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Italian Stuffed Shells Recipe

Author: Kelly the Kitchen Kop

Ingredients

Shells

  • 1 box jumbo pasta shells — one 12 oz. box is plenty. It makes a lot.

Filling:

  • 2 batches of my homemade yogurt cheese. (Or 2 boxes of regular cream cheese.) Often I'll also add in some garlic Boursin cheese, and maybe some small-curd cottage cheese, too. You can't screw this up!
  • 2 handfuls spinach, chopped
  • 1 Tablespoon or more of various herbs, like parsley, oregano, basil, and thyme. Either chop it up, or I tore everything into small pieces.
  • 4 garlic cloves and another 1/2 teaspoon of garlic powder, if desired for more flavor
  • 1 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper

For the top:

  • 1 1/2 jars of your favorite organic marinara, about 20 ounces
  • Mozzarella, parmesan, or your favorite cheese, shredded

Instructions

  • Start by cooking the shells according to the package directions.
  • While the pasta is cooking, mix the filling ingredients together.
  • Butter an 11x14 stainless steel or glass baking dish.  (Avoid aluminum or Teflon.)
  • Strain the shells once they're done cooking and spoon the filling into each one.
  • Set them into your buttered pan. Pour the jars of your favorite pasta sauce over the top. Sprinkle shredded cheese on top. 
  • Bake at 375* for about a half hour, or until it’s bubbly and the cheese is golden brown.