Ooey-Gooey Cheesy Stuffed Shells

Photo by Jim Bathie
Photo by Jim Bathie

Cheesy Stuffed Shells With My Secret Tomato Sauce

Cook TimePrep time: 12 minutes; cook time: 1 hour
YieldServes 10

Amanda Haas


    • For My Secret Tomato Sauce:
    • 2 tablespoons olive oil
    • 4 canned anchovy fillets in oil, drained
    • 3 garlic cloves, minced
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon freshly ground black pepper
    • 2 (14-1/2-ounce) cans no-salt-added whole tomatoes, undrained and finely chopped
    • For the Shells:
    • 30 uncooked jumbo shell pasta (about 8 ounces)
    • 4 ounces (1 cup) shredded 6-cheese Italian-blend cheese, divided
    • 8 ounces (2 cups) shredded part-skim mozzarella cheese
    • 1/4 cup chopped fresh flat-leaf parsley
    • 1/4 cup chopped fresh basil
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 (15-ounce) container part-skim ricotta cheese
    • Cooking spray
    • 3 cups My Secret Tomato Sauce or bottled pasta sauce


    1. Heat oil in a medium saucepan over medium-high heat. Add anchovy fillets and garlic; cook 2 minutes, pressing anchovy fillets with the back of a spoon until smooth.

    2. Stir in salt and remaining ingredients. Bring to a simmer; cook, uncovered, 15 minutes, stirring occasionally.

    3. Preheat oven to 350°.

    4. Cook pasta in boiling water 8 minutes or until al dente. Drain.

    5. Combine 1/2 cup Italian-blend cheese and next 6 ingredients (through ricotta) in a bowl. Spoon about 1 1/2 tablespoons cheese mixture into each pasta shell. Place shells, stuffed sides up, in a 13-by-9-inch glass or ceramic baking dish coated with cooking spray. Pour sauce over shells. Cover and bake at 350°F for 30 minutes or until bubbly. Uncover; sprinkle with remaining 1/2 cup Italian-blend cheese. Bake 5 minutes or until cheese melts.


    Who doesn't love stuffed shells? Loaded with cheese and tomato sauce, this pasta dish is a total crowd-pleaser. To change it up, you can add a little ground beef or different herbs to the sauce. Also, it's easy to double the recipe and freeze one batch.