Stuffed Jumbo Shells

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
2 eggs
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.

Post a comment!


  1. 1
    January 25, 2010 at 4:21 pm

    I love this recipe! I do one very similar, except I will add crumbled crispy bacon and flakes of spinach in the ricotta to make it even tastier!

  2. 2
    June 12, 2010 at 4:13 pm

    I also made this last night for dinner and everyone just loved it. It was a yummy and filling meal. Thanks Michell

  3. 3
    November 3, 2011 at 3:25 pm

    Jamie, I plan on using this recipe for an enrichment night in December. We wanted to do the shells with 2 different sauces but bake them without the sauce so the ladies can pour their own sauce over the top of their shells. My only concern is that the shells will dry up when we bake them. Do you have any suggestions? I was thinking just spritzing them with olive oil before I bake them. Love your blog as always!!!

  4. 4
    November 4, 2011 at 2:43 pm

    Hey Christen,
    What a great menu choice for an enrichment night. However, I too would be worried about the shells drying out. I would definitely try your olive oil idea out at home and see if it works well. If they get too dry you could always bake them with the sauce and let the ladies choose from the pans already made with the different sauces. Let me know if you try it and how it works. Good luck!

  5. 5
    December 10, 2011 at 4:48 pm

    Just letting you know our Enrichment night turned out Great!!! The food was excellent. We chose to have your Stuffed Shells as is, your olive garden salad and dressing and the easy bread sticks. We also had a brownie bar and used all your brownie recipes. Thank you for providing our menu!!!!!!! You are amazing. Thanks again for all your work you put into your blog. LOVE IT!!!!!!!

  6. 6
    December 12, 2011 at 5:42 am

    Hi Christen,
    Thanks for letting me know. So glad it was a success! Have a great day.

  7. 7
    February 8, 2012 at 11:23 pm

    I am making this dinner tonight for my family. I have made a few of your other recipes and they turned out great 🙂 Thanks for the blog, as I am a new mom and still “training” in the kitchen 🙂

  8. 8
    February 12, 2012 at 5:55 am

    Great recipe! I added ground beef to it and it was amazing! It easily fed me, my boyfriend and his two friends. Plus we still have leftovers. They couldn't stop telling me how much they liked it! I found your website through Pinterest and I can't wait to try more of your delicious recipes!

  9. 9
    May 18, 2012 at 9:06 pm

    What do you do after freezing it when you're ready to bake again? Do I need to let it thaw or just pop it in the oven frozen? How long and at what temp? Sorry for my lack of knowledge and thanks!

  10. 10
    August 27, 2013 at 5:43 pm

    I just made this for my hubby tonite and we both loved it! Definitely a new staple meal for us! Thanks 🙂 you are my new favorite food blogger btw 🙂

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>