Three-Cheese Stuffed Shells with Tomato Basil Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Jumbo pasta shells filled with a creamy cheese blend, baked in a vibrant tomato basil sauce for a comforting classic that feeds a crowd. This italian-inspired pasta ready in about 65 minutes blends jumbo pasta shells, ricotta cheese, shredded mozzarella cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 25 min Cook: 40 min Serves 6 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to boil, cook pasta shells for 10 minutes until al dente, then drain and cool slightly.
  2. Step 2: In a bowl, combine 1 1/2 cups ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 egg, and 1/4 cup chopped basil. Mix until smooth.
  3. Step 3: Fill each cooled pasta shell with 3 tbsp cheese mixture using a spoon. Place in a greased 9x13-inch baking dish in a single layer.
  4. Step 4: Pour 4 cups tomato basil sauce evenly over shells, then dot with 2 tbsp olive oil. Cover with foil.
  5. Step 5: Bake covered for 25 minutes, then remove foil and bake an additional 15 minutes until bubbly and golden. Let rest 10 minutes before serving.

Frequently asked questions

How long does Three-Cheese Stuffed Shells with Tomato Basil Sauce take to make?

Total time is about 65 minutes (25 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Three-Cheese Stuffed Shells with Tomato Basil Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Three-Cheese Stuffed Shells with Tomato Basil Sauce?

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 Three-Cheese Stuffed Shells with Tomato Basil Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

What goes well with Three-Cheese Stuffed Shells with Tomato Basil Sauce?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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