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Armadillos (Stuffed Jumbo Shells) OAMC

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“I adapted this recipe from traditional stuffed shells recipes because my DH and I do not like ricotta cheese. This is a GREAT recipe for kids who are picky eaters (kids think it is fun because they actually look like little armadillos!) and my nephew loves these. Great served with garlic bread or salad. Freezes well also.”
24-30 armadillos

Ingredients Nutrition


  1. Cook meats together (and optional onion) - be sure not to leave too many large pieces. Drain and set aside to cool.
  2. Bring large kettle of water to boil and add shells. After about a minute turn heat down to medium and continue to boil - this will help keep your shells from breaking apart.
  3. Set aside about a cup of the marinara sauce.
  4. Drain noodles and rinse with cool water. Allow to dry slightly.
  5. After meat has cooled, add remaining marinara sauce and and 1 1/2 cups cheese. The cheese should not melt if you allowed the meat to cool properly. This mixture should be at least as thick as pudding.
  6. Spray the bottom of your cooking pan ( I use an 8x8 Oven Gladware - best invention ever!). One at a time fill each shell with a spoonful of mixture. (This is easiest if you squeeze the ends of the shell to open it like a coin purse) Place each filled shell in the pan, seam down (this is why they look like armadillos!). I can get about 15 shells in an 8x8 pan, don't be afraid to pack them close together. When all the shells are filled there I usually have a little mixture leftover. Add the remaining marinara to make a thinner sauce and spread over the top. Add the remaining mozzarella on top. At this point you can cover, label and freeze or cook at 350 degrees for about 20 minutes - enough to heat everything through.
  7. *Freezer Directions: It is best to thaw in the fridge, but in a pinch you can warm slowly in a 200 degree oven for 20 minutes. Then cook at 350 for about 20 minutes. Enjoy!*.

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