THREE CHEESE STUFFED SHELLS –Jumbo pasta shells stuffed with three cheeses and seasonings, then baked in your favorite marinara sauce.
My whole family loves these Three Cheese Stuffed Shells, which makes this meal a winner in my book. You really can’t go wrong stuffing anything with melted cheese, can you?
I’ve been making these stuffed shells for over 20 years (I got the recipe from my mom), and it’s my go to meal when I need to serve a crowd, or when I need to prep a freezer meal.
And of course it’s a great vegetarian option!
This has replaced my shells recipe. Very good! Thanks for sharing. ~ Lori
This recipe makes more than my family can eat in one sitting, so I usually make one pan to eat and stick another pan in my freezer for later. It’s a lifesaver when those hectic week nights roll around. You can even freeze the extra filling for later.
You can use manicotti pasta in place of the large shells, but I find the shells much easier to stuff. But either type of pasta is just fine!
I’ve tried several cheese stuffed pasta recipes, but this one is by far my favorite. Thanks to the addition of a bit of sour cream and some seasoned breadcrumbs, the consistency of the cheesy filling is just right.
And it’s so easy to add meat for an even heartier meal. Or use a prepared marinara sauce with meat if you’d like.
This is one of those go-to, tried and true recipes that will never let you down!
Be sure to save this Three Cheese Stuffed Shells recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Three Cheese Stuffed Shells
- Jumbo shell pasta
- Ricotta cheese
- Mozzarella cheese
- Monterrey jack cheese
- Sour cream
- Spices: oregano, basil, salt and pepper
- Jarred marinara sauce
Three Cheese Stuffed Shells
Jumbo pasta shells stuffed with three cheeses and seasonings, then baked in your favorite marinara sauce.
- 1 (16 oz.) package jumbo shell pasta
- 1 (16 oz.) container ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup shredded Monterey Jack cheese
- 3 tablespoons sour cream
- 1/3 cup dried bread crumbs, seasoned
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2-3 cups marinara sauce
- Preheat oven to 350 degrees. Cook pasta according to package directions. Drain, then rinse with cold water to cool so you can handle the pasta while stuffing.
- Meanwhile, in a large bowl, combine ricotta cheese, 1 cup mozzarella, Monterey Jack cheese, sour cream, bread crumbs, oregano, basil, and salt and pepper to taste; mix well.
- Spray a 9×13 inch baking dish with non-stick cooking spray and cover bottom of dish with a thin layer of marinara sauce.
- Fill shells with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
- Bake, covered, for about 30-40 minutes or until cheese is melted and sauce starts bubbling. Uncover and bake an additional 5-10 minutes.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 1183mgCarbohydrates: 25gFiber: 4gSugar: 11gProtein: 15g
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Yum…looks good! I have a similar recipe to this, but I throw some chopped spinach in there to ease my guilt over all that cheese.
I have always wanted to try jumbo shells…this looks super good. My stomach is growling haha
Very creative blog…following you…:)
This has replaced my shells recipe. Very good! Thanks for sharing. 🙂
I made this for supper tonight. It is waiting to go into the oven. Thanks for sharing the recipe. I actually added it to my blog at http://happyhousewifehappenings.blogspot.com/
My kids love stuffed shells but I’ve always followed the recipe on the back of the box… Will have to give your recipe a try next time. Pinned for later!
Love the combination of cheeses in this recipe, this is right up my alley, looks absolutely delicious
Can you substitute something for the ricotta in this reicipe?
You could try cottage cheese.
Hello! This is the first stuffed shell recipe I have seen with bread crumbs included. Why do you included bread crumbs?
You don’t really notice them, but they make the filling less runny, with a little more substance.
This is always a hit with my family. My adult kids invited their friends over for dinner one evening. I made 47 stuffed shells, I made 8 with the cheese mixture and added cooked sausage to the rest. Only three shells were left for my daughters lunch the next day. All the others disappeared.
Hands down THE BEST stuffed shells I have ever had. I hate eggs, so if I make something that requires eggs, I can’t make myself eat it…I’m a weirdo. I’ve made this recipe multiple times and will make them for the rest of my life, thank you for sharing it! I make some with veggies, some with veggie sausage and some with meat, depending on who I’m cooking for. Best EVER!!!