accidentally bought frozen spinach instead of fresh. Can I use it? Hi Radhika! You can absolutely use frozen spinach — just thaw and drain like you described and cook according to the recipe. Tried this tonight.. Our daughter made another version of these, said these were better.. Just fabulous.

These are so delicious, this is my second time making them. My family goes NUTS over them! This uses the perfect amount of cheese filling the right ratio of ingredients.

Whoops, so many typos! This is the best recipe for stuffed shells ever! Love that you use fresh spinach, not frozen. Thank you for sharing this delicious and healthy recipe. It makes me so happy when I try a new recipe and it turns out even better then expected.

Thanks for a simple recipe that is fresh and flavorful. I will make this dish again and again, its that good!!

Really awesome! I made some slight tweaks. I chopped up the spinach with scissors and just used the rest of my baby spinach, was probably a little less than what it called for. I also chopped up 4 big white mushrooms for heartiness and half an onion. I bought a big loaf and shredded myself.

Omg so much better than pre shredded mozzarella, it has so much moisture! Overall a great recipe. Will double it next time and freeze! Loved this recipe! I substituted chopped kale for the spinach and used bechamel instead of marinara-delicious. So delicious in fact, my husband ate almost the entire pan of shells!! Thanks so much, Diane!! Do you think ground beef could be substituted for the spinach? Hi Casey! Hope you enjoy! Such a nice dish! These were super yummy. I had made extra shell in case they split.

So I had eight in one pan and nine or ten in another pan. She has two recipes for marinara but it is the same recipe but halved. I made the one that makes a quart. The only I added to her recipe is that I put in a can of Rotel tomatoes , just to kick it up a notch.

These were excellent. I froze the other pan for another day. My husband and I had these for dinner with a garden salad and there is lots for leftovers. Even the very carnivorous males loved them and were satisfied. I made this for Sunday dinner and everyone really liked it. I tripled it and used more garlic, it was amazing. Thanks for sharing your recipe. The can be served with a side of meat sauce for us and plain sauce for our two guests.

No fuss not bother. Excellent, easy, delicious recipe. Will be a staple of my household!! A lady in line at the grocery became invious when she saw my ingredients. This was really great!!! No cut corners in flavor. This will become a regular in our meal rotation.

The filling was delicious enough to eat on its own, but nestled into the shells and sauce was pure decadence. Thanks for the recipe Laura! Hi Laura, I am having guests for dinner tomorrow night. Plan to make this dish, looks delicious. But I do not want the egg, can I use cream cheese as a binder instead? Is it ok to bake cream cheese for that long? Or is it better to just leave out the egg and proceed with the recipe? If so, for how long should I bake?

Thanks much. Hi Divya! I think you could cream cheese or just omit the egg. The texture will change a little bit, but should still be yummy. Hope that helps!! Turned out great both times.

Will definitely be making these again and again. Very tasty!! Used the ingredients as listed but winged the measurements. Only thing I did different was to sprinkle mozzarella and parmigiano on the top with some fresh basil. Will make again for sure. This recipe was fantastic.

I followed it exactly except for the basil I used 1 tsp dried and used shredded Italiano instead of just mozzarella. I used Presidents Choice sweet basil pasta sauce and it was perfect.

Everyone who ate it raved, I even took some to my coworkers who all want the recipe! Thanks, this will be made again and again! Made this for a Christmas party last night. People raved about how delicious it was. Thank you for a wonderful recipe!! I use a piping bag or a large heavy duty Ziploc with the corner cut off to put the stuffing into the shells.

It works and saves time. I made this for dinner tonight and I had to stop and leave a review. This dish was just absolutely amazing! I substituted the marinara sauce with meat sauce I had from spaghetti I made last night and it was unbelievably incredible! Thank you, Laura—this recipe is now officially in my rotation. Great recipe — I have made it many times. Works with frozen spinach too. As others have said, this freezes incredibly well. I am hoping to make this tonight but I have one question please.

I have never attempted to cook pasta in the oven??? In the past I would boil my shells to al dante but never heard of cooking them in the oven. Could you elaborate on this for me please. Hi Nancy! Hope that answers your question! This is a winner— and freezes SO well.

I had leftovers so wrapped them in tinfoil and put in freezer. I did this 5 months ago and just took some out yesterday to have for dinner. Just as fabulous 5 months later!

Hi, Gabrielle! You can reheat the shells in the oven two ways. The shells will defrost while they bake, which will take a little bit longer than the regular recipe somewhere in the minute range , before uncovering and baking an additional minutes. If you have some extra time, you can make a double batch for meal prep. Then you can enjoy a second round in a few weeks.

Frozen in a freezer-safe container, these shells will last a couple of months. My family loves to start off with an easy Wedge Salad when we are enjoying our Italian dishes. A few different dressings and even the kids indulge! My personal favorite pairing with pasta?

Grilled Parmesan Garlic Bread of course! This recipe cooks for less than 5 minutes on the grill! Mixing Bowl : These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have the right size bowl for all my mixing needs.

Baking Dish : This baking dish is a must-have for any home cook. I actually have two of them in my cupboard because I like them so much! Real Housemoms started as a way to share recipes with friends, now I just have a lot more friends! Your email address will not be published. By submitting this comment you agree to share your name, email address, website and IP address with Real Housemoms This information will not be used for any purpose other than enabling you to post a comment.

Home » Baked Stuffed Shells. Jump to Recipe Print Recipe. Baked Stuffed Shells. Done in an hour and the whole family will love them! Prep Time: 25 minutes.

By Toni Seger, Lovell, Maine. Recipe by Cooking Light August Save Pin Print More. Gallery Baked Stuffed Shells. Credit: Randy Mayor. Recipe Summary test Yield:. Nutrition Info. Per Serving:.

Reviews 6. Sort by: Newest. Newest Oldest. Rating: 5 stars. Rating: 4 stars. This is super yummy. Like the other reviewer, I used low-fat ricotta, instead of the tofu.

Load More Reviews. Close this dialog window Review this recipe. Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells. Place shells open side up, and close together in pan.

Bake at degrees F degrees C for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving. All Rights Reserved. Stuffed Shells I. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Stuffed Shells I sg. Stuffed Shells I Louise Abraham. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Cook shells according to package directions. Place in cold water to stop cooking.

I Made It Print. Full Nutrition. Reviews Read More Reviews. Rating: 5 stars.