Best Cheese Filled Jumbo Shells Recipe 465 Recipes

CLASSIC STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.
• Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
• Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
• Fill each shell with the ricotta mixture and place in the baking dish.
• Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
• Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
• Sprinkle with parsley, then serve.

THREE-CHEESE JUMBO SHELLS

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°.

FIVE-CHEESE JUMBO SHELLS

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°.

STUFFED SHELLS I

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.

STUFFED SHELLS III

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.

CHEESE FILLED JUMBO SHELLS

Steps:

• Preheat oven to 350 degrees.
• Cooks shells according to package directions.
• Drain well. Rinse in cold water. Cool in a single layer on wax paper or greased aluminum foil to prevent sticking together.
• Mix together cheeses, eggs, parsley, oregano, salt and pepper.
• Fill each shell with about 2 tablespoons cheese mixture.
• Spread thin layer of sauce on bottom of 13 x 9 x 2 pan.
• Place the shells open side down, in a single layer in pan.
• Cover with about 2 cups of sauce.
• Sprinkle with additional parmesan cheese.
• Cover with aluminum foil and bake at 350 degrees for about 35 minutes or until hot and bubbly.
• Heat remaining sauce to serve with shells for those who like more sauce.

CHEESE FILLED JUMBO SHELLS RECIPE - (4.6/5)

Steps:

• 1.) Cook shells according to package directions. Drain. Cool in single layer on was paper to prevent sticking. 2.) Combine cheeses, eggs, parsley, oregano, salt and pepper. Fill each shell with about 2 tbsp. cheese mixture. 3.) Spread thin layer of sauce o bottom of 13x9 baking dish. Place shells open side down. In single layer, cover with remaining sauce. Sprinkle with additional parmesan. 4.) Cover with foil; bake at 350º for 35 minutes or until hot and bubbly.

CHEESE FILLED JUMBO SHELLS

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.