San Giorgio Jumbo Stuffed Shells Recipe with Homemade Sauce

This San Giorgio Stuffed Shell recipe is adapted from the jumbo pasta shells box and is even better than the orginial because of the homemade tomato sauce, ingredients, brand of ricotta cheese I use and an additional, yet necessary seasoning that is not present in the San Giorgio recipe that any Italian food lover would have picked up upon.

Disclosure: This post may contain affiliate links which means, if you make a purchase, I’ll receive a very small commission but, the price you pay is the same.

This dish that is near and dear to my heart because my late mother made stuffed shells with San Giorgio Jumbo Shells for me when I was a little girl.

She’d send me over to my friend’s house across the street with some of these super delicious stuffed shells. I remember when my Christine’s sister saw me walk in with them said “Chris, don’t eat ’em all. Save me some!” 

My mom was known for being an excellent Italian cook because she was an immigrant and learned how to cook in the old country by my grandmother, who was also a fabulous cook. 

The secret to her stuffed shells recipe was the homemade sauce a.k.a. Sunday gravy which is what she called it. This spaghetti sauce is what made my Baked Ziti with Ricotta Cheese famous and aired on a Philadelphia talk show called the Barsky Show for a San Giorgio Pasta Contest!

I’ll guide you through the steps of crafting this delectable dish that is sure to become your family’s favorite. It’s a great dish to pull out of your refrigerator (or freezer) for any night of the week.

Disclosure: I’ve outlined the San Giorgio Jumbo Shells with cheese filling recipe below, however, I’ve outlined my own modifications to make it a tastier recipe. Using a great homemade sauce makes all of the differnce in all of my pasta recipes and this recipe is no exception.

You’ll need jumbo pasta shells to make this recipe. Cook them according to package directions but, remove one minute from the cooking time. This will ensure your pasta isn’t overcooked after it’s baked.

Ingredients:

• 12 oz box of San Giorgio Jumbo Shells
• 32 oz (or 4  cups) of ricotta cheese (I like to use a creamy ricotta brand such as Galbani)
• 2 cups shredded mozzarella cheese (optional: melt a third cup on top)
• 1/2 cup grated (or shaved) Parmesan cheese (I use 1/3 cup grated)
• 2 large eggs
• 1 tablespoon fresh chopped parsle (I use 1/4 cup.)
• 1/4 tsp garlic powder (This ingredient is not listed in San Giorgio recipe)
• 3 cups homemade tomato sauce, which is my most popular recipe!
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper or to taste
• Fresh parsley or basil leaves for garnish (optional)

Instructions:

*The full, printable recipe is at the bottom of this post in the recipe card. 

Prepare the Pasta

First, cook pasta (San Giorgio Jumbo Shells) according to the package instructions. Use a large pot of salted water and be sure to cook them al dente, as they will continue cooking when baked. Once cooked, drain and set aside.

Make the Cheese Filling

Next, in a large bowl, combine cheeses: ricotta cheese, shredded mozzarella, grated Parmesan cheese. Then, add the egg, chopped parsley, garlic powder, salt, and pepper. Mix the ingredients until it’s a creamy and well-combined filling. 

Stuff the Shells

Next, take each cooked shell and generously fill it with the ricotta mixture using a spoon. Arrange the stuffed pasta shells in a single layer in a baking dish.

Bake the Casserole

Heat oven to 375°F (190°C). Pour a thin layer of sauce on the bottom of the pan and then over the stuffed shells, making sure each one is coated. Sprinkle additional mozzarella and Parmesan cheese on top for an irresistible golden crust.

Cover the baking dish with aluminum foil and bake for approximately 35 minutes or until the cheese is melted and bubbly. Uncover for the last 10 minutes to achieve a golden brown top. Once done, remove from the oven and let it rest for a few minutes.

As I’ve mentioned above in the ingredient list, you can melt a third cup of shredded mozzarella cheese on top near the end of the baking time if you want extra gooey cheese on top!

Garnish

Garnish the San Giorgio Stuffed Shells with fresh basil leaves for a burst of color and added flavor. Serve the stuffed shells and watch as your guests savor the perfect blend of creamy filling, al dente pasta, and savory homemade tomato sauce. It’s pictured below.

Additions and Substitutions

• Add a delicious homemade meat sauce or marinara sauce to the top of the shells before baking.
• Add fresh spinach leaves to the cheese filling. They’ll cook while baking in the oven.
• Use grated locatelli cheese instead of grated Parmesan cheese.
• Sprinkle additional parmesan cheese on top of the shells when serving, if desired.

Serve with garlic bread and a nice green salad or add some spectucular homemade meatballs on the side!

The San Giorgio Stuffed Shells recipe is a great recipe that celebrates the authentic Italian flavors that will connect you with your Italian heritage as if you were in the towns of southern Italy!

Share this delightful dish with loved ones, and let the rich and cheesy goodness create lasting memories around your table. Add it to your dinner recipes and it is sure to become a family favorite that can be served as a weeknight meal when made ahead.

Buon Appetito!

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