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Three-Cheese Jumbo Shells

I love cooking, but I'm not into fancy gourmet foods. I think it's more challenging to make delicious, down-home foods like this beefy casserole with ingredients easily found in the refrigerator and on my pantry shelves. —Marjorie Carey, Alamosa, Colorado
  • Total Time
    Prep: 45 min. Bake: 35 min.
  • Makes
    8 servings


  • 1 pound ground beef
  • 2/3 cup chopped onion
  • 2 cups water
  • 2 cans (6 ounces each) tomato paste
  • 1 tablespoon beef bouillon granules
  • 1-1/2 teaspoons dried oregano
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 24 jumbo pasta shells, cooked and drained


  • In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes.
  • Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture.
  • Arrange shells in a greased shallow 3-qt. or 13x9-in. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, 3-5 minutes longer.
    Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Editor's Note: 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.
Nutrition Facts
3 stuffed shells: 442 calories, 20g fat (10g saturated fat), 102mg cholesterol, 706mg sodium, 35g carbohydrate (9g sugars, 2g fiber), 32g protein.

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  • Mary
    Dec 11, 2017

    I thought this was horrible (and so did my family). It was tasteless and needed a lot more than salt and pepper. I would suggest using italian sausage for starters.

  • mandapandapants
    Nov 24, 2016

    No comment left

  • dcscake_OH
    Mar 9, 2016

    I liked it a lot, I would definitely make it again. Very filling.

  • wuzznmee
    Feb 19, 2016

    I make stuffed shells often. I only make mine cheese stuffed and stuff my manacotti with meat. No need to pre-cook shells. just stuff them and put them in the sauce, cover with foil and remove at the end to brown the cheese a little.

  • hyattmyers
    Oct 6, 2015

    Smaller tortellini

  • nastynova
    Jan 3, 2015

    This was a good one. will be making again.--BDW

  • CookingDinnerNightly
    Nov 29, 2014

    I read the reviews before I made this recipe and followed Nancy03743's suggestions when I made it. I added 1-1/2 tsp. basil, 1-1/2 tsp. parsley, 1-1/2 tsp. garlic, 1-1/2 tsp. sugar, 1 tsp. salt, 1/2 tsp. pepper and omitted the beef bouillon. This recipe is delicious and pretty easy. I'm adding it to our regular dinner rotation.

  • stunwoman2015
    Nov 18, 2014

    I tried it but would like to tweek it , some garlic , onion powder,..

  • falknermimi
    Nov 14, 2014

    Will make again, this was yummy! I did add 1 tabsp. parsley, 1/2 tsp. salt and 1/2 tsp. pepper to cheese mixture. Next time I might add 1 tsp. Italian seasoning to meat mixture.

  • momov7
    Oct 29, 2014

    Made last night for dinner and we all had seconds..East to make and yummy...