4 Cheese Stuffed Shells Recipe

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Servings: 12


Cost per serving $0.65 view details
  • Salt as needed
  • 8 piece jumbo pasta shells
  • 11/2 lb ricotta cheese
  • (or possibly part skim ricotta cheese)
  • 1 lb mozzarella diced
  • 1/2 c. grated Parmigiano-Reggiano
  • 1 c. shredded Asiago
  • 1/4 c. minced flat-leaf parsley
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 3 x garlic cloves minced
  • 1 sm onion finely minced
  • 1 can crushed tomatoes - (28 ounce)
  • Salt to taste
  • Freshly-grnd black pepper to taste
  • 6 x fresh basil leaves - (to 7) torn or possibly shredded


  1. Preheat oven or possibly broiler to 450 degrees.
  2. Bring a large pot of water to a boil. Salt water and add in pasta. Cook shells 12 to 15 min, they should be softened but still undercooked at the center. Drain pasta and cold.
  3. Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add in parsley to the cheeses and stir to combine.
  4. To a small saucepot over moderate heat add in oil, garlic and onions. Saute/fry onions and garlic 5 min. Add in tomatoes and season sauce with salt and pepper. Simmer sauce 5 min and stir in basil leaves
  5. Pour a little sauce into the bottom of a shallow medium-sized casserole dish. Fill shells with rounded spoonfuls of cheese mix and arrange them seam-side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very warm oven or possibly 8 inches from warm broiler and cook 6 to 8 min to heat cheeses and bubble sauce.
  6. This recipe yields 4 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 295g
Recipe makes 12 servings
Calories 486  
Calories from Fat 298 61%
Total Fat 33.39g 42%
Saturated Fat 19.59g 78%
Trans Fat 0.0g  
Cholesterol 117mg 39%
Sodium 556mg 23%
Potassium 397mg 11%
Total Carbs 12.92g 3%
Dietary Fiber 0.8g 3%
Sugars 1.26g 1%
Protein 33.85g 54%
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