Is there anything better than a pasta dish?
These cheese stuffed pasta shells are quick, comforting, and so delicious!
These cheese stuffed pasta shells are a game-changer, combining both comfort and flavor in every bite.
Not only are they incredibly easy to stuff, but you can adjust the filling to suit what you have on hand—spinach, olives, artichoke, roasted peppers, sun-dried tomatoes, and more. With their fun, unique shape, the shells stand out from your everyday pasta, making them a fantastic choice for special occasions.
This recipe will guide you through the simple steps of creating this delicious dish—good luck!
INGREDIENTS
- Pasta: Use jumbo pasta shells.
- Tomato Sauce: Use your favorite passata or tomato sauce. Since there are only a few ingredients, it’s important to use a high-quality one.
- Olive Oil: Olive oil acts like a seasoning in this dish, just like the tomato sauce. I recommend using high-quality oil.
- Garlic: Fresh garlic is best, but if you don’t have it, garlic powder works as well.
- Ricotta: I use creamy ricotta with 5% fat. It lightens up the cheese filling and complements the rich tomato sauce perfectly.
- Pesto: Pesto adds a nutty, garlicky flavor. If you don’t have pesto, you can substitute with a grated garlic clove and some finely chopped herbs like basil, parsley, oregano, or chives.
- Lemon Zest: It adds a fresh, bright flavor that really elevates the dish. I highly recommend using it.
Cheese Stuffed Pasta Shells | Tips:
- Spices & Seasonings: Feel free to add your favorite spices to the filling—nutmeg, chili flakes, rosemary, oregano, thyme, or any other herbs and spices you enjoy. It’s a great way to make the dish your own!
- Filling Add-ins: The beauty of this dish is its versatility. You can add spinach, chopped artichoke hearts, olives, roasted sweet peppers, or anything else that suits your taste. Get creative!
- Flavor Variations: If you don’t have pesto, you can substitute with sun-dried tomato paste, goat cheese, or even a blend of finely chopped herbs. These will add depth and richness to the filling.
- Make-Ahead Tip: These cheese stuffed pasta shells are perfect for prepping in advance. You can assemble them ahead of time and store them in the fridge for a few hours or overnight, making them a great option for meal prep or dinner parties.
- Storage Tip: Store any leftover cheese stuffed pasta shells in an airtight container in the fridge for up to 3-4 days. They reheat beautifully in the microwave or oven, making for an easy meal the next day!
Cheese Stuffed Pasta Shells
Baked cheese stuffed pasta shells with creamy pesto ricotta, garlicky tomato sauce, and Parmesan for a family-favorite dish.
Ingredients
Pasta
- 20-25 jumbo pasta shells
Sauce
- 3 tbsp olive oil
- 2 cloves garlic, sliced
- 400 g passata or tomato sauce
- ½ cup water
- Herbs to taste, oregano or basil (optional)
- Salt to taste
Filling
- 400 g ricotta
- 2 heaping tbsp pesto (or substitute with chopped herbs)
- ¼ cup grated parmesan cheese
- ¼ tsp salt (adjust to taste)
- Zest of ½ lemon
- A pinch of black pepper
Instructions
- Preheat your oven to 190℃ (375℉).
Pasta
- In a large pot, bring salted water to a boil. Cook the pasta for ½ to ⅔ of the time recommended on the package (e.g., if the package says 14 minutes, cook for about 8 minutes).
- Stir occasionally to prevent sticking.
- When cooked, rinse and strain the pasta under cold water. If you’re not filling the shells immediately, lightly coat them with oil to prevent sticking.
Sauce
- In a small pot, heat the olive oil over medium heat and fry the garlic for about a minute until fragrant.
- Add the tomato sauce, water, and salt. Let it simmer gently.
- Taste and adjust seasoning, adding herbs like oregano or basil if desired.
Filling
- In a bowl, mix all the filling ingredients together, adjust the seasoning to your liking. Check the recipe tips for additional filling ideas and variations.
Assembling
- In your pan of choice (I used a 28 cm / 11-inch round pan), spread the sauce evenly on the bottom.
- Using a spoon, generously fill each shell with the filling and arrange them in the pan, on the sauce.
- Once all the shells are filled, sprinkle them with Parmesan cheese and drizzle with a bit more olive oil. Cover the pan with tin foil.
- Bake, covered, for 20–25 minutes. Then increase the temperature to 220℃ (430℉) and bake uncovered for an additional 10 minutes.
- If you want more color on your shells, switch the oven to its highest temperature and use the grill setting for 3–5 minutes. Keep a close eye on them, as they can burn quickly.
So why wait? make these cheese stuffed pasta shells tonight! Share what filling you went with—I can’t wait to hear your thoughts!
