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.

I mean, you really can’t go wrong stuffing anything with melted cheese, can you?

“This has replaced my shells recipe. Very good! Thanks for sharing.”

Lori

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 that even meat-eaters love!

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.

Tips for making this recipe

• Don’t overcook your pasta! You want the shells to still be fairly firm when you stuff them, since they will continue to cook in the oven.
• This recipe definitely needs the ricotta cheese, but feel free to experiment with other types of cheese in place of the mozzarella and Monterrey Jack.
• Adding some finely chopped, sautéed spinach to the cheese mixture gives this recipe a nutritious boost.

Having something in the freezer is 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 or without meat, if you’d like.

Three Cheese Stuffed Shells is one of those go-to, tried and true recipes that will never let you down!

What should I serve with?

A crisp green salad and some savory bread are always great options alongside a hearty pasta dish.

These are some of our favorite sides to enjoy with these cheesy stuffed shells.

FAQS

What is a good substitution for ricotta cheese? 

Mascarpone and cottage cheese are both good substitutes if you don’t have ricotta.

Can I make stuffed shells ahead of time?

Yes, this recipe can be made 2-3 days ahead and refrigerated until baking.

Can I freeze these stuffed shells?

Yes, this recipe freezes beautifully. Simply make as instructed, but don’t bake. Cover tightly with foil and freeze for up to 2 months. Thaw in the refrigerator then bake as directed.

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what do I need to make this recipe?

• Jumbo shell pasta
• Ricotta cheese – I prefer whole milk ricotta for a firmer filling
• Mozzarella cheese – shredded
• Monterrey jack cheese – shredded
• Sour cream -low fat is fine
• Breadcrumbs – I used seasoned breadcrumbs for extra flavor
• Spices: oregano, basil, salt and pepper
• Marinara sauce – jarred or homemade

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Three Cheese Stuffed Shells

Jumbo pasta shells stuffed with three cheeses and seasonings, then baked in your favorite marinara sauce.

4.45 from 121 votes

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Course: Main Dishes

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8 servings

Calories: 287kcal

Author: Danelle

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Ingredients 

1x2x3x

• 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

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Cook 1 16 oz. package jumbo shell pasta until just tender. Drain, then rinse with cold water to cool so you can handle the pasta while stuffing.
• Meanwhile, in a large bowl, combine 1 16 oz. container ricotta cheese, 1 cup mozzarella, 2 cups shredded mozzarella cheese, 3 tablespoons sour cream, 1/3 cup dried bread crumbs, 1 teaspoon dried oregano, 1 teaspoon dried 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 2-3 cups marinara 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

Serving: 1g | Calories: 287kcal | Carbohydrates: 25g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 1183mg | Fiber: 4g | Sugar: 11g

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