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
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
THREE CHEESE STUFFED JUMBO PASTA SHELLS
These are a family favorite! I use my Spicy? Sweet? Marinara sauce recipe #125116 for this recipe. This makes a full box of pasta shells, which is a lot, but this recipe is easily cut in half.
Provided by startnover
Categories One Dish Meal
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except pasta and 1/4 c Parmesan cheese in large mixing bowl.
- Mix well and fill each cooked pasta shell.
- Place in ungreased 11 by 17 pan.
- Cover w/ marinara sauce and then sprinkle with remaining Parmesan, cover w/foil, and bake in 350 oven for 30 minutes.
- Time does not include time to make marinara, but I cook mine as I make the shells so it really doesn't affect the time.
- Servings are a guess.
Nutrition Facts : Calories 590.1, Fat 29.9, SaturatedFat 17.6, Cholesterol 105.8, Sodium 911.3, Carbohydrate 39.9, Fiber 1.4, Sugar 2.4, Protein 39.1
JUMBO SHELLS WITH TRADITIONAL SAUCE, PANCETTA AND PARMIGIANO CHEESE
Pancetta, parsley, and garlic complement a traditional tomato sauce in this quick and easy weeknight shell pasta and sauce dinner.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Meanwhile in a food processor combine pancetta, garlic and parsley; pulse until finely ground.
- Add the mixture to a large skillet with olive oil and cook over medium heat for about 8 minutes. Stir in the Barilla Traditional sauce, one cup of water and season with salt and pepper.
- Cook the pasta according to package directions; drain and toss with the sauce. Stir in the cheese before serving.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 69.5 g, Cholesterol 13.2 mg, Fat 11.4 g, Fiber 5.6 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 664.1 mg
JUMBO SHELLS WITH TRADITIONAL SAUCE, PANCETTA AND PARMIGIANO CHEESE
Pancetta, parsley, and garlic complement a traditional tomato sauce in this quick and easy weeknight shell pasta and sauce dinner.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Meanwhile in a food processor combine pancetta, garlic and parsley; pulse until finely ground.
- Add the mixture to a large skillet with olive oil and cook over medium heat for about 8 minutes. Stir in the Barilla Traditional sauce, one cup of water and season with salt and pepper.
- Cook the pasta according to package directions; drain and toss with the sauce. Stir in the cheese before serving.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 69.5 g, Cholesterol 13.2 mg, Fat 11.4 g, Fiber 5.6 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 664.1 mg
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
JUMBO SHELLS WITH TRADITIONAL SAUCE, PANCETTA AND PARMIGIANO CHEESE
Pancetta, parsley, and garlic complement a traditional tomato sauce in this quick and easy weeknight shell pasta and sauce dinner.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Meanwhile in a food processor combine pancetta, garlic and parsley; pulse until finely ground.
- Add the mixture to a large skillet with olive oil and cook over medium heat for about 8 minutes. Stir in the Barilla Traditional sauce, one cup of water and season with salt and pepper.
- Cook the pasta according to package directions; drain and toss with the sauce. Stir in the cheese before serving.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 69.5 g, Cholesterol 13.2 mg, Fat 11.4 g, Fiber 5.6 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 664.1 mg
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