Stuffed Jumbo Shells with Cheese

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These restaurant-quality, cheese-stuffed shells come together effortlessly and make feeding your family or a large holiday crowd easy.

Total Time45 mins
Yields6 Servings
Ingredients
 12 ounces Mueller’s® Jumbo Shells
 2 eggs
 2 containers (15 ounces each) ricotta cheese
 2 cups shredded mozzarella cheese
 1-1/2 cup grated Parmesan cheese, divided
 1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
 1 tablespoon dried basil
 1 teaspoon salt
 3 cups spaghetti sauce
Cooking Directions
1

Pre-heat oven to 350°F; spray a 9x13-inch baking dish with non-stick cooking spray and set aside.

2

Cook Jumbo Shells for 15 minutes; drain well, cover and set aside.

3

In a medium bowl, beat eggs lightly, then add in ricotta cheese, mozzarella cheese, 3/4 cup Parmesan cheese, parsley, basil, and salt. Stir well to combine.

4

Spoon about one tablespoon of cheese mixture into each shell and arrange filled shells in a single layer in the baking dish. Top with spaghetti sauce and sprinkle with remaining Parmesan cheese.

5

Bake 25-30 minutes or until internal temperature reaches 165-185°F.

Ingredients

Ingredients
 12 ounces Mueller’s® Jumbo Shells
 2 eggs
 2 containers (15 ounces each) ricotta cheese
 2 cups shredded mozzarella cheese
 1-1/2 cup grated Parmesan cheese, divided
 1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
 1 tablespoon dried basil
 1 teaspoon salt
 3 cups spaghetti sauce

Directions

Cooking Directions
1

Pre-heat oven to 350°F; spray a 9x13-inch baking dish with non-stick cooking spray and set aside.

2

Cook Jumbo Shells for 15 minutes; drain well, cover and set aside.

3

In a medium bowl, beat eggs lightly, then add in ricotta cheese, mozzarella cheese, 3/4 cup Parmesan cheese, parsley, basil, and salt. Stir well to combine.

4

Spoon about one tablespoon of cheese mixture into each shell and arrange filled shells in a single layer in the baking dish. Top with spaghetti sauce and sprinkle with remaining Parmesan cheese.

5

Bake 25-30 minutes or until internal temperature reaches 165-185°F.

Stuffed Jumbo Shells with Cheese

Reviews

  1. I could not find your shells when shopping and store brand had no recipe. Thank you for posting this recipe it is absolutely the best. I am 65 and have used Muellers recipe all my life. I was disappointed when I could not find your product. Thank you for great pasta!

    1. I do not do well with the shells, LOL, so I cut lasagne noodles in half, place the filling in center third and fold ends over. This method works best for me. Love your filling!

  2. I agree with the reviews. It’s easy to make and tastes great! I like to add spinach to the recipe. Delicious

  3. We have used this recipe for years. It’s always been great. We also use the filling for manicotti.

  4. Thank you for posting this on line. I now live in Australia and cannot find your brand
    And I didn’t write down the receipt. I love these shells and I am introducing my partner
    To them tonight. They are yummy

  5. I have been making these stuffed shells for over 25 years, and still to this day think they are awesome every time.

  6. I have been making these stuffed shells for over 25 years, and still to this day think they are awesome every time.

  7. Instead of just the cheese mixture, I spiced it up and made the Taco stuffed shells. My family absolutely loved them!

  8. My sister always made them. I tried it and they didn’t taste the same. So I found out she uses prego with “mushrooms” for sauce made all the difference. I also add mild cheddar cheese as well as mozzarella and parmason cheese

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