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

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Nov. 18, 2014

"I tried it but would like to tweek it , some garlic , onion powder,.."

MY REVIEW
Reviewed Nov. 14, 2014

"Will make again, this was yummy! I did add 1 tabsp. parsley, 1/2 tsp. salt and 1/2 tsp. pepper to cheese mixture. Next time I might add 1 tsp. Italian seasoning to meat mixture."

MY REVIEW
Reviewed Oct. 29, 2014

"Made last night for dinner and we all had seconds..East to make and yummy..."

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!"

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