Cheese-filled baked pasta shells are simple to make, freeze like a dream and are total crowd-pleasers. Here's your new go-to recipe. ... Stuffed shells are easy to make, ...

These saucy, cheesy stuffed shells are loaded with a creamy ricotta blend, smothered in rich marinara, and baked until ...

In a bowl, mix the cottage cheese, beaten egg, garlic powder, and Italian seasoning. Add the spinach, 1 cup of mozzarella cheese, and ½ cup of Parmesan cheese. 4.

Instructions: Cook the Pasta Shells: Preheat your oven to 375°F (190°C). Boil salted water in a large pot, cook the pasta shells until al dente, and set aside to cool slightly.

Bake until the shells are browned and crisped, 15 to 18 minutes. Top with the remaining ½ cup pecorino and run under the broiler until bubbling hot and browned, 2 to 3 minutes. Makes 4 to 6 servings ...

Ree Drummond takes a favorite recipe — shrimp scampi — and gives it a new spin. The Pioneer Woman star makes a tasty shrimp and cheese filling for stuffed shells, tops it with sauce, and bakes ...

That's what this delicious shrimp-stuffed pasta shells recipe delivers. You get the the delectable taste of shrimp , two kinds of cheese, pasta shells and spiced-just-right tomato sauce for a ...

Preparation 1. Preheat the oven to 350 F. 2. In a large saucepan set over high heat, bring water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente.

Preheat oven to 375°F. Bring a large pot of salted water to a boil over high. Add shells; cook, stirring often, over high until al dente, 8 to 10 minutes. Drain shells, running under cold water ...

Cover the shells with the remaining marinara and mozzarella cheese. Cover with foil and bake for 20 minutes. For the final 5 minutes, remove the foil so the mozzarella can brown.

Have you been feeling a little cooped lately up with all the crummy weather? Me too and I’m guessing that’s why I’ve been obsessed with adding fresh, leafy greens to every meal for the past ...