Three-Cheese Homemade Stuffed Shells
A comforting and hearty dish filled with a creamy blend of ricotta, mozzarella, and parmesan cheeses, perfect for family dinners.
Equipment
- Large Pot
- Mixing Bowl
- Baking Dish
- Spatula
Ingredients
Pasta Shells
- 20-24 pieces Large Pasta Shells Cooked al dente according to package instructions.
Cheese Filling
- 1.5 cups Ricotta Cheese Provides a creamy texture.
- 1 cup Shredded Mozzarella Cheese Adds gooey texture when melted.
- 0.5 cup Grated Parmesan Cheese Adds sharp flavor and helps with browning.
Sauce
- 2 cups Marinara Sauce To pour over the stuffed shells.
Seasoning
- 1 handful Fresh Basil Chopped, for flavor and garnish.
- to taste Salt
- to taste Pepper
- 1 tablespoon Olive Oil For greasing the baking dish.
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the pasta shells for 8-10 minutes until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine ricotta, mozzarella, parmesan, and basil. Mix until creamy.
- Season the cheese mixture with salt and pepper to taste.
- Stuff each shell with the cheese mixture and arrange them in a greased baking dish.
- Pour half of the marinara sauce over the bottom of the dish, then place the stuffed shells on top. Pour the remaining sauce over the shells.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and golden.
- Let cool for 5 minutes before serving. Garnish with additional basil if desired.
Notes
Consider adding vegetables or proteins to the filling for variations.