12 Cheese Stuffed Shells
Indulge in the ultimate comfort food with these irresistible 12 Cheese Stuffed Shells—a cheesy dream come true! Each jumbo pasta shell is packed with a decadent blend of twelve cheeses, including creamy ricotta, tangy goat cheese, and bold gorgonzola, marrying rich flavors and textures in every bite. Infused with fresh basil, garlic, and a touch of mascarpone for extra creaminess, the filling is nestled in a bed of marinara sauce and baked to bubbly perfection. This easy-to-make, family-friendly dish is perfect for dinner parties, cozy nights in, or any occasion that calls for a show-stopping pasta bake. Serve straight from the oven, garnished with fresh basil and a drizzle of olive oil for a dish that’s as visually stunning as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Jumbo pasta shells
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 0.25 cup Asiago cheese (grated)
- 0.25 cup Fontina cheese (shredded)
- 0.25 cup Provolone cheese (shredded)
- 2 tablespoons Gorgonzola cheese (crumbled)
- 0.25 cup Gruyère cheese (shredded)
- 0.25 cup Pecorino Romano cheese (grated)
- 2 tablespoons Cream cheese (softened)
- 2 tablespoons Goat cheese
- 2 tablespoons Mascarpone cheese
- 1 piece Large egg
- 1 teaspoon Garlic (minced)
- 2 tablespoons Fresh basil (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Marinara sauce
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of salted boiling water according to the package instructions until al dente. Drain, rinse with cool water, and set aside.
In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, Asiago cheese, Fontina cheese, Provolone cheese, Gorgonzola cheese, Gruyère cheese, Pecorino Romano cheese, cream cheese, goat cheese, and mascarpone cheese. Mix until well blended.
Add the egg, garlic, basil, salt, and black pepper to the cheese mixture. Stir until fully combined.
Spread 1 cup of the marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Carefully stuff each cooked shell with the cheese mixture and arrange them in the baking dish in a single layer.
Drizzle the remaining 1 cup of marinara sauce over the stuffed shells, spreading it out evenly. Sprinkle a little extra shredded mozzarella or Parmesan on top if desired.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and slightly golden.
Remove from the oven and let the dish rest for 5 minutes before serving.
Garnish with additional fresh basil if desired and drizzle with a teaspoon of olive oil for extra flavor.
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 6589 mg | 286% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 13.2 g | ||
| Protein | 169.0 g | 338% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 4699 mg | 361% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
