Cheese Stuffed Shells
Prep time 5mins
Cook time 40mins
Serves or Makes: 6-8

Recipe Card

Tomato Sauce




  • 16 to 18 jumbo shells
  • 1 pound (16 ounces) ricotta cheese
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup fresh basil, chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 pound (16 ounces) fresh mozzarella, grated or cut into slices
  • Olive oil, for drizzling

To make the sauce:


  • Step 1

    Heat the olive oil in a medium pot over low heat. Add the garlic and cook for 1-2 minutes or until fragrant, stirring often.

  • Step 2

    Add both cans of tomatoes and their juices, salt, oregano, and basil. Use a wooden spoon to break apart the whole tomatoes into big chunks. Simmer over low heat for 20 minutes, stirring occasionally.

  • Step 3

    While the sauce is simmering, cook the pasta shells according to package instructions until al dente. Drain let cool.

To make the filling:

  • Step 1

    In a medium bowl, combine the ricotta, parmesan, basil, garlic powder, black pepper, and salt. Mix until smooth.

  • Step 2

    Once the sauce is done simmering, transfer to a blender (or use an immersion blender) and blend until smooth. Season to taste.

  • Step 3

    Spread 2 cups of the sauce in an even layer in the bottom of a 9x13 baking dish (you will have extra sauce left over).

  • Step 4

    Preheat the oven to 425°F.

  • Step 5

    Fill each shell with the ricotta mixture and place in the baking dish. Top with mozzarella and a drizzle of olive oil (and more sauce, if desired).

  • Step 6

    Bake for 20 minutes or until the mozzarella is golden brown and bubbly.