Stuffed cheese shells

Stuffed cheese shells, a classic and indulgent dish, begins with large pasta shells, usually conchiglie, which have a generous cavity ideal for holding rich fillings. These pasta shells are cooked al dente, retaining a slight bite that offers a pleasing contrast to the creamy filling.

The heart of this dish lies in its sumptuous cheese mixture, typically a blend of ricotta, mozzarella, and Parmesan. Ricotta, with its light, creamy texture, forms the base, offering a mildly sweet, fresh flavor that perfectly complements the richer, more savory notes of mozzarella and Parmesan. Mozzarella contributes a delightful stretchiness and mild taste, while Parmesan infuses a sharp, nutty essence, elevating the overall flavor profile.

To this cheese triumvirate, finely chopped herbs like parsley and basil are often added, infusing the mixture with aromatic freshness. Some variations also incorporate spinach, adding a subtle earthy flavor and a boost of nutrition. For depth and complexity, minced garlic, salt, pepper, and sometimes a hint of nutmeg are mixed in, each ingredient carefully balanced to enhance but not overpower the cheese.

Once the cheese mixture is prepared, the cooked shells are lovingly stuffed with generous spoonfuls of this creamy filling. The shells are then nestled side by side in a baking dish. The choice of sauce plays a crucial role in this recipe. A classic marinara sauce, rich in tomatoes and seasoned with onions, garlic, and Italian herbs, is often ladled over the shells. This tangy, slightly sweet sauce complements the creamy filling, creating a harmonious blend of flavors.

Before baking, an extra sprinkle of mozzarella and Parmesan is often added atop the sauce-smothered shells, forming a gooey, golden crust when baked. The dish is then cooked until it’s heated through, and the cheese on top turns bubbly and slightly browned, signaling a perfect finish.

When served, each shell offers a mouthful of creamy cheese, contrasted with the al dente pasta and the robust marinara sauce. The herbs within the cheese and the sauce perfume each bite with an Italian garden’s worth of flavors, making stuffed cheese shells a comforting, satisfying dish that is both simple in its concept and rich in its execution.


° jumbo boil – boil first

° spaghetti sauce

°15 ounces of ricotta cheese

° 8 oz shredded mozzarella

°1/2 c grated fresh Parmesan cheese

° 1 egg

°1 t of parsley

°1 t basil

° 1 t thyme

° salt

° Freshly black pepper

° garlic


Step 1

Mixing all ingredients mentioned above with mozzarella cheese.

Step 2

I putting sauce in the skillet, spoon it to sauce, and top it with mozzarella (I using a good-function ice cream scoop).

Step 3

Placing aluminum foil on top, set oven to 350 also baking for 25 mn and removing the foil and bake for an add 5 mn.


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