Jumbo Shells Stuffed With Ricotta Filling
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 18jumbo shells
- 3cups ricotta cheese stuffing (see recipe)
- 4cups Bolognese sauce or cooked meat and tomato sauce (see recipe)
- 2tablespoons freshly grated Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
515 calories; 18 grams fat; 5 grams saturated fat; 2 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 57 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 31 grams protein; 592 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Drop jumbo shells into boiling water and cook about 10 minutes or until tender but not overcooked. Drain.
- Step 3
Spoon layer of sauce over bottom of casserole large enough to hold stuffed shells in one layer.
- Step 4
Fill each shell with equal portions of ricotta cheese mixture. Arrange shells stuffed side up in casserole. Spoon remaining sauce over shells. Sprinkle with grated cheese and bake 25 minutes.
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Cooking Notes
Sapelo
I so wish when it says "see recipe" that the recipe was actually on this page!
Rebecca // SLC
I prepared this recipe using the additional linked recipes for the ricotta filling and the bolognese. The only adjustments I made were to add spinach to the ricotta and omit the chicken livers from the bolognese (personal preference). The sauce was delicious and worked well being prepared early in the morning and having time to rest and meld flavors. It was delicious and the perfect comfort food!
barb
Add a beaten egg, nutmeg, s&p, one thinly sliced scallion, small handful tiny chopped parsley and lemon zest to the filling ... and watch out, people ... delicious!
Terry J
I have been making Craig's recipe for parties, to great accolades, ever since I first saw it in the Time decades ago. I trot it out year after year and it never gets tired.
Máirín Duffy
We left the parm out of the filling bc we didnt have any. Came out wonderful!
David Wimmer
If making an entire box of jumbo shells (about 35 shells), you'll need to double the underlying components/ingredients.
Mark S.
The stuffing for this is here:
http://cooking.nytimes.com/recipes/10524-ricotta-cheese-stuffing-for-jum...
Sapelo
I so wish when it says "see recipe" that the recipe was actually on this page!
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