There’s something incredibly comforting about a hearty pasta dish, especially one that’s bubbling with cheese and rich, ...

Top the shells with the remaining 1 cup of mozzarella cheese (I like to place the remaining mozzarella cheese just over the shells, not the entire pan, that way you can still see the shells).

Stuffed shells are easy to make, and leftovers store and reheat beautifully. Not just a cozy family meal, stuffed shells are the ultimate make-ahead feast for a crowd.

3. 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.

Make the sauce . In a large saucepan, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the diced tomatoes and their liquid and the water ...

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 ...

This classic Italian-American weeknight dinner is so easy, you don’t even need to break out a cutting board. Preheat oven to 400°F. Bring a large pot of salted water to a boil over high. Add ...

Nutritional information per serving (4 shells with ½ cup sauce), based on 6: 427 calories, 22 g fat, 3 g saturated fat, 51 g carbohydrates, 700 mg sodium, 0 mg cholesterol, 14 g protein, 7 g ...