Stuffed Jumbo Shells
This past December I was sent a fabulous package from Newman’s Own. There were some great products in the package including, Sakarooni Pasta Sauce, Alfredo Pasta Sauce, Medium Chunky Salsa, Light Honey Mustard Salad Dressing and Balsamic Vinaigrette Salad Dressing. I was able to play around with these yummy products and have created some great family friendly recipes with them. This week I am being featured by FoodBuzz and Newman’s Own as a Family Food Bites Blogger! Welcome to you, if this is your first time visiting my site. I hope you will enjoy the family friendly recipes and tips you find here! I will be posting 3 new recipes this week that use Newman’s Own products.
These Stuffed Shells have been one of our family favorites for years. I had never used Newman’s Own Sauce before now, but have found it to be perfect with this recipe. The recipe makes 2 9×13 pans. I always make both pans, but put one in the freezer (without baking it) for later. When I am ready to use the freezer pan I take it out in the morning so it can defrost and then bake it in the afternoon. You got it. This is a “kill two birds with one stone” kind of project. However, there are no birds actually involved and I don’t really enjoy killing. I guess I better just say…you are going to get two meals out of this one recipe. That was a lot more polite, wasn’t it.
Stuffed Jumbo Shells with Newman’s Own Sockarooni Pasta Sauce
Yield: 12 servings
1 package (12 oz) Jumbo Shells
4 C ricotta cheese
2 C shredded mozzarella cheese
1 C shredded Parmesan cheese
1 T dried parsley
¾ t dried oregano leaves
½ t salt
¼ t freshly ground black pepper
2 jars Newman’s Own Sockarooni Marinara Sauce
1. Cook the pasta according to package directions.
2. In a large bowl combine all ingredients but the Marinara Sauce and the pasta.
3. Spoon about 2 T of cheese filling into each of the cooked shells.
4. Pour about ½ C marinara sauce in the bottom of TWO 9×13 pans. This recipe works best if the shells are not stacked on top of each other. That’s why I use 2 pans, instead of layering them in one pan.
5. Place the stuffed shells over the top of the sauce. Pour the remaining sauce over the top of the shells.
6. Cover one pan with foil and bake at 375 degrees for 45 minutes. Cover the other pan with foil and freeze for later.