- 18 jumbo pasta shells
- 15 ounces ricotta cheese
- 2 large eggs
- 1 cup grated parmesan cheese
- 2 cups mozzarella cheese (grated)
- 1/4 cup parsley (finely chopped)
- 26 ounces tomato sauce (good)
PER SERVING *
|Calories360Calories from Fat200|
|% DAILY VALUE*|
|Calories from Fat200|
|% DAILY VALUE*|
Erin's Edibles 4 Oct
Great and easy No modifications and I even used generic tomato sauce
Madrid Jimenez 18 Jul
Very easy to make. Turned out perfect!
Kellie Myers 22 May
I've made this dish twice and its come out so delicious every time! My boyfriend loves it!!!
Dana P. 20 Apr
This is a really simple and easy recipe for a nice Sunday dinner.
Jazmine Aduna 10 Mar
So good! I added 1 pound of ground beef to the sauce. Came out so good!
Nita Kelly 3 Feb
Love it! Easy you make and freezes well. I made a 1/2 recipe and it filled as many shells as it said to use for a full recipe.
Sandy Minor 21 Nov 2017
They were awesome will definitely make them again
Jayson Gubala 21 Sep 2017
In the oven right now, mainly I use these recipes for reference then add my own twists so thanks for that this is gonna be good as heck
Kiersten H. 30 Jul 2016
Delicious! Just like how my mom used to make them!! I would definitely make these again, my husband's parents are here to visit in the absolute loved them
Eli B. 8 Jul 2016
This meal is so so good. My 2 year old and my 13 yr old love this meal.the good thing about this meal is that u will have left over shells and the stuffing just prepare them keep them in a container in frige and they are prepared for the next day. And its only 360calories. Easy as 1,2,3 to make. I do leave out the parsley because my kids dont like it. And i use the four cheese tomato sauce and a lot of it.👌
Pellegrino 14 Apr 2016
This came out really great! It was so delicious and easy to make, and came together so easily. This will definitely be a go-to recipe for me now.
Michele R. 29 Feb 2016
This was great. It was the perfect amount of cheese and a quick meal to make. This will be one of my go to meals.
Laura R. 15 Feb 2016
So good! Definitely will make it again actually making it tonight can't wait! I would recommend this recipe to anyone