Cheesy Tomato Stuffed Shells
Whole wheat pasta shells stuffed with a savory tomato-cheese filling and baked until golden, perfect for little hands and picky eaters. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs jumbo pasta shells, marinara sauce, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz jumbo pasta shells
- 1 cup marinara sauce
- 1/2 cup ricotta cheese
- 1/4 cup mozzarella cheese
- 1/4 cup parmesan cheese
- 1/2 cup carrot
- 1/4 cup fresh basil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 12 oz jumbo pasta shells, then cook for 10 minutes until al dente. Drain and set aside.
- Step 2: In a medium bowl, combine 1/2 cup ricotta cheese, 1/4 cup grated mozzarella cheese, 1/4 cup grated parmesan cheese, 1/2 cup finely diced carrot, 1/4 cup chopped fresh basil, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until smooth.
- Step 3: Spoon the filling into each drained pasta shell using a spoon, filling each about 3/4 full.
- Step 4: Arrange stuffed shells in a greased baking dish, then pour 1 cup marinara sauce over the top until shells are mostly covered. Bake for 25 minutes until cheese is melted and bubbly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheesy Tomato Stuffed Shells take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheesy Tomato Stuffed Shells?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jumbo pasta shells from drying out.
Can I substitute ingredients in Cheesy Tomato Stuffed Shells?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheesy Tomato Stuffed Shells for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheesy Tomato Stuffed Shells vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order italian delivery again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
