Why You’ll Love these Italian Cheese-Stuffed Shells
Whether you’re planning a casual weeknight dinner or hosting a special gathering, these Italian Cheese-Stuffed Shells are guaranteed to be a hit.
I can’t get enough of how the jumbo pasta shells cradle that creamy three-cheese filling—truly the perfect comfort food vehicle.
What’s not to love? They’re make-ahead friendly (your future self will thank you), customizable with whatever herbs you have on hand, and that golden, bubbly cheese topping, well, it speaks for itself.
The best part? These impressive-looking shells are actually quite simple to prepare, giving you gourmet results without the fuss.
What Ingredients are in Italian Cheese-Stuffed Shells?
To make these delightful Italian Cheese-Stuffed Shells, we need a perfect balance of pasta, creamy cheeses, seasonings, and sauce. The beauty of this recipe lies in how simple ingredients transform into something truly spectacular when combined. I’m always amazed at how just a handful of quality components can create such a comforting, restaurant-worthy dish right in your own kitchen.
- 12 ounces jumbo pasta shells
- 32 ounces ricotta cheese
- 3 cups shredded mozzarella cheese (divided)
- 1/2 cup plus 2 tablespoons Parmesan cheese (divided)
- 2 eggs
- 1 tablespoon fresh parsley, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 28 ounces spaghetti sauce (one jar)
- Nonstick cooking spray (for the baking dish)
When shopping for these ingredients, quality really matters, especially for the cheeses. Whole milk ricotta will give you the creamiest filling, and freshly grated Parmesan has a much better flavor than the pre-grated stuff in shakers. And don’t worry if you can’t find fresh parsley—dried will work in a pinch, just use about a teaspoon instead. The spaghetti sauce can be your favorite store-bought brand or homemade if you’re feeling ambitious and have some extra time on your hands.
How to Make these Italian Cheese-Stuffed Shells
Making these Italian Cheese-Stuffed Shells is surprisingly simple, even though the final dish looks like something that would take hours of effort. Start by preheating your oven to 350°F and coating a 9×13 baking dish with nonstick cooking spray – this step is essential to prevent those delicate pasta shells from sticking.
Cook the 12-ounce package of jumbo pasta shells according to the package directions, being careful not to overcook them. Nobody wants mushy shells that fall apart when you try to stuff them, right? Drain them well and set aside while you prepare the filling.
In a large bowl, combine 32 ounces of ricotta cheese, 2 cups of the shredded mozzarella (save that remaining cup for later!), 1/2 cup of Parmesan cheese, 2 eggs, 1 tablespoon of chopped fresh parsley, 3 minced garlic cloves, and 1/2 teaspoon each of salt and pepper.
Mix everything together until well combined and creamy. This is where the magic happens – all those flavors mingling together to create that classic Italian filling that makes this dish so irresistible.
Now spread 1 cup of your 28-ounce jar of spaghetti sauce evenly over the bottom of the prepared baking dish, creating a little saucy bed for your shells.
For the filling process, you can get fancy with a pastry tube or just use a large resealable plastic bag with the corner snipped off – both work perfectly. Squeeze about a tablespoon of the cheese mixture into each shell, arranging them in the sauce-lined baking dish as you go.
Once all shells are filled and placed, pour the remaining spaghetti sauce over the top, sprinkle with the reserved cup of mozzarella and those 2 tablespoons of Parmesan cheese we set aside earlier.
Cover the dish with foil and bake for about 35 minutes, then uncover and bake for another 10 minutes until the cheese gets golden and bubbly. Let the dish rest for a few minutes before serving – though I know it’s tempting to dig right in when you see all that melty cheese!
Italian Cheese-Stuffed Shells Substitutions and Variations
While the classic recipe for Italian Cheese-Stuffed Shells is absolutely delicious, you can easily adapt it to suit your taste preferences or dietary needs with some creative substitutions.
For a lighter version, swap the ricotta for cottage cheese or part-skim ricotta. Trying to cut back on dairy? Tofu blended with nutritional yeast makes a surprisingly good cheese alternative.
You can also switch up the flavors by adding spinach, mushrooms, or roasted peppers to the filling.
Not a fan of jarred sauce? Make your own with fresh tomatoes, garlic, and herbs.
Want more protein? Brown some Italian sausage or ground turkey to mix in.
What to Serve with Italian Cheese-Stuffed Shells
Now that you’ve got your cheese-stuffed shells ready to go, let’s talk about what to pair with them for a complete meal.
I always recommend a crisp green salad with a tangy vinaigrette to cut through the richness of the cheese filling. A simple arugula salad with lemon dressing works perfectly.
Garlic bread is non-negotiable, in my opinion. What’s an Italian feast without some buttery, herb-flecked bread to mop up that extra sauce?
For vegetables, roasted broccoli or sautéed spinach makes a wonderful side that complements the flavors without competing with your star attraction.
Final Thoughts
These Italian cheese-stuffed shells have become my absolute favorite comfort food recipe to share with friends and family.
There’s something magical about that combination of creamy ricotta, gooey mozzarella, and tangy tomato sauce that speaks directly to the soul.
Don’t you think the best recipes are the ones that look impressive but are secretly quite simple?
That’s exactly what we’ve here. A dish that’s fancy enough for Sunday dinner but easy enough for a weeknight treat.
