Cheese Filled Jumbo Shells Recipes

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.

THREE CHEESE STUFFED JUMBO PASTA SHELLS

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.

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.

CHICKEN AND CHEESE STUFFED JUMBO SHELLS

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.

JUMBO SHELLS STUFFED WITH CHEESE WITH MEAT

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.

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°.

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°.

STUFFED JUMBO SHELLS WITH CHEESE

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.

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.

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.