Stuffed Shells Recipe – easy recipe for Italian stuffed shells that uses mozzarella cheese and parmesan cheese instead of Ricotta cheese in the ingredients.
I just might be the only Italian that is not a fan of Ricotta cheese, so I make my stuffed shells with a special twist – one that doesn’t include Ricotta. Stuffed Shells are a favorite in our house. Stuffed Shells are easy to make and the leftovers re-heat well.
Stuffed Shells Recipe Ingredients
- 1 12-oz. package of jumbo shells
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1 small can of “stems and pieces” mushrooms
- 1/4 c. finely chopped onion
- 2 cloves of garlic, finely chopped
- 1 11-oz. package of Trader Joes condensed cream of Portabella Mushroom soup*
- 1 lb. grated mozzarella cheese
- 1/2 c. grated parmesan cheese
Stuffed Shells Recipe Directions
Cook pasta according to box directions. Rinse in cool water and set aside. I like to undercook them by a couple of minutes so they don’t tear so easily when stuffing. Brown meat in a large saute pan, add onion and garlic and cook for a couple of minutes. Add canned mushrooms and cream of mushroom soup. *The Trader Joe’s Portabella Mushroom soup is a seasonal item and is only available during the fall. (I use a high-end condensed cream of mushroom soup in its place during the off-season.) Lightly oil and layer a 9×13 baking dish with sauce. Remove meat mixture from heat, let cool slightly. Add parmesan cheese and about 2 c. of the mozzarella to meat mixture when you’re ready to begin stuffing. Stuff shells and place in dish. Top with sauce and remaining mozzarella cheese. Cover with foil and cook at 350 degrees for about 25 minutes. Remove foil and cook five more minutes.
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Thanks to my mom for help with this Stuffed Shells Recipe :)