Three Cheese Stuffed Jumbo Pasta Shells Recipes

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THREE-CHEESE BEEF PASTA SHELLS



Three-Cheese Beef Pasta Shells image

These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 9

24 uncooked jumbo pasta shells
1 lb ground beef (at least 80% lean)
1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1 1/2 cups shredded Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Cook and drain pasta shells as directed on package.
  • In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
  • In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
  • Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 430, Carbohydrate 28 g, Cholesterol 115 mg, Fat 2, Fiber 2 g, Protein 23 g, SaturatedFat 12 g, ServingSize 3 Shells, Sodium 660 mg, Sugar 5 g, TransFat 1/2 g

THREE CHEESE STUFFED SHELLS RECIPE



Three Cheese Stuffed Shells Recipe image

Three Cheese Stuffed Shells are a delicious twist on lasagna using jumbo shells that are stuffed with the classic lasagna cheese blend with Italian seasoning all baked in spaghetti sauce for a classic Italian dish. A tried and true family favorite dinner!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 1h

Number Of Ingredients 10

20 uncooked jumbo pasta shells
15 ounce container ricotta cheese
8 ounces 2 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese
2 Tablespoons chopped basil
1 teaspoon Italian Seasoning
1 egg
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 - 26 ounce jar spaghetti sauce

Steps:

  • Preheat oven to 350 degrees. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.
  • In a large bowl, combine the ricotta, 1 1/2 cups of the mozzarella, parmesan, basil, Italian seasoning, egg, salt and pepper. Spread 3/4 of the spaghetti sauce on the bottom of a 13x9 inch baking dish.
  • Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake for 5-10 minutes more.

Nutrition Facts : Calories 414 kcal, Carbohydrate 30 g, Protein 26 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 101 mg, Sodium 1298 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

THREE-CHEESE JUMBO SHELLS



Three-Cheese Jumbo Shells image

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

1 pound ground beef
2/3 cup chopped onion
2 cups water
2 cans (6 ounces each) tomato paste
1 tablespoon beef bouillon granules
1-1/2 teaspoons dried oregano
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
24 jumbo pasta shells, cooked and drained

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.

THREE CHEESE STUFFED JUMBO PASTA SHELLS



Three Cheese Stuffed Jumbo Pasta Shells image

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

12 ounces jumbo pasta shells, cooked
1 1/2 lbs shredded mozzarella cheese
2 (15 ounce) containers light ricotta cheese
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
12 fresh basil leaves, chopped
1 tablespoon chopped fresh parsley
3 minced fresh garlic cloves
1/2 teaspoon salt
marinara sauce

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

STUFFED JUMBO PASTA SHELLS



Stuffed Jumbo Pasta Shells image

This is an extremely easy recipe for one of my favorite meatless Italian meals. You can use this as a basis for many other wonderful, delicious meals. Add your own ground Italian sausage right in with the cheese mixture. Choose your own sauce, or any one of the delicious onee on the shelf of your supermarket. You'll love this, and your own touches will make it special! Note**: Add the salt to the water in which you will cook the pasta only AFTER the water has come to a boil. If you add it to the water before it boils, it will hinder the boiling process.

Provided by FLUFFSTER

Categories     One Dish Meal

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs ricotta cheese (you may use cottage cheese, same amount)
1/2 lb mozzarella cheese, grated
2 eggs
1/2 cup parmesan cheese, grated
1 -2 tablespoon dried Italian spices (to taste)
1 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon fresh parsley, finely chopped, extra for garnish, if desired
fresh basil, torn into small pieces, if desired
16 ounces jumbo pasta shells

Steps:

  • Prepare shells by adding them to a large pot of boiling, salted water** for approximately 15 minutes. They will cook more when you place them in the oven, so don't over cook them).Drain, but don't rinse.
  • Preheat oven to 350°F.
  • Prepare cheese filling:.
  • Beat the eggs; add ricotta, Mozzarella, and Parmesan cheese; mix in seasonings, including fresh basil if using.
  • Using a large casserole dish, beginning with sauce, layer the cheese-filled shells, then more sauce, ending with the sauce.
  • Bake 45 minutes, or until the cheese is bubbling and the casserole is heated through.

Nutrition Facts : Calories 1080.3, Fat 50, SaturatedFat 29.6, Cholesterol 277.6, Sodium 779.1, Carbohydrate 94.1, Fiber 3.7, Sugar 3.5, Protein 61

THREE-CHEESE SHELLS



Three-Cheese Shells image

This is a hearty meatless entree. It's easy to prepare ahead, then bake just in time for dinner.-June Barrus, Springville, Utah

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 9 servings.

Number Of Ingredients 12

1 package (12 ounces) jumbo pasta shells
3 cups ricotta cheese
3 cups 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 large 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

Steps:

  • 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 13x9-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.

Nutrition Facts : Calories 512 calories, Fat 24g fat (13g saturated fat), Cholesterol 116mg cholesterol, Sodium 1084mg sodium, Carbohydrate 47g carbohydrate (15g sugars, Fiber 4g fiber), Protein 29g protein.

STUFFED SHELLS III



Stuffed Shells III image

This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.

Provided by Renee

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h30m

Yield 10

Number Of Ingredients 10

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms

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.
  • In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
  • In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
  • Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g

JUMBO SHELLS WITH ASPARAGUS, PROSCIUTTO, RICOTTA CHEESE AND THREE CHEESE SAUCE



Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce image

Jumbo shells stuffed with cheese, chopped asparagus and prosciutto are baked in a creamy, cheesy sauce for a gourmet family dinner.

Provided by Barilla

Categories     Trusted Brands: Recipes and Tips     Barilla

Time 1h15m

Yield 4

Number Of Ingredients 10

¾ (16 ounce) box Barilla® Jumbo Shells
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1 (9 ounce) package frozen cut asparagus, chopped and cooked
1 ½ cups chopped prosciutto
½ cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon salt
1 teaspoon garlic powder
⅛ teaspoon freshly ground black pepper
1 (24 ounce) jar Barilla® Three Cheese Sauce

Steps:

  • Cook shells according to package directions. Rinse cooked shells under cold water and drain. Cover and set aside.
  • Preheat oven to 350 degrees F.
  • Mix together ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano Reggiano cheese, salt, garlic powder, and black pepper in medium bowl.
  • Pour 1 cup of Barilla Three Cheese Sauce into 9x13-inch baking dish.
  • Fill each shell with one heaping tablespoon of filling; place in baking dish.
  • Pour remaining sauce over shells. Cover with foil.
  • Bake for 45 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Nutrition Facts : Calories 792.8 calories, Carbohydrate 85.3 g, Cholesterol 90.1 mg, Fat 31.1 g, Fiber 7.1 g, Protein 43 g, SaturatedFat 13.8 g, Sodium 2625.7 mg, Sugar 0.9 g

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