Three-Cheese Jumbo Shells Recipe
Three-Cheese Jumbo Shells Recipe photo by Taste of Home

Three-Cheese Jumbo Shells Recipe

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4.5 11 12
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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
TOTAL TIME: Prep: 45 min. Bake: 35 min.
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Bake: 35 min.
MAKES: 6-8 servings

Ingredients

  • 1 pound ground beef
  • 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 large egg, lightly beaten
  • 24 jumbo pasta shells, cooked and drained

Directions

  1. 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.
  2. Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture.
  3. 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.
    Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 6-8 servings.
Editor's Note: 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 1999, p248

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Three-Cheese Jumbo Shells

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 9, 2016

"I liked it a lot, I would definitely make it again. Very filling."

MY REVIEW
Reviewed Feb. 19, 2016

"I make stuffed shells often. I only make mine cheese stuffed and stuff my manacotti with meat. No need to pre-cook shells. just stuff them and put them in the sauce, cover with foil and remove at the end to brown the cheese a little."

MY REVIEW
Reviewed Oct. 6, 2015

"Smaller tortellini"

MY REVIEW
Reviewed Jan. 3, 2015

"This was a good one. will be making again.--BDW"

MY REVIEW
Reviewed Nov. 29, 2014

"I read the reviews before I made this recipe and followed Nancy03743's suggestions when I made it. I added 1-1/2 tsp. basil, 1-1/2 tsp. parsley, 1-1/2 tsp. garlic, 1-1/2 tsp. sugar, 1 tsp. salt, 1/2 tsp. pepper and omitted the beef bouillon. This recipe is delicious and pretty easy. I'm adding it to our regular dinner rotation."

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