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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Jumbo Stuffed Cheese Shells with Rosa Sauce Recipe

5 stars - based on 2 votes
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This recipe for Jumbo Stuffed Cheese Shells with Rosa Sauce is from Jana's Joy of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 jar (15 oz) Bertolli Four Cheese Rosa Pasta Sauce
1 jar (15 oz) Newman's Own Alfredo Sauce
1 pkg. Hill Country Fare Jumbo Cheese Stuffed Shells (Conchas
Rellenas de Queso) - found at HEB in Freezer Case (64 oz. pkg)
Handful of fresh shaved Parmesan cheese -found in refrigerated deli
section of most stores.
Directions:
Directions:
Preheat oven to 350 degrees. Spray LARGE casserole dish with Pam spray. Combine both jars of pasta to make an Alfredo Rosa sauce. Pour one cup and spread evenly in the bottom of large 9 x 13 casserole dish.
Layer frozen pasta shells with stuffed side up. Cover pasta with rest of sauce mix. Cover top loosely with piece of aluminum foil. Bake in oven for approx. 350 degrees until sauce begins to bubble (approx. 45 min.) Remove foil and spread a handful or so of shaved Parmesan Cheese over all.
Cook 5 more minutes until cheese has melted.
Personal Notes:
Personal Notes:
This is simple dish that is a hit every time. The shells have a mild poblano
ricotta cheese stuffing. Really adds flavor to this dish! Serves a crowd or 3 hungry men and myself!

 

 

 

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