The Best Cheese Stuffed Shells Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor for a vegan option.

jumbo pasta shells

🥗Healthier: whole wheat pasta shells

💰Cheaper: elbow macaroni

Whole wheat adds fiber while elbow macaroni is often less expensive.

Preheat the oven to 350°F.

Bring a large pot of water to a boil on the stovetop.

Chop fresh basil using a chiffonade technique.

Mince parsley.

Shred mozzarella cheese and grate parmesan cheese.

Add salt and a little olive oil to the boiling water.

Cook the jumbo pasta shells for about 12 minutes, slightly under al dente.

Strain the shells and set aside, noting that some may break.

In a large bowl, whisk 1 egg and add 15 or 16 oz of ricotta cheese.

Add parsley, salt, black pepper, and 1.5 cups of mozzarella cheese to the bowl, saving half a cup for topping.

Stir to combine all the filling ingredients.

Spread a couple ladles of jarred tomato sauce in the bottom of a 9 by 13 inch casserole dish.

Stuff each shell with about a tablespoon of the cheese mixture and place them seam side up in the dish.

Top the stuffed shells with more marinara sauce and the reserved mozzarella and parmesan cheese.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 5 minutes.

Let the dish sit for 10 to 15 minutes before serving.

Garnish with fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens