Real Recipes From Real Home Cooks ®

three cheese stuffed shells (meatless)

(10 ratings)
Blue Ribbon Recipe by
Connie "Kiyu" Guerrero
Saipan, MP

I got this recipe from my Italian girlfriend from work. This was actually the first time I tried a jumbo stuffed shell, and I love it so much! The three different cheese just makes it so delicious, that you would want to eat more and more of it. It is amazingly delicioso! Yummo!

Blue Ribbon Recipe

We absolutely loved these stuffed shells as a meatless entree. The ricotta mixture is rich, creamy, and cheesy. The flavors are balanced just right. Sprinkling a little fresh basil on top adds a pop of freshness. Serve with a green salad for a delicious meatless meal.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 8 -10
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For three cheese stuffed shells (meatless)

  • 12 oz
    jumbo pasta shells
  • 1 1/4 c
    mozzarella cheese, grated
  • 1 c
    Parmesan cheese, grated
  • 2 lb
    ricotta cheese
  • 4 lg
    eggs, lightly beaten
  • 1/2 c
    fresh spinach, minced & drained
  • 1 tsp
    black pepper
  • 1 Tbsp
    dried parsley
  • 1 Tbsp
    lemon basil, chopped
  • 1/2 tsp
    minced garlic
  • 16 oz
    spaghetti sauce mix with mushrooms

How To Make three cheese stuffed shells (meatless)

Test Kitchen Tips
If you can't find lemon basil, regular green basil is a great substitute.
  • Draining cooked jumbo shells.
    In a large pot bring water to a boil and cook shells according to package directions or until al dente. Drain and plunge into cold water to cool. Drain again and set aside.
  • Mozzarella cheese, Parmesan, ricotta, eggs, spinach, and spices mixed together.
    In a medium bowl combine – 1 cup of mozzarella cheese, Parmesan, ricotta, eggs, spinach, garlic, pepper, and parsley.
  • Oven set to preheat.
    Preheat the oven to 375 degrees.
  • Shells stuffed with cheese and placed on tomato sauce in a baking dish.
    Pour a thin layer of spaghetti sauce on the bottom of a 12 x 9” baking dish. Spoon the cheese mixture into each shell and place right side up in a baking dish. Repeat until the cheese mixture is gone.
  • Remaining sauce poured over shells and sprinkled with basil.
    Pour the remaining sauce over the shells. Sprinkle the lemon basil on top.
  • Baking dish covered in foil and in the oven.
    Cover loosely with tin foil and bake in the oven for 40 minutes.
  • Remaining mozzarella cheese sprinkled over the jumbo shells.
    During the last 5 minutes of baking, remove the tin foil and sprinkle the remaining mozzarella cheese on top of the shells. Bake for 5 more minutes. Remove from the oven and serve.