Cheese Stuffed Shells

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This Cheese Stuffed Shells recipe post is sponsored by Emmi Cheese. I received compensation, but all opinions and content are my own.

These giant cheese stuffed shells just might make you rethink your standard lasagna dinner night! Jumbo pasta shells are stuffed with three types of cheese: ricotta, mozzarella, and parmesan, baked with a marinara sauce until beautifully bubbly and served with fresh basil. These giant cheese stuffed shells are full of flavor and so easy to make – the perfect combination for a family dinner! They’re an easy vegetarian dinner to throw together that is definitely a family favorite!

I love pasta in all its forms, and these giant stuffed shells are one of my favorite dishes in that area. With all that melty cheese inside the shells and the marinara sauce that accompanies them, this recipe is one of my go-to’s. 

My family loves this recipe. My husband and I also make it to take to other people who are shut-ins and they absolutely love it. It also freezes very well. – Brenda 

Recipe at a glance

Cuisine Inspiration: Italian

Primary Cooking Method: Baking

Dietary Info: Vegetarian 

Key Flavor: Basil, marinara 

Skill Level: Easy

Summary

• Quick and Easy: This cheese stuffed shells recipe comes together quickly and requires very little cooking experience, making it an ideal dinner for any family and an excellent dish for potlucks. 
• Filling: The three-cheese mixture stuffed inside giant shells swimming in marinara sauce makes for a hearty, filling meal. 
• Customizable: This recipe has a basic concept you can tailor to suit your tastes. Add ground beef or Italian chicken sausage for a meaty sauce, or try adding cottage cheese in place of part of the ricotta if you prefer a lighter texture.
• Flavorful: The combination of rich ricotta and Le Cremeux cheese, the al dente shells, and slightly sweet marinara sauce create a classic, delicious Italian flavor.

Ingredients for Giant Cheese Stuffed Shells

• Jumbo Pasta Shells: These extra-large shells are perfect for holding the delicious mix of cheeses used in this recipe. 
• Ricotta Cheese: This classic staple of so many Italian dishes is rich and creamy, creating a wonderful base for the cheese filling. 
• Kaltbach Le Cremeux Cheese: This cave-aged, alpine-style cheese from Switzerland adds an earthy flavor as parmesan does but with more depth and a nutty woodiness. 
• Eggs: Adding egg to your cheese mixture helps bind the cheeses together, ensuring the mixture stays inside the shells where it belongs. 
• Italian Seasoning, Salt, and Pepper: Italian seasoning adds classic flavor to the cheese, and salt and pepper enhance that flavor even further. 
• Marinara Sauce: This classic sauce is the perfect backdrop for the cheese filling and al dente shells. 

Popular Substitutions & Additions

• Try manicotti shells: Manicotti can be used instead to create yet another classic Italian favorite.
• Use a ricotta and cottage cheese mix: Many people enjoy a mix of ricotta and cottage cheese rather than pure ricotta cheese.
• Both Kaltbach Le Cremeux Cheese and parmesan cheese work: Use traditional parmesan cheese, instead for the classic Italian flavor profile. 
• Use your favorite red sauce: Any kind of traditional red spaghetti sauce can be used for this recipe. Pick the one you like best! 
• Make it spicy: Add a kick of heat and excitement with a dash of red pepper flakes.

How to Make Cheese Stuffed Shells

Cook the Shells

Start by cooking the pasta shells a little shy of al dente. For me that was about 8 minutes. Then, immediately drain the pasta, rinse with cold water and place the pasta in an oven-safe baking dish filled with half the marinara sauce. Placing the shells right into the sauce helps them from sticking together while you stuff them. This is the shells before cooking.

Mix the Cheese Filling

Ideally, while you’re cooking the pasta shells, you’ll mix the ingredients for the cheese stuffing. That includes ricotta, mozzarella cheese,  Kaltbach™ cheese, an egg, Italian seasoning, salt and pepper.

Put it all Together

Now you’re ready to stuff the cooked shells with the cheese mixture.

After you finish stuffing the 12 shells, add dollops of the remaining sauce on top, add some extra cheese and bake it in the preheated oven.

You’ll know these cheese stuffed shells are ready because the cheese will all be melted, the marinara sauce will be bubbling and the shells will be slightly set. Finish it off with some fresh basil and get ready to devour! Pictured below is about half the recipe.

Made this delicious dish tonight for the family. Was a hit with all which doesn’t happen often! Easy prep and we even had left overs that we are looking forward to having for lunch. Definitely a five star – Jada

Tips for Making the Best Ricotta Stuffed Shells

1. Do not overcook the pasta. In fact, while many instructions for cheese stuffed shells will suggest cooking the pasta al dente, I recommend 2 minutes shy of al dente. That’s because these shells will be baking in the oven with the sauce and cheese for more than half an hour.
2. Rinse the shells with cold water after boiling. This prevents them from sticking to each other while you’re preparing the cheese mixture and stuffing the pasta shells. Just be sure to let it drain very well so you’re not adding excess moisture to the dish.
3. Add a layer of sauce to the pan before adding the shells. This helps to keep the shells moist so they are not sticking together while you are stuffing them. It’s also easier to serve them this way. I find that there’s no need to spray the baking dish or spray the pasta shells with oil. The marinara sauce does the trick!
4. Use a large ziplock bag to pipe the cheese stuffing into the shells. This is a fun little trick to make the assembly of the cheese stuffed pasta faster. After mixing the filling, place it in a large enough bag, cut off a corner and pipe into the shells. This trick saves time, creates less mess, and results in an overall better presentation.

What to Serve with Giant Stuffed Shells

Giant cheese stuffed shells are a classic Italian dish, and they pair well with all your favorite Italian sides to create a delicious, hearty lunch or dinner. 

• Garlic Cheese Bread 
• Tomato Caprese Salad 
• Air Fryer Vegetables 
• Garlic Knots

How to Store and Reheat Giant Cheese Stuffed Shells

Let your shells cool completely, then transfer them to an air-tight container or cover them in their original dish and refrigerate them for up to four days. 

To reheat the shells, defrost them if frozen. Then, place them in a baking dish, cover, and bake at 375 degrees for 20 to 30 minutes until heated through.

How long will giant cheese stuffed shells last in the fridge? 

When stored in an air-tight container or tightly covered in their original dish, stuffed shells will typically last for about four days. 

Can I freeze giant stuffed shells? 

Yes, you can. Stuffed shells are incredibly freezer-friendly. You can stuff your shells and freeze them for baking at a later date or freeze your cooked shells. In either case, freeze the shells in a baking dish, then store them in an air-tight, freezer-safe container in a single layer for up to three months. 

Frequently Asked Questions

These cheese stuffed shells recipe are similar in taste and texture to lasagna, but with extra extra cheese that’s stuffed in the cutest jumbo pasta shells. You can play around with the types of cheese you use and try something new and bold like the Kaltbach™ cheese I used. All in all, it’s a deliciously cheesy comfort dish that is sure to be a hit with your family and friends!

Thank you Emmi Cheese for sponsoring this post.

More pasta recipes:

• Easy Baked Spaghetti
• Homemade Lasagna
• Lemon Ricotta Pasta
• Spaghetti with Meatballs
• Vegan Creamy Tomato Pasta
• Garlic Butter Shrimp Spaghetti
• Easy Lasagna Roll Ups
• Shrimp Orzo Salad
• Creamy Mushroom Pasta
• Pasta with Roasted Cherry Tomatoes

If you’ve tried this healthy-ish feel good Cheese Stuffed Shells recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!