why make this recipe
Cheese Stuffed Shells are warm, cheesy, and easy to cook. They feed a family and please guests. You can make them ahead and bake them later. This recipe uses simple ingredients you likely already have.
introduction
This recipe for Cheese Stuffed Shells fills large pasta shells with a creamy cheese mix and bakes them in marinara sauce. It tastes fresh and comforting. If you enjoy stuffed desserts and creative fillings, try a different idea like the cheesecake stuffed chocolate chip cookies for a sweet finish after this meal.
how to make Cheese Stuffed Shells
Ingredients :
26 oz jumbo pasta shells, 2 cups ricotta cheese, 2 cups shredded mozzarella cheese, 1 cup grated Parmesan cheese, 1 egg, 2 cups marinara sauce, 2 cloves garlic, minced, 1 teaspoon Italian seasoning, Salt and pepper to taste, Fresh basil for garnish
Directions :
- Preheat oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the cheese mixture and place in the baking dish.
- Pour remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
how to serve Cheese Stuffed Shells
Serve hot from the oven. Put a few shells on each plate and spoon extra sauce over them. Add a side salad or garlic bread. A small green salad and a simple vinaigrette balance the rich cheese.
how to store Cheese Stuffed Shells
Cool the shells to room temperature. Cover the baking dish tightly or move shells to an airtight container. Refrigerate for up to 3 days. To reheat, bake at 350°F (175°C) for 15–20 minutes until warm and bubbly. You can freeze assembled but unbaked shells for up to 2 months; thaw in the fridge before baking.
tips to make Cheese Stuffed Shells
- Cook shells to al dente so they hold their shape when stuffed.
- Drain shells well and let them cool slightly before filling.
- Use room temperature ricotta so the filling mixes smooth.
- Don’t overfill each shell; a generous tablespoon is enough.
- For a quick change, try a sweet treat later like these cherry cheesecake stuffed cookies for dessert.
variation (if any)
- Add cooked spinach or chopped cooked sausage to the cheese mixture for more flavor.
- Use a meat sauce instead of marinara for a heartier dish.
- Swap part of the ricotta for cottage cheese for a lighter filling.
FAQs
Q: Can I make these ahead of time?
A: Yes. Assemble the shells, cover, and refrigerate for up to 24 hours before baking.
Q: Can I use frozen shells?
A: Most jumbo shells are sold dry. If you use frozen filled shells, follow the package or recipe thaw and bake instructions.
Q: Do I need to precook the shells?
A: Yes. Cook the shells until al dente so they hold the filling and do not break apart.
Q: Can I make these dairy-free?
A: You can use dairy-free ricotta and mozzarella alternatives and skip the Parmesan. Texture and taste will change slightly.
Q: How do I stop the top from burning?
A: Keep the dish covered with foil for most of the bake time, then remove foil for the last 10 minutes to brown the cheese.
Conclusion
For a classic take and more tips on stuffed shells, see a trusted version of this dish at a classic stuffed shells recipe at Dinner at the Zoo.
Cheese Stuffed Shells
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the cheese mixture and place in the baking dish.
- Pour remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.