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 12- Ounce Package Jumbo Pasta Shells
  • 1 Pound Ricotta Cheese
  • 1 Pound Cottage Cheese Low Fat, Small Curd
  • 1 10- Ounce Package Frozen Spinach Cooked & Squeezed Dry
  • 2 Tablespoons Parmesan Cheese
  • 1 Egg Beaten
  • 1 32- Ounce Jar Marinara Sauce Original – Not Ragu
  • 1/2 Pound Mozzarella Cheese Shredded
  • Chopped Fresh Parsley For Garnish, Optional


  • Cook shells in boiling, salted water for 8 to 9 minutes until just al dente. Drain and rinse.
  • Mix next 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 sprinkle with mozzarella cheese; cover loosely with foil.
  • Bake at 350 degrees for 20 minutes, remove foil and bake an additional 10 to 15 minutes until mozzarella is melted and pasta shells are tender.
  • Sprinkle with parsley and serve.

Recipe – Kathy Serpa

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