Three Cheese Stuffed Shells Delicious and Easy Recipe

ByIsabella Hours Posted on
Making three cheese stuffed shells is simple and fun. You only need a few key ingredients to create a dish that is rich in flavor and satisfying. This recipe serves four and takes about 60 minutes from start to finish. Here are the ingredients you will need: - 12 large pasta shells - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 1 cup fresh spinach, finely chopped - 1 large egg, beaten - 2 cups marinara sauce (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs (a blend of basil and oregano) - Salt and pepper to taste - Fresh basil leaves for garnish To get the best flavor, choose high-quality ingredients. Look for fresh ricotta and mozzarella. Fresh spinach adds a nice touch too. When it comes to marinara, homemade is great, but store-bought works well too. Always check the labels for no added sugars or preservatives. Using good ingredients makes a big difference in taste. Start by preheating your oven to 375°F (190°C). This step is key for even cooking. A hot oven ensures the cheese melts perfectly and the shells cook just right. Next, grab a large pot and fill it with salted water. Bring it to a boil. Carefully add the pasta shells. Cook them according to the package instructions, usually about 9-11 minutes. You want them al dente, so they hold their shape. Once done, drain the shells and set them aside. Make sure they don't stick together. In a big bowl, mix the filling. Combine 1 cup of ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan. Add 1 cup of finely chopped spinach, 1 beaten egg, 1 teaspoon of garlic powder, and 1 teaspoon of dried Italian herbs. Season with salt and pepper. Stir everything until smooth and creamy. Now, it’s time to stuff the shells. Take each cooled pasta shell and fill it up with the cheese mixture. Use a spoon to pack it in well. Arrange the filled shells side by side in a greased baking dish. This keeps them from sliding around. Pour half of the marinara sauce over the stuffed shells. Make sure they are nicely coated. This adds flavor and moisture while baking. Cover the baking dish with aluminum foil. This keeps the shells moist. Place it in the oven and bake for 25 minutes. After that, remove the foil. Let the cheese brown lightly for another 10-15 minutes. Look for that bubbly, golden cheese! Once baked, take the dish out and let it rest for about 5 minutes. This helps the flavors settle. Enjoy your delicious three cheese stuffed shells! For the full recipe, check out the details above. To make a great filling, mix the cheeses well. Use a large bowl for this. The ricotta, mozzarella, and Parmesan should blend into a creamy mix. Add the beaten egg to help hold it all together. The spinach adds color and nutrition. If the mix feels too dry, add a splash of milk. If too wet, sprinkle in more cheese. A good filling should be thick, but still easy to spoon into the shells. Cook the pasta shells carefully. Do not overcook them, or they may break. After cooking, drain and rinse them with cold water. This helps cool them down and stops the cooking process. To keep them from sticking, toss the shells with a little olive oil. This simple step makes it easier to stuff and bake them later. When serving, make it look nice! Use a large plate or shallow bowl. Pour some marinara sauce on the bottom first. Then, place the stuffed shells on top. Drizzle a bit more sauce over them. For extra flair, sprinkle more cheese or fresh herbs on top. A few basil leaves can really brighten the dish. This makes your three cheese stuffed shells not just tasty, but beautiful too. {{image_4}} You can boost the flavor and nutrition of your three cheese stuffed shells by adding vegetables or proteins. Fresh spinach is a great start, but you can also use: - Zucchini, finely chopped - Mushrooms, diced - Bell peppers, diced - Ground turkey or beef Just sauté the veggies or brown the meat before mixing them with the cheese filling. This extra step adds depth and variety to each bite. You can also swap in cooked lentils or beans for a plant-based protein option. While ricotta, mozzarella, and Parmesan are classic choices, experimenting with different cheeses can elevate your dish. Try using: - Goat cheese for a tangy twist - Fontina cheese for a creamy texture - Cheddar cheese for a sharper flavor Mix and match these cheeses to create unique filling blends. Each combination will change the taste and richness of your stuffed shells. If you need a gluten-free option, use gluten-free pasta shells. They cook similarly, so you won’t lose out on flavor. For a vegan adaptation, substitute the cheese with plant-based alternatives. Use: - Vegan ricotta made from nuts - Nutritional yeast for a cheesy flavor - A flax egg instead of a regular egg These swaps keep your dish delicious while meeting dietary needs. You can find many good vegan cheese brands today that melt well, ensuring your stuffed shells remain creamy and satisfying. To keep your leftover three cheese stuffed shells fresh, place them in an airtight container. Make sure to let them cool to room temperature first. This helps prevent moisture from building up. Store the container in the fridge. They will stay good for about 3 to 5 days. Reheating is simple. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a little marinara sauce on top to keep them moist. Cover the dish with foil to avoid drying out. Bake for about 20 minutes, or until heated through. You can also reheat them in the microwave. Just place a few shells on a plate, cover them, and heat for 1 to 2 minutes. You can freeze the stuffed shells for later. First, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about an hour, until solid. Transfer the shells to a freezer-safe bag or container. They can last for up to 3 months in the freezer. When ready to eat, thaw them overnight in the fridge before reheating. You can enjoy delicious three cheese stuffed shells whenever you wish! For the complete recipe, check out the Full Recipe section. Yes, you can use other types of pasta shells. Jumbo shells work best, but you can also try cannelloni or conchiglie. Just make sure they are big enough to hold the cheese filling. Cooking time may change based on the pasta you choose, so watch them closely. If you don’t have ricotta, you can use cottage cheese. Drain it well and mash it a bit for a smoother texture. You could also use cream cheese for a richer taste. Both options work well in this recipe. To add some heat, try mixing in red pepper flakes or chopped jalapeños into the cheese filling. You could also use a spicy marinara sauce. This will give your stuffed shells a nice kick without overwhelming the other flavors. Yes, you can prepare stuffed shells in advance! Assemble the dish and cover it with foil. Store it in the fridge for up to a day before baking. If you want to freeze them, wrap each shell tightly in plastic wrap, then place them in a freezer bag. When ready, just bake from frozen, but add extra time. Reheat stuffed shells in the oven for the best results. Preheat it to 350°F (175°C) and place the shells in a baking dish. Cover with foil to keep them moist. Heat for about 20 minutes or until warm. You can also use the microwave, but they may dry out. This blog covered how to make stuffed pasta shells. We explored the key ingredients and steps. Prepping the oven and cooking the pasta shells are crucial. Perfecting the cheese filling truly enhances the dish. Don't forget our tips for better results, like preventing sticking. You can even try fun variations, like adding veggies or proteins. In the end, stuffed shells are easy and satisfying. Enjoy every bite, and share your tasty creations!

Craving a comforting dish that’s both delicious and easy to make? You’ve found it! My Three Cheese Stuffed Shells are quick to prepare and packed with flavor. In this recipe, I’ll guide you step-by-step, so you can impress anyone at your table. From creating a smooth cheese filling to baking the perfect dish, you’ll master each part. Get ready to dive into this cheesy delight!You only need a few key ingredients to create a dish that is rich in flavor and satisfying. This recipe serves four and takes about 60 minutes from start to finish.

List of Required Ingredients

Here are the ingredients you will need:

  • 12 large pasta shells
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 cup fresh spinach, finely chopped
  • 1 large egg, beaten
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (a blend of basil and oregano)
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Recommended Quality for Best Results

To get the best flavor, choose high-quality ingredients. Look for fresh ricotta and mozzarella. Fresh spinach adds a nice touch too. When it comes to marinara, homemade is great, but store-bought works well too. Always check the labels for no added sugars or preservatives. Using good ingredients makes a big difference in taste.

Step-by-Step Instructions

Prepping the Oven

Start by preheating your oven to 375°F (190°C). This step is key for even cooking. A hot oven ensures the cheese melts perfectly and the shells cook just right.

Cooking the Pasta Shells

Next, grab a large pot and fill it with salted water. Bring it to a boil. Carefully add the pasta shells. Cook them according to the package instructions, usually about 9-11 minutes. You want them al dente, so they hold their shape. Once done, drain the shells and set them aside. Make sure they don’t stick together.

Creating the Cheese Filling

In a big bowl, mix the filling. Combine 1 cup of ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan. Add 1 cup of finely chopped spinach, 1 beaten egg, 1 teaspoon of garlic powder, and 1 teaspoon of dried Italian herbs. Season with salt and pepper. Stir everything until smooth and creamy.

Stuffing the Shells

Now, it’s time to stuff the shells. Take each cooled pasta shell and fill it up with the cheese mixture. Use a spoon to pack it in well. Arrange the filled shells side by side in a greased baking dish. This keeps them from sliding around.

Adding the Marinara Sauce

Pour half of the marinara sauce over the stuffed shells. Make sure they are nicely coated. This adds flavor and moisture while baking.

Baking the Dish

Cover the baking dish with aluminum foil. This keeps the shells moist. Place it in the oven and bake for 25 minutes. After that, remove the foil. Let the cheese brown lightly for another 10-15 minutes. Look for that bubbly, golden cheese!

Once baked, take the dish out and let it rest for about 5 minutes. This helps the flavors settle. Enjoy your delicious three cheese stuffed shells!

Tips & Tricks

Perfecting Cheese Filling Consistency

To make a great filling, mix the cheeses well. Use a large bowl for this. The ricotta, mozzarella, and Parmesan should blend into a creamy mix. Add the beaten egg to help hold it all together. The spinach adds color and nutrition. If the mix feels too dry, add a splash of milk. If too wet, sprinkle in more cheese. A good filling should be thick, but still easy to spoon into the shells.

Preventing Shells from Sticking

Cook the pasta shells carefully. Do not overcook them, or they may break. After cooking, drain and rinse them with cold water. This helps cool them down and stops the cooking process. To keep them from sticking, toss the shells with a little olive oil. This simple step makes it easier to stuff and bake them later.

Serving Suggestions for Presentation

When serving, make it look nice! Use a large plate or shallow bowl. Pour some marinara sauce on the bottom first. Then, place the stuffed shells on top. Drizzle a bit more sauce over them. For extra flair, sprinkle more cheese or fresh herbs on top. A few basil leaves can really brighten the dish. This makes your three cheese stuffed shells not just tasty, but beautiful too.

Variations

Adding Vegetables or Proteins

You can boost the flavor and nutrition of your three cheese stuffed shells by adding vegetables or proteins. Fresh spinach is a great start, but you can also use:

  • Zucchini, finely chopped
  • Mushrooms, diced
  • Bell peppers, diced
  • Ground turkey or beef

Just sauté the veggies or brown the meat before mixing them with the cheese filling. This extra step adds depth and variety to each bite. You can also swap in cooked lentils or beans for a plant-based protein option.

Different Cheese Combinations

While ricotta, mozzarella, and Parmesan are classic choices, experimenting with different cheeses can elevate your dish. Try using:

  • Goat cheese for a tangy twist
  • Fontina cheese for a creamy texture
  • Cheddar cheese for a sharper flavor

Mix and match these cheeses to create unique filling blends. Each combination will change the taste and richness of your stuffed shells.

Gluten-Free or Vegan Adaptations

If you need a gluten-free option, use gluten-free pasta shells. They cook similarly, so you won’t lose out on flavor. For a vegan adaptation, substitute the cheese with plant-based alternatives. Use:

  • Vegan ricotta made from nuts
  • Nutritional yeast for a cheesy flavor
  • A flax egg instead of a regular egg

These swaps keep your dish delicious while meeting dietary needs. You can find many good vegan cheese brands today that melt well, ensuring your stuffed shells remain creamy and satisfying.

Storage Info

How to Store Leftovers

To keep your leftover three cheese stuffed shells fresh, place them in an airtight container. Make sure to let them cool to room temperature first. This helps prevent moisture from building up. Store the container in the fridge. They will stay good for about 3 to 5 days.

Reheating Instructions

Reheating is simple. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a little marinara sauce on top to keep them moist. Cover the dish with foil to avoid drying out. Bake for about 20 minutes, or until heated through. You can also reheat them in the microwave. Just place a few shells on a plate, cover them, and heat for 1 to 2 minutes.

Freezing for Future Meals

You can freeze the stuffed shells for later. First, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about an hour, until solid. Transfer the shells to a freezer-safe bag or container. They can last for up to 3 months in the freezer. When ready to eat, thaw them overnight in the fridge before reheating. You can enjoy delicious three cheese stuffed shells whenever you wish!

FAQs

Can I use different types of pasta shells?

Yes, you can use other types of pasta shells. Jumbo shells work best, but you can also try cannelloni or conchiglie. Just make sure they are big enough to hold the cheese filling. Cooking time may change based on the pasta you choose, so watch them closely.

What can I substitute for ricotta cheese?

If you don’t have ricotta, you can use cottage cheese. Drain it well and mash it a bit for a smoother texture. You could also use cream cheese for a richer taste. Both options work well in this recipe.

How can I make the dish spicier?

To add some heat, try mixing in red pepper flakes or chopped jalapeños into the cheese filling. You could also use a spicy marinara sauce. This will give your stuffed shells a nice kick without overwhelming the other flavors.

Can I prepare it ahead of time?

Yes, you can prepare stuffed shells in advance! Assemble the dish and cover it with foil. Store it in the fridge for up to a day before baking. If you want to freeze them, wrap each shell tightly in plastic wrap, then place them in a freezer bag. When ready, just bake from frozen, but add extra time.

What’s the best way to reheat stuffed shells?

Reheat stuffed shells in the oven for the best results. Preheat it to 350°F (175°C) and place the shells in a baking dish. Cover with foil to keep them moist. Heat for about 20 minutes or until warm. You can also use the microwave, but they may dry out.

This blog covered how to make stuffed pasta shells. We explored the key ingredients and steps. Prepping the oven and cooking the pasta shells are crucial. Perfecting the cheese filling truly enhances the dish. Don’t forget our tips for better results, like preventing sticking. You can even try fun variations, like adding veggies or proteins.

In the end, stuffed shells are easy and satisfying. Enjoy every bite, and share your tasty creations!

Making three cheese stuffed shells is simple and fun. You only need a few key ingredients to create a dish that is rich in flavor and satisfying. This recipe serves four and takes about 60 minutes from start to finish. Here are the ingredients you will need: - 12 large pasta shells - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 1 cup fresh spinach, finely chopped - 1 large egg, beaten - 2 cups marinara sauce (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs (a blend of basil and oregano) - Salt and pepper to taste - Fresh basil leaves for garnish To get the best flavor, choose high-quality ingredients. Look for fresh ricotta and mozzarella. Fresh spinach adds a nice touch too. When it comes to marinara, homemade is great, but store-bought works well too. Always check the labels for no added sugars or preservatives. Using good ingredients makes a big difference in taste. Start by preheating your oven to 375°F (190°C). This step is key for even cooking. A hot oven ensures the cheese melts perfectly and the shells cook just right. Next, grab a large pot and fill it with salted water. Bring it to a boil. Carefully add the pasta shells. Cook them according to the package instructions, usually about 9-11 minutes. You want them al dente, so they hold their shape. Once done, drain the shells and set them aside. Make sure they don't stick together. In a big bowl, mix the filling. Combine 1 cup of ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan. Add 1 cup of finely chopped spinach, 1 beaten egg, 1 teaspoon of garlic powder, and 1 teaspoon of dried Italian herbs. Season with salt and pepper. Stir everything until smooth and creamy. Now, it’s time to stuff the shells. Take each cooled pasta shell and fill it up with the cheese mixture. Use a spoon to pack it in well. Arrange the filled shells side by side in a greased baking dish. This keeps them from sliding around. Pour half of the marinara sauce over the stuffed shells. Make sure they are nicely coated. This adds flavor and moisture while baking. Cover the baking dish with aluminum foil. This keeps the shells moist. Place it in the oven and bake for 25 minutes. After that, remove the foil. Let the cheese brown lightly for another 10-15 minutes. Look for that bubbly, golden cheese! Once baked, take the dish out and let it rest for about 5 minutes. This helps the flavors settle. Enjoy your delicious three cheese stuffed shells! For the full recipe, check out the details above. To make a great filling, mix the cheeses well. Use a large bowl for this. The ricotta, mozzarella, and Parmesan should blend into a creamy mix. Add the beaten egg to help hold it all together. The spinach adds color and nutrition. If the mix feels too dry, add a splash of milk. If too wet, sprinkle in more cheese. A good filling should be thick, but still easy to spoon into the shells. Cook the pasta shells carefully. Do not overcook them, or they may break. After cooking, drain and rinse them with cold water. This helps cool them down and stops the cooking process. To keep them from sticking, toss the shells with a little olive oil. This simple step makes it easier to stuff and bake them later. When serving, make it look nice! Use a large plate or shallow bowl. Pour some marinara sauce on the bottom first. Then, place the stuffed shells on top. Drizzle a bit more sauce over them. For extra flair, sprinkle more cheese or fresh herbs on top. A few basil leaves can really brighten the dish. This makes your three cheese stuffed shells not just tasty, but beautiful too. {{image_4}} You can boost the flavor and nutrition of your three cheese stuffed shells by adding vegetables or proteins. Fresh spinach is a great start, but you can also use: - Zucchini, finely chopped - Mushrooms, diced - Bell peppers, diced - Ground turkey or beef Just sauté the veggies or brown the meat before mixing them with the cheese filling. This extra step adds depth and variety to each bite. You can also swap in cooked lentils or beans for a plant-based protein option. While ricotta, mozzarella, and Parmesan are classic choices, experimenting with different cheeses can elevate your dish. Try using: - Goat cheese for a tangy twist - Fontina cheese for a creamy texture - Cheddar cheese for a sharper flavor Mix and match these cheeses to create unique filling blends. Each combination will change the taste and richness of your stuffed shells. If you need a gluten-free option, use gluten-free pasta shells. They cook similarly, so you won’t lose out on flavor. For a vegan adaptation, substitute the cheese with plant-based alternatives. Use: - Vegan ricotta made from nuts - Nutritional yeast for a cheesy flavor - A flax egg instead of a regular egg These swaps keep your dish delicious while meeting dietary needs. You can find many good vegan cheese brands today that melt well, ensuring your stuffed shells remain creamy and satisfying. To keep your leftover three cheese stuffed shells fresh, place them in an airtight container. Make sure to let them cool to room temperature first. This helps prevent moisture from building up. Store the container in the fridge. They will stay good for about 3 to 5 days. Reheating is simple. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a little marinara sauce on top to keep them moist. Cover the dish with foil to avoid drying out. Bake for about 20 minutes, or until heated through. You can also reheat them in the microwave. Just place a few shells on a plate, cover them, and heat for 1 to 2 minutes. You can freeze the stuffed shells for later. First, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about an hour, until solid. Transfer the shells to a freezer-safe bag or container. They can last for up to 3 months in the freezer. When ready to eat, thaw them overnight in the fridge before reheating. You can enjoy delicious three cheese stuffed shells whenever you wish! For the complete recipe, check out the Full Recipe section. Yes, you can use other types of pasta shells. Jumbo shells work best, but you can also try cannelloni or conchiglie. Just make sure they are big enough to hold the cheese filling. Cooking time may change based on the pasta you choose, so watch them closely. If you don’t have ricotta, you can use cottage cheese. Drain it well and mash it a bit for a smoother texture. You could also use cream cheese for a richer taste. Both options work well in this recipe. To add some heat, try mixing in red pepper flakes or chopped jalapeños into the cheese filling. You could also use a spicy marinara sauce. This will give your stuffed shells a nice kick without overwhelming the other flavors. Yes, you can prepare stuffed shells in advance! Assemble the dish and cover it with foil. Store it in the fridge for up to a day before baking. If you want to freeze them, wrap each shell tightly in plastic wrap, then place them in a freezer bag. When ready, just bake from frozen, but add extra time. Reheat stuffed shells in the oven for the best results. Preheat it to 350°F (175°C) and place the shells in a baking dish. Cover with foil to keep them moist. Heat for about 20 minutes or until warm. You can also use the microwave, but they may dry out. This blog covered how to make stuffed pasta shells. We explored the key ingredients and steps. Prepping the oven and cooking the pasta shells are crucial. Perfecting the cheese filling truly enhances the dish. Don't forget our tips for better results, like preventing sticking. You can even try fun variations, like adding veggies or proteins. In the end, stuffed shells are easy and satisfying. Enjoy every bite, and share your tasty creations!

Three Cheese Stuffed Shells

Indulge in the creamy goodness of Three Cheese Stuffed Shells, a delightful pasta dish perfect for any occasion! This easy recipe combines ricotta, mozzarella, and Parmesan cheese, packed with fresh spinach and baked to perfection in marinara sauce. Discover how simple it is to create this comforting meal that your family will love.
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Ingredients
  

12 large pasta shells

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 cup fresh spinach, finely chopped

1 large egg, beaten

2 cups marinara sauce (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (a blend of basil and oregano)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This step ensures that your stuffed shells will cook evenly.

    Cook the Pasta Shells: In a large pot, bring salted water to a boil. Carefully add the pasta shells and cook according to the package instructions until they are al dente—typically 9-11 minutes. Once cooked, drain the shells and set them aside to cool, ensuring they don’t stick together.

      Prepare the Cheese Filling: In a spacious mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, finely chopped spinach, beaten egg, garlic powder, and dried Italian herbs. Season the mixture with salt and pepper to taste. Mix thoroughly until all ingredients are well blended and the filling is creamy.

        Stuff the Shells: Gently take each cooled pasta shell and use a spoon to fill it with a generous amount of the cheese filling mixture. Aim for each shell to be well-packed. Once filled, arrange the stuffed shells side by side in a lightly greased baking dish.

          Add the Sauce: Pour half of the marinara sauce over the stuffed shells, ensuring they are evenly coated. This will add moisture and flavor during baking.

            Bake: Cover the baking dish with aluminum foil to keep the moisture in. Place the dish in the preheated oven and bake for 25 minutes. After 25 minutes, carefully remove the foil, allowing the cheese to brown lightly, and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

              Serve: Once done, remove the dish from the oven and let it rest for about 5 minutes before serving. This resting time helps the flavors settle. Garnish each serving with fresh basil leaves for a pop of color and added freshness.

                Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 4

                  - Presentation Tips: Serve the stuffed shells on individual plates with extra marinara sauce drizzled around the edges for an elegant touch. Garnish with additional cheese and a sprinkle of fresh herbs for visual appeal.

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