Three-Cheese Shells Recipe
Three-Cheese Shells Recipe photo by Taste of Home
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Three-Cheese Shells Recipe

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This is a hearty meatless entree. It's easy to prepare ahead, then bake just in time for dinner.—June Barrus, Springville, Utah
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 9 servings


  • 1 package (12 ounces) jumbo pasta shells
  • 3 cups (24 ounces) ricotta cheese
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped fresh mushrooms
  • 2 tablespoons dried basil
  • 2 eggs, lightly beaten
  • 2 garlic cloves, minced
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 jars (one 28 ounces, one 14 ounces) spaghetti sauce, divided

Nutritional Facts

1 each: 512 calories, 24g fat (13g saturated fat), 116mg cholesterol, 1084mg sodium, 47g carbohydrate (15g sugars, 4g fiber), 29g protein.


  1. Cook pasta shells according to package directions. Drain and rinse in cold water. In a large bowl, combine the next 10 ingredients. Divide the small jar of spaghetti sauce between two ungreased 13-in. x 9-in. baking dishes.
  2. Stuff shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spaghetti sauce over shells.
  3. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through. Yield: 9 servings.
Originally published as Three-Cheese Shells in Taste of Home February/March 2003, p18

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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jdog31399 User ID: 1186484 261701
Reviewed Feb. 23, 2017

"I only used the large jar of sauce. I kept out the green peppers, but sauteed some to serve with them. One 7 x 11 pan and one 9 x 13 pan were perfect. Mushroom-hater in the family had no idea there were mushrooms in the shells. I will be making this again."

shar6024 User ID: 1138668 253886
Reviewed Sep. 9, 2016

"Delicious . I love this recipe. It freezes and also reheats well. I have made it many times sometimes with the mushrooms sometimes without don't use the green pepper as I don't care for it in the recipe"

KarenKeefe User ID: 2062961 126442
Reviewed Oct. 29, 2013

"Tried this but found the spaghetti sauce to be too heavy. Substituted marinara sauce and 1/4 c. water. Also used fresh basil instead of dried."

hsferre User ID: 1005748 126435
Reviewed Feb. 7, 2012

"Loved it's flavor & simplicity. Delicious!"

Harmony2117 User ID: 5394411 205371
Reviewed Jan. 9, 2011

"Very sipkle to make packed full of flavor! So delicious...."

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