Stuffed Shells Recipe

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Stuffed Shells Recipe : Due to the fact that it consists of large stuffed shells that are stuffed with three distinct types of cheese and are coated with a delectable tomato sauce, this pasta dinner is fantastic for families. There is no doubt that it will be appealing to everyone, and they will be coming back for more! The preparation of these filled shells is straightforward, and they are guaranteed to be a hit each and every time they are served.

The appearance of this cheesy and delectable comfort food dish is similar to that of a deep-dish pizza as soon as it is finished cooking from the beginning. Due to the fact that I do not personally appreciate cottage cheese, I made the decision to modify the recipe that was initially given to me and to include some other components that I considered were necessary for it to be successful.


Stuffed Shells Recipe



  • 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



Heat the oven to 175 degrees Celsius (350 degrees Fahrenheit) before placing the food inside. To bring a large pot of water that has been lightly salted to a boil, bring the water to a boil. It is recommended that you continue cooking the pasta for eight to ten minutes after adding it, or until it is cooked but still has a firm texture when biting into it. Get out of here!

In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, eggs, parsley, salt, and pepper. Mix all of these ingredients together until they are completely combined. All of this ought to be done while the pasta is still in the process of cooking.


It is recommended that the mushrooms and spaghetti sauce be combined in a bowl of around medium size. After adding the remaining mozzarella and Parmesan cheeses, toss the mixture until the cheeses are well integrated into the mixture.After filling the shells with the ricotta mixture, place them in a baking dish that is 9 inches by 13 inches in size. In order to finish, the shells should be covered with the mixture of spaghetti sauce.

The shells should be baked in an oven that has been preheated for thirty-five to sixty minutes, or until the edges begin to bubble and the shells have become slightly set around the edges. Savor the moment while it is still hot!



  • Total Fat 25 g 31%
  • Saturated Fat 14 g 70%
  • Cholesterol 116 mg 39%
  • Sodium 1544 mg 67%
  • Total Carbohydrate 44 g 16%
  • Dietary Fiber 3 g 12%
  • Total Sugars 9 g
  • Protein 38 g 75%
  • Vitamin C 2 mg 3%
  • Calcium 884 mg 68%
  • Iron 3 mg 16%
  • Potassium 594 mg 13%

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