Baked Tomato and Cheese Shells Recipe

Name: Baked Tomato and Cheese Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams pasta shells, jumbo; 500 grams ricotta cheese about 2 1/2 cups, prefer low-fat; 1/2 cup parmesan, parmigiano-reggiano cheese, grated; 1 cup mozzarella cheese shredded, prefer low-fat; 1 large eggs; 800 grams tomatoes, canned 2 cans, chopped; 250 grams cherry tomatoes halved; 3 cloves garlic chopped and sliced; 1/2 cup stock vegetable, or you can use chicken stock; salt and black pepper to taste

Servings: persons

1
Preheat oven to 400F (200C).
2
Cook the pasta in a large saucepan of salted boiling water for 8 minutes.
3
Drain and rinse under cold running water.
4
Set aside.
5
Mix well the ricotta, parmesan, mozzarella and egg in a medium ball.
6
Set aside.
7
Stir in the canned tomatoes, cherry tomato, garlic and vegetable stock, salt and pepper to taste in a large baking dish, and combine well.
8
Spoon the cheese mixture into the pasta shells and set on top of the tomato sauce in the baking dish.
9
Bake for 25 to 30 minutes or until the cheese is golden, and shell starts brown.
10
Or you can use broiler at the last 2 or 3 minutes.
11
Cool 2 or 3 minutes, then serve warm.

857

kcal

Calories

Fat

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 400 grams pasta shells, jumbo, 500 grams ricotta cheese about 2 1/2 cups, prefer low-fat, 1/2 cup parmesan, parmigiano-reggiano cheese, grated, 1 cup mozzarella cheese shredded, prefer low-fat, and more.

Yes, Baked Tomato and Cheese 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!

Baked Tomato and Cheese Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions