July 30, 2021

Prep for Success Recipes: Stuffed shells

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Cayman Prep and High School have produced a book of multi-cultural family recipes that everyone can enjoy.

It was made possible through the selfless efforts of the parents of Cayman Prep students who worked tirelessly to see the project through to fruition.

iNews will be serialising local and world recipes from Prep to Success which is available to buy at Cayman Prep and High School, Diver’s Supply & Book Nook.

Stuffed Shells

Nutrition Facts per serving:

Calories 404 .7, Protein 23.34 Gm, Carbs 36.03 Gm, Fat 18.29 Gm, Cholesterol 18.18 mg, Dietary Fiber 1 .445 Gm, Sugar 1.924 Gm, Sodium 591 .2mg, Calcium470.9mg, Potassium 346.1 mg, Iron 3.1 26mg


1.         Preheat oven to 375°F.

2.         Cook the jumbo shells according to package directions; let cool.

3.         Season the meat with salt, pepper and oregano.

4.         Cook the 3 whole garlic cloves in olive oil until lightly browned. Discard garlic.

5.         Brown the meat, breaking it into small pieces; drain, and let cool.

6.         Combine eggs, spinach, parsley, breadcrumbs, minced garlic, 1-cup Italian cheese blend and other cheeses.  Season with a little salt.

7.         Add meat to the spinach mixture; mix well.

8.         Stuff shells with the meat/ spinach mixture.

9.         Spread 1-cup spaghetti sauce in the bottom of a large ovenproof casserole.

10.        Place stuffed shells side b y side, seam side up, in the sauce.

11.        Pour the remaining sauce over the top, and sprinkle with the remaining 1-cup. Italian cheese blend.

12.        Bake in preheated oven uncovered for 35 minutes.

SERVES 10-12

  • (26 oz.)  jar spaghetti  sauce
  • 1 (12 oz.) box jumbo shells
  • 1  (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
  • 3 cloves garlic, peeled
  • ¾ lb. ground beef or ground pork
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. oregano
  • 1 cup fresh parsley, chopped
  • 1-cup Italian breadcrumbs
  • 2 eggs, beaten
  • 3 cloves garlic, minced
  • 2 cups Italian cheese blend, divided in 2
  • 1-cup cottage cheese
  • 3 Tbsp.  Parmesan cheese, grated
  • Approx. 2 Tbsp. olive oil
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