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Stuffed Shells

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Stuffed shells -- pasta with a cheese filling -- freeze beautifully. Baked and bubbly, they are a comfort-food classic, always welcome on the dinner table. You'll need to cook an entire box of shells, since some will break as they boil.

Source: Martha Stewart Living, November 2010
Total Time Prep Servings Yield

Ingredients

Directions

Variations

To make this recipe as prepared on "Mad Hungry with Lucinda Scala Quinn" use Lucinda's Basic Italian Tomato Sauce recipe.

Cook's Notes

Assembled shells can be frozen, unbaked, for up to 1 month.

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Reviews

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How would you rate this recipe?
121
  • Mrs_Fit
    4 FEB, 2011
    I've made this dish several times now and it has become one of my family's favorites! My husband says it's his overall favorite red sauce dish and everyone who has tried it wants the recipe! I agree it's time consuming to prepare but well worth it. One of the times I made it I decided to add more radicchio than called for and it ruined the flavors making it taste too bitter. The prosciutto is a pain to chop, I recommend placing it in the freezer for 15 minutes first to harden.
    Reply
  • nenee59
    8 JAN, 2011
    How do you cook the frozen pan? Do I defrost it or not?
    Reply
  • MomInMissouri
    22 NOV, 2010
    These were a big hit with my husband and 3 young sons--absolutely delicious! I did as Lucinda Scala Quinn suggested and used what I had in the refridgerator. I doubled the recipe so I could have extra in the freezer and substituted 1 pound of hot sausage and 8 ounces of chopped fresh spinach for the prosciutto and raddichio. I did not double the onion, however. I followed the rest of the recipe as written. So glad to know I have another pan of them sitting in the freezer!
    Reply
  • MarthaandMeBlogger
    2 NOV, 2010
    I made these and thought they were pretty good. I made a few substitutions though and in the future I don't know if I would use the prosciutto again. You can see my results here: http://marthaandme.wordpress.com/2010/11/02/stuffed-shells-with-proscuitto/
    Reply
  • lemonlovertoo
    26 OCT, 2010
    Made this recipe tonight for dinner and it was great. It took me a long time to make it though. I started it around 4:30 and it wasn't ready until 8:00. The payoff though is another prepared meal ready for next time in the freezer waiting.
    Reply

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