Jumbo Stuffed Shells
The Classic Three Cheese Italian Recipe in Tangy Tomato Sauce
Tonight we’re making jumbo stuffed shells. This delicious Italian recipe is made with jumbo pasta shells stuffed with ricotta, mozzarella and parmesan cheese, parsley, egg, and Italian seasoning. The shells are placed in a casserole dish of tomato sauce and baked in the oven until bubbly.
Our mise en place for tonight’s dish is
1 Box of Jumbo Pasta Shells
1 Large Jar of Tomato Sauce
1 15oz Container of Ricotta Cheese
3 Cups of Shredded Mozzarella Cheese
1 Cup of Grated Parmesan Cheese
1 Egg
1 Teaspoon Each of Salt & Pepper
2 Teaspoons of Italian Seasoning
2 Tablespoons of Chopped Parsley
2 oz Of Fresh Squeezed Lemon Juice
Bring three quarts of water to a boil. Add in some salt and for some added color to the pasta, we’ll add in some turmeric. Most pasta takes 10 minutes to cook, but since we will be baking these in the oven, we’ll only cook them for five minutes. Drain the shells in a colander and rinse them with cold water and set them aside.
To make the cheese filling, get a large bowl and add the container of ricotta cheese, 2 cups of shredded mozzarella cheese, ½ a cup of grated parmesan cheese, 1 egg, salt, pepper, Italian seasoning, chopped parsley and lemon juice and stir it together. One quick note about our ingredients tonight; normally we like to grate our own cheese; many pre-shredded cheeses have preservatives and anti-caking additives in them; while we always encourage grating and shredding your own cheeses, if you do use a pre-shredded cheese or a pre-grated parmesan cheese, check the label to make sure the only ingredient is cheese.
We’ll bake our stuffed shells in a 9 x 13 glass dish. Add a few drops of olive oil and spread it around the dish then add in about two cups of tomato sauce to the dish and spread it out evenly using a spoon. As we stated earlier about shredding our own cheese, we also like to make our own tomato sauce from scratch too, but since this dish is already very time consuming, you can use your favorite jar of tomato sauce for this recipe.
Use a spoon to fill each of the jumbo shells with the cheese filling. Then place each of the stuffed shells in the sauce.
Add another cup of tomato sauce to the top of the shells, then sprinkle the remaining cup of mozzarella cheese on top of the shells.
Cover with aluminum foil and bake in a 375 degree oven for 20 minutes.
Remove the foil and bake for another 10 minutes.
And there it is ! Jumbo stuffed shells, The Classic Three Cheese Italian Recipe in Tangy Tomato Sauce. Made with ricotta, mozzarella and parmesan cheese and baked in the oven until bubbly.
It was delicious!
Until next time,
Bon Appetit.
Ciao,
Mark