The ham, veggies, and cheese-filled enchilada breakfast casseroles are baked in a rich egg batter.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 (12 ounce) package jumbo pasta shells
- 1 (32 ounce) container ricotta cheese
- 1 pound shredded mozzarella cheese, divided
- 8 ounces grated Parmesan cheese, divided
- 2 large eggs, beaten
- 1 tablespoon dried parsley
- 1 teaspoon salt, or more to taste
- 1 teaspoon ground black pepper
- 1 (28 ounce) jar pasta sauce
- 8 ounces sliced fresh mushrooms
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.
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- While the pasta is cooking, mix ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, eggs, parsley, salt, and pepper in a large bowl until well combined.
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- Combine pasta sauce and mushrooms in a medium bowl. Add remaining mozzarella and Parmesan cheeses; stir until well combined.
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- Stuff shells with ricotta mixture and place in a 9×13-inch baking dish. Pour pasta sauce mixture over the shells.
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- Bake in the preheated oven until edges are bubbly and the shells are slightly set, 35 to 60 minutes.
- Serve hot and enjoy!
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- For more flavor, add more spices to the filling if desired.
Nutrition Facts
| Calories | 550 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 3 g |
| Protein | 38 g |
| Saturated Fat | 14 g |
| Sodium | 1544 mg |
| Sugars | 9 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
super happy with how to came out. yum
Amazing! I added more parsley but otherwise delicious
First time making stuffed shells. Thanks to this recipe and instructions it was super easy and delicious. This is now saved and will become a regular dinner in my house. Thank you!
Good receipe, only major change is when making tomatoe sauce I added a teaspoon of baking soda to reduce acid from the sauce.
This recipe is quite delicious. I didn’t have have fresh parmesan so I substituted it with fresh asiago cheese. I also skipped the mushrooms.
We loved this! Added Italian sausage to sauce. I also doubled the parsley and added garlic powder. I make this for my fiancé when I visit him as he is out of state on a job site. It’s perfect for him. I freeze the shells on a tray first then place them in a ziplock bag. I also freeze the sauce in several different bags. He can thaw what he needs the night before and then has a great meal after a long days work without the fuss, simply either bake or pop in the microwave.
WE MADE THIS AWESOME!!!
Great as is! I just added some more spices than the recipe calls for. Easy to make. Will make again!
They call them “jumbo” shells, but they’re not nearly as big as the ones I used to get. Is it possible to get the huge ones anymore? If so, where? The Mueller’s ones they call Jumbo aren’t what I would call Jumbo.
These were really tasty! Not mind-blowing, but a good meal that was fun to make with my kid. Would happily make it again. And eat it again! Love the addition of mushrooms. This made two full trays for me.
This is absolutely delicious! Hubby loves it too. A definite winner.
Very yummy recipe, my picky husband even loved it and so did our guests. I added Italian sausage in the stuffed shells as well. Definitely recommend.
I used fresh mozzarella and basil because that is what I had. Super good!
I love this recipe and so does my family. I tweaked it a bit. I browned some ground beef and added it to the mixture and stuffed the shells. And my husband is allergic to tomatoes so I made his with all cheese and ground beef. I made homemade cheese like you would do for homemade Mac and cheese. I also added some crushed peppers. Totally awesome.
I added Italian meat and hamburger to the sauce and added menaced garlic to ricotta mixture also used less salt. Delicious family loved it!!
Same recipe: just added broccoli. The pot I used for the shells, I boiled some broccoli in prior. Scooped it out, added to bowl of cold water and chopped small, using the same water after for the pasta. I also put the shells in cold water -so they didn’t break my mind and soul splitting whilst filling them. I had a child who ‘hates’ veggies DESTROY 2 plates.
This dish was a huge hit. Everyone loved it! It makes a lot like others said. I used a piping bag to fill the shells with the cheese mixture. I omitted mushrooms and added ground beef and ground spicy sausage to the sauce. I will definitely make this again. Photo was taken before I added additional sauce and baked.
Everyone loved it! I left out the mushrooms (don’t like them) and added Italian seasoning mix and jarred garlic. Wonderful!! There was enough to make 2 trays and one is in the freezer for another night.
This was very good! I forgot to take a photo.
Made a half recipe and filled 18 shells in my white 10×8 casserole pan. added 1/2 c. chopped fresh spinach to the filling and omitted mushrooms. yummy!
I followed this to the recipe. I made a 9x 13 pan and them an additional 9×9 pan I froze to use at a later time. Very good …