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

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
TOTAL TIME: Prep: 45 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 45 min. Bake: 35 min.
MAKES: 6-8 servings

Ingredients

  • 1 pound ground turkey or 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

  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. 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 1999, p248

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Three-Cheese Jumbo Shells

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   (4)
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MY REVIEW
Reviewed Aug. 29, 2011

I noticed this recipe needed more spices so 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. It tasted like my homemade lasagna recipe that won 1st place in a contest.

MY REVIEW
Reviewed Jul. 22, 2011

Super yummy and super filling! It took me a little longer to prepare it. Maybe closer to an hour. But it was a big hit with my Husband! Will make this again and again!

MY REVIEW
Reviewed Jun. 6, 2009

Everyone loves these shells and now is a Christmas eve tradition. Even my cousin who is a vegetarian loved these. Very easy to prepare

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