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Three-Cheese Jumbo Shells

By: Marjorie Carey

"I love cooking, but I'm not into fancy gourmet foods. I think it's more challenging to make delicious, down-home foods with ingredients easily found in the refrigerator and on my pantry shelves.--Marjorie Carey, Belfry, Montana"

Rate/Review | Read Reviews (8)

Prep Time:
45 Min

Cook Time:
35 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

Directions

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

Footnotes

If there is no "Sell By" date on a ricotta cheese carton, it should be stored in the refrigerator no longer than 5 days after purchase. Ricotta and other soft cheeses should be discarded as soon as any mold appears.