Italian Cheese Stuffed Shells (Cheesy Stuffed Pasta)

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Last Updated on August 3, 2020 by Deanna Samaan

Italian Cheese Stuffed Shells is a simple ricotta cheese stuffed shells recipe to make for your family. The cheesy ricotta cheese oozes from the large pasta shells. Then it is covered with tomato sauce and baked to perfection.


Italian Cheese Stuffed Shells title

Open Doors

I have been blogging a long time. Seduction in the Kitchen is over 4 years old, but I did have a few blogs prior to starting Seduction in the Kitchen. So I know about the ups and downs of blogging.


Over the years, trends change, especially when comes to food blogging. Many of the heavy hitters that many know, they got started when blogging wasn’t for profit. It was simply a way for them to share their love of food.


Myself personally, that is why I created a food blog, I love cooking. It also a therapy for me as well, as I said many times on Seduction in the Kitchen. I named my blog Seduction in the Kitchen because I realized everyone has an affair with food.

Why Did You Start To Blog

I see many new food bloggers in groups asking questions like I am new and “I can’t handle working and a food blog how do you manage?”, or “why do I not have 10,000 followers yet, I been blogging a month all ready?” Admittingly, I shake my head at those questions. Why? Because, they have not asked themselves the real question of food blogging, “Why did you start a food blog?”


Cooking Tip:


mash garlic cloves inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife won’t smell. – Source: FoodNetwork


Now you are wondering why that is the real question. It simple, these bloggers need to ask themselves, why did you start a food blog. That answer will tell you what success you will have with it.


If the first answer is to supplement my income. I will tell you right there, you will you will not have a successful blog. That is the honest truth.

Blogs Are Labor Of Love

Blogs are labors of love, you will have many ups and downs with it. As soon as you figure one thing out, the industry changes. I remember reading a post on the popular blog, Pinch of Yum, where Lindsey says, she did not really see success with that blog until she was about 4 years into it. It is true.


Success will come in time. But until then you keep in mind content is king.  Keep improving yourself and blog because you like sharing your recipes and like writing a blog. Why do you think I always say on here I want to keep improving myself and Seduction in the Kitchen. That is the keys to success.


3 Italian Cheese Stuffed Shells in white dish
Feel like Italian having an dish tonight?

Italian Cheese Stuffed Shells

Italian Cheese Stuffed Shells long pin
Pin this Italian Cheese Stuffed Shells to save to make for later

I admit I love cheese stuffed shells. If I go to an Italian eatery, and they have Italian Cheese Stuffed Shells on the menu I will order it.


I love that combo of the cheese and ricotta in pasta with tomato sauce. To me, that is Italian perfection. Yes, I wanted to create that authentic Italian stuffed shells recipe.

How To Make Stuffed Shells With Ricotta Cheese

I there are many how to make stuffed shells with ricotta cheese recipes. Many have variations like you can add sausage to ricotta stuffed shells. You can even add spinach to the stuffed shells with ricotta cheese.


For me, just the simple ricotta cheese stuffed shells mixed with Italian cheeses is the best. Simple is sometimes the best thing to make over an exotic recipe, as my mom would say.


There is nothing fancy about this stuffed shells with ricotta cheese recipe. It is just a simple, yet tasty Italian recipe. I think you will love these cheese stuffed shells.

Check out these recipes from Seduction In The Kitchen:

Italian Cheese Stuffed Shells in a white dish on a table
The cheesy ricotta cheese oozes from the large pasta shells. Then it is covered with tomato sauce and baked to perfection.

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Thanks so much for being apart of Seduction in the Kitchen!

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Yield: 6 servings

Italian Cheese Stuffed Shells

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Italian Cheese Stuffed Shells is a simple dinner to make for your family. Cheesy ricotta cheese stuffed into large pasta shells with tomato sauce and baked to perfection.


  • 1 package jumbo pasta shells (12 ounces)
  • 1 container ricotta cheese (15 ounces)
  • 2 cups Sargento's 6 Blend Italian shredded cheese.
  • 3 eggs
  • 2 tablespoons butter (melted)
  • 2 tablespoons parmesan cheese (grated)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon dried parsley
  • 1  jar spaghetti sauce (32 ounces)


  1. Preheat oven to 325 degrees.
  2. Cook pasta al dente according to pasta package directions. Make sure not to overcook the pasta.
  3. Drain and rinse the shells with water.
  4. In large bowl, beat eggs lightly.
  5. Then add ricotta, 1 3/4 cup the Italian cheese, parsley, melted butter, salt, and pepper.
  6. Mix until well blended.
  7. Fill the shell pasta with the cheese mixture. Set aside.
  8. Mix the remaining 1/4 cup the Italian cheese with the parmesan cheese.
  9. Put a thin layer of spaghetti sauce on the bottom of a 9x13 baking dish. The arrange filled shell pasta on top.
  10. Pour remaining spaghetti sauce on top.
  11. Sprinkle with parmesan cheese mixture.
  12. Cover with foil and bake for 30 minutes.
  13. Serve them up and ENJOY!

Nutrition Information:

Amount Per Serving: Calories: 0

Did you make this recipe?

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Reccomended Recipes From Other Food Bloggers:

  • How about some simple Italian pasta recipes? This Classic Italian Pasta Salad from wishes and dishes looks great.
  • Caprese is my favorite, so this HOT CAPRESE PASTA from An Italian In My Kitchen is one my favorites.
  • Italian there has to be cheese! So this One-Pot Cheesy Italian Pasta and Chicken from the Slow Roasted Italian is king of cheesy!


Deanna Samaan
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  • Christie
    July 2, 2017

    Comfort food! This is exactly what I want for dinner.

  • Lizzie
    July 2, 2017

    Yum, I’ll have to keep my eye out for jumbo pasta shells! I love your advice, I’ve been blogging on and off since 2010, and I’m learning all the time.

  • Oh wow, the husband loves all sort of pasta and we will love these stuffed shells. A great comforting dinner

  • Patty
    July 2, 2017

    Looks super yummy, I love these stuffed shells and your recipe looks so tasty, will try it!

  • I love stuffed shells and this recipe sounds delicious! I agree about the blogging as well – patience and continuing to put out great content is key!

  • Chelf
    July 8, 2017

    Your recipes are the epitomy of comfort food! Even though Im a vegan I got so inspired to veganize these recipes ans see what comes out!

  • Cassie
    July 8, 2017

    I love the look of these! So tasty and a great idea to stuff the shells full of deliciousness! I can’t wait to whip some up now! Perfect for warming me up in Australia where it’s currently winter!!

  • Lois Alter Mark
    July 9, 2017

    I love pasta, and those stuffed shells look amazing! My whole family would be very happy with them, which is shocking in itself, and which makes it a big win win!

  • Christine
    July 9, 2017

    This looks so good! Cheese and pasta, nothing better!

  • David Elliott
    July 9, 2017

    I am definitely a lover of cheese. And Italian is among my favorite ethnic foods. I will have to try this out sometime. My daughter would love it.

  • Candace
    July 10, 2017

    These look so delicious! I always love looking for new recipes to make for dinner and I’m definitely going to be trying this!

  • Maura
    April 5, 2018

    Delicious! I added a box of frozen spinach to the recipe as well and cooked it about 10 minutes longer. This was wonderful. I had looked through so many recipes as I had a yen recently for stuffed shells and this surpassed my expectations. Thanks so much.

    • Deanna
      April 5, 2018

      I am so glad you liked these!! I love the spinach addition, think I may do that myself the next time I make these 🙂

      • Maura
        April 5, 2018

        Now that I’ve eaten another one, I’m going to go as far as to say, these would compete with a restaurant. Thanks again, Maura

        • Deanna
          April 6, 2018

          🙂 I am so glad that you like these 🙂 You are so welcome!