This past December I received a wonderful package from Newman’s Own containing several of their pantry favorites. Inside were Sakarooni Pasta Sauce, Alfredo Pasta Sauce, Medium Chunky Salsa, Light Honey Mustard Salad Dressing and Balsamic Vinaigrette. I enjoyed testing these products and using them in family-friendly recipes. This week I am featured by FoodBuzz and Newman’s Own as a Family Food Bites Blogger. Welcome if this is your first visit—I hope you find useful recipes and meal ideas here. I will be posting three new recipes this week that use Newman’s Own products.
These Stuffed Jumbo Shells have been a family favorite for years. I hadn’t used Newman’s Own sauce in this recipe until recently, and it worked beautifully. The recipe yields two 9×13 pans. I usually make both pans and freeze one unbaked for another meal. On the day I plan to bake the frozen pan I remove it in the morning to defrost and bake that afternoon. It’s an efficient way to get two dinners from one effort—simple, practical, and time-saving.
Stuffed Jumbo Shells
Serves: 12 servings
Prep Time: 45 minutes
Cooking Time: 45 minutes
Nutrition facts: NA calories
Rating: 5.0/5 (3 voted)
Ingredients
- 1 package (12 oz) jumbo pasta shells
- 4 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 2 eggs
- 1 tablespoon dried parsley
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 jars marinara sauce (about 24–26 ounces total)
Instructions
- Preheat the oven to 375°F (190°C). Cook the jumbo shells according to package directions until al dente, then drain and let cool slightly so they are easy to handle.
- In a large bowl combine the ricotta, 1 cup of the mozzarella, the Parmesan, eggs, parsley, oregano, salt and pepper. Mix until evenly blended. Taste and adjust seasoning if needed.
- Spoon about 2 tablespoons of the cheese mixture into each cooked shell, filling them generously but not overflowing.
- Pour about 1/2 cup of marinara sauce into the bottom of each of two 9×13-inch baking pans, spreading it to cover the base. Arrange the stuffed shells in a single layer on top of the sauce. Avoid stacking shells so they cook evenly.
- Once all shells are in place, spoon the remaining marinara sauce over the shells and sprinkle the remaining mozzarella over the top.
- Cover one pan tightly with foil and bake for 45 minutes, until heated through and the cheese is melted and bubbly. Let rest a few minutes before serving.
- Cover the second pan with foil and place it in the freezer unbaked for another meal. When ready to use, thaw in the refrigerator overnight or leave to defrost in the morning, then bake as directed.
Notes and Tips
Making two pans at once saves time and is ideal for busy families. The frozen pan reheats well and gives you a ready-made dinner on a hectic day. If you prefer, add cooked spinach, chopped cooked mushrooms, or browned ground beef or sausage to the ricotta mixture for extra flavor and variety. For a lighter version, substitute part-skim ricotta and reduced-fat mozzarella.
Serving Suggestions
Serve the stuffed shells with a crisp green salad dressed lightly with balsamic vinaigrette and warm garlic bread. A simple side of steamed vegetables complements the richness of the cheese and sauce.
Storage
Leftovers keep in the refrigerator for 3–4 days when covered. For longer storage, wrap the unbaked pan tightly in foil and freezer-safe wrap; properly stored, it will keep for up to three months. Reheat covered in the oven until warmed through.