In large pot of salted boiling water, boil pasta shell until al dente, about 8 to 9 minutes, gently stirring occasionally.

Top the shells with the remaining 1 cup of mozzarella cheese (I like to place the remaining mozzarella cheese just over the shells, not the entire pan, that way you can still see the shells).

How to make stuffed shells. The extra large shell pasta is the only specialty ingredient you need to make this dish. Pasta shells. Choose easy-to-fill jumbo pasta shells for this recipe.

Manicotti and stuffed shells are probably the two most popular types of filled pastas, but what is it exactly that sets one ...

Bring a large pot of salted water to a boil over high. Add shells; cook, stirring often, over high until al dente, 8 to 10 minutes. Drain shells, running under cold water to help stop cooking.

Make the sauce . In a large saucepan, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the diced tomatoes and their liquid and the water ...

Bring a large pot of water to the boil; add 1 tablespoon salt and the shells and par cook them for about 4 minutes; do not overcook them as they will continue to cook in the oven. Drain them and cool.