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Delish Three Cheese Stuffed Shells

Delish Three Cheese Stuffed Shells

These cozy three-cheese stuffed shells are filled with a creamy ricotta mixture, topped with marinara and melty mozzarella, and baked until bubbly and golden—perfect for a family-friendly Italian dinner.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 24 shell jumbo pasta shells (dry)
  • 2 cup ricotta cheese whole milk preferred
  • 2 cup shredded mozzarella cheese divided
  • 0.75 cup grated Parmesan cheese divided
  • 1 egg large egg lightly beaten
  • 2 clove garlic minced
  • 0.25 cup fresh parsley chopped
  • 0.25 cup fresh basil chopped, optional
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 0.25 tsp crushed red pepper flakes optional
  • 3 cup marinara sauce
  • 1 tbsp olive oil for tossing shells and greasing dish

Instructions

Preparation Steps

  • Preheat oven to 375°F. Lightly oil a 9×13-inch baking dish with 0.5 tbsp olive oil.
  • Cook shells in a large pot of salted boiling water until just shy of al dente (about 8 to 9 minutes). Drain, rinse under cool water, and toss with the remaining 0.5 tbsp olive oil to prevent sticking.
  • In a bowl, combine ricotta, 1.5 cups mozzarella, 0.5 cup Parmesan, egg, garlic, parsley, basil (if using), salt, black pepper, and red pepper flakes. Mix until smooth.
  • Spread 1 cup of marinara sauce over the bottom of the prepared baking dish.
  • Fill each shell with about 2 tablespoons of the cheese mixture and arrange stuffed shells snugly in the dish.
  • Spoon the remaining marinara evenly over the shells. Sprinkle the remaining 0.5 cup mozzarella and 0.25 cup Parmesan on top.
  • Cover tightly with foil and bake for 20 minutes. Uncover and bake 10 to 15 minutes more, until the sauce is bubbling and the cheese is lightly golden. Let rest 5 to 10 minutes before serving.
  • Garnish with extra parsley or basil if desired and serve warm.

Notes

Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate; add 5 to 10 minutes to bake time. Storage: Refrigerate leftovers up to 4 days or freeze up to 2 months. For a richer filling, swap part-skim ricotta for whole milk, or add a pinch of nutmeg.