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

Three-Cheese Shells Recipe

Read Reviews (3)
4.8 3
Publisher Photo
This is a hearty meatless entree. It's easy to prepare ahead, then bake just in time for dinner.—June Barrus, Springville, Utah
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 9 servings

Ingredients

  • 1 package (12 ounces) jumbo pasta shells
  • 3 cups (24 ounces) ricotta cheese
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped fresh mushrooms
  • 2 tablespoons dried basil
  • 2 eggs, lightly beaten
  • 2 garlic cloves, minced
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 jars (one 28 ounces, one 14 ounces) spaghetti sauce, divided

Nutritional Facts

1 serving (1 each) equals 512 calories, 24 g fat (13 g saturated fat), 116 mg cholesterol, 1,084 mg sodium, 47 g carbohydrate, 4 g fiber, 29 g protein.

Directions

  1. Cook pasta shells according to package directions. Drain and rinse in cold water. In a large bowl, combine the next 10 ingredients. Divide the small jar of spaghetti sauce between two ungreased 13-in. x 9-in. baking dishes.
  2. Stuff shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spaghetti sauce over shells.
  3. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through. Yield: 9 servings.
Originally published as Three-Cheese Shells in Taste of Home February/March 2003, p18

Nutritional Facts

1 serving (1 each) equals 512 calories, 24 g fat (13 g saturated fat), 116 mg cholesterol, 1,084 mg sodium, 47 g carbohydrate, 4 g fiber, 29 g protein.

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

Reviews for Three-Cheese Shells(3)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 29, 2013

Tried this but found the spaghetti sauce to be too heavy. Substituted marinara sauce and 1/4 c. water. Also used fresh basil instead of dried.

MY REVIEW
Reviewed Feb. 7, 2012

Loved it's flavor & simplicity. Delicious!

MY REVIEW
Reviewed Jan. 9, 2011

Very sipkle to make packed full of flavor! So delicious....

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