Stuffed Shells Italiano(Yield: 20 Servings, 2 Shell

Name: Stuffed Shells Italiano(Yield: 20 Servings, 2 Shells Each)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 (approximately 1/4 oz. each, dry weight) large pasta shells; 1/2 tsp. garlic powder; 1/2 tsp. salt; 1 Tbsp. chicken bouillon, granulated; 1/2 c. all-purpose flour; 6 c. skim milk; 1 lb. low-moisture, part skim Mozzarella cheese, shredded; 1 lb. 5 oz.*/12 large hard-cooked eggs, chopped; 12 oz. frozen, diced, cooked fowl meat, thawed **; 1/3 c. (approximately 1 3/4 oz.) onion, diced; 1/3 c. (approximately 2 oz.) mushroom pieces; 1/3 c. (approximately 3 oz.) pimento, chopped; 13 oz. A.P. frozen, chopped spinach, thawed, drained and pressed; 1/2 c. (approximately 2 oz.) Parmesan cheese, grated; 1/4 tsp. black pepper

Servings: persons

40 (approximately 1/4 oz. each, dry weight) large pasta shells
1/2 tsp. garlic powder
1/2 tsp. salt
1 Tbsp. chicken bouillon, granulated
1/2 c. all-purpose flour
6 c. skim milk
1 lb. low-moisture, part skim Mozzarella cheese, shredded
1 lb. 5 oz.*/12 large hard-cooked eggs, chopped
12 oz. frozen, diced, cooked fowl meat, thawed **
1/3 c. (approximately 1 3/4 oz.) onion, diced
1/3 c. (approximately 2 oz.) mushroom pieces
1/3 c. (approximately 3 oz.) pimento, chopped
13 oz. A.P. frozen, chopped spinach, thawed, drained and pressed
1/2 c. (approximately 2 oz.) Parmesan cheese, grated
1/4 tsp. black pepper

1
Cook pasta shells according to package directions.
2
Hold in cold water until ready to fill.
3
Combine garlic powder, salt, chicken bouillon and flour.
4
Add milk gradually; blend with wire whisk until smooth.
5
Bring to boil over medium heat, stirring constantly.
6
Stir in Mozzarella cheese.
7
Set aside 2 cups of sauce. Combine eggs, chicken, onion, mushrooms, pimento, spinach, Parmesan cheese and pepper.
8
Stir in 2 cups of reserved sauce.
9
Place #30 scoop (approximately 2 tablespoons) of filling into each shell. Place 20 shells in each 12 x 10 x 2-inch steamtable pan.
10
Spoon remaining sauce over shells.
11
Cover with foil and bake in preheated 350u00b0 oven for 35 to 40 minutes or until heated thoroughly.

4595

kcal

Calories

Fat

794

Carbs

206

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 40 (approximately 1/4 oz. each, dry weight) large pasta shells, 1/2 tsp. garlic powder, 1/2 tsp. salt, 1 Tbsp. chicken bouillon, granulated, and more.

Yes, Stuffed Shells Italiano(Yield: 20 Servings, 2 Shells Each) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Shells Italiano(Yield: 20 Servings, 2 Shells Each)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions