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Recipe: Cheesy Stuffed Shells

Recipe: Cheesy Stuffed Shells

Here’s yet another recipe I’ve adapted from my friend Joey Altman’s book for an easy weeknight meal. I love making homemade tomato sauce, but substituting a jar of high-quality tomato sauce will save you loads of time.  Just promise me you’ll look for a brand that has less than 3 grams of sugar in it per serving!

Letting your kids help stuff the shells is a great way to get them interested in cooking.  Such good comfort food…


12 oz dried jumbo pasta shells
olive oil
1 15 oz container ricotta
8 oz grated mozzarella
5 oz shredded 3-cheese blend (Fontina, Parmesan and Asiago), divided
1/4 cup Italian parsley leaves, chopped
1/4 cup basil leaves, roughly chopped
kosher salt and freshly ground pepper
3 1/2 cups jarred low-sugar tomato sauce (I love Whole Foods’ brand)



Cook pasta shells in salted water until al dente. Drain.

Preheat the oven to 350˚F. Coat a 13 by 9-inch baking pan with olive oil.
Stir together the ricotta, mozzarella, all of the 3 cheese blend except ½ cup, parsley, and basil in a medium mixing bowl with a wooden spoon until well combined. Add salt and pepper to taste. Spoon the filling into the shells until they are just full, 2 to 3 tablespoons per shell. Place them open side up in the pan.
Blanket the shells with most of the sauce, leaving about ½ cup for finishing. Sprinkle the remaining 3 cheese blend over the top. (To make ahead, cool the dish, cover tightly, and refrigerate for up to 1 day. Bring back to room temperature and preheat the oven before proceeding.)
Bake until everything is hot and bubbly, about 25 minutes. Serve family style, 3 or 4 shells to a plate, spooning the reserved sauce around the pasta. Sprinkle with additional chopped parsley, if desired.

Recipe adapted from Without Reservations by Joey Altman

Amanda Haas is a cookbook author and founder of the website One Family One Meal, which provides free recipes, menu plans, and shopping lists to parents who want to cook healthy meals their entire family will love. Her most recent book project is Williams-Sonoma’s Essentials of Roasting, Revised Edition.

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

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