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Three Cheese Stuffed Shells

Prepare yourself to be overwhelmed with cheese. 3 different cheeses to be exact.

I’ve been seeing a ton of different Stuffed Shells recipes on Pinterest lately, particularly, Mexican Stuffed Shells. You can’t tell me that doesn’t sound absolutely delicious! But, I’ve always wanted to make traditional Stuffed Shells so the Mexican version will have to wait.

These were super duper easy. For some reason, I had always thought these would take some kind of culinary miracle to make but really all you’re doing is cooking pasta and stuffing it with cheese. Easy stuff here people!

I’d even go out on a limb and say that this is an easy enough recipe for a quick weeknight recipe.

Three Cheese Stuffed Shells

  • 1 box Jumbo Pasta Shells
  • 16 oz Ricotta cheese
  • 2 cups shredded Mozzarella
  • 1 cup grated Parmesan
  • 3 garlic cloves – pressed
  • Jar of prepared pasta sauce
  • Pepper, Parsley and Oregano to taste

Start by cooking a box of jumbo stuffed shells according to the directions. I seasoned the water with salt and a generous amount of olive oil. Its always important to salt your pasta water as its the only time you are able to season the pasta. The oil keeps the shells from sticking together but you won’t be able to avoid having a few stick together.

While the noodles are cooking, combine Ricotta, 1 1/2 cups of the shredded Mozzarella, 1/2 cup of Parmesan, garlic and your other seasonings to taste. Mix until thoroughly combined.

Once the noodles have cooled a bit, stuff each shell with a heaping teaspoon full of your cheese mixture. Do NOT rinse the pasta shells with water. You will lose all of the starch and some of the flavor. I’m pretty sure Italians disown you for that. Its a big no no.

Pour pasta sauce into the bottom of a 9×13 casserole dish and place stuff shells on top. Top with sauce and bake at 350 degrees for 30 minutes.

Top with leftover cheese and put back in the oven to allow the cheese to melt before serving.

I actually ended up with enough shells and cheese mix to make a second 8×8 pan. Little did I know, I will be eating stuffed shells for the rest of the week. Lucky for me, they turned out awesome!

I probably over use this phrase, but: check out that cheesy deliciousness! In my next life, I think I should come back as a block of cheese. That’s how much I love cheese.

No culinary miracles needed.

Now, time to watch Top Chef! Very interested to see who goes home this week.


6 responses »

  1. I just happily connected to you site via Dashboard.

    Stuffed shells are always so good, yet I rarely make them for some reason. Tasty looking recipe.


  2. This looks fantastic. I’ve never tried stuffing shells, but now I want to!

  3. Looks too yummy! Thanks for sharing, we’ll have to try it!

  4. Pingback: The Importance of Moderation « Spicy Richmond

  5. Just curious as to which pasta sauce you used?!


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