Go Back
+ servings
4 cheese stuffed pasta shells in a delicious homemade marinara sauce.
Print Recipe
5 from 3 votes

Cheese Stuffed Pasta Recipe

This Four Cheese Stuffed Shells Pasta Bake is incredibly delicious and a favorite vegetarian meal for Meatless Monday. It's made with ricotta, cottage, parmesan, and mozzarella cheese.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 people
Calories: 520kcal
Author: The Carefree Kitchen

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
  • 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!

Video

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