Three Cheese Stuffed Shells are a delicious and comforting dish perfect for any occasion. This recipe combines creamy cheeses and savory spices, all wrapped in hearty pasta shells and baked to perfection. It’s a crowd-pleaser that both kids and adults will love!
Why Make This Recipe
Making Three Cheese Stuffed Shells is a great way to enjoy a hearty meal without spending hours in the kitchen. The combination of ricotta, mozzarella, and Parmesan cheese creates a rich and creamy filling that pairs perfectly with spaghetti sauce. Plus, you can easily make it ahead of time and bake it when you’re ready to eat. It’s a fantastic choice for family dinners, gatherings, or even meal prep for the week.
How to Make Three Cheese Stuffed Shells
Ingredients:
- 20 uncooked jumbo pasta shells
- 15 ounce container ricotta cheese
- 8 ounces (2 cups) grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 Tablespoons chopped basil
- 1 teaspoon Italian seasoning
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 (26 ounce) jar spaghetti sauce
Directions:
- Preheat the oven to 350 degrees.
- Cook the pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.
- In a large bowl, combine the ricotta, 1 1/2 cups of the mozzarella, Parmesan, basil, Italian seasoning, egg, salt, and pepper.
- Spread 3/4 of the spaghetti sauce on the bottom of a 13×9 inch baking dish.
- Spoon the cheese mixture into the pasta shells and place them in the baking dish.
- Pour the remaining spaghetti sauce over the shells and sprinkle with the remaining mozzarella.
- Cover with foil and bake at 350 degrees for 30 minutes.
- Uncover and bake for an additional 5-10 minutes until bubbly and golden.
How to Serve Three Cheese Stuffed Shells
Serve the Three Cheese Stuffed Shells hot out of the oven. You can garnish with extra chopped basil or grated Parmesan cheese for added flavor. Pair with a simple green salad and garlic bread for a complete meal!
How to Store Three Cheese Stuffed Shells
If you have leftovers, let them cool completely, then cover the dish with plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days. You can also freeze the stuffed shells before baking. Just cover tightly and they can last in the freezer for up to 3 months. Thaw in the fridge before baking when you are ready to enjoy!
Tips to Make Three Cheese Stuffed Shells
- Make sure to cook the pasta shells al dente so they don’t get too soft while baking.
- You can mix in some cooked ground beef or sausage into the cheese filling for added protein.
- Use homemade spaghetti sauce for an extra special touch, or choose a store-bought version that you love.
Variation
For a lighter option, you can substitute ricotta cheese with cottage cheese. This will give you a different texture but still maintain the cheesy goodness!
FAQs
1. Can I make this dish ahead of time?
Yes, you can assemble the stuffed shells a day in advance. Just cover and refrigerate them until you’re ready to bake.
2. What if I don’t have jumbo pasta shells?
If you don’t have jumbo shells, you can use other types of pasta, such as cannelloni or even regular pasta like rotini. Adjust cooking times accordingly.
3. Can I use other cheeses?
Absolutely! Feel free to mix and match different cheeses according to your taste. Cheddar or fontina would also work well.
Three Cheese Stuffed Shells
Ingredients
Pasta and Sauce
- 20 pieces uncooked jumbo pasta shells
- 1 jar (26 ounce) spaghetti sauce
Cheese Filling
- 1 container (15 ounce) ricotta cheese
- 8 ounces grated mozzarella cheese (2 cups)
- 1/2 cup grated Parmesan cheese
Herbs and Seasoning
- 2 Tablespoons chopped basil
- 1 teaspoon Italian seasoning
- 1 piece egg
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Instructions
Preparation
- Preheat the oven to 350 degrees.
- Cook the pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.
- In a large bowl, combine the ricotta, 1 1/2 cups of the mozzarella, Parmesan, basil, Italian seasoning, egg, salt, and pepper.
- Spread 3/4 of the spaghetti sauce on the bottom of a 13′ x 9′ inch baking dish.
Assembly
- Spoon the cheese mixture into the pasta shells and place them in the baking dish.
- Pour the remaining spaghetti sauce over the shells and sprinkle with the remaining mozzarella.
Baking
- Cover with foil and bake at 350 degrees for 30 minutes.
- Uncover and bake for an additional 5-10 minutes until bubbly and golden.
