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Sandy1970 06-20-2010 02:26 PM

Three-Cheese Jumbo Shells
1 pound ground beef
2/3 cup chopped onion
2 cups water
2 cans (6 ounces each) tomato paste
1 Tablespoon beef bouillion granules
1-1 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 egg, lightly beaten
24 jumbo pasta shells, cooked and drained

In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; 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 the shells in a greased shallow 3 qt. baking dish. Spoon meat sauce over shells. Cover and bake at 350 for 30 minutes. Uncover and sprinkle with the remaining mozzarells cheese. Bake 3-5 minutes longer or until cheese is melted.
*If there is no "Sell By" date on a ricotta cheese carton, it should be stored in the refrigerator no longer than 5 days after purchase.
*I got the recipe from the Taste of Home recipe book dated April 1, 2008

seleach 11-02-2013 12:09 PM

This recipe has won a Blue Ribbon
Fish3711 has given this recipe a Blue Ribbon.

Congrats Sandy!!

Thank you Felicia for being a recipe tester and testing this recipe.

fish3711 11-02-2013 02:22 PM

I was interested in trying this recipe because I love stuffed shells! I've never had it made without spaghetti sauce. It was a good recipe. It's also very simple to make.
I think I still prefer it made with a spaghetti sauce but that's probably just me because I love sauce! I never thought of adding beef bouillon and it was a good thing to add to stuffed shells.


Minny 11-02-2013 04:30 PM

Congrats Sandy!!

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