Real Recipes From Real Home Cooks ®

jumbo stuffed shells

Recipe by
William Dehn
Pasadena, MD

This is a typical stuffed shell recipe that I concocted when on my cream cheese in everything kick and it turned out really good. Cream cheese makes everything better! I used to cook this home made sauce on the stovetop but I have found better results in a slow cooker. It’s a simple recipe, but delicious with the slow cooked sauce and cream cheese added to the shells. I can’t remember if I put sour cream in this recipe or not, but try it, that’s how you get original recipes! If you’d like a traditional Italian sauce substitute the crushed tomatoes for another can of diced.

yield 12 serving(s)
prep time 20 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For jumbo stuffed shells

  • 64 oz
    diced tomatoes with basil
  • 32 oz
    whole tomatoes
  • 32 oz
    crushed tomatoes
  • 1 pkg
    italian sausage, mild
  • 2 pkg
    fresh basil
  • 2 clove
  • 1/2 c
    olive oil, extra virgin
  • 1 c
    red wine vinegar
  • 16-24 oz
    ricotta cheese
  • 8 oz
    cream cheese
  • 2 lb
    mozzarella cheese
  • 1 box
    jumbo shells
  • 1/4 c
    italian seasoning

How To Make jumbo stuffed shells

  • 1
    Crush and dice 2 cloves of garlic and Coat large skillet with olive oil. Add sausage and garlic and brown sausage thoroughly sprinkling Italian seasoning covering the sausage. Add two cans of diced tomatoes, heat to bubbly then add can of whole tomatoes cutting them in pan with wooden spoon. Lastly, add crushed tomatoes. Let simmer. Transfer sauce to crock pot cooking on low for about 4-6 hours. Add red wine vinegar and olive oil and one package of fresh basil toward last hour of cooking. Sauce is reduced and completely done when you can see black on top.
  • 2
    Combine about 20 oz of ricotta cheese in large mixing bowl with softened cream cheese then add mozzarella. Mix enough mozzarella to turn the mixture into a creamy but course mixture around three cups. Add fresh cut basil and mix well.
  • 3
    Cook shells as directed then spoon mixture into each shell placing them into a 11x8 glass deep baking dish, add a layer of mozzarella then spoon sauce from crock pot over to baking dish. Top with mozzarella to your liking. I like to use 2 pounds when I make this recipe!

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