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THREE-CHEESE STUFFED SHELLS

Three-Cheese Stuffed Shells

A delightful cheesy dish featuring ricotta, mozzarella, and Parmesan stuffed into jumbo pasta shells, topped with a savory mushroom sauce.
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Prep Time 20 minutes
Cook Time 1 hour
Pasta Cooking Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta Shells
  • 340 g jumbo pasta shells Cook until al dente
Cheese Filling
  • 907 g ricotta cheese Use full-fat for creamier texture
  • 454 g shredded mozzarella Divide into two equal portions
  • 227 g grated Parmesan Divide into two equal portions
  • 2 large eggs Beaten
  • 1 tbsp dried parsley For added flavor
  • 1 tsp salt Adjust to taste
  • 1 tsp ground black pepper For seasoning
Sauce
  • 794 g pasta sauce Choose your favorite variety
  • 227 g fresh mushrooms Sliced

Equipment

  • 9 x 13-inch baking dish

Method
 

  1. Heat the oven to 350°F (175°C). Boil the shells in lightly salted water for 8–10 minutes, stopping when they are al dente. Drain.
  2. Combine the ricotta, 8 ounces of the mozzarella, 4 ounces of the Parmesan, beaten eggs, parsley, salt and pepper.
  3. In a separate bowl, stir together the pasta sauce, mushrooms, remaining 8 ounces of mozzarella and remaining 4 ounces of Parmesan.
  4. Spoon the ricotta filling into the shells. Arrange them in a 9 x 13-inch baking dish and pour the mushroom-and-cheese sauce mixture over them.
  5. Bake for 35–60 minutes, until the sauce bubbles around the edges and the filling has set slightly. Serve hot.

Notes

This three-cheese stuffed shells recipe is perfect for a cozy family dinner. Consider adding a sprinkle of fresh basil before serving for added freshness.