These 4-Cheese Stuffed Pasta Shells are incredibly delicious and a favorite vegetarian meal for Meatless Monday. They're made with ricotta, cottage, parmesan, and mozzarella cheese. They are the perfect dinner to take to a friend or put in the freezer for another day.
I love doubling and tripling this recipe. It's an easy stuffed shells recipe and is perfect for taking to a friend after she has a new baby or a surgery. It's also perfect for throwing in the freezer for another day. It's one of a few meals that taste just as good after being frozen.
If you have some extra tomatoes from the garden or want to make this meal extra special, try this homemade marinara sauce. It is amazing and really kicks this dish up a notch.
Or if you're looking for a delicious side for this recipe, check out the Garlic pull Apart Bread . It's made with this incredible Garlic Butter.
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Four Cheese Stuffed Pasta Shells Video Tutorial
How to Make Stuffed Shells
- Preheat the oven to 350 degrees.
- Cook pasta according to package directions. Be sure the pasta is not overcooked. You want it to be al dente-- cooked firm to the bite. It will finish cooking when the pasta bakes. (My pasta shells suggested cooking them for 10 minutes in boiling water. I cooked them for 8 minutes, which was about right for this recipe.
- Combine the ricotta cheese in a large bowl with the cottage cheese, half of the parmesan, and half of the mozzarella cheese. Stir until combined. Stir in the eggs, parsley, salt, pepper, and a pinch of nutmeg.
- Spread ½ Cup of the marinara sauce on the bottom of a 9 by 13" baking dish (This will prevent the pasta from sticking to the bottom of the pan)
- Fill the jumbo pasta shells using a piping bag, (if you don't have the frosting bags, you can also use a small spring-loaded cookie scoop to fill the shells.
- Bake at 350 degrees for 25-35 min. Remove the foil for 10 minutes and bake until the cheese is golden.
- Let the pasta bake rest for 10 minutes before serving. Enjoy!
How to Freeze Stuffed Shells
- Freezing- Make according to directions and then freeze before baking. Cover the stuffed shells with plastic wrap and then aluminum foil. Label and freeze for up to a couple of months.
- Preparing after Freezer- Remove the plastic wrap from the frozen shells and then re-cover with foil. Bake in a preheated 350 degree Fairenheight oven for about 70 minutes or until bubbly. Remove the foil and bake for an additional 10-145 minutes or until the cheese on top is golden brown. Remove from the oven and let rest for 10 minutes before serving.
Tips
- Use 2 disposable 9 by 9 aluminum pans when cooking for a smaller crowd.
- If you know you will be freezing these, add an additional ½ cup of marinara sauce to the top of the stuffed shells to keep them really saucy when they're baked. They can be a little dry if you don't add a little extra marinara.
- Freeze these stuffed shells before you bake it.
- Write the date and "stuffed shells" on the foil so it's easily identified in the freezer.
- This recipe can be frozen for up to 2 months in a regular kitchen freezer and up to 4 months in a deep freezer.
4 Cheese Stuffed Pasta Shells
These 4-Cheese stuffed Pasta Shells are incredibly delicious and a favorite vegetarian meal for Meatless Monday. They're made with ricotta, cottage, parmesan and mozzarella cheese .They are the perfect dinner to take to a friend or put in the freezer for another day.
Servings 8 people
Calories 520kcal
Ingredients
- 1 package Jumbo 12 oz. Jumbo Pasta Shells
- 2 Cups Ricotta Cheese
- 2 Cups Cottage Cheese
- ½ Cup Parmesan, grated
- 2 Cups Mozzarella Cheese, shredded
- 2 large Eggs
- 1 Tablespoon Parsely, dried
- ½ teaspoon Salt
- ¼ tsp Black Pepper
- ⅛ tsp Nutmeg
- 3 Cups Marinara Sauce (homemade or jarred is great)
Instructions
- Preheat oven to 350 degrees.
- Cook the pasta according to package directions. (Be sure the pasta is not overcooked. You want it to be barely underdone. It will cook the rest of the way in the pasta sauce)
- In a large bowl, combine the ricotta cheese, cottage cheese, half of the parmesan, and half of the mozzarella cheese. Stir until combined. Stir in the eggs, parsely, salt, pepper, and nutmeg.
- In a 9 by 13": baking dish, spread ½ Cup of the marinara sauce on the bottom.
- Use a pipping bag, (picture in the post) to fill the jumbo pasta shells.
- Place the jumbo shells in the baking dish. Cover with remaining marinara sauce and the remaining parmesan and mozzerella cheese.
- Bake at 350 degrees for 45 min-1 hour. Remove the foil for the last 10 minutes and bake until the cheese is golden.
- Let rest for 10 minutes before serving. Enojoy!
Notes
What’s the best way to freeze stuffed shells?
Stuff each shell with filling and arrange stuffed shells in baking dish. Spoon any remaining sauce over the shells where needed. If freezing: Cover tightly with plastic wrap, then aluminum foil. Clearly label and keep in freezer for up to 3 months in a regular freezer and up to 6 months in a deep freezer.
Should I defrost frozen stuffed shells before baking?
No need to defrost the stuffed shells before baking. Simply remove any plastic wrap on the stuffed shells and then replace the alluminum foil. Bake in a 350 degreee oven for 45-60 minutes until the pasta bake is bubbling and the cheese is melted on top. Remove the alluminum foil and continue to bake for about 10 minutes or until the cheese on top is golden brown. Garnish with fresh parseley if desired.
Can you freeze stuffed shells after baking?
Yes but it's best to freeze before baking and then follow the tips to bake the stuffed shells when froze. If you have baked stuffed shells and they have been frozen, thaw the shells and then re-heat in the oven , covered with foil, for 20 minutes or until all the cheese is bubbly again. Add additional mozzarella cheese if desired. Bake uncovered for an additional 10 minutes or till cheese is golden.
Should I defrost frozen stuffed shells before baking?
No need to thaw the stuffed shells before baking.
Nutrition
Calories: 520kcal | Carbohydrates: 51g | Protein: 31g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 113mg | Sodium: 1181mg | Potassium: 597mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1100IU | Vitamin C: 7.1mg | Calcium: 420mg | Iron: 2.4mg
Best Pasta Dinner Recipes:
- Chicken Spaghetti
- Sun Dried Tomato Penne Pasta
- Chicken Pesto Pasta Recipe
- Homemade Mac and Cheese Stovetop
- Easy Baked Ziti
- Homemade Lasagna
- Slow Cooker Tortellini Pasta Bake
- Meatball Pasta Bake
- Creamy Pesto Pasta Salad
- 4 cheese Stuffed Pasta
- Lasagna Soup Recipe
- Easy Crockpot Lasagna with Ravioli
- The Best Marinara Sauce
- Chicken and Sun-dried tomato stuffed jumbo shells
These 4-Cheese Stuffed Pasta Shells are incredibly delicious and a favorite vegetarian meal for Meatless Monday. They're made with ricotta, cottage, parmesan, and mozzarella cheese. They are the perfect dinner to take to a friend or put in the freezer for another day.
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