Three Cheese Stuffed Shells (Meatless)

★★★★★ 10 Reviews
conchik avatar
By Connie "Kiyu" Guerrero
from Saipan, MP

I got this recipe from my Italian girl-friend from work. This was actually the first time I tried Jumbo stuffed shell, and I love it so much! The three different cheese just makes it so delicious, that you would want to eat more and more of it. It is amazingly delicioso! Yummo!

Blue Ribbon Recipe

We love this dish as a meatless entrée. Super flavorful and delightfully creamy.

— The Test Kitchen @kitchencrew
serves 8-10
prep time 20 Min
cook time 40 Min
method Bake

Ingredients

  • 12 oz
    jumbo pasta shells
  • 1 1/4 c
    mozzarella cheese, grated
  • 1 c
    parmesan cheese, grated
  • 2 lb
    ricotta cheese
  • 4 lg
    eggs, lightly beaten
  • 1/2 c
    fresh spinach, minced & drained
  • 1 tsp
    black pepper
  • 1 Tbsp
    dried parsley
  • 1 Tbsp
    lemon basil, chopped
  • 1/2 tsp
    minced garlic
  • 16 oz
    spaghetti sauce mix with mushrooms
ADVERTISEMENT

How To Make

  • 1
    In a large pot bring water to a boil and cook shells according to package directions or until al dente. Drain and plunge into cold water to cool. Drain again and set aside.
  • 2
    In a medium bowl combine – 1 cup mozzarella cheese, parmesan, ricotta, eggs, spinach, garlic, pepper and parsley.
  • 3
    Pour a thin later of spaghetti sauce on the bottom of a 12 x 9” baking dish. Preheat the oven to 375 degrees.
  • 4
    Spoon the cheese mixture into each shell and place right side up in a baking dish. Repeat until cheese mixture is gone. Pour the remaining sauce over the shells. Sprinkle the lemon basil on top. Cover loosely with tin foil and bake in the oven for 40 minutes. During the last 5 minutes of baking, remove the tin foil and sprinkle the remaining mozzarella cheese on top of the shells. Bake 5 more minutes. Remove from the oven and serve.
ADVERTISEMENT