Cheese Stuffed Shells

Yumna Jawad
Updated

5 from 100 votes

These Cheese Stuffed Shells are made with ricotta, mozzarella and parmesan cheese; and baked in a marinara sauce. It's an easy weekday family friendly meal!

Jump to Recipe
36 Comments
Pin

This post may contain affiliate links. Please read our disclosure policy.

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!

Cheese stuffed shells in a white oval baking dish topped with fresh basil
Want to save this recipe?
Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

Table of Contents

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. 
  • 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.
Grating Kaltbach cheese for the recipe

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.

Jumbo pasta 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.

The cheese mixture with ricotta, mozzarella, kaltbach, egg and spices before and after mixing

Put it all Together

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

Jumbo pasta shells stuffed with the cheese mixture in a baking dish filled with marinara sauce

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.

Jumbo pasta shells stuffed with the cheese mixture in a baking dish filled with marinara sauce and then topped with more sauce and cheese

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.

Jumbo pasta shells stuffed with cheese mixture after baking in oven

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. 

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. 

Close up shot of the cheese stuffed shells topped with basil

Frequently Asked Questions

Why did my shells stick to my baking dish?

You probably didn’t add enough sauce to your baking dish before placing the shells inside it. Use about half the sauce as a base for your shells. This helps create a barrier between the shells and the bottom of the baking dish, avoiding sticking.

Can you make cheese stuffed shells in advance?

Yes. You can make these stuffed shells 1-2 days ahead of time. Boil the pasta, stuff the shells and place in the fridge. When you’re ready to bake, pour the sauce over the pasta and then bake. If you pour the sauce a couple days in advance, it will affect the texture of the pasta.

How can I tell when my stuffed shells are done?

Stuffed shells are done with the sauce is bubbly, the cheese is melted, and the shells are soft but set.

Cheese stuffed shells topped with basil with the Kaltbach cheese showing on the side

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:

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!

preorder MY book

The Feel Good Foodie Cookbook is now available everywhere books are sold!

Amazon Barnes & Noble Books A Million Hudson Booksellers BookshopSCHULER Books (SIGNED)

Cheese stuffed shells in a white oval baking dish topped with fresh basil
Print
Pin
Review

Cheese Stuffed Shells

These Cheese Stuffed Shells are made with ricotta, mozzarella and parmesan cheese; and baked in a marinara sauce. It's an easy weekday family friendly meal!
5 from 100 votes
Author Yumna Jawad
Servings 6 servings
Course Dinner
Calories 404
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Video

Ingredients
  

  • 1 8 ounce package jumbo pasta shells
  • 16 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese divided
  • ½ cup grated Kaltbach Le Cremeux cheese
  • 1 large eggs
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 – 28 ounce jar marinara sauce
  • Fresh basil for serving

Instructions

  • Preheat oven to 350°F degrees.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or a little less than al dente; drain and rinse with cold water.
  • In a large bowl, combine ricotta, Kaltbach cheese, half the mozzarella cheese, egg, Italian seasoning, salt and pepper. Spread ¾ of the spaghetti sauce on the bottom of a 9×13 inch baking dish.
  • Spoon the cheese mixture into the cooked shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella cheese.
  • Bake in preheated oven covered (preferably but not necessary) for 30-35 minutes, until edges are bubbly and shells are slightly set.

Equipment

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions:  You can freeze the shells before baking without the sauce. Just place them in a freezer safe baking dish or disposable foil pan. You can also freeze them on a baking dish, and once frozen, store them in a freezer bag so you select the quantity to bake.
When you’re ready to bake, just remove from the freezer, pour the sauce, add any extra cheese on top and bake with the frozen shells, adding an extra 5-10 minutes to the bake time.
Make Ahead Tips: You can make these stuffed shells 1-2 days ahead of time. Boil the pasta, stuff the shells and place in the fridge. When you’re ready to bake, pour the sauce over the pasta and then bake. If you pour the sauce a couple days in advance, it will affect the texture of the pasta.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • To make this lower in fat, you can substitute cottage cheese for the ricotta
  • Feel free to use other types of cheeses you like instead of the suggested ones, but the combination is amazing together.
Serving Size: One serving is equivalent to two jumbo shells.

Nutrition

Calories: 404kcal, Carbohydrates: 39g, Protein: 23g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 86mg, Sodium: 1214mg, Potassium: 634mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1140IU, Vitamin C: 9.2mg, Calcium: 384mg, Iron: 2.5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American, Italian
Course: Dinner

Rate and comment

Recipe Rating




Comments

  3. 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.

    Reply

  6. I always hate Prep Times bc while I am not a professional chef, I’m also not an amateur, and it takes almost 20 minutes to boil the water and cook the shells. I don’t know how people do it in that time frame. With that said, my family enjoyed the meal. I did add ground beef (1 lb), but it would be just as good without. Also, does the ingredient list say to separate the parm when really it should be the mozz….or vice versa?

    Reply

    1. Oh I gotcha with the prep time, but usually it refers to hands-on prep time, that’s how most people count it. And thank you for pointing that out about the dividing the mozzarella cheese, not the parmesan. The mozzarella is more melty, so that’s what we want on top. I’m glad you enjoyed it 🙂

      Reply

  8. I made these tonight and folded an 8 oz container of real crab meat into the cheese mixture. I guess I turned the recipe into sea shells. My husband and I agreed that they turned out as good as a high end Italian restaurant would have produced. My grocer only had one choice of pasta shells and I don’t know if they are smaller than pictured in the recipe, but 8 oz of raw pasta equaled waaay more shells.. about 26 for me. The filling was still enough for all of them. I just had to use a few more baking dishes.

    Reply

    1. So glad you tried it and I love that you added crab meat. My photo actually shows half the recipe, so 8 ounces is about 26-30 jumbo shells. I added that note to the recipe so thanks for bringing that up!

      Reply

  9. 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 ?

    Reply

    1. Aww thank you so much for the feedback. So happy to hear the whole family loved it!! thank you 🙂

      Reply

  10. What a delicious meal. Made this today while “sheltering in place” and it was a big hit. Used a four cheese fresco sauce from “Taste of the Hill” and didn’t have to worry about leftovers. Thanks for the recipe. Will definitely make this again.

    Reply

  11. I live alone and I usually cook a batch enough for 2-3 meals at once. Can the left-overs be stored in the fridge and for how long?

    Reply

  12. I tried the recipe using cannoli pasta and it turned out just amazing! I was amazed at how quick and easy the preparations were.

    Reply

  16. Made it last Night ! Everyone loved it:)) Also we could add Sweetened Fennel seeds in it for the flavour. We are some hand rolled filled pasta at a Italian restaurant tastes just like this one but with Fennel seeds and Chicken. Thank you so@much for the recipe plus I didn’t know it’s so easy to make.

    Reply