Kathy’s Jumbo Stuffed Shells

“Jim Serpa was one of Steve’s friends from the cement plant. His wife, Kathy, served these when we came over for dinner. This is what I based my Lasagne recipe on.” – Calla Ferre

Kathy’s Jumbo Stuffed Shells

Course: Main Courses – Pasta & RIce, Main Courses – Vegetarian
Cuisine: Italian


  • 1 Pound Ricotta Cheese
  • 1 Pound Cottage Cheese Low Fat, Small Curd
  • 1 10-Ounce Package Frozen Spinach Cooked
  • 2 Tablespoons Parmesan Cheese
  • 1 Egg Beaten
  • 1 32-Ounce Jar Marinara Sauce (Original – Not Ragu)
  • Jumbo Shells


  • Cook shells as directed on package. Drain and rinse.
  • Mix first 5 ingredients and stuff shells.
  • Put 1/2 sauce in bottom of baking dish. Arrange stuffed shells in a single layer in dish. Place remaining marinara sauce over top and cover with foil.
  • Bake at 325 degrees for 20 minutes.

Recipe – Kathy Serpa

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