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Three Cheese Stuffed Shells

A comforting Italian dish easy enough for weeknight meals

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6


  • 20 jumbo pasta shells
  • 14 ounces ricotta cheese*
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated parmesan cheese
  • handful of fresh basil leaves ribboned
  • 1 egg beaten
  • 1 jar roasted garlic marinara sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pound lean ground beef


  1. Add ground beef to large skillet over medium heat. Crumble and cook until no longer pink. Season to taste (I use garlic and pepper). Drain as needed once cooked. Pour sauce in skillet, mix well and allow to simmer on low heat.

  2. While the meat is cooking, add shells to boiling water and cook according to al dente instructions on package. Drain and rinse with cold water.

  3. Add ricotta, 1 1/2 cups of mozzarella, grated parmesan, basil, egg, salt and pepper to a large mixing bowl. Stir to combine and mix well.

  4. Spread 1/2 of the meat sauce on the bottom of a 13x9 inch baking dish. Spoon cheese mixture into the pasta shells and place in baking dish. Pour remaining sauce over shells and sprinkle with remaining 1/2 cup of shredded mozzarella. Cover with foil and bake at 350 degrees for 30 minutes or until cheeses are thoroughly melted. Uncover and bake for an additional 5-10 minutes to brown as desired.

  5. Serve with salads and garlic bread on the side. Enjoy!

Recipe Notes

*The original recipe calls for 15 ounces of ricotta cheese. It seemed like maybe just a bit too much the first time I made it. Can something really be too cheesy? I know! Based on your preference I'd go with anywhere from 12 - 15 ounces!