Three-Cheese Stuffed Shells with Tomato Basil Sauce
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.
Ingredients
- 24 jumbo pasta shells
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh basil
- 4 cups tomato basil sauce
- 2 tbsp olive oil
Instructions
- 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.
- 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.
- 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.
- Step 4: Pour 4 cups tomato basil sauce evenly over shells, then dot with 2 tbsp olive oil. Cover with foil.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
My whole family loved this.
- ★★★☆☆
Okay for a quick meal. I've had better pasta dishes though.
