Stuffed cheese shells are the ultimate cozy, cheesy pasta dish — perfect for weeknight dinners or feeding a crowd. Think jumbo pasta shells loaded with creamy ricotta and smothered in tomato sauce and melty cheese.
🧀 Stuffed Cheese Shells Recipe
🕒 Time: 45–60 minutes
🍽 Serves: 4–6
🧊 Great for make-ahead and freezing
🧾 Ingredients
🐚 For the Shells:
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20–24 jumbo pasta shells (cook a few extra in case some tear)
🧀 Cheese Filling:
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450g (15 oz) ricotta cheese
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1½ cups shredded mozzarella, divided
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½ cup grated Parmesan
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1 large egg
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2 tbsp chopped fresh parsley (or 1 tsp dried)
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1 tsp garlic powder or 1 clove minced
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Salt & pepper to taste
🍅 Sauce:
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2–3 cups marinara sauce (homemade or store-bought)
👩🍳 Instructions
1. Cook the shells:
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Boil jumbo shells in salted water until just al dente (they’ll cook more in the oven).
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Drain and rinse under cold water to stop cooking. Set aside.
2. Make the cheese filling:
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In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, garlic, salt, and pepper until creamy and combined.
3. Stuff the shells:
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Fill each shell with about 1–2 tablespoons of cheese mixture.
4. Assemble:
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Preheat oven to 190°C / 375°F.
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Spread a layer of marinara sauce in the bottom of a baking dish.
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Arrange stuffed shells in a single layer.
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Spoon remaining sauce over the top.
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Sprinkle with remaining mozzarella.
5. Bake:
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Cover with foil and bake for 25 minutes.
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Remove foil and bake another 10–15 minutes until bubbly and golden.
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Let cool slightly before serving.
🧊 Make-Ahead / Freezer Tips:
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To freeze: Assemble but don’t bake. Cover tightly and freeze.
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Bake from frozen at 190°C for 45–50 mins (cover with foil most of the time).
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To refrigerate: Assemble up to 1 day in advance.
🌀 Variations:
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Add spinach to the filling (sauté and squeeze out moisture first).
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Use bechamel sauce for a richer white version.
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Mix in cooked ground beef or sausage for a meaty twist.
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Top with fresh basil or a drizzle of pesto after baking for extra flavor.
