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Stuffed Shells

Jumbo stuffed shells filled with three types of cheese are topped with a savory tomato sauce in this family-friendly pasta dish that'll have everyone coming back for seconds! These stuffed shells are easy-to-make and always guaranteed to be a hit. This rich and cheesy comfort-food meal looks like a deep-dish pizza when it's done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine Italian
Servings 10 people
Calories 3824.5 kcal

Equipment

  • 1 Large Stockpot
  • 1 Colander
  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 9x13 inch Baking Dish

Ingredients
  

Main

  • 1 12 ounce package jumbo pasta shells
  • 1 32 ounce container ricotta cheese
  • 1 pound shredded mozzarella cheese divided
  • 8 ounces grated Parmesan cheese divided
  • 2 large eggs beaten
  • 1 tablespoon dried parsley
  • 1 teaspoon salt or more to taste
  • 1 teaspoon ground black pepper
  • 1 28 ounce jar pasta sauce
  • 8 ounces sliced fresh mushrooms

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain. Dotdash Meredith Food Studios
  • While the pasta is cooking, mix ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, eggs, parsley, salt, and pepper in a large bowl until well combined. Dotdash Meredith Food Studios
  • Combine pasta sauce and mushrooms in a medium bowl. Add remaining mozzarella and Parmesan cheeses; stir until well combined. Dotdash Meredith Food Studios
  • Stuff shells with ricotta mixture and place in a 9x13-inch baking dish. Pour pasta sauce mixture over the shells. Dotdash Meredith Food Studios
  • Bake in the preheated oven until edges are bubbly and the shells are slightly set, 35 to 60 minutes.
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

1. Cook the pasta shells al dente, as they will continue to cook in the oven. Overcooked shells can become mushy. 2. For a cleaner and more efficient stuffing process, consider using a piping bag or a large freezer bag with a corner snipped off to fill the shells. 3. Elevate the jarred pasta sauce by sautéing a small onion and a couple of garlic cloves before adding the sauce. A pinch of red pepper flakes or fresh basil can also enhance the flavor profile. 4. Always spread a thin layer of sauce on the bottom of the baking dish to prevent the shells from sticking and to ensure even moisture distribution. 5. Allow the baked shells to rest for 5-10 minutes before serving; this helps the cheese set and makes for easier portioning.