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Nutrition Facts
Serving Size 1 (357g) Recipe makes 6 servings The following items or measurements are not included below: 24 jumbo pasta shells
Calories 506
Calories from Fat 295		(58%)
Amount Per Serving		%DV
	Total Fat 32.8g	50%
	Saturated Fat 17.2g	86%
	Monounsaturated Fat 11.2g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.7g
Cholesterol 161mg		53%
Sodium 940mg		39%
Potassium 959mg		27%
Total Carbohydrate 16.2g		5%
	Dietary Fiber 2.9g	11%
	Sugars 8.5g
Protein 37.6g		75%
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Three-Cheese Jumbo Shells

Recipe #389757 | 1½ hours | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Megan V
Sep 10, 2009

This is a Taste of Home recipe that I found in their ground beef cookbook. I love that it features a super simple tomato-beef sauce. I hate the taste of commercially prepared spaghetti sauce. It is simple enough to throw together during the week, and special enough to be featured as part of a holiday meal or for guests. I haven't tried it yet but I would imagine this would be a good recipe to make ahead and then freeze, or refrigerate overnight and bake after it is thawed if you are short on time.

SERVES 6 -8 (change servings and units)

Ingredients

1 lb ground beef
2/3 cup onion, chopped
2 cups water
2 (6 ounce) cans tomato paste
1 tablespoon beef bouillon granules
1 1/2 teaspoons dried oregano
1 (15 ounce) carton ricotta cheese
2 cups mozzarella cheese, shredded, divided
1/2 cup parmesan cheese, grated
1 egg, lightly beaten
24 jumbo pasta shells, cooked and drained

Directions

1
In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain.
2
Stir in the water, tomato paste, bouillon and oregano.
3
Cover and simmer for 30 minutes.
4
Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture.
5
Arrange shells in a greased shallow 3-qt. baking dish.
6
Spoon meat sauce over shells.
7
Cover and bake at 350 degrees fahrenheit for 30 minutes.
8
Uncover; sprinkle with remaining mozzarella cheese.
9
Bake 3 to 5 minutes longer or until cheese is melted.