Three Cheese Stuffed Shells

  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35
  • Yield: 2


Deliciously simple three cheese stuffed shells with a homemade tomato sauce. Freezes beautifully!


For the shells

  • 16 Jumbo Shells
  • 32 ounces of ricotta cheese (whole milk or part skim)
  • 8 ounces of mozarella cheese
  • 1.5 cups grated parmesan cheese
  • ΒΌ cup parsley, dried or fresh chopped

For the sauce

  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic
  • 1 28 ounce can crushed tomatoes
  • 6 ounce can of tomato paste
  • 1 tsp basil


  1. Preheat the oven to 450 degrees.
  2. Fill an 8 qt stockpot with water, and set on burner to boil. Salt the water. Add jumbo shells to boiling water and cook for 9 minutes, then drain. Shells should be partially done.
  3. In a medium sized saucepan, add the olive oil, onions and garlic. Saute for 5 minutes.
  4. While the onions and garlic are sauteing, add the ricotta, mozzarella, parmesan, and parsley into a large mixing bowl. Stir to combine.
  5. To the sauce pan, add the marinara sauce, tomato paste, and diced/crushed tomatoes, as well as the basil. Simmer.
  6. When pasta is done, drain. Using 2 8×8 casserole pans, cover the bottom of each pan with tomato sauce, about 2/3rd cup. Carefully stuff each shell with the ricotta cheese mixture. There should be 8 shells to each pan. Then, cover the shells with the remaining tomato sauce, and sprinkle with parmesan or mozzarella cheese.
  7. Bake at 450 degrees for 6-8 minutes until the tomato sauce is boiling and shells are heated through.


  • Please note that this make two meals worth of stuffed shells. One for the table, and one for the freezer to enjoy at a later date! Please halve if you only would like one meal.


  • Serving Size: 4