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

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65 comments

  1. 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. :)

    1. Cherylann, You are funny and kind. :D )))

  2. I love stuffed pasta shells. I haven’t cooked them for ages. You have reminded me.

    1. I do understand. Sometimes I wonder why I haven’t made one of our favorites for a long time.

  3. I think I’m Italian at heart because I LOOOOVE everything Italian when it comes to food! This looks so delicious Fae!

    1. I am international, therefore, Italian is one of them too! :D )))

  4. 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

    1. Oh Laura, when you see them, I’m sure you will come up with your idea of fillings!

  5. LOVE Fae! My little Emma made a similar dish about a year ago. I will have to show her this to inspire her to make this for me! :-)

    1. Oh Lidia, Daughters are gems. They will always be yours. :D

  6. Yum, looks delicious!! Stuffed shells are so satisfying. :)

    1. They sure are, Lisa! :D )))

  7. Delicisioso! Nothin like pasta e sugo..

  8. Infinite possibilities, but I love the recipe that you posted! G

  9. 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!

    1. I love ricotta so much that I can not mix anything with it. But the combination and the ratio was very good.

  10. Yummmmyliciousss !!

  11. afracooking · · Reply

    When pasta meets cheese you know you have a winner – great recipe!

  12. Love it and what fantastic presentation !

  13. 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.

    1. Yes, I can imagine. Next time, I will freeze some too! :D

  14. Reblogged this on By the Mighty Mumford and commented:
    NEW DISCOVERIES ALL THE TIME….YUMMY!

  15. Will pass this on to the cook as nothing could possibly go wrong with all that cheese. Yum.

  16. A beautiful plate of tasty foods,…Yummm! x

  17. I love this jumbo shells, I do very often this delicious recipe Fae and I stuff my shells with tuna, thyme and oregano…

  18. Wow! Those look amazingly good. Those shells are fat!

  19. 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.

    1. I totally agree, Karen. There so good and cute. :D

  20. Hi Fae, a perfect dish for a cold winter’s night!

    1. Yes, with all the calories, it better warm us up! :D )))

  21. I’m getting you a ticket….I think you should fly over to Tortola and make this. I’ll shop for the ingredients and get some Barolo!

    1. Deal! :D ))) Hope you are having a GREAT time!

  22. Hi Fae :) Yummy and easy to prepare :) Thanks for your likes on my blog too. Have a great time over there and HappyCooking!!

  23. These look so tasty. I can’t resist cheesy pasta!

  24. 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!

    1. You said it better than me! Radicchio and ricotta sounds interesting!

  25. The pasta shells look absolutely delicious. Thanks for sharing!

  26. I never made this before. I’ll try this next time. Beautiful pictures! :)

  27. Fig & Quince · · Reply

    all I can say or think is: Mama Mia! YUUUUUM!

  28. This recipe looks amazing, Fae! I bet you could even put some goat cheese in the stuffing – or any cheese, really. Delicious!

    1. Hello Darling Lady! You are absolutely right. Any cheese your heart desire. I think, the sauce is what makes the dish a success. :D

      1. I agree. A pasta is nothing without a fabulous sauce!!!!!
        Love this versatile creation. :-) Hugs, Fae.

  29. Nice pics! Looks yummy. I have not done this in a while. Thanks for the inspiration :)

  30. My mouth is watering looking at that photo! :)

  31. These look delicious! Making me hungry ;)

  32. That sounds delicious!

  33. I love stuffed shells and haven’t had them for the longest. Now I want some. Your shells look fantastic. It’s wonderful comfort food!

    1. 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. :D )))

  34. Gorgeous photos! I love that you used eggplant in the sauce!

    1. I love eggplants, Mary. As long as they are well dogorged, grilled or fried, I can think of many, many ways of using it. :D )))

  35. wow those look absolutely delicious! Can’t wait to try them!

  36. These are beauties on a plate, Fae. My mouth is watering!

    1. Very versatile, and very easy to make.

  37. I can’t remember when I had these jumbo shells last time, I was probably a little kid and I loved them. I don’t think the ones I had then were as delicious or beautifully looking as these!

    1. :D ))) Compared to decadent dishes you make, these are in a comfort food category. Very easy to make. I think the sauce used is what makes this dish a hit or a miss.

      1. thank you Fae, I’m all for comfort food as well :) I love your posts and your food

  38. 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!

    1. Make them how you like it, and fill a few with other fillings for your husband! Win, Win!

      1. Great idea! His ideal shell would be 100% ground beef lol

  39. Fae, these are gorgeous! It takes talent to make these things beautiful. I like the kick in the Fae sauce. I’m totally doing these!

  40. This is the ultimate comfort food.

  41. It looks scrumptious!

  42. I love stuffed pasta shells Fae! Your lovely and inviting pic has reminded me of a version I do, spiced aubergine pulp (roasted) with ricotta. X

    1. Aubergine, ricotta… both my favorite words! I would love to see your version too! :P

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