4 Cheese Stuffed Shells Recipe

Name: 4 Cheese Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 8 pieces jumbo pasta shells; 1 1/2 pounds ricotta cheese or part skim ricotta cheese; 1 pound mozzarella, diced; 1/2 cup grated Parmigiano-Reggiano; 1 cup shredded Asiago; 1/4 cup chopped flat-leaf parsley; 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 3 cloves garlic, chopped; 1 small onion, finely chopped; 1 can (28 ounces) crushed tomatoes; Salt and freshly ground black pepper; 6 or 7 leaves fresh basil, torn or shredded

Servings: persons

Salt
8 pieces jumbo pasta shells
1 1/2 pounds ricotta cheese or part skim ricotta cheese
1 pound mozzarella, diced
1/2 cup grated Parmigiano-Reggiano
1 cup shredded Asiago
1/4 cup chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 ounces) crushed tomatoes
Salt and freshly ground black pepper
6 or 7 leaves fresh basil, torn or shredded

1
Preheat oven or broiler to 450 degrees F.
2
Bring a large pot of water to a boil.
3
Salt water and add pasta.
4
Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center.
5
Drain pasta and cool.
6
Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago.
7
Add parsley to the cheeses and stir to combine.
8
To a small saucepot over moderate heat add oil, garlic and onions.
9
Saute onions and garlic 5 minutes.
10
Add tomatoes and season sauce with salt and pepper.
11
Simmer sauce 5 minutes and stir in basil leaves
12
Pour a little sauce into the bottom of a shallow medium sized casserole dish.
13
Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish.
14
Top shells with remaining sauce and remaining mozzarella and Asiago cheeses.
15
Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.

1530

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Salt, 8 pieces jumbo pasta shells, 1 1/2 pounds ricotta cheese or part skim ricotta cheese, 1 pound mozzarella, diced, and more.

Yes, 4 Cheese Stuffed Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

4 Cheese Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions