Jumbo Italian Stuffed Shells

Jumbo Italian Stuffed Shells are super easy to make, but maybe a tad bit messy. I use my fingers to scoop up the cheese mixture to stuff the shells. The thing I love best about using the shells rather than sheets of lasagna noodles is, the shells always come out perfect. There’s never any guarantee my lasagna is going to come out in a nicely layered square. Many times, it comes out slip-sliding all over the plate. Still tastes great, but doesn’t look very pretty.

Jumbo Italian Stuffed Shells | Culinary Craftiness

The new no-boil lasagna noodles do a great job of making pretty layered squares because the excess liquid in the sauce is absorbed into the dry noodles. But shells are fun! And this recipe is delicious! Guest-worthy, even!

Jumbo Italian Stuffed Shells | Culinary Craftiness

Jumbo Italian Stuffed Shells

  • 1 lb lean ground beef
  • 1 (12 oz) box jumbo shells
  • 1 (32 oz) jar Mid’s Pasta Sauce
  • 24 oz 4% cottage cheese
  • 16 oz whole milk ricotta cheese
  • 2 large eggs
  • 5 or 6 oz tub or bag shredded Parmesan cheese
  • 16 oz fresh mozzarella cheese, partially freeze to make slicing easier
  • Sat & pepper
  • Dried basil and oregano

Put a large pot of water on to boil according to the jumbo shells package directions. Cook to just al-dente.

Meanwhile, brown and drain ground beef. Stir in the Mid’s sauce.

In a medium-sized bowl, combine the eggs, cottage, ricotta, and Parmesan cheesees

Drain the cooked pasta and rinse with cold water to cut the heat. Shake well in the strainer to remove as much water as possible.

Preheat oven to 375°F.

In a 9×13 baking dish, spread about a cup of the sauce on the bottom.

Open each shell in the palm of one hand and either spoon in a tablespoon of cheese filling or use your fingers to stuff each shell.

Lay all the stuffed shells in a single layer butted up together. Any extra shells can be used to make another smaller casserole to put in the freezer.

Salt and pepper over all.

Spread any remaining cheese mixture over all then top with the meat sauce.

Evenly cover the sauce with the mozzarella cheese.

Sprinkle with basil and oregano.

Bake for 40-50 minutes until bubbly around the edges and cheese is lightly browned.

Serve with garlic bread and a salad.

Jumbo Italian Stuffed Shells | Culinary Craftiness
Leftover ingredients that wouldn’t fit in the 9×13 dish. Cover tightly with foil and freeze.
Jumbo Italian Stuffed Shells | Culinary Craftiness

Happy eating! 😊

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