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4 cheese stuffed pasta shells in a delicious homemade marinara sauce.
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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

  • 12 ounces jumbo pasta shells
  • 1 tablespoon olive oil
  • 2 cups ricotta cheese
  • 2 cups cottage cheese
  • 1/2 cup Parmesan cheese grated (divided)
  • 2 cups mozzarella cheese shredded (divided)
  • 2 large eggs
  • 1 tablespoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 3 cups marinara sauce (divided)
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F.
  • Cook the pasta to al dente according to package directions. Drain the cooking water, toss the shells with olive oil, and set aside.
  • In a large bowl, combine the ricotta cheese, cottage cheese, half of the Parmesan, and half of the mozzarella cheese. Stir until combined, then mix in the eggs, parsley, salt, pepper, and nutmeg.  
  • In a 9" x 13" baking dish, spread 1/2 cup of the marinara sauce on the bottom, and arrange the cooked pasta shells in the bottom of the baking dish.
  • Transfer the cheese filling to a piping bag and cut off the tip. Fill each shell, then cover with the remaining marinara sauce, Parmesan cheese, and mozzarella cheese.
  • Bake in your preheated oven for 45 minutes-1 hour.  Remove the foil for the last 10 minutes and bake until the cheese is golden.
  • Once cooked, remove the baking dish from the oven and allow to cool for 10 minutes before serving. Enjoy!

Video

Notes

Storing instructions: cover and store leftovers for up to 4 days in the fridge.
Reheating: reheat in a preheated 350 degree oven until warmed through. If it looks dry, add a little extra marinara sauce.
Make-ahead tips: make according to directions but do not bake. Cover shells with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the fridge overnight, then remove to room temperature while you preheat the oven. Cover with foil and bake as directed.

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