Muffi's Stuffed Pasta Shells

Ready in 1 hour
28 review(s) averaging 4.8. 93% would make again

In Make Ahead Dinners collection

Top-ranked recipe named "Muffi's Stuffed Pasta Shells"

Share it:

This is a family favourite that I tweaked to personalize. I like to use fresh basil for a sharper flavour. Everyone always comes back for seconds and sometimes thirds! Comfort food that is healthy and meatless.

"A good recipe and worth the effort. The make ahead part is icing on the cake. I topped it with shredded mozzarella. I used my own fresh herbs and my artisan ricotta, Parmesan and mozzarella and they really shone. I also doubled the batch and put one in the freezer for another time. I would suggest that the tomato sauce part should be doubled if you like a saucy pasta. The filling adds up to about 1 tablespoon per shell. Definitely use a 13 x 9 inch pan."


Ingredients

Are you making this? 
1 box Jumbo Pasta Shells
2 tbsp Butter or Margarine
1 medium Onion; diced
1 small Red Pepper; diced
1 small Green Pepper; diced
4 Mushrooms; diced , (up to 6)
3 cloves Garlic; minced
1 1.5-lb tub Ricotta Cheese
1 Egg; beaten
0.75 cup Parmesan; Freshly Grated
3 tbsp Fresh Basil Leaves; finely chopped
4 tbsp Fresh Parsley; chopped
0.5 tsp. Dried Oregano
0.25 tsp. Salt
0.25 tsp. White Pepper
1 tsp. Breadcrumbs
3 cups Tomato sauce

Original recipe makes 6 Servings

Servings  

Preparation

Preheat oven to 375 degrees F.

Cook shells according to package directions until Al Dente ( approximately 10 minutes). Immerse shells in cold water to cool and place on paper towel to dry.

Meanwhile, heat the butter in a large pan over medium heat and saute onion, garlic, peppers and mushroom until tender. Place in a bowl and allow to cool to room temperature. When cooled, add ricotta, beaten egg, 1/2 cup of the parmesan, basil, half of the parsley, oregano, breadcrumbs, salt and pepper. Mix well. Mixture should be firm but still moist.

Cover the bottom of a large glass baking dish with enough tomato sauce to cover. Gently stuff the shells with the cheese mixture and place in dish on tomato sauce. Spoon the rest of the tomato sauce over the shells and sprinkle with the rest of the parmesan cheese and parsley. Bake covered for 20 to 30 minutes and cook uncovered for 5 to 10. Let stand 10 minutes and serve with additional parmesan and garnish with sprigs of parsley and basil if desired.

Credits

Added on Award Medal
Verified by stevemur

What a fun way to spend a Sunday Morning. Sunday Dinner:)
teresaeason


mamabake

Muffi's Famous Stuffed Shells
MissMuffi


MissMuffi

Muffi's Famous Stuffed Pasta Shells
MissMuffi

See 1 more photos
Calories Per Serving: 649 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

"A variation on this recipe  This recipe combines all the flavors that you love from both in one delicious meal! Nearly everything about this recipe is flexible and optional. You can use pretty much whatever ingredients you like on your pizza mixed into these large shells!" Firebyrd Firebyrd

Link in another recipe. What would you serve with this?

Comment on Muffi's Stuffed Pasta Shells All 28 reviews

Rating (optional):

sign in to add your comment


Get the free BigOven app on your phone.
Quickly find any recipe anywhere!

go

Recipe ideas by email


Reviews

Add your review!

Added zucchini as an extra veggie and tasted great!! Will defiantly make again!
Valerie411 10 months ago

psretlaw 11 month ago

Quick and easy weeknight dinner
abaney 1 year ago

This was delicious!!! It is well worth the time that it takes to make. Great flavor; we devoured it!!
Kristi130 1 year ago

A good recipe and worth the effort. The make ahead part is icing on the cake. I topped it with shredded mozzarella. I used my own fresh herbs and my artisan ricotta, Parmesan and mozzarella and they really shone. I also doubled the batch and put one in the freezer for another time. I would suggest that the tomato sauce part should be doubled if you like a saucy pasta. The filling adds up to about 1 tablespoon per shell. Definitely use a 13 x 9 inch pan.
valeriehanson 1 year ago

This was an excellent stuffed shell recipe that I will be making again. loved it
armc 1 year ago

Time consuming but so so good!
lernik88 1 year ago

my husband was fussing because it doesnt czll for meat but guess what he had seconds and took it the next day for lunch deffinetly will make this again thanks
German_eagle 1 year ago

This dish was delicious. We had ours without ricotta and with meatballs. My husband and 4 year old loved it.
mamabake 1 year ago

I've never made stuff pasta shells before but it was fun and easy. I think next time I will use a meat tomato sauce or add a spicy meat to the stuffing. Kids and husband loved it. Need I say more:)
teresaeason 1 year ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free