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Three-Cheese Jumbo Shells

 Three-Cheese Jumbo Shells
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
6-8 ServingsPrep: 45 min. Bake: 35 min.


  • 1 pound ground turkey or beef
    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


  • 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

2 of 2

Three-Cheese Jumbo Shells (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.