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Three-Cheese Jumbo Shells Recipe

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I love cooking, but I'm not into fancy gourmet foods. I think it's more challenging to make delicious, down-home foods with ingredients easily found in the refrigerator and on my pantry shelves.—Marjorie Carey, Alamosa, Colorado

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Three-Cheese Jumbo Shells Recipe

Prep: 45 min. Bake: 35 min.

Yield: 6-8 Servings

45 35 80

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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2/3 cup chopped onion
2 cups water
2 cans (6 ounces each) tomato paste
1 tablespoon beef bouillon granules
1-1/2 teaspoons dried oregano
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
24 jumbo pasta shells, cooked and drained

Directions

In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes.
Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture.
Arrange shells in a greased shallow 3-qt. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 3-5 minutes longer or until cheese is melted. Yield: 6-8 servings.

If there is no "Sell By" date on a ricotta cheese carton, it should be stored in the refrigerator no longer than 5 days after purchase. Ricotta and other soft cheeses should be discarded as soon as any mold appears.

Originally published as Three-Cheese Jumbo Shells in Taste of Home Ground Beef Cookbook , p248

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