Cheese Filled Jumbo Shells

READY IN: 1hr 5mins
Recipe by happynana

I took a recipe of mine and revamped it. I don't remember where the original recipe came from because it is so old that is yellowed:) My DH, DD and grandsons just loved it. When I use my glass 13 x 9 x 2 pan, all the shells with not fit and I have a few left. I stuff each shell one at a time and put them in the pan as I go.

Top Review by The Flying Chef

This was exceptional I made as stated except I could not buy jumbo shells, so I made it in cannelloni instead. I also made it with Recipe#167977 instead of plain spaghetti sauce. The flavour of the cheeses in this was awesome, we all raved about it, I did make one more sub and that was I used gruyere cheese instead of monterey jack as I can not buy that in Switzerland. You have nailed another superb recipe happynana and I am sure it would be just as good made with regular spaghetti sauce as the combination of the cheeses and herbs is wonderful. A definite keeper and judging by the oh wow's tonight, it will become a regular addition to our table.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cooks shells according to package directions.
  3. Drain well. Rinse in cold water. Cool in a single layer on wax paper or greased aluminum foil to prevent sticking together.
  4. Mix together cheeses, eggs, parsley, oregano, salt and pepper.
  5. Fill each shell with about 2 tablespoons cheese mixture.
  6. Spread thin layer of sauce on bottom of 13 x 9 x 2 pan.
  7. Place the shells open side down, in a single layer in pan.
  8. Cover with about 2 cups of sauce.
  9. Sprinkle with additional parmesan cheese.
  10. Cover with aluminum foil and bake at 350 degrees for about 35 minutes or until hot and bubbly.
  11. Heat remaining sauce to serve with shells for those who like more sauce.

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