4 Cheese Stuffed Shells

Total Time:
35 min
10 min
25 min

4 servings

  • 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

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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Bright, fruity Italian red wine

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4.5 145
First of all, the proportions are TOTALLY off. RR calls for eight jumbo shells; I used half of a brand-name package which ended up being 24 jumbo shells, which was the perfect amount. It ended up being enough to make two meals for a family of three. I would also be careful to look at the package directions for the pasta before cooking it-- this recipe said 10-12 minutes, or until they were still a little underdone. My package said that 8 minutes made perfect pasta, so I cooked it for 6 and it came out perfectly. Overall, the recipe itself was pretty good. It does not call for seasoning the filling at all, which I think is a huge mistake. I used about a teaspoon of salt and about half that of pepper, and it still seemed a little under for my taste. I wasn't a huge fan of the chunks of mozzarella in the filling-- next time I'll just use shredded. Overall, I think I'd rather tweak and use my own recipe. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
A good traditional recipe. Comfort food and party food for any occasion. Lip smackin' good item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
I didnt have asiago cheese, but i used everything else and it came out GREAT! definitely a keeper! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published

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