JUMBO STUFFED SHELLS RECIPE RECIPES

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MEAT STUFFED JUMBO SHELLS RECIPE - FOOD.COM



Meat Stuffed Jumbo Shells Recipe - Food.com image

I found this recipe on the back of the San Giorgio jumbo shells box. I've tried a lot of other stuffed shells recipes but I always come back to this one. My hubby loves it and asks for this as his special birthday meal every year. Enjoy!

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 36 shells, 10-12 serving(s)

Number Of Ingredients 12

1 (12 ounce) package san giorgio jumbo pasta shells, uncooked
1 lb ground beef
1 lb ground pork
4 eggs, slightly beaten
3/4 cup flavored dry breadcrumbs
1 cup shredded mozzarella cheese (optional)
3/4 cup finely chopped onion
3/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups about 28-oz . jar spaghetti sauce
grated parmesan cheese (optional)

Steps:

  • Cook pasta according to package directions; drain.
  • Cool in single layer on foil or wax paper.
  • Heat oven to 350°F.
  • Meanwhile, in large skillet, brown meat; drain.
  • In large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese (if desired), onion, oregano, salt and pepper.
  • Fill each shell with about 2 tablespoons meat filling.
  • Spread thin layer of sauce on bottom of 13x9x2-inch baking dish.
  • Place filled shells in prepared baking dish; cover with remaining sauce.
  • Sprinkle with Parmesan cheese, if desired.
  • Cover with foil.
  • Bake 45 minutes or until hot and bubbly.

Nutrition Facts : Calories 481.7, FatContent 21, SaturatedFatContent 7.2, CholesterolContent 158.1, SodiumContent 629.5, CarbohydrateContent 41.3, FiberContent 2, SugarContent 8.4, ProteinContent 29.7

4 CHEESE STUFFED SHELLS RECIPE | RACHAEL RAY | FOOD NETWORK



4 Cheese Stuffed Shells Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

Salt
8 pieces jumbo pasta shells
1 1/2 pounds ricotta cheese or part skim ricotta cheese
1 pound mozzarella, diced
1/2 cup grated Parmigiano-Reggiano
1 cup shredded Asiago
1/4 cup chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 ounces) crushed tomatoes
Salt and freshly ground black pepper
6 or 7 leaves fresh basil, torn or shredded

Steps:

  • Preheat oven or broiler to 450 degrees F.
  • Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.
  • Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.
  • To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves
  • Pour a little sauce into the bottom of a shallow medium sized flameproof casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.

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