If you’re looking for comfort food that hits all the right notes—rich, cheesy, saucy, and satisfying—look no further than these 5 Cheese Stuffed Shells. This is the kind of dish that warms a room with its aroma and gets scraped clean every time. Whether you’re feeding a crowd or stocking your fridge with leftovers that reheat like a dream, this recipe is a guaranteed winner.
Each shell is loaded with a luscious blend of five cheeses, nestled into a bed of marinara sauce, and baked until bubbling and golden. It’s familiar yet decadent, with just the right balance of creamy, melty, and tangy flavors.
This isn’t a complicated dish, but it delivers big. The filling is a mix of ricotta, mozzarella, provolone, fontina, and parmesan—each one bringing something different to the table. Ricotta adds smoothness, mozzarella gives stretch, provolone offers depth, fontina adds richness, and parmesan brings that salty punch.
We use jumbo pasta shells that are par cooked just until al dente, then generously filled and baked until tender. A simple marinara sauce keeps things classic. You can use homemade or a good store-bought version if you’re in a pinch.
This dish can be prepped ahead and baked later, making it ideal for dinner parties, busy weeknights, or gifting a homemade meal to a friend.
Kids love it. Adults love it. It’s meatless but still satisfying enough for any appetite. And the leftovers? Even better the next day.
You can customize the cheeses if needed—swap gruyère for fontina, or use a sharper provolone for more bite. It’s flexible and forgiving.
Want to add some greens? Mix in some spinach with the cheese. Looking for a protein boost? Add cooked ground beef or turkey into the marinara layer.
Whatever you do, make a full tray. These shells disappear fast.
Let’s bake.
Servings: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
- 20 jumbo pasta shells
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded fontina cheese
- 1/4 cup grated parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 3 cups marinara sauce (homemade or store-bought)
- Extra mozzarella and parmesan for topping
- Fresh basil or parsley for garnish (optional)
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta shells in salted boiling water until al dente. Drain and rinse under cool water.
- In a large bowl, mix ricotta, mozzarella, provolone, fontina, parmesan, egg, Italian seasoning, salt, and pepper.
- Spread 1 cup of marinara sauce on the bottom of the baking dish.
- Stuff each shell with cheese mixture and place in the dish, open side up.
- Pour remaining sauce over shells and sprinkle with more mozzarella and parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
- Garnish with fresh herbs and serve hot.
Tips:
- Use a piping bag or spoon to fill shells easily.
- Don’t overcook the pasta—it will soften more in the oven.
- Freeze before or after baking for future meals.
Why You’ll Love This Recipe:
It’s cheesy, cozy, and utterly craveable. Each bite is rich with layered flavor, and it’s simple enough for weeknights but special enough for guests.
These 5 Cheese Stuffed Shells are the ultimate baked pasta dish—creamy, melty, and full of bold cheesy flavor. Easy to prep, freezer-friendly, and always a crowd-pleaser.
