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Three-Cheese Shells Recipe

Three-Cheese Shells Recipe

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. YIELD: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

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.

Nutritional Facts

1 each: 512 calories, 24g fat (13g saturated fat), 116mg cholesterol, 1084mg sodium, 47g carbohydrate (15g sugars, 4g fiber), 29g protein.

Reviews for Three-Cheese Shells

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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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Wine Pairings

Medium-Bodied Red Wine

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