To round out the meal, serve with a mixed green salad.

Reviews
1 Pkg Shells 4 c. (32oz) ricotta 8 oz. mozz 1/2 c. parmesan 2 eggs 1 tbs. parsley 1/2 tsp salt 1/4 tsp pepper 1/8 tsp nutmeg 1 jar (32oz) sauce Bake at 350° 30 min. Sprinkle Parmesan cheese, if desired. Makes 6 to 8 servings. shortened for space!
- cynthia, New York

I have also been searching for the recipe I got barilla pasta and when I got home I realized I needed the recipe so I searched online and couldnt find it. I guess it wouldnt matter if its not on the american beauty box anymore :(
- Jessica, Arizona

Add me to the list........where is the old recipe? I have counted on it for so long. May have to search onother company.
- Gloria, Wisconsin

I have been searching and searching for the original recipe that was on the box forever...this is not it. How do I find the original recipe?!
- Christine, Michigan

I have the recipe from the box, but I was checking. It calls for 4 cups ricotta (32oz) and 2 cups mozzarella(8oz)? What gives?
- william, New York

Need that recipe from the box for cheese stuffed shells. It was so good. :(
- christine, New York

where is the original one on the box for years and years
- GAIL, Tennessee

OH NO! I was counting on getting the original stuffed shell recipe from the back of the box on line. it is just plain dumb not to have the recipes from the back of the boxes on line. I used it fairly recently too! But cannot find it now.
- Lynne, New Jersey

I am w/all the other cooks here. Where is the original recipe our families grew up on? Guess I will have to wing it from memory. This is EXTREMELY disappointing indeed!!!
- Kathy, New Jersey

Please bring back old recipe or at least add it and let people decide which they want. Thank you
- Doris, Florida

I would also rather have the old recipe. Please at least give us the option of the old and new.
- Lauren , North Carolina

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New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

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To lower fat while boosting nutrition in this popular Italian pasta recipe, replace some of the high-fat cheeses with crumbled tofu.

 

Servings: 4 servings

Total: 50 mins

Rated:

 

 

Ingredients

12 dried jumbo pasta shells

8 ounces soft tofu (fresh bean curd), drained

1 egg, beaten

1/2 cup low-fat ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup finely shredded Parmesan cheese

2 tablespoons snipped fresh parsley

1/2 teaspoon dried oregano, crushed

1 14-1/2-ounce can Italian-style stewed tomatoes, cut up

1 8-ounce can tomato sauce

Snipped fresh parsley (optional)

Finely shredded Parmesan cheese (optional)

 

Directions

1. Cook pasta shells about 12 minutes or until tender but still firm; drain. Cool shells in a single layer on a piece of greased foil.

2. Meanwhile, for filling, mash tofu in a bowl with a fork. Stir in egg, ricotta cheese, mozzarella cheese, Parmesan cheese, the 2 tablespoons parsley, and oregano. Stir in 1/8 teaspoon pepper. Spoon a scant 1/4 cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish.

3. Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, covered, in a 350 degree F oven for 15 minutes. Uncover and bake 10 to 15 minutes more or until heated through.

4. To serve, sprinkle with additional parsley and Parmesan, if desired. Makes 4 servings.

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.