Come see why Jumbo Stuffed Shells are one of my family's favorite meals! Pasta shells stuffed with a wonderful Italian cheese mixture, this meal is easy to make, totally filling and completely satisfying.
What are Jumbo Stuffed Shells?
Jumbo shells are boiled, cooled and stuffed with a mixture of ricotta, cottage, parmesan and mozzarella cheese with fresh herbs. Spoon the mixture into the shells and bake in a meat sauce, topped with more cheese, of course. The end result is a gooey, meaty, wonderful Italian treat.
Why you will love this recipe
Just like the lasagna that it's similiar to, this meal just feels like family. You make it in large batches, is easy enough to involve the kids in making it, and it's best served family style. Plus, this is a great make-ahead or freezer meal, making it perfect when you need an easy meal on another busy night.
Nerd Chefs Tips and Tricks
- For this recipe, we're calling for a premade meat sauce. As always when it comes to meat sauce, make large batches and save more for a later time. This way, all you have do to it heat it and spoon it into the dish.
- I love doing this dish as a two batch meal, one for now and one for later. Cook one batch exactly as directed. For the second, follow the steps up to the point where it goes in the oven. Instead, arrange your shells in an aluminum foil tray and cover it, then throw it in the freezer until you're ready to make it. Simply add 10 minutes to the baking time at on the night you go to cook it.
Let's Make Jumbo Stuffed Shells
Italian Cheese Mix
In a medium bowl, combine ricotta cheese, cottage cheese, 1 cup of mozzarella cheese and ½ cup of freshly grated parmesan cheese. Add salt, pepper, chopped parsley and beaten egg. Stir everything together until well mixed and place in fridge while moving on.
Boil & Stuff Shells
Boil Jumbo Shells to al dente firmness according to directions on box. For mine it was 8 minutes. Immediately strain in a colander and rinse with cold water to cool down. Once shells are cool to the touch, remove stuffing mixture from fridge.
In a large baking pan, spoon in one ladle of sauce and spread it around to coat the bottom. Meanwhile, preheat oven to 375°.
Slightly open each shell and spoon the cheese mixture into the middle. Stuff them pretty full, and then arrange them in the pan. Continue until all shells are stuffed and spoon meat sauce over the shells and cover with aluminum foil.
Freezer Option
As stated above, I like cooking one batch immediately and sticking another in the freezer for a later date. To do this, simply follow the recipe to this point and place in the freezer.
When it's time to cook, simply continue with recipe, adding 10 minutes to the baking time.
Bake Jumbo Stuffed Shells
Place covered shells in center of oven for 35 minutes. When timer goes off, remove pan from oven and switch oven to a high broil. Uncover shells and sprinkle with remaining mozzarella. Return shells to oven and broil until cheese begins to brown, about 3-5 minutes. Keep a close eye on it, and it will easily burn if left unattended!
Allow shells to cool for 10 minutes before serving. Goes great with a crusty garlic bread or caesar salad.
Baked Jumbo Stuffed Shells
- Total Time: 75 minutes
- Yield: 8 people 1x
Description
Jumbo Pasta Shells stuffed with a ricotta cheese mix and baked in a meat sauce to cheesy perfection. Jumbo Stuffed shells are a great family meal!
Ingredients
- 1 box jumbo pasta shells
- 1 cup whole milk ricotta cheese
- 1 cup large curd cottage chese
- 2 cups mozarella cheese
- ½ cup freshly grated parmesan cheese
- 2 tbsp fresh parsley (chopped)
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cups meat sauce for pasta
Instructions
- In a medium bowl, combine ricotta cheese, cottage cheese, 1 cup of mozzarella cheese and ½ cup of freshly grated parmesan cheese. Add salt, pepper, chopped parsley and beaten egg. Stir everything together until well mixed and place in fridge while moving on.
- Boil Jumbo Shells to al dente firmness according to directions on box. Immediately strain in a colander and rinse with cold water to cool down. Once shells are cool to the touch, remove stuffing mixture from fridge.
- In a large baking pan, spoon in one ladle of sauce and spread it around to coat the bottom. Meanwhile, preheat oven to 375°.
- Slightly open each shell and spoon the cheese mixture into the middle. Stuff them pretty full, and then arrange them in the pan. Continue until all shells are stuffed and spoon meat sauce over the shells and cover with aluminum foil.
- Place covered shells in center of oven for 35 minutes. When timer goes off, remove pan and switch oven to a high broil. Remove covering and sprinkle with remaining mozzarella cheese. Return shells to oven and broil until cheese begins to brown, about 3-5 minutes.
- Allow shells to cool for 10 minutes before serving. Goes great with a crusty garlic bread or caesar salad.
Notes
As stated earlier in the article, I like cooking one batch immediately and sticking another in the freezer for a later date. To do this, simply follow the recipe to this point and place in the freezer. When it's time to cook, simply continue with recipe, adding 10 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 4 shells
- Calories: 475
- Sugar: 7.8g
- Sodium: 1056.7mg
- Fat: 11g
- Saturated Fat: 5.8g
- Trans Fat: 0.1g
- Carbohydrates: 43.5g
- Fiber: 3.5g
- Protein: 49g
- Cholesterol: 96.8g
Keywords: Stuffed Shells, Italian Recipe, Pasta Recipe