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Stuffed Shells

Course: Main Course
Cuisine: Italian
Keyword: Pasta
Servings: 6
Author: Hunkiedorië


  • ½ Box Jumbo Shells
  • 2 Jars Pasta Sauce I prefer to use a roasted garlic, sun-dried tomato, roasted red pepper or 4 cheese sauce, I like Classico brand but anything will work
  • 24 oz Ricotta Cheese You may need more, 1.5 large tubs tend to do the trick
  • 3 Eggs
  • 1 Tbsp Italian Seasoning
  • Cups Mozzarella Cheese 1 C. for filling +1/2 C. for topping
  • Cups Parmesan Cheese
  • 1 Cup Mushrooms *OPTIONAL*I only do this for myself, I excluded them from last weekend's batch, they are totally optional


  • Boil the noodles according to the box directions, cooking them el dente
  • Preheat oven to 375°F
  • In a large bowl mix together all three cheeses, eggs and Italian seasoning.
  • In the bottom of a large casserole dish spread a thing layer of your sauce. (this will probably take about 1/2 of one jar)
  • Using a spoon fill each shell, I like mine pretty full but there is no wrong amount. I tend to do about two spoonfuls per shell
  • Place the filled shells in rows one at a time as you stuff them until your pan if filled
  • If you are using mushrooms I sprinkle  them all over the tops of the shells
  • Top with your remaining sauce, you may want to use a little of a second jar. you want the shells pretty covered but not swimming
  • Sprinkle with mozzarella cheese
  • Cover with foil and bake for 30 minutes
  • Remove foil and continue to cook for 10-15 minutes, until the cheese is melted and bubbly