Jumbo stuffed shells filled with three types of cheese are topped with a savory tomato sauce in this family-friendly pasta dish that'll have everyone coming back for seconds! These stuffed shells are easy-to-make and always guaranteed to be a hit. This rich and cheesy comfort-food meal looks like a deep-dish pizza when it's done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Ingredients
- jumbo pasta shells: 1 pack (12 ounce pack)
- ricotta cheese: 1 container (32 ounce container)
- mozzarella cheese: 1 pound (divided, shredded)
- ounces grated Parmesan cheese: 8 piece (divided)
- eggs: 2 piece (beaten)
- parsley: 1 Tbsp (dried)
- salt: 1 tsp (to taste)
- ground black pepper: 1 tsp
- pasta sauce: 1 jar (28 ounce jar)
- ounces sliced fresh mushrooms: 8 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain. Dotdash Meredith Food Studios
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While the pasta is cooking, mix ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, eggs, parsley, salt, and pepper in a large bowl until well combined. Dotdash Meredith Food Studios
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Combine pasta sauce and mushrooms in a medium bowl. Add remaining mozzarella and Parmesan cheeses; stir until well combined. Dotdash Meredith Food Studios
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Stuff shells with ricotta mixture and place in a 9x13-inch baking dish. Pour pasta sauce mixture over the shells. Dotdash Meredith Food Studios
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Bake in the preheated oven until edges are bubbly and the shells are slightly set, 35 to 60 minutes.
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
