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+ servings
Tender pasta shells stuffed with ricotta, mozzarella and Parmesan cheese then baked in easy to make marinara sauce is a comfort food dish everyone will love!

Three Cheese Stuffed Shells

Course Main Course, Pasta
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6


  • 1 12 ounce box jumbo pasta shells
  • 15 ounce container Ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, shredded
  • 1 large egg
  • 1 tablespoon parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder

Marinara Sauce

  • 1 28 ounce can crushed tomatoes
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons sugar
  • 1 tablespoon Italian seasoning


Stuffed Shells

  • Set oven to 350 degrees. Cook pasta shells according to package directions. Drain and rinse with cold water.
  • To a large bowl add ricotta cheese, 1 1/2 cup of mozzarella, and 1/2 cup of Parmesan, egg, parsley, salt, and garlic powder. Mix together.
  • Spoon 3/4 of marinara sauce on the bottom of a 9x13 inch baking dish. Stuff each pasta shell with cheese filling and place on top of sauce. Drizzle remaining sauce over the stuffed shells and top with the remaining mozzarella cheese. Cover with foil and bake for 20 minutes then uncover and bake for an additional 10 minutes until cheese is golden brown.
  • Remove from oven and sprinkle with remaining Parmesan cheese. Serve immediately.

Marinara Sauce

  • Heat olive oil in a large stockpot. Add onion and cook on medium low heat until translucent. Add garlic and cook for approximately 2 minutes being careful not to burn. Add tomatoes, salt, pepper, sugar and Italian seasoning. Stir. Simmer on low until pasta shells are cooked.