Cheese Stuffed Shells Recipe

Here is the stuffed shells recipe for those who don’t eat meat – Cheese stuffed shells. That’s right, no meat at all! There are three different types of cheese in these shells; parmesan, ricotta and mozzarella. If you want you could experiment with different types of cheese. At first I was a little skeptical because I had never eaten stuffed shells without meat before, but they were delicious and I must have eaten over half the batch myself. The original recipe I found called for garlic powder, that didn’t satisfy me so I used fresh garlic and it was well worth it. I found the fresh garlic gave it a very delicious flavor. These stuffed shells will even make a great side dish. Serve with garlic bread. Enjoy.

12 ounces jumbo pasta shells
1 ¼ cups shredded mozzarella cheese (reserve ¼ cup)
1 cup parmesan cheese (grated)
2 lbs ricotta cheese
4 eggs (lightly beaten)
½ cup fresh spinach (chopped)
2 tablespoons fresh garlic (minced)
1 teaspoon black pepper
1 tablespoon dried parsley
8 ounces spaghetti sauce

Cooking Instructions:

Step 1: In a large pot bring water to a boil and cook shells according to package directions or until al dente. Drain and plunge into cold water to cool. Drain again and set aside.
Step 2: In a medium bowl combine – 1 cup mozzarella cheese, parmesan, ricotta, eggs, spinach, garlic, pepper and parsley.
Step 3: Pour a thin later of spaghetti sauce on the bottom of a 12 x 9” baking dish. Preheat the oven to 375 degrees.
Step 4: Spoon the cheese mixture into each shell and place right side up in a baking dish. Repeat until cheese mixture is gone. Pour the remaining sauce over the shells. Cover loosely with tin foil and bake in the oven for 40 minutes. During the last 5 minutes of baking, remove the tin foil and sprinkle the remaining mozzarella cheese on top of the shells. Bake 5 more minutes. Remove from the oven and serve.
(Makes 6 Servings)


14 Responses to “Cheese Stuffed Shells Recipe”

  1. Victor — April 13, 2009 @ 11:38 am

    Stuffed shells become more and more popular as main dish. I’ll try this recipe in the next few weeks. Great job!

  2. Stephanie — April 13, 2009 @ 4:16 pm

    May I just say how stunning your website is? I am being absolutely honest when I say as a new wife, you really help to impress the man!! You take wonderful photos and I love how you take photos of the process! Very thorough! I really enjoy your website!
    Keep up the good work!

  3. Bunny — April 13, 2009 @ 7:14 pm

    We love stuffed shells!! Yours look fantastic, I love all the cheese !!

  4. finsmom — April 13, 2009 @ 9:29 pm

    What a great sounding recipe! Your pics are so drool-worthy!
    Thanks for sharing!

  5. Pam — April 15, 2009 @ 10:50 am

    This was a wonderful recipe. I made it last night and everyone loved it. I also added chopped mushroom to the cheese mix. It was great!

  6. Kevin — April 19, 2009 @ 1:08 pm

    Those look really good! I have been wanting to try stuffed shells.

  7. Vanz — June 28, 2009 @ 5:46 pm

    I made this last night for dinner. My boyfriend loved it! We added a little bit of Tapatio sauce to it…and boy, was it scrumptious!

  8. Beverly — October 22, 2009 @ 9:55 am

    I made the cheese stuffed shell pasta and it was excellent. Everyone loved it. Im gonna make it agian for my mother when i go home to visit it here.

  9. Christine — August 30, 2011 @ 6:01 am

    Made this just last night, and my fiancee LOVED it! Very good!!! Definitely making again! Not to mention very easy to make!

  10. caloricandcrazy — December 14, 2011 @ 7:26 pm

    these look SOOOOO yummy 🙂
    stuffed pasta shells are so perfect!

  11. Natalie — December 15, 2011 @ 9:12 am

    I stumbled upon your website- & I gotta say, I am the worst cook, but when I follow this recipe, it turns out PERFECT every time! Great work! Thank you so much for sharing!

  12. Betty — December 20, 2011 @ 10:24 am

    We have these every year for our Christmas dinner with salad, garlic bread and tasty desserts.

  13. Megan — January 21, 2016 @ 1:23 pm

    Hi Bobby!
    Just curious, is it really two lbs of ricotta or is it one lb?? Only reason I’m asking is two big containers seems like a lot but if there is no meat that could be why. Just wanted to verify before I made it 🙂

  14. Bobby — January 21, 2016 @ 9:07 pm


    Hi! Yes, 2lbs (32 ounces) of ricotta is correct. I hope you enjoy the recipe!

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