4 Cheese Stuffed Shells

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Salt
  • 8 pieces jumbo pasta shells
  • 1 1/2 pounds ricotta cheese or part skim ricotta cheese
  • 1 pound mozzarella, diced
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 cup shredded Asiago
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 3 cloves garlic, chopped
  • 1 small onion, finely chopped
  • 1 can (28 ounces) crushed tomatoes
  • Salt and freshly ground black pepper
  • 6 or 7 leaves fresh basil, torn or shredded
Directions

Preheat oven or broiler to 450 degrees F.

Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.

Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.

To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves

Pour a little sauce into the bottom of a shallow medium sized casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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    144 Reviews
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    My family loved this recipe. It is a nice meatless dish and the shells have a ton of flavor. For the comments that dont favor the sauce, it is a delicious recipe even in you change the sauce. On nights with limited time I used jarred sauce (usually Rao's marina) and it is amazing. Also maybe try adding some red pepper flakes to the sauce to give it a little spice.
    The "8 pieces jumbo pasta shells" is clearly a typo. This recipe makes about 2 dozen stuffed shells. I used shredded mozz instead of cubed but aside from that I followed this recipe exactly including the sauce, and my husband and I thought it was delicious. I baked them for about 15 mins at 450 and the last 2 mins on broil. Super easy, and I will definitely be making this again and again.
    I am glad I did not read the reviews prior to making this recipe. Both me and my fiancé are very disappointed. We thought we could not go wrong with a Rachael Ray recipe. Although the recipe was easy, we felt that it was bland and needed something more in the sauce. Afterwards I read the reviews, and the first thing that I noticed is that everyone loved it but SECOND no one followed the recipe to a T, mainly buying store bought sauce. The very point of my contention.
    A good traditional recipe. Comfort food and party food for any occasion. Lip smackin' good
    The words from my fiance was "out of this world". They really were delicious and i am asked to make these all the time. They are easy to make and worth the time to make the sauce on your own. Yum-o!
    YUMMY! This is a great recipe. It's noticeably much better than using jarred pasta sauce, but still very simple and quick. I used a 3 cheese blend of parm, asiago, and romano and it worked well. Next time I would add more garlic because I'm big on garlic, but this is my go-to recipe now for stuffed shells!
    I didnt have asiago cheese, but i used everything else and it came out GREAT! definitely a keeper!
    This was very easy to make though there was a LOT of filling left over. I added spinach and instead of using parmegiano reggiano I used a pre-grated mixture of parmesan, asiago and romano that I found in the deli section of my local grocery store. I also used pre-grated mozzarella. I do not advise cooking it under the broiler, either-when I checked its progress I found to my dismay that the cheese on top was burnt! Luckily not too badly. It could be my oven but to be on the safe side I won't use the broiler next time. I made way too many shells, as well, so I stuffed them and put them in the freezer.
    Thought everything came together well. The sauce came out great and it was super easy. I added a little more seasonings than suggested including oregano. Also extra garlic. Would make this again.
    My family loves it!
    We loved this recipe! Great dish for friends and family that are vegetarians. I have added cooked hot Italian sausage to the cheese mixture which makes it taste a little like lasagna. We make two pans and freeze the other for a fast dinner!
    Loved it! Easy, fast and delicious!!!!! Best stuffed shells ever!!!
    I love this recipe! Very easy to make and my family loves it.
    Yum yum yum!
    It was ok...nothing super awesome. I cut the filling recipe in half to make for two people and I had enough to make about 13 shells. I disliked that the recipe called for cups of one cheese and pounds of another. It's not fun doing measurement conversions while you're trying to get dinner ready! Also, for the mozzarella cheese I just bought a block of kraft cheese and diced up half of it. Very very cheesy recipe...take a lactaid if you have issues with dairy!
    Great taste and super easy! Definitely agree that you should up the quantity of shells because the mixture makes a TON of filling! Its been a hit so far! Going to make it soon with turkey sausage added in! :) Yum-O!
    Really good overall recipe. Cheese mix is wonderful! It could be used for lasagna or any other cheese filled pasta. I also agree, the amount of cheese was excessive. I doubled the recipe for 25 people and could have fed 50. The sauce is a great vegetarian option that can be easily manipulated to fit any taste.
    Very easy recipe to make however I have much more stuffing left over ..enough to make up to 20 shells. I have had several family members ask for this and request me to make it at family events
    This recipe was a huge hit with my wife. She declared it to be her new favorite.
     I agree with the other reviewers: use more shells - at least 12. (which worked for the two of us). And if you don't eat it all, even the leftovers are great! Thank you, Rachael.
    As a single mother of five children. it is so difficult to take 4 fours to make homemade dishes. I have used this recipe several times and it is one of my family's favorite dishes. I had lost the recipe for awhile and my children were so upset. I am so glad that I found it again. It is so easy to follow and even add your own ingredients which does not hamper this recipe at all! The end result is an excellent dish that tastes like it took you four hours but only took 40 minutes.
    I loved this pasta! It was so easy to make and it turned out incredible. I made it last night for my boyfriend and we both agreed it was DELICIOUS!! I will definitely be recommending this one to friends and family.
    I am not a chef by any means but this recipe was ridiculously easy and DELICIOUS! As everyone else has been saying, it makes way more than 8. I made 20+ shells. It was a good thing though because my boyfriend ate 9! He loved them. I made a meat sauce and my local grocery store didn't have all the cheeses so I substitued cheddar in there because it's my fave. Came out PERFECT!!!
    I made this last week. Very easy and very tastey!! Thanks for a great recipe
     Laura, St. Clair Shores, MI
    the recipe was amazing. I'll tell you this much it is really quick. we used store bought tomato sauce, and added egg to the cheese mix so everything could bind. Then we just baked it all for 20 minutes in the oven on 350 covered with foil, took it off and let it bake the cheese on top another 5. by the way, it used an entire box of rigatoni jumbo shells to give you an idea when gauging.
    Very good dish - I added sausage to the filling and some to the sauce, overall it was a big hit!! It does take longer then 10 mins to heat the entire dish however.
    This has become a family favorite! I have made it many times now and I don't think I could make shells any other way. The only thing I did different was I used my own sauce. Fantastic!!
    We loved this recipe. we used store bought pasta sauce. What I would add is that you definitely need more than 8 shells and it took much longer than 10 minutes to heat the entire dish so we needed to lower the dish to a lower shelf in the oven so it didn't burn the cheese on top.
    While the overall taste of this dish was good, it was so, so salty! Is there a way to de-salinate it now that it's made?
    We loved this recipe!!!! I rinsed the noodles to cool so my three year old could help stuff them. He had a blast!!! Instead of making my tomato sauce we used a good quality store bought and also served them with a rotisserie chicken. It made a great quick meal.
    This was a fast and easy recipe. However, you will need more than 8 shells. This was great!
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