Cheese Stuffed Jumbo Pasta Shells

Cheese Stuffed Jumbo Pasta Shells Fae's Twist & Tango

This version of stuffed jumbo shells, which I have adapted from the recipe that was on its packaging, is a relatively easy dish to make, especially if store-bought marinara sauce is used.  While preparing this recipe, I was imagining of varieties of stuffing for these jumbo shells.  For example, chicken meat with mushrooms with Alfredo or pesto sauce, ground beef/turkey mixture with tomato sauce, or cheese, vegetables and nuts in mushroom sauce.  And, my imagination did not end there.

Cheese Stuffed Jumbo Pasta Shells

  • Servings: 4~5
  • Time: 1 hr 30 mins
  • Difficulty: Moderate
  • Print

Recipe by:   Fae’s Twist & Tango  (
Cheese Stuffed Jumbo Pasta Shells Fae's Twist & Tango

•   20 pcs   jumbo pasta shells + 2 extra, in case some of them tear while cooking

•   425 gr/15 oz   ricotta cheese -or- half ricotta, half mascarpone
•   226 gr/8 oz/2 cups  mozzarella cheese, shredded/grated
•   112 gr/4 oz/1 cup   Parmigiano-Reggiano/Parmesan cheese, shredded/grated
•   8~10 large basil leafs,  chiffonade
•   1 egg
•   1/4 tsp salt
•    ground black pepper to taste

•   24 oz/1½ cup  store-bought, quality marinara sauce
-or- Fae’s sauce
•   2 tsp vegetable oil
•   150 gr/5 oz/1 small onion, diced small
•   1~2 clove(s)   garlic, finely minced
•   150 gr/5 oz   white button mushrooms, diced small
•   300 gr/10.5 oz/4 medium tomatoes, de-seeded, diced small
•   1 small bay leaf
•   1/4 tsp salt
•   ground black pepper to taste
Optional ingredients for the sauce
°    smidgen of dried herbs of choice, i.e. oregano, thyme, basil -or- Italian mixed herbs
°   1/2 tsp hot pepper paste
°   100 gr/3.5 oz/1 small eggplant, (first degorged), fried or grilled and mashed


◊  Sauce: In a medium saucepan, heat oil on medium, add onion and sautée until edges start turning golden. Add garlic and mushrooms. Stir until mushrooms start getting soft. Add tomatoes, bay leaf, salt, pepper, (dried herbs, hot pepper paste, eggplant) and simmer for 5~7 minutes.

◊  Bring a pot of water to a rapid boil. If desired, add 2 tsp of salt. Add jumbo shells to boiling water and cook, uncovered, for 9~11 minutes, until it is cooked but firm (not al dente).  Drain and rinse with cold water. Drain well and cool on a large plate, so the shells are not touching each other.

◊  Position a rack in the middle of the oven and preheat to 175°C/350°F.

◊  In a large bowl, combine all of ricotta,  3/4 of mozarella,  3/4 of Parmesan,  1/2 of chiffonade basil,  egg,  salt, and pepper.

◊  Spread  3/4 of sauce  (marinara or home-made)  in a  23cmx33cm  /  9″x13″  oven-proof dish.
Fill the shells with the cheese mixture and place/arrange with open side up, in the dish.  Spoon the remaining sauce on each shell.  Sprinkle with remaining Parmesan and mozzarella cheese.

◊  Bake covered for  30 minutes.  Serve warm.  Before serving, sprinkle on the remaining chiffonade basil.

~    Buon Appetito!    ~

Cheese Stuffed Jumbo Pasta Shells Fae's Twist & Tango

So, what’s cooking in your kitchen?




65 thoughts on “Cheese Stuffed Jumbo Pasta Shells

  1. Hi Fae! I love your articles, they make my stomach grumble and my mouth very annoyingly starts producing extra saliva that I have to hurriedly swallow down. This article has 2 of my favorite things in the world – cheese and pasta! Can’t wait to try this. :)


  2. Stuffed shells are a big favorite in my family, Fae, and yours is a great recipe. We usually have a couple dozen, frozen separately, stashed in our freezers. As you well know, they make a great dinner on these cold winter days.


  3. I love it! your pasta shells look great…and I completely agree with about the infinite variety of stuffing you can try with this kind of pasta ( I did something similar with radicchio and ricotta). In my opinion, this is the great advantage of pasta, you can afford to satisfy all your crazy fantasies mixing different ingredients!


  4. Stuffed shells, ravioli, lasagna, and manicotti are by far my favorite meals in the world. My husband HATES cottage and ricotta cheese, so I never get to enjoy them unless we are out to eat, or at family dinners. You have tempted me to make these tonight! Thank you for inspiration!



Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s