How to Make the Best Cheesy Stuffed Shells

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese provides a similar creamy texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat content, while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories, while pecorino is a budget-friendly alternative.

marinara sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Homemade sauce can be fresher and healthier, while canned options are often less expensive.

Heat 2 tablespoons of extra virgin olive oil in a saucepan over medium heat until shimmering.

Add 1 cup of chopped onion, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to the pan; cook for about 10 minutes until the onions are softened and lightly browned.

In a mixing bowl, combine 10 ounces of whole milk ricotta, 4 ounces of shredded fontina cheese, 2 ounces of grated pecorino romano cheese, 2 eggs, 3 tablespoons of fresh chopped basil, 6 cloves of pressed garlic, 1 teaspoon of dried oregano, 1/2 teaspoon of table salt, and 1 1/2 tablespoons of cornstarch; stir until evenly combined.

Transfer the filling mixture into a disposable piping bag and set aside.

Check the onions; they should be nice and soft and lightly browned. Add 6 cloves of pressed garlic and 1/4 teaspoon of red pepper flakes to the pan; cook for about 30 seconds until fragrant.

Add 28 ounces of tomato puree and 2 cups of water to the saucepan; stir in 1 teaspoon of sugar and bring to a simmer, then reduce heat to medium-low and cook for about 5 minutes.

Prepare 25 jumbo pasta shells by checking for opened shells; discard any that are closed.

Fill each shell with the cheese filling using the piping bag, leaving room at the top for more filling if needed.

Spread 1 cup of the sauce into the bottom of a 13 by 9 inch casserole dish.

Place the stuffed shells in the dish open side facing up, ensuring they are not touching each other.

Pour the remaining sauce evenly over the stuffed shells, making sure all shells are covered with sauce.

Cover the dish with foil and place it on a rimmed baking sheet; bake in a preheated oven at 400°F for 45 minutes.

After 45 minutes, remove the foil and sprinkle 8 ounces of shredded fontina cheese over the top; return to the oven for another 15 minutes until the cheese is melted and browned.

Let the dish cool for about 25 minutes before serving; sprinkle with 1 tablespoon of chopped fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens