3 cheeses,  filled to the max

It was 8pm on a sunday night, and I was doing what I usually do. Unwinding- tv on, laptop propped up on my lap perusing my fave websites— with snacks & ice cold drink at arm’s reach.

I then came across this recipe on a cooking blog I frequent weekly called My SanFrancisco Kitchen.

Maybe the chips and soda were not doing it for me. Something about the the words giant stuffed shells grabbed my attention, and I will always have a love for everything cheesy. Mouth salivating I quickly bookmarked the recipe not just on my laptop, but into my head.

I knew I’d be making it that week.

Here we are, because it was obviously as good as it looked and sounded. You all know my kind of recipe. I have said it many times but I’ll say it gain- easy, with the types of ingredients you usually have on hand.

My husband gave me the kiss of approval and had 3 servings.  Thank you MSFK for the inspiration!


(tweeked to my own liking)-

Preheat your oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray and set aside.

Cook a 12-oz. box of jumbo shells in boiling water, 2 to 3 minutes short of the package directions. Drain, rinse and set aside.

Get a small to medium sized onion and two large portobello mushrooms. These babies are quite large.

For size comparison, the circumference of one is bigger than one medium onion.

chop both into fine (small cubed) pieces.

take a package of your fave ground beef. In terms of ground beef, I always get sirloin.

brown the beef on low heat, draining fat as you go. When the meat is a lighter pink add the veggies.

Cook and toss- until the onions are clear looking. While tossing,  sprinkle in 1 tsp of salt and 1 tsp of pepper.

Remove from the heat, drain/strain all access oil and water WELL.

add 1/4th a cup of chopped green onion and 1.5 cups of fat free sour cream.

mix well, and then get your jumbo shells. Spoon in a generous portion into each shell. Align shells to fill your entire baking tray.

add 2 cans 14 oz cans of italian seasoned diced tomatoes on top

sprinkle with oregano

add your 3 cheeses on top

1/2 cup grated Parmesan cheese

1/2 cup Asiago medium cheese, shredded

THEN on the very top two cups of shredded Mozzarella

Bake for 30 mins until the cheese starts turning brown on the edges-

let it stand for about 5-10 mins.

Cut into your 3 cheese jumbo stuffed shells

every bite perfectly cheesy yet saucy and savory.