Amazing Cheesy Stuffed Pasta Shells (video)

cheesy stuffed pasta shells with ricotta, mozzarella and parmesan

The ultimate cheesy stuffed pasta shells recipe!! This incredible pasta recipe is so hearty, cheesy and warming! The pasta shells are stuffed with a combination of three cheeses (ricotta, mozzarella and parmesan), onions, garlic and spinach. For the sauce, I’m using my Homemade Bolognese Sauce – this pasta sauce recipe is the best! The creamy and cheesy filling is perfectly complement by the hearty beef sauce! This pasta recipe is the best comfort food!

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The Best Bolognese Sauce

I love to make this cheesy stuff pasta shells recipe with my Homemade Bolognese Sauce! This hearty, beefy and warming sauce is perfect for so many pasta recipes, especially this one! The sauce is made with ground beef and pork, tomato sauce, red wine and lots of Italian spices. I love to slow cook it for 2 hours until it’s reduced and aromatic! Make sure to watch my video recipe for this sauce to see how it’s made!

Don’t have the time to make a homemade sauce? Don’t worry! A store-bought sauce will also work in a pinch! Just brown 1 pound of ground beef, sauté 1 large diced onion and combine everything together with a jar of store-bought sauce. Cook for 15 minutes, then use in this recipe!

homemade bolognese sauce with basil in copper pot

3 Cheese Filling!

These cheesy stuffed pasta shells have a serious amount of cheese in them! It’s the best cheesy filling ever!! I make these pasta shells with three different types of cheese: whole-milk ricotta, mozzarella and parmesan! This combination of cheeses makes the filling so incredibly creamy and cheesy!

I combine the cheeses with softened onion, garlic and wilted spinach. To prepare this mixture, sauté the onion in salted butter, then add the garlic and spinach. The spinach will wilt down super fast! Combine this cooked mixture with the cheese, egg yolks and seasonings. The filling is super easy to make!

stuffed pasta shells with cheese and bolognese sauce, topped with fresh basil

Cooking the Pasta Shells

As you’re working on the filling, you can also get the pasta cooked and ready to go! I like to prepare 1 ½ to 2, 12-ounce boxes of pasta shells, just to make sure I have enough whole shells to fill. Most boxes will have a few that are broken and unusable for this recipe.

Cook the pasta to al dente in a large pot of salted water. Once the pasta is done cooking, I drain it and then pour cold water into the pot. I also like to add a drizzle of oil to the pot. This way, the pasta shells won’t stick together and it will be easier to stuff them!

Preparing the Stuffed Pasta Shells

You’ll love how easy it is to make these stuffed pasta shells!

  1. First, I prepare 1 extra large or 2 medium casserole trays and spread a generous amount of the prepared Bolognese sauce onto the bottom.
  2. Now it’s time to stuff the pasta shells! Using a spoon, I fill each pasta shell generously with the cheese and spinach filling. Don’t be shy with the filling!
  3. Place the filled pasta shells on top of the Bolognese sauce and fill up the casserole! You want to pack them snuggly together in the pan.
  4. Next, sprinkle on more cheese over the top and then the shells are ready for the oven!
  5. Bake at 350F for about 25 to 30 minutes, until the cheese is nicely melted. I also like to turn on the broiler for 5 minutes, to caramelize the cheese on top!

casserole with stuffed pasta shells with cheese and bolognese sauce

Serving the Stuffed Pasta Shells

And now for the best part – time to enjoy this pasta dish! I recommend allowing the shells to cool for at least 15 minutes before enjoying. They will be extremely hot out of the oven!! Sprinkle on more parmesan cheese, if desired, and garnish with fresh basil. Store any leftovers in the refrigerator, which can be reheated in the oven or microwave.

Freezer Instructions

This cheesy stuffed pasta shells recipe will make about 32 to 36 pasta shells. You can prepare 2 medium casseroles pans when making this recipe – one of now and one for later! These stuffed shells will freeze beautifully! Just assemble the dish into a freezer-friendly container or a disposable aluminum casserole pan. Cover the casserole tightly with foil and freeze for up to 3 months. When ready to enjoy, bake at 350F for 45 minutes if thawed or 1 hour and 15 minutes if frozen, until the sauce is bubbling and the cheese is melted. To thaw the pasta ahead of time, place the casserole into the refrigerator overnight.

ricotta stuffed pasta shells with homemade bolognese sauce

More Recipes

Enjoyed this hearty and delicious pasta recipe? Check out some of my other recipes you’re sure to enjoy!

  • Cheesy Baked Rigatoni – the ultimate comfort food dish! This baked pasta casserole is made with hearty bolognese sauce and three types of cheese!
  • Meat & Cheese Lasagna – the best ever lasagna recipe with homemade sauce, bechamel sauce and loads of cheese! My favorite recipe!
  • Skillet Lasagna – enjoy all the best flavors of lasagna with this easy, cheat version of the recipe!
  • Cheesy Lasagna Roll Ups – EASY lasagna roll ups filled with a chorizo Bolognese sauce and loads of melty cheese!
  • Smoky Pepper & Sausage Pasta – this easy pasta skillet is made with roasted peppers, smoky sausage and a creamy sauce!

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Cheesy Stuffed Pasta Shells video recipe

Cheesy Stuffed Pasta Shells Recipe (video)

30 mins prep + 25 mins cook
12 servings
Easy and extra cheesy stuffed pasta shells with hearty Bolognese sauce!

Ingredients 

  • 2, 12 oz boxes jumbo pasta shells
  • 2 tbsp butter
  • 1 medium onion, diced
  • 4 garlic cloves, finely minced
  • 8 to 10 cups baby spinach, 5 oz box
  • 32 oz whole-milk ricotta cheese
  • 2 cups grated mozzarella cheese
  • 1 cup grated parmesan cheese
  • 2 large egg yolks
  • 1 tsp salt
  • ½ tsp ground black pepper
  • Sprinkle of ground nutmeg

For Topping:

  • ¾ cup grated mozzarella cheese
  • ¼ to ½ cup grated parmesan cheese
  • Fresh basil, for garnish

For Homemade Bolognese Sauce:

  • 1 pound ground beef, 85% lean
  • 1/2 pound ground pork, 85 to 90% lean
  • 1 tsp salt
  • 2 tbsp cooking oil
  • 2 tbsp butter
  • 1 large sweet onion, finely diced
  • 2 medium celery sticks, finely diced
  • 2 medium carrots, finely diced
  • 6 garlic cloves
  • 1/2 cup red wine, or beef broth
  • 1 cup beef broth
  • 28 oz canned petite diced tomatoes
  • 12 oz canned tomato paste
  • 1 cup whole milk
  • 1 tsp EACH: dried rosemary, thyme, basil
  • 1 tsp EACH: salt, sugar
  • 1 tsp ground black pepper
  • small bunch fresh basil

Instructions

  • Prepare the Bolognese sauce according to instructions. Recipe link to the sauce with video recipe: https://tatyanaseverydayfood.com/recipe-items/bolognese-sauce/ If you don’t have time to make this sauce, use 1 large jar of store-bought sauce.
  • Prepare the jumbo pasta shells. Bring a large pot of salted water to a boil and add the pasta. Cook it according to package instructions to al dente. Drain the pasta, then fill the pot with cold water. Add about 2 tablespoons (30 ml) of olive oil and stir. The oil will prevent the pasta shells from sticking together.
  • Preheat a large sauté pan over medium heat and melt the butter. To the melted butter, add the diced onion and saute the onion for 4 to 5 minutes, until soft. Add in the garlic and cook for another 30 seconds. Next, add in the spinach and begin mixing it with the onion. The spinach will wilt down within 1 to 2 minutes; cook it for an additional 2 minutes, until it’s soft.
  • Transfer the onion and spinach mixture into a large mixing bowl and add the ricotta cheese, mozzarella, parmesan, egg yolks, salt, pepper and nutmeg. Use a spoon to combine everything together until a uniform mixture forms.
  • Preheat the oven to 350F/177C. Prepare 1 extra-large casserole pan or 2 medium-sized pans. Spoon a generous amount of the Bolognese sauce into the bottom of the casserole(s). Using a spoon, stuff each cooked pasta shell generously with the prepared cheese filling. Place the stuffed shells over the bed of Bolognese sauce, fitting them snuggly together.
  • Top the stuffed shells with the remaining mozzarella and parmesan cheese. Bake in the preheated oven for 25 to 30 minutes, until the sauce is simmering, and the cheese is melted. Turn on the broiler for 3 to 5 minutes at the end, to caramelize the cheese on top.
  • Allow the shells to cool for about 15 minutes before serving; they will be extremely hot out of the oven. Garnish the top with freshly chopped basil.
  • Freezer Instructions: assemble the stuffed pasta shells into a freezer-friendly container or a disposable aluminum casserole pan. Cover the casserole tightly with foil and freeze for up to 3 months. When ready to enjoy, bake at 350F for 45 minutes if thawed or 1 hour and 15 minutes if frozen, until the sauce is bubbling and the cheese is melted.

For Bolognese Sauce:

  • Preheat a large frying pan over high heat and add a drizzle of cooking oil. Once the pan is hot, add the ground beef and ground pork. Brown the meat all over for 7 to 10 minutes, until nicely browned all over. As the meat is cooking, use a spatula to break it apart into small pieces. Watch my video recipe to see how it’s done. Transfer the browned meat into a braising pot.
  • Next, add the butter into the same pan and allow it to melt. Reduce the heat to medium and add the onion, carrots and celery. Sauté the mixture for 3 to 5 minutes, until the aromatics are tender. Add in the garlic and cook for 1 more minute. Next, pour in the wine and let it cook for a few minutes, until almost completely reduced. Transfer this mixture into the braising pot.
  • Combine the remaining ingredients with the browned meat and the aromatics in the braising pot. Add the beef broth, milk, diced tomatoes, tomato paste, dried herbs, salt, sugar and pepper, mixing well.
  • Bring the Bolognese up to a simmer over high heat, then cover the pan with a lid and reduce the heat to low. Slow cook the Bolognese over low heat for 2 to 2 ½ or even 3 hours, until the sauce is well reduced and aromatic. Once the sauce is done, sprinkle some freshly chopped basil over the top. Sauce is ready to be used right away.

Nutrition

Calories: 752kcal | Carbohydrates: 63g | Protein: 41g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1465mg | Potassium: 1165mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5019IU | Vitamin C: 22mg | Calcium: 530mg | Iron: 5mg