Three-Cheese Stuffed Shells
Ingredients
- 1 small onion
minced
- ¾ tsp kosher salt
- 2 cloves garlic
minced
- ½ tsp black pepper
- ½ tsp red pepper flakes
- ¾ tsp dried oregano
- 1 large sprig basil
- 28 oz crushed tomatoes
- 24 jumbo shells
cook 28 shells in case of any breakage
- 1 large egg
- 1 cup ricotta cheese
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 tsp lemon zest
- ¼ cup chopped fresh basil
- ½ cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
separated
- 1 cup shredded Parmesan cheese
Directions
- 1
Preheat the oven to 350°F. Grease a 9x13 baking dish and set it aside.
- 2
In a large saucepan, heat 2 tbsp butter over medium heat. Once the butter is melted, add the diced onion and salt. Sauté the onion until it is soft and translucent, 4-6 minutes. Once the onions are cooked, add the garlic, black pepper, red pepper flakes, and dried oregano. Stir into the onions for 1 minute and add the basil and tomatoes. Bring the tomatoes to a boil and then turn them down to a simmer. Simmer for 20 minutes.
- 3
While the sauce is simmering, in a large stock pot, bring 5 quarts of water to a boil. Once the water is boiling, add 2 tbsp of salt and the jumbo shells. Cook the shells until they are al dente, 8 minutes. Once cooked, drain the shells and rinse them with cold water to stop the cooking. Set the shells aside to drain.
- 4
In a medium bowl, beat the egg until it is smooth. Add the ricotta, salt, black pepper, lemon zest, fresh basil, fresh parsley, 1 cup of the mozzarella cheese, and Parmesan cheese. Stir to combine and set the mixture aside.
- 5
Pour the prepared sauce into the prepared baking dish. Holding one shell at a time, spoon 2 tbsp of the ricotta mixture into the shell and set it in the sauce. Repeat for the remaining shells, filling up the baking dish. Top each of the shells with the remaining 1 cup of mozzarella cheese and bake in the preheated 350°F oven until the sauce is bubbling throughout and the cheese is melted, 25-30 minutes. Once baked, remove the casserole from the oven and serve.
Three-Cheese Stuffed Shells
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Based on 14 ratings
Rating Breakdown
About this Recipe
Looking for a comforting, impressive meal that’s surprisingly easy to prepare? These Three-Cheese Stuffed Shells are your answer, offering a delightful blend of rich flavors and satisfying textures perfect for any occasion.
What makes this recipe truly special is its harmonious combination of a quick homemade tomato sauce and a creamy, zesty ricotta filling. It’s an easy enough meal to be a weeknight staple, yet it presents beautifully enough to be reserved for a special gathering, proving that homemade comfort food can be both effortless and extraordinary.
Prepare for a truly heartwarming culinary experience. Each jumbo shell is generously packed with a vibrant three-cheese mixture—ricotta, mozzarella, and Parmesan—brightened by fresh lemon zest, basil, and parsley. These cheesy parcels are then nestled in a savory crushed tomato sauce, rich with garlic, oregano, and a hint of red pepper flakes. As it bakes, the dish transforms into a bubbly, golden-brown masterpiece, delivering tender pasta, creamy, flavorful cheese, and robust tomato goodness in every forkful. It’s the kind of hearty Italian-American classic that brings warmth and contentment to any table.
While this recipe is excellent as written, you can easily customize the spice level by adjusting the amount of red pepper flakes in the tomato sauce. If you adore the fresh, bright notes, feel free to add a little extra chopped fresh basil or parsley to the cheese filling, enhancing its aromatic profile. The recipe calls for cooking extra shells to account for any breakage, ensuring you have enough perfect pasta vessels for your delicious filling.
Serve these beautiful stuffed shells as the centerpiece of a cozy family dinner or a festive meal with friends. They pair wonderfully with a crisp green salad and some warm, crusty bread to sop up every last bit of the savory sauce.