Three-Cheese Stuffed Shells For Two is a small batch version of traditional stuffed shells with ricotta, mozzarella, and parmesan cheese.
Once upon a time, I didn’t like ricotta cheese. I found it dry, boring, and just not fun to eat. I’m not sure what happened to change my mind. Sometimes those things happen when you transition from child to adult; you suddenly like things you thought you hated. I was in the mood for stuffed shells recently, ever since my coworker brought in stuffed shells for us to eat during lunch. This was actually a few months ago, but I’ve been craving stuffed shells ever since. Because I mainly cook for myself, I needed to figure out how to make them in a smaller portion. Sure, I could make a huge lasagna-pan full and freeze the extras, but my freezer wasn’t that big. It had enough room to store meats, frozen vegetables, and ice cream but hardly enough room to store extra already-prepared meals. The next best solution was to make a smaller-scale version, which I did with my Three Cheese Stuffed Shells For Two. 12 shells, two people. Or if you’re like me – 12 shells, two meals. Stuffed full of ricotta, mozzarella, and parmesan, this saucy Italian dinner is comfort food that will leave you satisfied.
I was asking my friends how many stuffed shells equals one portion in order to properly call this stuffed shells for two. Answers varied from 4-6 shells. A few married friends noted that their husbands could possibly eat more than 6 shells. How many do you eat? For me, 6 shells paired with some garlic bread was plenty, but your stomachs may vary. Some people could get three portions out of 12 shells if you added a salad and bread.
Since I make food for myself quite often, I do have an arsenal of smaller casserole dishes. The one I used for this recipe was 5×7. Since you are simply cooking the shells and not necessarily doing anything science-y like baking, you can be flexible in dish size. You can even use an 8×8 pan. Just as long as the shells are snug and touching each other. Otherwise, they may slide around and lose their filling.
Speaking of making food on a smaller scale, did you notice I redid my Just For Two recipe page? Now you can easily scan my recipes and see which dinners, desserts, and drinks make only two servings. Since I successfully made traditional three-cheese stuffed shells for two people, I’m thinking of other stuffed shell fillings I could make. In fact, I just bought another box of jumbo shells. Guess what I’ll be making for dinner again soon…
Three-Cheese Stuffed Shells For Two
Three-Cheese Stuffed Shells For Two is a small batch version of traditional stuffed shells with ricotta, mozzarella, and parmesan cheese.
Ingredients
- 12 uncooked jumbo shells
- 1 cup ricotta cheese
- 1 1/4 cup grated mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon salt
- 1 tablespoon fresh chopped basil or basil paste
- 1 egg, room temperature
- 1 cup your favorite spaghetti sauce
Instructions
- Preheat oven to 350F. Have a 5x7 casserole dish* ready.
- Bring a large pot of salted water to a boil. Cook the shells for 10 minutes. Drain and let cool.
- In a large bowl, mix together the ricotta, 1 cup mozzarella, parmesan, salt, basil, and egg.
- Spread 1/4 cup sauce on the bottom of the casserole dish. Stuff each shell with some of the ricotta mixture and place snug inside the dish. Top with remaining sauce and mozzarella cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes or until the cheese is melted on top.
Notes
*Since you are simply cooking the shells, you can be flexible in dish size. You can even use an 8x8 pan. Just as long as the shells are snug and touching each other. Otherwise, they may slide around and lose their filling.
Want more pasta for dinner?
Spinach, Carrot, and Mushroom Lasagna
Spinach and Ricotta Gnocchi
Michal says
This looks so tasty!
Love those jumbo shells
Miriam @ OvertimeCook says
These look so good! I love stuffed shells.
[email protected] & Trinkets says
Speaking as an Italian, 6 stuffed shells sounds like a massive serving, but we usually serve pasta with bread and some kind of meat, (sausage, bracciole, meatballs), and we have to contend with little old Italian ladies who insist you’re not eating enough if you don’t take a second helping. :D
Weirdly enough, I have never made stuffed shells. You’ve reminded me that’s a thing I should do. This pared down version is great! I don’t have much room in my freezer, either.
Carla Cardello says
I can see 6 shells being a lot if you’re eating meat with it too! Usually when I have this, it’s with bread and that’s it. Even if you do have a few leftover, they make a great lunch the next day ;)
Darlene says
what kind of parmesan cheese? grated (like the jar that gets put on top of spaghetti) or shredded?
Carla Cardello says
Good question! Grated (although if shredded is all you have, that’ll work too)
nancy says
So happy to see a recipe for two! Being single I don’t want to eat the same dish for a week and my freezer is so small. Can’t wait to try this.
Carla Cardello says
I hear you on that! Even at my new apartment, my freezer is a bit bigger but still no room to freeze meals. P.S. Did you see my Dinner and Desserts For Two page? I have a list of my 1-2 serving recipes in one spot: https://www.chocolatemoosey.com/dinner-and-dessert-recipes-just-for-two/
nancy says
I did, and I love that you have scaled down recipes. Almost every recipe out there serves 6-8, not a huge fan of left overs!
Becca from It's Yummi! says
That right there is ooey gooey goodness! YUM
Sarah says
YUM! Love stuffed pasta, and yay for small serving sizes too! Technically I believe it’s supposed to be 2-3 per person (2 oz dry) but when they’re this good who cares?
Carla Cardello says
Maybe on paper, but I was going by appetite with six shells ;)
Stacy says
Your stuffed shells look delicious, Carla, and I love your newly organized For-Two page!
Nancy @ gottagetbaked says
I love your recipes for two, Carla, and this one is no exception. Come to mama! I love stuffed shells and while I never eat ricotta on its own, I’d totally devour it when it’s combined with mozza, parm and spaghetti sauce.
Kayle (The Cooking Actress) says
mmmmmmmm I love ricotta!! This recipe makes me SO happy–because I always have the hardest time finishing leftovers for stuffed shells so this recipe means YAY no leftovers!
nancy g says
Made these for lunch today and they were delicious. Amazing that just a few simple ingredients can taste so good. The smallest dish I had held 9 so I have dinner and maybe breakfast too! lol Thanks for posting such a great recipe!
Carla Cardello says
That’s the beauty of Italian cooking – simple ingredients but lots of flavor. And I would so totally eat these shells for breakfast ;) glad to hear you enjoyed the recipe!
Katrina @ In Katrina's Kitchen says
I absolutely love this pasta! And since neither of my kids eat red sauce this is perfect for me and mu husband. Woo hoo!
Erin @ The Spiffy Cookie says
I have not made stuffed shells in a long time it seems. Great recipe for two!
Krystal says
I have been wanting stuffed shells for awhile, but I also live alone and don’t like leftovers for days and days. A search today came up with these and I am SO excited for them to come out of the oven in a few minutes. I am so happy I have stumbled upon your website! I look forward to making more recipes :)