These 3-Cheese Stuffed Shells Will Bring You To Your Knees

Another great aspect about this three cheese stuffed shells recipe is how easy it is to make. You can make this ahead of time and simply plop it into the oven an hour before dinner. Simple! Check out what our pals over at The Recipe Critic had to say:

I made these the other night and they were DELICIOUS! We had some left overs because I made WAY too much, and those were eaten the next day! Sooooo tasty and easy!

Two words: Yee. Um. (Or is that hyphenated?) I had to use manicotti because I couldn’t find the large pasta shells (and heck if I was going to more than one store), but my family loved these. There are three of us total (one aged six), I made a dozen, and they’re gone (the kid ate the same amount I did, despite declaring during the preparation process that the cheese mix looked “icky”). Unfortunately, my husband won’t stop calling it lasagna, which for some reason is cheesing me off . . . Thanks for this recipe!

Plan to have a big appetite when you make these shells because you will definitely want to have second helpings! My 10 year old is a little dude and he packed away 6 of these shells!

Ingredients

Instructions

Preheat oven to 350 degrees. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.

In a large bowl, combine the ricotta, Parmesan, 1½ cups of the mozzarella, egg, salt, pepper, and basil. Spread ¾ of the spaghetti sauce on the bottom of a 13×9 inch baking dish.

Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake for 5-10 minutes more.

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Quick Tip: This recipe can easily be doubled when feeding a crowd.

Thank you to The Recipe Critic for this great recipe.