The Best Cheesy Stuffed Shells Recipe
Nothing says comfort food like a hearty plate of stuffed shells. This recipe is loaded with creamy ricotta, rich mascarpone, and gooey mozzarella, then topped with marinara and three-cheese sauce for a flavor-packed experience. Perfect for weeknight dinners, cozy weekends, or a romantic meal for two, these baked pasta shells are always a crowd-pleaser. Whether you’re cooking for family or looking to impress guests, this cheesy delight is sure to satisfy. Give it a try and see why it’s destined to become a favorite!
My friend Julie makes the BEST Italian dishes. At our last game night, she brought two large pans of stuffed shells and they were AMAZING. Lucky for us that she is sharing her recipe with us so that we can make it anytime we want.
When you make this dish, you can round it out with a simple Italian salad and some French bread. Your family will thank you.
Ingredients
To make this indulgent Italian recipe, you need the following ingredients:
- ½ box Barilla Jumbo Shells
- ½ jar marinara
- ½ jar 3 cheese sauce
- 15 ounces ricotta cheese
- 8.8 ounces mascarpone
- 1 cup fresh grated Parmesan
- 8 ounces fresh mozzarella, grated
- Fresh parsley
- Italian seasoning
How To Make Cheesy Stuffed Shells
You start by preheating your oven to 400 degrees. Spray a 13×9 pan with non-stick cooking spray and set aside.
Cook the shells for 9 minutes and then drain and let cool.
Mix the ricotta, mascarpone, ½ of the Parmesan, ½ of the mozzarella, and the parsley (or you can wait and put parsley on top). [I use about ½ cup of fresh parsley. I put a little salt and pepper in with this mixture.]
Mix the marinara and 3 cheese sauces together.
Put half the sauce mixture on the bottom of the prepared pan. Stuff the shells with the cheese mixture so they are full but still close. Put them face up in the pan.
Spread the rest of the sauce mixture on top of the shells. Sprinkle the rest of the Parmesan and mozzarella on top of the shells. Sprinkle Italian seasoning on the top and the parsley if not mixed in with the cheese.
Cover and cook for about 30 – 40 minutes. Remove from the oven and allow to stand for 5-10 minutes before serving.
How do you pronounce mascarpone?
According to a food encyclopedia, here is the breakdown –> [mah-skar-POH-nay]. In reality, mascarpone is a thickened cream and is often used to make tiramisu or cheesecake. (It can also be used to make a creamy spread.)
Like tomato-based pasta dishes? You’ll probably love our recipe for Baked Spaghetti and Meatballs that came from America’s Test Kitchen. You won’t want to make meatballs any other way.
Cheesy Stuffed Shells
Ingredients
- ½ box Barilla Jumbo Shells
- ½ jar marinara
- ½ jar 3 cheese sauce
- 15 ounces ricotta cheese
- 8.8 ounces mascarpone
- 1 cup fresh grated Parmesan
- 8 ounces fresh mozzarella
- Fresh parsley
- Italian seasoning
Instructions
- Cook the shells for 9 minutes and then drain and let cool.
- Grate the Mozzarella and Parmesan cheese.
- Mix the ricotta, mascarpone, 1/2 of the Parmesan, 1/2 of the mozzarella, and the parsley (or you can wait and put parsley on top). [I use about 1/2 cup of fresh parsley. I put a little salt and pepper in with this mixture.]
- Mix the marinara and 3 cheese sauce together.
- Spray the glass 13 x 9 pan with cooking spray.
- Put half the sauce mixture on the bottom of the pan. Stuff the shells with the cheese mixture so they are full but still close. Put them face up in the pan.
- Spread the rest of the sauce mixture on top of the shells.
- Sprinkle the rest of the Parmesan and mozzarella on top of the shells.
- Sprinkle Italian seasoning on the top and the parsley if not mixed in with cheese.
- Cover and cook for about 30 – 40 minutes at 400 degrees.
Notes
Nutrition
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This looks so delicious. I know my husband and I will both love this, so I can’t wait to try it. However, I’m not sure what a three cheese sauce is. Should I get a three cheese alfredo? Is that about the same thing? Thank you!
No, they’re not the same. Take a look at this picture of Prego’s Three Cheese Sauce. I would look for a similar substitute.
Ah, gotcha! Thanks!