Cheese Stuffed Jumbo Pasta Shells

Cheese Stuffed Jumbo Pasta Shells Fae's Twist & Tango

This version of stuffed jumbo shells, which I have adapted from the recipe that was on its packaging, is a relatively easy dish to make, especially if store-bought marinara sauce is used.  While preparing this recipe, I was imagining of varieties of stuffing for these jumbo shells.  For example, chicken meat with mushrooms with Alfredo or pesto sauce, ground beef/turkey mixture with tomato sauce, or cheese, vegetables and nuts in mushroom sauce.  And, my imagination did not end there.

Cheese Stuffed Jumbo Pasta Shells

  • Servings: 4~5
  • Time: 1 hr 30 mins
  • Difficulty: Moderate
  • Print

Recipe by:   Fae’s Twist & Tango  (fae-magazine.com)

Cheese Stuffed Jumbo Pasta Shells Fae's Twist & Tango
INGREDIENTS

•   20 pcs   jumbo pasta shells + 2 extra, in case some of them tear while cooking

Stuffing
•   425 gr/15 oz   ricotta cheese -or- half ricotta, half mascarpone
•   226 gr/8 oz/2 cups  mozzarella cheese, shredded/grated
•   112 gr/4 oz/1 cup   Parmigiano-Reggiano/Parmesan cheese, shredded/grated
•   8~10 large basil leafs,  chiffonade
•   1 egg
•   1/4 tsp salt
•    ground black pepper to taste

Sauce
•   24 oz/1½ cup  store-bought, quality marinara sauce
-or- Fae’s sauce
•   2 tsp vegetable oil
•   150 gr/5 oz/1 small onion, diced small
•   1~2 clove(s)   garlic, finely minced
•   150 gr/5 oz   white button mushrooms, diced small
•   300 gr/10.5 oz/4 medium tomatoes, de-seeded, diced small
•   1 small bay leaf
•   1/4 tsp salt
•   ground black pepper to taste
Optional ingredients for the sauce
°    smidgen of dried herbs of choice, i.e. oregano, thyme, basil -or- Italian mixed herbs
°   1/2 tsp hot pepper paste
°   100 gr/3.5 oz/1 small eggplant, (first degorged), fried or grilled and mashed

DIRECTIONS

◊  Sauce: In a medium saucepan, heat oil on medium, add onion and sautée until edges start turning golden. Add garlic and mushrooms. Stir until mushrooms start getting soft. Add tomatoes, bay leaf, salt, pepper, (dried herbs, hot pepper paste, eggplant) and simmer for 5~7 minutes.

◊  Bring a pot of water to a rapid boil. If desired, add 2 tsp of salt. Add jumbo shells to boiling water and cook, uncovered, for 9~11 minutes, until it is cooked but firm (not al dente).  Drain and rinse with cold water. Drain well and cool on a large plate, so the shells are not touching each other.

◊  Position a rack in the middle of the oven and preheat to 175°C/350°F.

◊  In a large bowl, combine all of ricotta,  3/4 of mozarella,  3/4 of Parmesan,  1/2 of chiffonade basil,  egg,  salt, and pepper.

◊  Spread  3/4 of sauce  (marinara or home-made)  in a  23cmx33cm  /  9″x13″  oven-proof dish.
Fill the shells with the cheese mixture and place/arrange with open side up, in the dish.  Spoon the remaining sauce on each shell.  Sprinkle with remaining Parmesan and mozzarella cheese.

◊  Bake covered for  30 minutes.  Serve warm.  Before serving, sprinkle on the remaining chiffonade basil.

~    Buon Appetito!    ~


Cheese Stuffed Jumbo Pasta Shells Fae's Twist & Tango

So, what’s cooking in your kitchen?

Comments

  1. says

    Hi Fae! I love your articles, they make my stomach grumble and my mouth very annoyingly starts producing extra saliva that I have to hurriedly swallow down. This article has 2 of my favorite things in the world – cheese and pasta! Can’t wait to try this. :)

  2. says

    Oh my gosh… y-u-m! Everything in this dish sounds delicious. I’ve never actually seen pasta shells of that size before, I think I need to go on a bit of a hunt this weekend! x

  3. says

    The combination of pasta and cheese is one of my favorites, Fae! I have never tried to combine ricotta and mozzarella. I must give your recipe a try! It looks scrumptious!

  4. says

    Stuffed shells are a big favorite in my family, Fae, and yours is a great recipe. We usually have a couple dozen, frozen separately, stashed in our freezers. As you well know, they make a great dinner on these cold winter days.

  5. says

    This is always a crowd pleaser and easy as you can prep it ahead of time. Perfect anytime of the year but especially with all the cold weather we are having.

  6. says

    I love it! your pasta shells look great…and I completely agree with about the infinite variety of stuffing you can try with this kind of pasta ( I did something similar with radicchio and ricotta). In my opinion, this is the great advantage of pasta, you can afford to satisfy all your crazy fantasies mixing different ingredients!

    • says

      Although, I had them before, this was my first time making them. You are right, pasta in general is a comfort food. I think blogging makes us want to try new things, adding our twist to it and share. 😀 )))

  7. says

    Stuffed shells, ravioli, lasagna, and manicotti are by far my favorite meals in the world. My husband HATES cottage and ricotta cheese, so I never get to enjoy them unless we are out to eat, or at family dinners. You have tempted me to make these tonight! Thank you for inspiration!

Leave a Reply

Your email address will not be published. Required fields are marked *