Cheese Stuffed Shells
Comforting oven-baked Cheese Stuffed Shells is classic stuffed shells with ricotta cheese, mozzarella, and Parmesan cheese all smothered in a marinara sauce. Makes 12 shells as a homey dinner for two!
Growing up I didn’t like ricotta cheese as I found it dry, boring, and just not fun to eat.
However, much like my small meatloaf recipe, pork chops with mushroom gravy, and roasted Brussels sprouts, sometimes it’s the way the dish was prepared during childhood.
Fast forward to now being a responsible adult (ha), I love making my Cheese Stuffed Shells.
Unlike my chicken alfredo stuffed shells, they’re classic three cheese stuffed shells with ricotta cheese, mozzarella, and Parmesan then smothered with spaghetti sauce for a comforting homemade dinner.
Because I mainly cook for myself, I needed to figure out how to make stuffed shells for two. Most recipes call for at least 2 dozen shells.
Sure, I could freeze the extras but I really don’t want to eat that many. Plus I have limited freezer space.
Much like my lasagna for two, I cut the recipe in half and used a smaller baking pan.
I called this stuffed shells for two because I can personally eat 6 cheese shells even when paired with green onion salad and small batch dinner rolls.
However, if you have a smaller appetite you can stretch your shells into 4 servings.
Why You’ll Love This Cheese Stuffed Shells Recipe
- Super easy to make! All you have to do is whisk together some ingredients then stuff into shells. You can even use your favorite jarred sauce. Easy peasy!
- Perfect for Meatless Mondays! These vegetarian stuffed shells taste so good, you won’t even notice the missing meat.
- Makes dinner for two! Most stuffed shell recipes call for large casserole dishes. My recipe only makes 12 shells, perfect for small households.
Ingredients For Cheese Stuffed Shells
Here’s what you need to make your stuffed cheese shells:
- Jumbo shells: Designed for stuffing
- Ricotta cheese: Use full-fat for maximum flavor
- Mozzarella cheese: Traditional Italian cheese
- Parmesan cheese: Preferably Parmigiano Reggiano but you can also use domestic Parmesan. Do not use the kind from the green can.
- Egg: Binder for the filling so the cheese doesn’t ooze out everywhere
- Basil: Adds freshness
- Salt: Prevents bland shells
- Spaghetti sauce: Use your favorite sauce, either jarred or homemade
How To Make Stuffed Shells With Ricotta Cheese
Here’s how to make cheese stuffing for stuffed shells:
- Boil pasta until barely al dente as it’ll finish cooking in the oven.
- Whisk together ricotta, mozzarella, Parmesan, egg, basil, and salt.
- Fill each shell with the cheese filling then cover with sauce and more cheese.
- Bake at 350F covered for 20 minutes then remove the foil and bake another 5 minutes or until the cheese is melted.
Cool about 10 minutes before serving. Refrigerate leftover stuffed shells for up to 4 days.
More Pasta Recipes
If you enjoyed these stuffed cheese shells, you’ll also love these other pasta recipes for two:
Cheese Stuffed Shells
Comforting oven-baked Cheese Stuffed Shells is classic stuffed shells with ricotta cheese, mozzarella, and Parmesan cheese all smothered in a marinara sauce.
Ingredients
- 12 uncooked jumbo shells
- 1 cup full-fat ricotta cheese, room temperature
- 1 + 1/4 cup shredded mozzarella cheese, room temperature
- 1/4 cup grated Parmesan cheese, room temperature (not from the green can)
- 1 large egg, room temperature
- 1 tablespoon fresh chopped basil or basil paste
- 1/4 teaspoon table salt
- 1 cup prepared spaghetti or marinara sauce
Instructions
- Preheat oven to 350F. Have a small casserole dish ready (can use 5x7 or 8x8 pan).
- Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add the pasta. Cook until barely al dente, about 8-10 minutes. You don't want to fully cook them as they'll finish cooking in the oven. Drain into a colander.
- In a large bowl, whisk together the ricotta, 1 cup mozzarella, Parmesan, egg, basil, and salt.
- Spread 1/4 cup spaghetti sauce on the bottom of the casserole dish. Stuff each shell with 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
- Serve with Green Onion Salad and Small Batch Dinner Rolls.
- Enjoyed this recipe? Check out my Chicken Alfredo Stuffed Shells and Lasagna For Two.
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First published August 28, 2014
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This looks so tasty!
Love those jumbo shells
These look so good! I love stuffed shells.
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.
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 ;)
what kind of parmesan cheese? grated (like the jar that gets put on top of spaghetti) or shredded?
Good question! Grated (although if shredded is all you have, that’ll work too)
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.
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/
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!
That right there is ooey gooey goodness! YUM
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?
Maybe on paper, but I was going by appetite with six shells ;)
Your stuffed shells look delicious, Carla, and I love your newly organized For-Two page!
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.
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!
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!
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!
I absolutely love this pasta! And since neither of my kids eat red sauce this is perfect for me and mu husband. Woo hoo!
I have not made stuffed shells in a long time it seems. Great recipe for two!
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 :)