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.

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 ...

Bring a large pot of water to the boil; add 1 tablespoon salt and the shells and par cook them for about 4 minutes; do not overcook them as they will continue to cook in the oven. Drain them and cool.

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 ...

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.

Pour the remaining meatless sauce over the stuffed shells. Then, drizzle the cheese sauce evenly on top. Cover the baking dish with foil and bake in the oven for 30 minutes.