Stuffed Shells

I CANNOT FIND THE BIG SHELLS ANYWHERE. Last time I bought 'jumbo shells' and they were still pretty small, like maybe 2 inches. Where can I get them

Also...Do you ladies do anything special to yours?

The last time I made them I left the egg out and found they tasted much better that way. Anyway, here is what I usually do:

ricotta
mozzerella (I find that buying the big block and shredding myself is much yummier than pre-shredded for some reason)
chopped parsley
salt
pepper
pinch of nutmeg

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Posted by Kimbalina

I found them at Uncle Guisseppe's on RT 111 in smithtown

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Any Italian food store should have them

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Posted by Kimbalina

I found them at Uncle Guisseppe's on RT 111 in smithtown

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Ok next time I am on LI I may have to check there...but its not me right...I dont see them in the normal food store?

sounds yummy!!!!!!

my recipe is probably just the same but i love mine with a side of sauteed green and yellow squash w garlic

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Posted by yelley77

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Posted by Kimbalina

I found them at Uncle Guisseppe's on RT 111 in smithtown

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Any Italian food store should have them

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Exactly! I personally wouldn't leave the egg out, but that's up to you.

I have had a hard time finding them as well.

The only thing I do different to my stuffed shells is I add I think 2 eggs to the mixture. I added some left over spinach that I sauteed one night to the mixture and it was sooo yummy.

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Posted by Future_Farrell

I have had a hard time finding them as well.

The only thing I do different to my stuffed shells is I add I think 2 eggs to the mixture. I added some left over spinach that I sauteed one night to the mixture and it was sooo yummy.

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my aunt makes them with spinach sometimes and it's really delicious.

I never used to, but I love spinach, and I wanted to use the left overs, and it was so yummy. I was surprised I never had them like that before.

I think I just use the recipe on the back of the Riccotta bucket.
I always leave out the nutmeg, b/c I always forget to buy it and never have any in the house.


here is one I got on allrecipes anyway:
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese


DIRECTIONS
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

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Posted by Future_Farrell

I think I just use the recipe on the back of the Riccotta bucket.
I always leave out the nutmeg, b/c I always forget to buy it and never have any in the house.


here is one I got on allrecipes anyway:
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese


DIRECTIONS
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

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Cottage cheese??

Yeah I left the egg on on accident and it ended up being the best batch ever!

I follow the above recipe pretty much the same but use ricotta. Or you can always follow the directions on the stuffed shells box. Um and girls, that spinach sounds amazing - should I thaw frozen chopped spinach or get the fresh stuff???

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Posted by Kimbalina

I found them at Uncle Guisseppe's on RT 111 in smithtown

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I haven't been there in soooooo long. Damn us and our budget!

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Posted by Gigi08

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Posted by Future_Farrell

I think I just use the recipe on the back of the Riccotta bucket.
I always leave out the nutmeg, b/c I always forget to buy it and never have any in the house.


here is one I got on allrecipes anyway:
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese


DIRECTIONS
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

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Cottage cheese??

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lmao, I didn't even see that, I thought it said Riccotta cheese. I guess whoever posted that recipe made a mistake. hahah sorry.

Jenna, frozen spinach would be fine in stuffed shells. I don't buy fresh veggies anymore - I heard that frozen veggies are actually FRESHER because they are frozen soon after being harvested, vs how fresh veggies take days to get from the farm to the store - and thus have gone a little bad by the time you buy them and use them, you know? freezing captures all the minerals, vitamins, etc and keeps them from going bad.

ANYHOW, you should have an italian store near you - you live in queens right, or on the nassau queens border? any little italian deli should have them. there is a uncle guisseppe's in east meadow and port washington too I think, and an iavarone bros in wantagh and huntington - maybe more elsewhere ....

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Posted by Future_Farrell

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Posted by Gigi08

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Posted by Future_Farrell

I think I just use the recipe on the back of the Riccotta bucket.
I always leave out the nutmeg, b/c I always forget to buy it and never have any in the house.


here is one I got on allrecipes anyway:
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese


DIRECTIONS
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

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Cottage cheese??

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lmao, I didn't even see that, I thought it said Riccotta cheese. I guess whoever posted that recipe made a mistake. hahah sorry.

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That's all right. I was just curious. As an Italian, it just made me go...