Name: Cheese Stuffed Pasta Recipe
Ingredients: 1 package Jumbo 12 oz. Jumbo Pasta Shells: The foundation of our dish, jumbo pasta shells are specifically designed to hold generous amounts of filling. Look for high-quality shells that are sturdy and less prone to breaking during cooking. The ‘jumbo’ size is key here, as smaller shells won’t hold the ample cheese filling as effectively. When selecting your pasta, consider brands known for their durum wheat semolina, which results in pasta that cooks al dente and holds its shape beautifully. For a slightly different texture, you could explore using ridged jumbo shells (also known as conchiglie rigate), as the ridges can help the sauce cling even better. If you are aiming for a gluten-free option, you can find gluten-free jumbo shells made from corn or rice flour, but be extra careful not to overcook them as they can be more delicate.; 2 Cups Ricotta Cheese: Ricotta cheese is the heart of our creamy filling, providing a soft, slightly sweet, and wonderfully milky base. Opt for whole milk ricotta for the richest flavor and creamiest texture. Part-skim ricotta can also be used to reduce the fat content, but it may result in a slightly drier filling. Fresh, high-quality ricotta will make a noticeable difference in the overall taste of your stuffed shells. Avoid ricotta that seems watery or overly processed; instead, look for a creamy, slightly grainy texture. If you want to add a touch more flavor complexity, consider using ricotta salata, a salted and dried ricotta, but be mindful of the salt content and adjust the salt in the recipe accordingly.; 2 Cups Cottage Cheese: Cottage cheese brings a delightful tang and a slightly different texture to the cheese filling. It complements the richness of the ricotta and adds a subtle depth of flavor. Similar to ricotta, choose a good quality cottage cheese. You can use small curd or large curd cottage cheese based on your preference. Small curd will blend more seamlessly into the filling, while large curd will provide more distinct pockets of texture. Full-fat cottage cheese will offer a richer, creamier result, but low-fat or non-fat versions can be used to reduce calories. If you are not a fan of cottage cheese, you could substitute it with more ricotta, but the cottage cheese truly contributes to the unique flavor profile of this dish.; ½ Cup Parmesan Cheese, grated: Parmesan cheese is the umami bomb in our cheese mixture, adding a salty, nutty, and savory depth of flavor. Freshly grated parmesan is highly recommended for the best taste and melting quality. Pre-grated parmesan often contains cellulose and may not melt as smoothly. Invest in a block of good quality parmesan cheese and grate it yourself just before using. Parmigiano-Reggiano is the king of parmesan cheeses, but Grana Padano is a more budget-friendly alternative that still delivers excellent flavor. Don’t be shy about adding a little extra parmesan if you are a true parmesan lover!; 2 Cups Mozzarella Cheese, shredded: Mozzarella cheese is the melty, stretchy component that brings gooey goodness to our stuffed shells. Low-moisture, part-skim mozzarella is ideal for baking as it melts beautifully without becoming too watery. Fresh mozzarella, while delicious, contains more moisture and can make the dish a bit too wet. Shred your own mozzarella from a block for the best melting and flavor. Pre-shredded mozzarella is convenient, but it often contains anti-caking agents that can affect its melting quality. For an extra touch of flavor, you could use smoked mozzarella or buffalo mozzarella, but be mindful that these will alter the overall flavor profile.; 2 large Eggs: Eggs act as a binder in our cheese filling, helping to hold everything together and creating a cohesive and sliceable stuffed shell. Use large eggs for this recipe. Eggs also contribute to the richness and texture of the filling. If you are concerned about using raw eggs, ensure you are using pasteurized eggs. For a vegan alternative, you could experiment with flax eggs or chia eggs as binders, but the texture and flavor will be slightly different.; 1 Tablespoon Parsley, dried: Dried parsley adds a touch of herbaceousness and freshness to the cheese filling, cutting through the richness of the cheese and adding a subtle savory note. While dried parsley is called for in the original recipe, fresh parsley, finely chopped, will provide a brighter and more vibrant flavor. If using fresh parsley, use about 2 tablespoons. Other fresh herbs like basil, oregano, or Italian parsley could also be incorporated for different flavor profiles. If you don’t have parsley on hand, you can omit it, but it does contribute a nice aromatic element.; ½ teaspoon Salt: Salt is essential for enhancing all the flavors in our dish. It balances the sweetness of the ricotta and cottage cheese and brings out the savory notes of the parmesan and mozzarella. Use regular table salt or sea salt. It’s important to season the cheese filling properly, so don’t be afraid to taste and adjust the salt to your liking. Remember that parmesan cheese is already quite salty, so start with the recommended amount and add more if needed.; ¼ tsp Black Pepper: Black pepper adds a subtle warmth and spice to the cheese filling, complementing the other flavors and adding a touch of complexity. Freshly ground black pepper is always preferred for its bolder and more aromatic flavor. You can adjust the amount of black pepper to your preference. For a spicier kick, you could add a pinch of red pepper flakes to the filling as well.; ⅛ tsp Nutmeg: Nutmeg might seem like a surprising ingredient in a savory pasta dish, but just a hint of nutmeg adds a warm, slightly sweet, and aromatic undertone that beautifully enhances the cheese filling. Freshly grated nutmeg is ideal for the most potent flavor. Be careful not to use too much nutmeg, as it can be overpowering. Just a pinch is all you need to add a subtle layer of complexity.; 3 Cups Marinara Sauce (homemade or jarred is great): Marinara sauce is the tangy and flavorful base that bathes our stuffed shells and ties all the components together. Both homemade and high-quality jarred marinara sauce work wonderfully in this recipe. If you are using jarred sauce, choose a brand that you enjoy the taste of. For a richer and more complex flavor, you can enhance jarred marinara by simmering it with a clove of garlic, a pinch of red pepper flakes, and a tablespoon of olive oil for about 15-20 minutes before using. Homemade marinara sauce allows you to control the ingredients and flavors completely. Whether homemade or jarred, ensure you have enough sauce to generously coat the bottom of the baking dish and cover the stuffed shells.

Ingredients

Scale

1 package Jumbo 12 oz. Jumbo Pasta Shells: The foundation of our dish, jumbo pasta shells are specifically designed to hold generous amounts of filling. Look for high-quality shells that are sturdy and less prone to breaking during cooking. The ‘jumbo’ size is key here, as smaller shells won’t hold the ample cheese filling as effectively. When selecting your pasta, consider brands known for their durum wheat semolina, which results in pasta that cooks al dente and holds its shape beautifully. For a slightly different texture, you could explore using ridged jumbo shells (also known as conchiglie rigate), as the ridges can help the sauce cling even better. If you are aiming for a gluten-free option, you can find gluten-free jumbo shells made from corn or rice flour, but be extra careful not to overcook them as they can be more delicate.

2 Cups Ricotta Cheese: Ricotta cheese is the heart of our creamy filling, providing a soft, slightly sweet, and wonderfully milky base. Opt for whole milk ricotta for the richest flavor and creamiest texture. Part-skim ricotta can also be used to reduce the fat content, but it may result in a slightly drier filling. Fresh, high-quality ricotta will make a noticeable difference in the overall taste of your stuffed shells. Avoid ricotta that seems watery or overly processed; instead, look for a creamy, slightly grainy texture. If you want to add a touch more flavor complexity, consider using ricotta salata, a salted and dried ricotta, but be mindful of the salt content and adjust the salt in the recipe accordingly.

2 Cups Cottage Cheese: Cottage cheese brings a delightful tang and a slightly different texture to the cheese filling. It complements the richness of the ricotta and adds a subtle depth of flavor. Similar to ricotta, choose a good quality cottage cheese. You can use small curd or large curd cottage cheese based on your preference. Small curd will blend more seamlessly into the filling, while large curd will provide more distinct pockets of texture. Full-fat cottage cheese will offer a richer, creamier result, but low-fat or non-fat versions can be used to reduce calories. If you are not a fan of cottage cheese, you could substitute it with more ricotta, but the cottage cheese truly contributes to the unique flavor profile of this dish.

½ Cup Parmesan Cheese, grated: Parmesan cheese is the umami bomb in our cheese mixture, adding a salty, nutty, and savory depth of flavor. Freshly grated parmesan is highly recommended for the best taste and melting quality. Pre-grated parmesan often contains cellulose and may not melt as smoothly. Invest in a block of good quality parmesan cheese and grate it yourself just before using. Parmigiano-Reggiano is the king of parmesan cheeses, but Grana Padano is a more budget-friendly alternative that still delivers excellent flavor. Don’t be shy about adding a little extra parmesan if you are a true parmesan lover!

2 Cups Mozzarella Cheese, shredded: Mozzarella cheese is the melty, stretchy component that brings gooey goodness to our stuffed shells. Low-moisture, part-skim mozzarella is ideal for baking as it melts beautifully without becoming too watery. Fresh mozzarella, while delicious, contains more moisture and can make the dish a bit too wet. Shred your own mozzarella from a block for the best melting and flavor. Pre-shredded mozzarella is convenient, but it often contains anti-caking agents that can affect its melting quality. For an extra touch of flavor, you could use smoked mozzarella or buffalo mozzarella, but be mindful that these will alter the overall flavor profile.

2 large Eggs: Eggs act as a binder in our cheese filling, helping to hold everything together and creating a cohesive and sliceable stuffed shell. Use large eggs for this recipe. Eggs also contribute to the richness and texture of the filling. If you are concerned about using raw eggs, ensure you are using pasteurized eggs. For a vegan alternative, you could experiment with flax eggs or chia eggs as binders, but the texture and flavor will be slightly different.

1 Tablespoon Parsley, dried: Dried parsley adds a touch of herbaceousness and freshness to the cheese filling, cutting through the richness of the cheese and adding a subtle savory note. While dried parsley is called for in the original recipe, fresh parsley, finely chopped, will provide a brighter and more vibrant flavor. If using fresh parsley, use about 2 tablespoons. Other fresh herbs like basil, oregano, or Italian parsley could also be incorporated for different flavor profiles. If you don’t have parsley on hand, you can omit it, but it does contribute a nice aromatic element.

½ teaspoon Salt: Salt is essential for enhancing all the flavors in our dish. It balances the sweetness of the ricotta and cottage cheese and brings out the savory notes of the parmesan and mozzarella. Use regular table salt or sea salt. It’s important to season the cheese filling properly, so don’t be afraid to taste and adjust the salt to your liking. Remember that parmesan cheese is already quite salty, so start with the recommended amount and add more if needed.

¼ tsp Black Pepper: Black pepper adds a subtle warmth and spice to the cheese filling, complementing the other flavors and adding a touch of complexity. Freshly ground black pepper is always preferred for its bolder and more aromatic flavor. You can adjust the amount of black pepper to your preference. For a spicier kick, you could add a pinch of red pepper flakes to the filling as well.

⅛ tsp Nutmeg: Nutmeg might seem like a surprising ingredient in a savory pasta dish, but just a hint of nutmeg adds a warm, slightly sweet, and aromatic undertone that beautifully enhances the cheese filling. Freshly grated nutmeg is ideal for the most potent flavor. Be careful not to use too much nutmeg, as it can be overpowering. Just a pinch is all you need to add a subtle layer of complexity.

3 Cups Marinara Sauce (homemade or jarred is great): Marinara sauce is the tangy and flavorful base that bathes our stuffed shells and ties all the components together. Both homemade and high-quality jarred marinara sauce work wonderfully in this recipe. If you are using jarred sauce, choose a brand that you enjoy the taste of. For a richer and more complex flavor, you can enhance jarred marinara by simmering it with a clove of garlic, a pinch of red pepper flakes, and a tablespoon of olive oil for about 15-20 minutes before using. Homemade marinara sauce allows you to control the ingredients and flavors completely. Whether homemade or jarred, ensure you have enough sauce to generously coat the bottom of the baking dish and cover the stuffed shells.

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Instructions

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Starting with a preheated oven is crucial for even cooking and ensuring the cheese melts beautifully and the pasta bakes through without drying out. Make sure your oven has reached the correct temperature before placing the pasta bake inside.

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). This is a critical step. Overcooked pasta will become mushy and fall apart, especially after being baked in the sauce. Aim for al dente pasta, meaning it should be firm to the bite with a slight resistance in the center. Follow the package directions for cooking time, but check for doneness a minute or two before the recommended time. The pasta will continue to cook in the oven as it bakes in the marinara sauce, so undercooking it slightly initially is key to preventing mushy shells. Once cooked, drain the pasta immediately and rinse it briefly with cold water to stop the cooking process and prevent sticking. Gently set the cooked shells aside while you prepare the cheese filling.

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, parsley, salt, pepper, and nutmeg. This is where we create the heart of our dish – the luscious four-cheese filling. In a large bowl, gently combine the ricotta cheese, cottage cheese, half of the grated parmesan cheese (¼ cup), and half of the shredded mozzarella cheese (1 cup). Stir these cheeses together until they are well combined and evenly distributed. Next, add the two large eggs to the cheese mixture. The eggs act as a binder, ensuring the filling holds its shape and doesn’t become too loose. Stir in the eggs until they are fully incorporated. Then, add the dried parsley, salt, black pepper, and nutmeg to the cheese mixture. These seasonings enhance the flavor of the cheese and add depth to the filling. Stir everything together until all the ingredients are evenly distributed and the filling is well mixed. Taste the filling at this stage and adjust the salt and pepper if needed to your preference.

In a 9 by 13-inch baking dish, spread ½ Cup of the marinara sauce on the bottom. Creating a bed of marinara sauce in the baking dish is essential for preventing the pasta shells from sticking and adding moisture and flavor to the bottom of the dish. Pour about ½ cup of marinara sauce into the bottom of a 9×13 inch baking dish. Use a spoon or spatula to spread the sauce evenly across the bottom of the dish, creating a thin layer. This layer of sauce will also help to keep the bottom of the pasta shells moist and prevent them from drying out during baking.

Use a piping bag (picture in the post) to fill the jumbo pasta shells. Filling the jumbo pasta shells can be a bit messy if done by hand with a spoon. Using a piping bag (or a large zip-top bag with a corner snipped off) makes the process much cleaner and more efficient. Spoon the cheese filling into a piping bag fitted with a large round or star tip, or into a zip-top bag. If using a zip-top bag, snip off a corner of the bag to create a piping opening. Gently squeeze the piping bag to fill each cooked jumbo pasta shell generously with the cheese mixture. Aim to overfill each shell slightly, as the filling will settle a bit during baking. If you don’t have a piping bag, you can use a spoon to fill the shells, but it will be more time-consuming and potentially messier. Lay each filled shell directly onto the bed of marinara sauce in the baking dish. Arrange the stuffed shells in a single layer, nestling them closely together.

Place the jumbo shells in the baking dish. Cover with remaining marinara sauce and the remaining parmesan and mozzarella cheese. Once all the jumbo shells are filled and arranged in the baking dish, it’s time to blanket them with the remaining marinara sauce and cheese. Pour the remaining marinara sauce (about 2 ½ cups) evenly over the stuffed shells, ensuring that they are well coated. The sauce should seep down between the shells and cover most of the filling. Then, sprinkle the remaining parmesan cheese (¼ cup) and mozzarella cheese (1 cup) evenly over the top of the marinara sauce-covered shells. This final layer of cheese will melt into a golden, bubbly, and irresistible topping during baking.

Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 45 minutes to 1 hour. Remove the foil for the last 10 minutes and bake until the cheese is golden. Cover the baking dish tightly with aluminum foil. This helps to trap the steam and allows the pasta to cook through and the cheese to melt without browning too quickly. Bake in the preheated oven for 45 minutes to 1 hour, or until the pasta is tender and the cheese is melted and bubbly. For the last 10 minutes of baking, remove the aluminum foil. This will allow the top layer of mozzarella and parmesan cheese to become golden brown and slightly crispy, adding a delightful texture and visual appeal to the dish. Keep an eye on the pasta bake during the last 10 minutes to prevent the cheese from burning.

Let rest for 10 minutes before serving. Enjoy! Once the Four Cheese Stuffed Shells Pasta Bake is done baking, remove it from the oven and let it rest for at least 10 minutes before serving. This resting period is important because it allows the cheese filling to set slightly, making it easier to serve and preventing it from being too runny. It also allows the flavors to meld together beautifully. Garnish with fresh basil leaves or a sprinkle of extra parmesan cheese if desired. Serve hot and enjoy this comforting and cheesy Italian classic!

Nutrition

Serving Size: One Normal Portion
Calories: 520kcal