Similar to manicotti and cannelloni, stuffed shells are jumbo pasta shells filled with ricotta cheese and baked on a saucy bed of tangy marinara. The filling is usually seasoned with garlic and herbs ...

Shoppers love these frozen stuffed shells for creamy cheese fillings and easy, comforting dinners straight from the freezer.

Preheat the oven to 400 F. Cut the squash in half and scoop out the seeds. Oil each squash half with 1 tablespoon oil and ...

1 large loaf hot garlic breadFirst off, cook the pasta shells according to package directions. Then rinse, drain, and cool them. Hint: You might want to coat them lightly with olive oil to keep them ...

1. In large skillet, heat olive oil and brown meat. Pour off fat then add onion, garlic, bell pepper and celery. Season with salt and peppers and oregano. Cook until vegetables are tender then remove ...

This recipe loads bite-size chopped barbecue into pasta shells for perfect single-bite snacks or a comfort-food dinner. Instructions: Bring 5 quarts of water to boil and add salt. Add pasta and stir.

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Gorgonzola cheese and walnuts add a rich flavor to this entree of stuffed pasta shells in a tomatoey sauce. The stuffed shells will last several days in the refrigerator and can be frozen. You can ...

“What did you put in the ricotta?” Ann Maloney asked me. We were at a holiday party for the Food team at my house, and Ann — The Post’s recipes editor at the time — was raving about a dish of baked ...