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Classic Three Cheese Stuffed Shells with Ricotta

These Classic Three Cheese Stuffed Shells are cheesy, creamy and smothered in sauce. This recipe is simple to make and can easily be doubled. Stuffed shells are an easy meal for a cozy night in.

three cheese stuffed shells baked in a casserole dish


This family favorite recipe calls for just a handful of ingredients that are easy to find at your local grocery store. Plus, it can be doubled and frozen to have a second meal for another day! For this recipe you will need:

  • jumbo pasta shells, uncooked
  • eggs
  • ricotta cheese
  • Italian seasoning
  • garlic powder
  • parmesan cheese
  • salt and pepper
  • pasta sauce, your favorite store-bought sauce or homemade sauce
  • shredded mozzarella cheese

See the printable recipe card at the bottom of this post for the full recipe and directions.

three cheese stuffed shells on a plate ready to eat

How to make Three Cheese Stuffed Shells

First, cook the pasta al dente, according to the package directions. Make sure to not overcook them so they are easy to handle and do not fall apart when filling.

While the shells cook, in a large bowl, combine ricotta cheese, eggs, Italian seasoning, garlic powder, Parmesan cheese, salt and pepper. Mix well. Set the ricotta mixture to the side until the shells are ready.

Once shell pasta is done cooking, rinse with cold water to make them easy to handle. Before you start to fill the shells, grease the bottom of a baking dish or 9 x 13 pan with non-stick spray or add a small amount of olive oil to the pan. Pour 1/3 of the tomato sauce into pan and spread around.

Fill jumbo shells with cheese mixture using a spoon and place into pan. Be sure to put the shells in single layer. Cover with remaining sauce and top with shredded cheese.

three cheese stuffed shells ready to be baked in a casserole dish
Three Cheese Stuffed Shells ready to be baked in the oven.

Bake at 350 degrees for 30 minutes or until cheese is melted, golden brown and sauce is bubbling. Remove from oven and serve. Add bread and salad for a delicious meal.

Freezer tips

To freeze these stuffed shells complete all steps, but do not put in the oven. Cover with plastic wrap tightly and place in freezer for up to 3 months. When ready to cook, bake at 350 degrees from frozen until bubbling and melty, about 1 hour.

I like to make a double batch when I make this recipe to freeze half for another meal that I just pull out and put in the oven. One mess for two meals!

Frequently Asked Questions

What should I serve with stuffed shells?

Serve garlic bread, green salad or soup with these delicious stuffed shells for a complete meal.

How should I store leftover shells?

Allow remaining shells to cool, then store in an airtight container in the refrigerator. Shells should be eaten within 5 days.

Can I add any meat to this recipe?

Of course! To do this I would recommend either adding cooked ground beef, pork, turkey or chicken to the pasta sauce. Or add shredded chicken into the ricotta mixture.

I don’t like all of the cheeses, can I substitute them for another kind?

I haven’t tested this recipe with other types of cheese, but if I were to try I would recommend: cottage cheese in place of the ricotta cheese, and shredded or grated asiago cheese instead of the mozzarella and parmesan.

three cheese stuffed shells

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If you enjoyed this recipe be sure to try our Oven Roasted Corn on the Cob, Tomato Basil Pasta Salad, Homemade Macaroni and Cheese, Italian Sausage Orzo, Chicken Broccoli Alfredo Lasagna, Lemon Butter Shrimp and Pasta, Citrus Chicken Pasta and Italian Pasta Salad.

three cheese stuffed shells on a plate ready to eat

Three Cheese Stuffed Shells

Yield: 6-8 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

These Three Cheese Stuffed Shells are loaded with cheese and covered in sauce and more melted cheese.


  • 1 lb jumbo pasta shells, uncooked
  • 2 eggs
  • 32 oz ricotta cheese
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 cup parmesan cheese
  • salt and pepper, to taste
  • 1 jar pasta sauce, your favorite
  • 2 cups shredded mozzarella cheese


  1. Preheat oven to 350 degrees.
  2. In a large pot, cook pasta shells according to package. Do not over cook because they will cook more in the oven. Once they are cooked drain and rinse with cool water.
  3. In a separate bowl, combine eggs, ricotta cheese, Italian seasoning, garlic powder, parmesan cheese, salt and pepper. Mix well.
  4. Spray a 9 x 13 pan or casserole dish with non stick spray. Pour 1/3 of the jar of sauce in bottom of pan. Spread to cover bottom of pan.
  5. Fill the shells with the cheese filling using a spoon. Place into pan. Shells can be touching but only make a single layer.
  6. Once shells are all filled, top with remaining sauce and cheese.
  7. Bake at 350 degrees until cheese is melted and sauce is bubbling, about 30 minutes.
  8. Serve and enjoy!


Shells can be frozen before baking. Simply cover the baking dish in plastic wrap tightly and freeze for up to 3 months.

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Nutrition Information:
Yield: 6 Serving Size: 1/6th recipe
Amount Per Serving: Calories: 489Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 135mgSodium: 666mgCarbohydrates: 37gFiber: 2gSugar: 3gProtein: 33g

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