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Stuffed Cheese Shells – A Comfort Food Classic

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Few dishes say “comfort food” like stuffed cheese shells. Perfectly cooked jumbo pasta shells filled with a rich, cheesy mixture and baked in a flavorful tomato sauce, this dish delivers everything we crave in Italian-inspired comfort cuisine: creamy ricotta, gooey mozzarella, nutty Parmesan, and warm herbs.

Whether you’re cooking for a weeknight family dinner, a gathering with friends, or meal prepping for the week, stuffed shells are a reliable crowd-pleaser. They’re filling, versatile, and freezer-friendly, making them a must-have recipe in any home cook’s rotation.


Why You’ll Love This Recipe

  • Cheesy & Flavorful – With three types of cheese, the filling is creamy, rich, and satisfying.
  • Family-Friendly – Even picky eaters will be won over by this classic.
  • Meal Prep Friendly – Prepare ahead, freeze, and bake later for an easy dinner.
  • Customizable – Add spinach, sausage, or extra veggies to suit your taste.

Ingredients Breakdown

Here’s everything you need to make this delicious stuffed cheese shells recipe:

  • Jumbo pasta shells – Boil until al dente; these hold the filling beautifully.
  • Spaghetti sauce – A jarred sauce works fine, but homemade sauce elevates the dish.
  • 15 ounces ricotta cheese – The star of the creamy filling.
  • 8 ounces shredded mozzarella – Adds gooey, melty texture.
  • ½ cup grated fresh Parmesan – For that nutty, salty bite.
  • 1 egg – Helps bind the filling.
  • 1 tsp parsley – Adds freshness.
  • 1 tsp basil – Brings classic Italian flavor.
  • 1 tsp thyme – Adds depth and earthiness.
  • Salt & freshly cracked black pepper – Essential for balancing flavors.
  • Garlic – Freshly minced or powdered, for extra flavor.

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente (slightly firm). Drain and set aside, making sure they don’t stick together (tossing them with a drizzle of olive oil helps).

Step 2: Make the Filling

In a large mixing bowl, combine:

  • Ricotta cheese
  • ½ of the shredded mozzarella (reserve the rest for topping)
  • Parmesan cheese
  • Egg
  • Parsley, basil, thyme
  • Garlic, salt, and black pepper

Mix until smooth and creamy. This filling should be thick enough to spoon or scoop easily into shells.

Step 3: Assemble the Dish

  • Spread a thin layer of spaghetti sauce at the bottom of your baking dish.
  • Using a spoon (or ice cream scoop for convenience), fill each shell with the ricotta mixture.
  • Arrange the stuffed shells neatly in the baking dish.
  • Spoon additional spaghetti sauce over the shells.
  • Top generously with the remaining mozzarella cheese.

Step 4: Bake

  • Cover with aluminum foil and bake at 350°F (175°C) for 25 minutes.
  • Remove the foil and bake for an additional 5–10 minutes until the cheese is golden and bubbly.

Step 5: Serve

Let the stuffed shells cool slightly before serving. Garnish with fresh parsley or basil for a pop of color and freshness.

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Variations to Try

One of the best things about stuffed shells is how versatile they are. Here are a few tasty twists:

  • Spinach & Ricotta Stuffed Shells – Stir sautéed spinach into the filling for added nutrition.
  • Meaty Stuffed Shells – Mix in cooked Italian sausage or ground beef with the cheese filling.
  • Veggie Lovers’ Shells – Add roasted zucchini, mushrooms, or bell peppers to the filling.
  • Alfredo Stuffed Shells – Swap tomato sauce for creamy Alfredo sauce for a white-sauce version.
  • Four-Cheese Shells – Add provolone or fontina for extra cheesy richness.

What to Serve With Stuffed Cheese Shells

Since this dish is rich and filling, it pairs well with lighter sides:

  • Garlic Bread or Breadsticks – Perfect for scooping up extra sauce.
  • Fresh Green Salad – A simple Caesar or arugula salad balances the richness.
  • Roasted Vegetables – Broccoli, carrots, or asparagus complement the cheesy shells.
  • Wine Pairing – A glass of Chianti, Pinot Noir, or Sauvignon Blanc pairs beautifully.

Tips for Success

  1. Undercook the Pasta – Since the shells will bake, boiling until just al dente prevents mushy pasta.
  2. Don’t Overfill – Stuff shells generously but not to bursting; they expand slightly as they bake.
  3. Use Fresh Cheese – Freshly grated Parmesan and mozzarella melt better than pre-shredded.
  4. Make Ahead – Assemble up to 24 hours in advance, refrigerate, and bake when ready.
  5. Freeze for Later – Freeze unbaked shells in the dish (well wrapped) for up to 2 months. Bake from frozen, adding 15–20 extra minutes.

FAQs

1. Can I use cottage cheese instead of ricotta?
Yes, cottage cheese works as a lighter substitute. Blend it in a food processor for a smoother texture.

2. How do I prevent the shells from sticking together?
After draining, toss them with a drizzle of olive oil or rinse lightly with cold water.

3. Can I make this vegetarian?
Absolutely—just skip any meat additions and stick with cheese and herbs.

4. What size pan should I use?
A 9×13-inch baking dish works best for fitting the shells in a single layer.

5. How long do leftovers last?
Stored in an airtight container, leftovers last 3–4 days in the refrigerator.


Conclusion

Stuffed cheese shells are the ultimate Italian-American comfort food—rich, creamy, cheesy, and packed with flavor. They’re easy to make, endlessly customizable, and perfect for feeding a family or entertaining guests. Whether you go with the classic ricotta filling, add spinach for a veggie boost, or mix in sausage for a heartier version, this dish is always a hit.

Once you try it, stuffed shells are bound to become one of your go-to recipes for cozy, satisfying meals.