Yummy Three Cheese Stuffed Shells

Stuffed shells are the cozy pasta bake that looks impressive but assembles like a dream. Jumbo shells get filled with a creamy three-cheese mix of ricotta, mozzarella, and parmesan, tucked into marinara, and baked until bubbling and golden.

The egg in the filling does quiet but important work. Beaten into the ricotta, it sets the cheese as it bakes so the filling stays firm inside each shell instead of leaking out into the sauce. A layer of sauce on the bottom of the dish keeps the shells from sticking and drying out.

Two small moves keep the shells intact. Boil them only to al dente, since they finish cooking in the oven, and let them cool before filling so they are easy to handle and do not tear. A zip-top bag with a corner snipped off makes piping in the filling fast and tidy. Bake uncovered so the mozzarella and parmesan on top brown into a bubbly crust.

Chef Tips

• Boil the shells only to al dente and cool them before filling so they do not tear.
• Beat the egg fully into the ricotta. It sets the filling so it stays put instead of leaking out.
• Bake uncovered for a browned, bubbly cheese top. A zip-top bag makes filling the shells quick.

Variations

• Stir chopped spinach or sauteed mushrooms into the ricotta for extra vegetables.
• Add cooked Italian sausage or ground beef for a meaty version.
• Swirl basil pesto into the marinara for a herby lift.