The only thing that I added was about 1/2 box of chopped spinach to the mixture. I’ve been really enjoying my copycat Olive Garden recipes and thought I’d make this one up for myself. I have tried other stuffed meat shell recipes, and they just didn't taste right. Make sure shells are drained well. In the pyrex dish start by layering it with white sauce, and then stuff the shells with the ricotta mixture and layers them closely on top of the white sauce. Cover with foil … (My husband isn't wild about cooked spinach, but what he doesn't know, won't hurt him LOL)! a hungry apple original serves 6. for marinara sauce: 1-14.5 ounce can petite diced tomatoes. Squeeze the shells in a 9×13 pan, then smother them with sauce. https://www.delish.com/.../recipes/a50100/chicken-alfredo-stuffed-shells-recipe These stuffed meat shells are so good! Spread a thin layer of alfredo sauce in the bottom of a 9x13 baking dish. 1-8 ounce can tomato sauce Top with one cup shredded mozzarella. Ingredients: 12 oz box of jumbo pasta shells. You can do this by making a 2″ meatball and stuffing it inside, or use an ice cream scooper to scoop up the meat and stuff the shells. They’re cheesy, saucy and delicious – plus – easy to make! Pour the remaining sauce on top of the shells. This recipe yields about 20 stuffed shells with a hearty meat sauce, and it typically feeds about 6-8 people. 4 ounces mozzarella cheese, grated (1-8 ounce block for total recipe, 4 for filling and 4 for topping) parmesan cheese, grated. They are very creamy and full of flavor. You should have enough meat to stuff 22-24 shells, feeding approximately 8 adults. Spray a 13x9 (or 14x10) baking dish with cooking spray. Cover and bake for 35-40 minutes. I generally assume about 2-3 shells per person.Larger appetites might like 4, while smaller eaters may prefer 2. Stuff the shells. SPINACH STUFFED SHELLS WITH MARINARA AND BECHAMEL. 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