Three Cheese Stuffed Shells

I am the mother of some extremely picky eaters.  There is always a child who is not going to eat what we have for dinner.  I am still struggling for a resolve with this.  However, one of the meals we can ALL sit down and eat are these Three Cheese Stuffed Shells.  They are easy and can be made in a variety of different ways.  You can even put them in the freezer for later, then just add the sauce and you have a ready made delicious meal.

Make these stuffed shells a variety of ways by adding different sauces and proteins.

I am all about meals that take very few steps to make.  This is literally cooking the pasta shells, mixing the cheesy filling ingredients together, stuffing, topping with sauce and baking.  The following recipe is the basic stuffed shell.  We tend to make them with two different kinds of sauce (marinara and alfredo) as my son hates any kind of red sauce. They are amazing both ways.

You can also add your choice of protein to these to bulk them up and add different flavor.  We sometimes will add chopped chicken to the cheese mixture.  Another suggestion is to add pepperoni, ham, or spicy Italian sausage to the cheese and top with marinara sauce for a spicier version.

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STEP 1: cOOK THE SHELLS.

When boiling water to cook the shells, add salt to the water. This adds flavor to the pasta and actually helps it cook better by increasing the boiling point of the water when you add the pasta. 

Cook pasta according to package directions. While cooking, slowly stir the shells.  If you stir too vigorously with the spoon you are bound to rip some of the shells, making them unable to be stuffed. Drain.

To remove the shells from the strainer, use tongs.  Carefully remove the shells and place them on a single layer of foil or parchment paper to let them cool and dry.  You don’t want the shells to be filled with water and torn when you fill them. 

TIP: I always make a few extra shells because – no matter what you do – some will tear and have to be tossed.

Step 2: Make the filling.

Combine the following ingredients in a medium mixing bowl:

• 1 beaten egg
• 12-15 ounces ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated or shredded parmesan cheese
• 2 teaspoons parsley
• 1/2 teaspoon oregano

Note: I usually double the filling, which makes approximately 20 to 24 filled shells.

step 3: stuff your shells with the cheesy filling.

I typically use a regular tablespoon to fill the pasta shells, lifting each shell by the inside to allow the outer layer of the shell to lay open for easier filling.

step 4: Arrange filled shells in a baking dish, top with sauce, cheese, and bake.

Bake at 350 degrees for 15 minutes covered with a layer of foil, then an additional 15 minutes uncovered.

Need a side?

These are filling enough to eat all by themselves, but if you need something else for the table a good salad is the best way to go.  It isn’t hard to dress up a simple salad.  Here are some suggestions in addition to your traditional veggies:

• Cheese, chopped or shredded
• Banana pepper rings
• Dried cranberries
• Sliced almonds
• Feta cheese (I know I already said cheese, but Feta should be in a category all by itself…YUM)
• Chickpeas
• Hard boiled or pickled eggs

What about dessert?

As good as this is, it’s one of the those meals for me that I just need something sweet after.  One of our favorite ways to fill our sweet tooth in minimal time is by making a simple pudding parfait.  You can totally cheat on this and use pudding cups, but to me the pudding mixes taste so much better.  Whisk up some chocolate and vanilla pudding, layer it with some Cool Whip and top with some fun cookies or candy for a quick and beautiful treat. 

Looking for more hearty recipes? Try this one.

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Here’s the recipe for these awesome three cheese stuffed shells.

From my home to yours,