Three Cheese Stuffed Shells
There are two kinds of recipes that I need on a regular basis. There are the “big batch leftover meals” and the “make it and it’s gone meals.”
My husband always brings his lunch to work, so I constantly need to make meals that can produce a large quantity that lasts for days. As much as I love to sear some salmon or a steak for dinner, those types of dishes are typically best eaten right after they’re cooked, and they may not scale well. So I always supplement those dinner recipes with big pans of food that will stock the fridge.
These Three Cheese Stuffed Shells are a good example of the big batch leftover meals I love. I think this dish tastes even better the next day, and microwaves beautifully!
Start by mixing together your filling, which consists of whole milk ricotta, shredded mozzarella, grated parmigiano reggiano, eggs, fresh basil, and some salt and pepper:
Before I go on with the recipe, I will say that the kind of ricotta you use here is SO important. In my experience, the mainstream ricottas that have stabilizer ingredients like Carageenan, Xanthan Gum, Guar Gum, and Locust Bean Gum typically taste terrible and don’t hold up well with cooking. The gums are there to keep the moisture from separating out on the shelf, but often when cooked in the oven, these stabilized ricottas separate and you get pools of liquid and grainy cheese. When purchasing ricotta, I look to see that the ingredients are simple: dairy, enzymes, salt.
Sometimes I even make my own ricotta if I have extra time.
Parboil some jumbo shells, then spoon your filling into each shell:
Nestle the shells snuggly in a pan with tomato sauce on the bottom:
Then pour more sauce on top, and top it with torn pieces of fresh mozzarella, and freshly grated parmesan cheese:
Bake in the oven until the sauce is bubbling and the cheese has melted:
Then, I love to drizzle with a really good extra virgin olive oil and fresh basil. Enjoy!
More favorite big batch meals:
Tex-Mex Chicken Casserole
Buffalo Chicken Fetuccine
Chicken Pot Pie with Parker House Roll Crust from Baked Bree
Slow Cooker Meatballs and Marinara by Savory Simple
Three Cheese Stuffed Shells
- 12 oz package jumbo shells
- 1 lb fresh mozzarella cheese
- 32 oz tub whole milk ricotta*
- 1/4 pound parmesan cheese, grated**
- 1/4 cup chopped basil
- salt and pepper
- 2 eggs
- 4 cups prepared tomato sauce (I make mine, but you could buy it too)
- extra virgin olive oil, for drizzling
- Preheat the oven to 400 degrees F.
- Bring a big pot of water to a boil, and add a few large pinches of salt. The water should taste salty, like the ocean. Drop in the jumbo shells and cook for 2 minutes less than the package states (I cooked mine for 10 minutes instead of 12). Drain and rinse with cool water.
- To make the filling, start by shredding about 1/2 of the mozzarella cheese (the rest will be used to scatter on top of the dish). Combine the mozzarella with the ricotta, parmesan, and basil, and stir well. Season this mixture to taste with salt and pepper, then add in the eggs. Beat this mixture for a minute or two until it has a light, whipped texture.
- Grab an 8×12 baking dish, as well as an 8×8. Add 1 cup of sauce to the bottom of each. Take your shells and place a spoonful of cheese filling into each shell, and place it into the pan, with the open side facing downward. Line the shells up snugly as you fill all of the shells, then top each pan with 1 more cup of sauce. Dot the top with torn hunks of mozzarella cheese, and if desired, add a little more grated parmesan on top. Cover each pan with aluminum foil and bake for 30-40 minutes, until the sauce is bubbling and the cheese has melted. To serve, you may garnish with fresh basil or drizzle with extra virgin olive oil, if desired. Enjoy!
*Please see the notes in the post above where I talk about purchasing ricotta for this recipe.
**Sometimes I swap in a shredded 4-cheese mix for the parmesan when I don’t want to spend the time grating my own. then cut down the mozzarella by half. You want two cups of shredded cheese in the shells, plus a 1/2 lb of torn mozzarella chunks to dot the top.