~ Cheesy Stuffed Shells ~

Cassie *


My family love these shells over the meat filled version. Any cheeses would work, according to your liking. I switch them up at times, but always come back to our original version.



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20 Min
1 Hr


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2 lb
container ricotta cheese
1 c
fresh shredded parmesan cheese
eggs plus 2 yolks
3 c
fresh shredded mozzarella
1 Tbsp
dried parsley flakes
1 tsp
each - garlic powder and black pepper
1/2 tsp
16 oz
favorite pasta sauce
1 - 12 oz
large stuffing type shells
topped with 4 ounces of fresh mozzarella , shredded

How to Make ~ Cheesy Stuffed Shells ~


  • 1Prepare shells per box directions. Al dente works great, rinse.

    In a medium bowl, mix together the cheeses. Beat eggs lightly and stir them in along with the salt, pepper and garlic powder.
  • 2Preheat oven to 375 degree F.
    Using a casserole dish, spread a thin layer of sauce on the bottom of dish. Evenly stuff each shell and lay cheese side up into dish, until full. You may need to use another dish. Continue until cheese is gone. If you have extra noodles, I just fill in the crack with them.
  • 3Ladle sauce across the middle of each shell, cover with foil and bake for 45 minutes. Remove foil and sprinkle the top with more mozzarella. Place back into oven until cheese is melted and pasta bubbling.

    I usually heat up extra sauce and serve with.

Printable Recipe Card

About ~ Cheesy Stuffed Shells ~

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy

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