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 like this beefy casserole with ingredients easily found in the refrigerator and on my pantry shelves. -Marjorie Carey, Alamosa, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until the meat is no longer pink, breaking meat into crumbles; 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. or 13x9-in. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, 3-5 minutes longer. Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 442 calories, Fat 20g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 706mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein.
FIVE-CHEESE JUMBO SHELLS
Using five cheeses in one dish doesn't usually translate to a dish that's considered light, but this meatless meal is proof that it can be done with great success-and flavor! The shells freeze beautifully, so leftovers are a cinch to save for another quick dinner when you're in a pinch for time. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cook shells according to package directions for al dente; drain and rinse in cold water., In a large skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from heat. In a bowl, combine ricotta, mozzarella, provolone and Romano cheeses; stir in egg, seasonings and vegetables., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish. Top with remaining sauce. Sprinkle with Parmesan cheese., Bake, covered, 40 minutes. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 298 calories, Fat 9g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 642mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
CHEESE FILLED JUMBO SHELLS
I got this recipe off the package of San Giorgio Jumbo Shells box. Tried it tonight, tastes great!! Cooking time includes pasta cooking time.
Provided by Miss Tinkerbell
Categories Lunch/Snacks
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Combine cheeses, eggs, parsley, oregano, salt and pepper.
- Fill each pasta shell with about 2 tablespoons of the cheese mixture.
- Spread a thin layer of sauce on bottom of a 13x9 inch baking pan.
- Place pasta in the pan; cover with remaining sauce.
- Sprinkle with additional Parmesan cheese, if desired.
- Cover with aluminum foil.
- Bake at 350 degrees Fahrenheit for about 35 minutes or until hot and bubbly.
Nutrition Facts : Calories 453.1, Fat 22.9, SaturatedFat 13.2, Cholesterol 131.1, Sodium 635.1, Carbohydrate 34.9, Fiber 2.2, Sugar 4.9, Protein 26
STUFFED JUMBO SHELLS WITH CHEESE
These restaurant-quality, cheese-stuffed shells come together effortlessly and make feeding your family or a large holiday crowd easy.
Provided by hbs-admin
Time 45m
Yield 4-6 Servings
Number Of Ingredients 9
Steps:
- 1 Pre-heat oven to 350u00b0F; spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
- 2 Cook Jumbo Shells for 15 minutes; drain well, cover and set aside.
- 3 In a medium bowl, beat eggs lightly, then add in ricotta cheese, mozzarella cheese, 3/4 cup Parmesan cheese, parsley, basil, and salt. Stir well to combine.
- 4 Spoon about one tablespoon of cheese mixture into each shell and arrange filled shells in a single layer in the baking dish. Top with spaghetti sauce and sprinkle with remaining Parmesan cheese.
- 5 Bake 25-30 minutes or until internal temperature reaches 165-185u00b0F.
Nutrition Facts :
4 CHEESE STUFFED SHELLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven or broiler to 450 degrees F.
- Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.
- Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.
- To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves
- Pour a little sauce into the bottom of a shallow medium sized flameproof casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.
CHICKEN AND CHEESE STUFFED JUMBO SHELLS
I came up with this based upon another recipe, but used things I had in the kitchen. It is a great alternative if your family or guests don't eat red meat!
Provided by ECHO2003
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
- In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
- Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.
Nutrition Facts : Calories 705.2 calories, Carbohydrate 70.2 g, Cholesterol 145.2 mg, Fat 25.1 g, Fiber 4.9 g, Protein 48.6 g, SaturatedFat 13.4 g, Sodium 1402.2 mg, Sugar 14.4 g
STUFFED SHELLS I
Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.
Provided by SALLYJUN
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Cook shells according to package directions. Place in cold water to stop cooking. Drain.
- Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
- Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 59.6 g, Cholesterol 97.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 9.8 g, Sodium 1197.5 mg, Sugar 10.6 g
JUMBO SHELLS STUFFED WITH CHEESE WITH MEAT
A really yummy way to make jumbo shells stuffed with cheese taste. It makes a large amount but could be cut in half. I think it is something you could be sure people would like and be really different. I found the basic on the back of the Barilla noodles box but fixed it up some as it would have seemed bland, so I made this and we love it.
Provided by ICook4dannyPuddin
Categories Pasta Shells
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Boil shells with butter and salt to taste.
- Brown hamburger meat and combine with spaghetti sauce; drain shells.
- Combine the egg, ricotta cheese, mozzarella cheese, basil, garlic powder, minced onion, oregano, salt, parsley flakes, and only 1 cup of the parmesan cheese.
- Put the mixture in the shells like a tablespoon and half into each one line them up in across a three quart casserole dish.
- Pour the meat over the top and cook for 30 minutes at 350°F.
- Add the remaining parmesan cheese over the shells and meat and allow to cook for 10 more minutes.
Nutrition Facts : Calories 622.6, Fat 32, SaturatedFat 18.7, Cholesterol 151.8, Sodium 1175.9, Carbohydrate 45.2, Fiber 2.9, Sugar 6.6, Protein 37.5
JUMBO SHELLS STUFFED WITH RICOTTA FILLING
Provided by Craig Claiborne
Categories pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Drop jumbo shells into boiling water and cook about 10 minutes or until tender but not overcooked. Drain.
- Spoon layer of sauce over bottom of casserole large enough to hold stuffed shells in one layer.
- Fill each shell with equal portions of ricotta cheese mixture. Arrange shells stuffed side up in casserole. Spoon remaining sauce over shells. Sprinkle with grated cheese and bake 25 minutes.
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