Three-Cheese Shells Recipe

5 5 8
Three-Cheese Shells Recipe
Three-Cheese Shells Recipe photo by Taste of Home
Publisher Photo

Three-Cheese Shells Recipe

Read Reviews
5 5 8
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
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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

Directions

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.
Stuff shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spaghetti sauce over shells.
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 each: 512 calories, 24g fat (13g saturated fat), 116mg cholesterol, 1084mg sodium, 47g carbohydrate (15g sugars, 4g fiber), 29g protein.

  • 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
  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

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Reviews forThree-Cheese Shells

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MY REVIEW
jdog31399 User ID: 1186484 261701
Reviewed Feb. 23, 2017

"I only used the large jar of sauce. I kept out the green peppers, but sauteed some to serve with them. One 7 x 11 pan and one 9 x 13 pan were perfect. Mushroom-hater in the family had no idea there were mushrooms in the shells. I will be making this again."

MY REVIEW
shar6024 User ID: 1138668 253886
Reviewed Sep. 9, 2016

"Delicious . I love this recipe. It freezes and also reheats well. I have made it many times sometimes with the mushrooms sometimes without don't use the green pepper as I don't care for it in the recipe"

MY REVIEW
KarenKeefe User ID: 2062961 126442
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
hsferre User ID: 1005748 126435
Reviewed Feb. 7, 2012

"Loved it's flavor & simplicity. Delicious!"

MY REVIEW
Harmony2117 User ID: 5394411 205371
Reviewed Jan. 9, 2011

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

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