12 Cheese Stuffed Shells Recipe

Ingredients for 12 Cheese Stuffed Shells

• Jumbo Pasta Shells
• Ricotta Cheese
• Italian Cheese Blend
• Mexican Blend Cheese
• Parmesan Romano Cheese Mix
• 2 large eggs
• Parsley Flakes
• Dried Italian Seasoning
• Salt
• Ground Pepper
• Spaghetti Sauce
• Ground Beef
• 4 ounces shredded mozzarella cheese

How to Make 12 Cheese Stuffed Shells

1. Preheat oven to 350°F (175°C).
2. Cook 1 pound jumbo pasta shells according to package directions until al dente. Drain and set aside.
3. In a large bowl, combine 16 ounces ricotta cheese, 8 ounces cream cheese (softened), 4 ounces shredded mozzarella cheese, 4 ounces shredded parmesan cheese, 2 ounces shredded provolone cheese, 1 ounce shredded asiago cheese, 1 ounce shredded fontina cheese, 1 ounce shredded cheddar cheese, 1 ounce shredded Monterey Jack cheese, 1 ounce shredded Gruyere cheese, 1 ounce shredded Romano cheese, 2 large eggs, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
4. Mix thoroughly until all cheeses are well incorporated and the mixture is smooth.
5. Fill each cooked pasta shell with approximately 2 tablespoons of the cheese mixture.
6. Spread 1 cup of your favorite marinara sauce in the bottom of a 13x9 inch baking dish.
7. Arrange the filled pasta shells in the prepared baking dish.
8. Cover the shells with the remaining marinara sauce (about 2 cups).
9. Sprinkle 4 ounces of shredded mozzarella cheese over the top.
10. Cover the baking dish with aluminum foil.
11. Bake for 35 minutes.
12. Remove the foil and bake for an additional 15 minutes, or until the sauce is bubbly and the cheese is golden brown.
13. Let stand for 10 minutes before serving. Makes 18-24 servings.