Deliciously Cheesy Comfort Dish
If you’re looking for a comforting, hearty, and delicious meal, these Three Cheese Stuffed Shells are the perfect choice. Packed with a creamy combination of ricotta, mozzarella, and Parmesan, these stuffed pasta shells are baked in a flavorful marinara sauce and topped with even more cheese, making them a family favorite.
Why You’ll Love This Three Cheese Stuffed Shells Recipe?
- Rich and Creamy: The three-cheese filling is indulgent and full of flavor.
- Perfect for Leftovers: This dish reheats beautifully, making it ideal for meal prepping or enjoying the next day.
- Customizable: You can add spinach, ground meat, or mushrooms to the filling for a unique twist.
- Crowd-Pleaser: Whether you’re feeding the family or hosting guests, this cheesy dish is sure to be a hit.
Ingredients for Three Cheese Stuffed Shells
To create this cheesy, comforting dish, you’ll need the following ingredients:
- 20 large pasta shells
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce (store-bought or homemade)
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish
Step-by-Step Instructions for Three Cheese Stuffed Shells
1. Cook the Pasta Shells
Start by bringing a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until they’re al dente. Drain the shells and rinse them with cold water to prevent sticking. Set aside.
2. Prepare the Cheese Filling
In a large bowl, combine the ricotta, 1 cup of mozzarella, Parmesan, and the egg. Add the Italian seasoning, minced garlic, and a pinch of salt and pepper. Stir the mixture until everything is well combined.
3. Stuff the Shells
Preheat your oven to 375°F (190°C). Spread about 1/2 cup of the marinara sauce on the bottom of a 9×13-inch baking dish. Using a spoon, carefully fill each pasta shell with the cheese mixture and arrange them in the baking dish.
4. Add Sauce and Cheese
Once all the shells are stuffed, pour the remaining marinara sauce over the top, making sure each shell is covered. Sprinkle the remaining mozzarella cheese evenly over the shells.
5. Bake
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
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6. Garnish and Serve
Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped basil or parsley for a burst of fresh flavor.
Variations for Three Cheese Stuffed Shells
- Add Spinach: For a veggie-packed version, mix in some sautéed spinach with the cheese filling.
- Meat Lovers: Brown some ground beef or Italian sausage and mix it into the marinara sauce for a heartier meal.
- Vegan Option: Substitute the ricotta, mozzarella, and Parmesan with dairy-free alternatives for a plant-based version.
Frequently Asked Questions
Can I Make Three Cheese Stuffed Shells Ahead of Time?
Yes! You can assemble the dish and refrigerate it for up to 24 hours before baking. Just cover it tightly with foil and store it in the fridge. When ready to bake, follow the same instructions, but you may need to add an extra 5-10 minutes to the baking time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I Freeze Three Cheese Stuffed Shells?
Absolutely. Assemble the dish but don’t bake it. Cover it tightly with foil and freeze for up to 2 months. When you’re ready to enjoy it, thaw it in the fridge overnight and bake as directed.
Conclusion
These Three Cheese Stuffed Shells are a comforting, cheesy delight that the whole family will enjoy. With a rich filling, tangy marinara sauce, and melty cheese, it’s a dish that’s perfect for any occasion, whether you’re making it for a cozy weeknight dinner or serving it at a gathering. Plus, with so many ways to customize it, you can easily make it your own!
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