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Alex Vincent's Nana's Recipe for Stuffed Shells

About the Recipe

Stuffed Shells are a holiday favorite in my family. This year was no exception. My mother's grandmother is credited with most of our family recipes. She was so impressive with her culinary skills that my family wrote and published a book of her recipes. This is her recipe for Stuffed Shells.


Purchase a one-pound box of large or jumbo shell pasta. Also, a quart or slightly more of your favorite tomato sauce. We would use our homemade sauce, but the family would never let me divulge specifics as far as that goes!

Pasta & Sauce:

  • One pound box of large or jumbo shells

  • 1.5 quarts of tomato sauce


  • 1 1/2 pounds of ricotta cheese

  • 3 tablespoons Parmigiano cheese

  • 8oz mozzarella cheese

  • 2 eggs, beaten with a fork

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 sprig of fresh Italian flat-leaf parsley, minced


For pasta:

  • Cook shells according to package directions for 5 minutes. Drain in a colander and rinse with cold water, set aside.

For Sauce:

  • Cover the bottom of a 13x9x2 inch baking pan with a thin layer of tomato sauce; set aside

For Filling:

  • Place all ingredients in a large bowl. Stir together until well combined.

For Assembly:

  1. Carefully fill each shell with a heaping spoonful of filling. You may find it easier to fill using a pastry bag.

  2. Seal the bag, then snip one corner of the bag with scissors.

  3. Squeeze filling into each shell.

  4. Place each filled shell in the prepared baking pan.

  5. Spoon sauce over each stuffed shell.

  6. Bake covered at 300 degrees for 1/2 an hour

  7. Remove from oven and let rest 10 minutes before serving

  8. Serve hot and enjoy!

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