These giant cheese-stuffed shells are the ultimate comfort food. These shells are make-ahead and freezer-friendly and are filled with four kinds of cheese.
If you are looking for a comfort food favorite to add to your dinner routine, you've come to the right place.
These stuffed shells are filled with loads of cheeses and a healthy dose of black pepper for a cacio e pepe vibe.
Why you will love this
- Easy to prep and can be made ahead and baked later.
- Just under 45 minutes to have this dish on your table.
- A creamy filling has four kinds of cheese - no eggs required.
- The shells are nestled in creamed spinach for a delicious change from traditional marinara.
- Serve as a main dish with garlic bread and salad or as a side dish with chicken, beef, or pork.
Ingredients
- Pasta shells - Look for jumbo shells (12 oz. package). Approximately ½ box is needed for this recipe.
- Parmesan and Pecorino cheese - Use freshly grated for the freshest taste. You can use all Parmesan, all Pecorino, or a blend of both.
- Ricotta - Both whole milk and park skim varieties work fine.
- Mozzarella - Both whole milk and part-skim varieties are fine. Buy a block and shred the cheese yourself - it's fresher and melts better than pre-shredded cheese. Avoid fresh mozzarella... it has too much moisture in it.
- Lemon zest adds bright flavor which helps cut through the richness of the cheese filling. Don't skimp on the lemon. It's delicious!
- Creamed spinach (frozen) is one of my favorite things to keep on hand. Stuffed shells are usually nestled in sauce, but I love using creamed spinach in this recipe. Spinach, cheese, and lemon are delicious together. If you're not a fan of spinach, use your favorite jarred marinara sauce.
Step-by-step instructions
Please see the recipe card for complete instructions and ingredient amounts.
- Cook the pasta shells in well-salted water until al dente. Drain and rinse. Set aside.
- Spread the creamed spinach in the bottom of the baking dish. Set aside.
- In a mixing bowl, combine the cheese, black pepper, and lemon zest. (Image 1) Stir together. (Image 2)
- Fill the shells with the cheese mixture and arrange them in the baking dish. I used a 9-inch pie dish. A square baking dish can also be used
- Bake until cheese is melted and bubbly.
Serve with garlic bread and a garden salad or arugula salad with apples, cranberries, and walnuts.
Storing and reheating
Store leftovers in an airtight container in the refrigerator for up to three days.
To reheat, cover an oven-safe dish with aluminum foil and bake at 375 degrees until warmed through.
Tips and variations
- Cook the pasta until just al dente. This keeps the pasta firm enough so it's easy to fill. The shells will finish cooking in the oven for the perfect texture.
- Try different cheeses by swapping out the mozzarella for Fontina, Gruyere, or Provolone.
- Add fresh herbs to the cheese mixture such as parsley, basil, or chives.
Faq's
Uncooked stuffed shells can be stored, tightly covered, in the refrigerator for up to 3 days. Prepare as directed up to the point of baking. Cover tightly and refrigerate. When ready to eat, bake according to recipe directions.
Absolutely! Stuffed pasta shells freeze very well.
To freeze: Fill the pasta shells and flash freeze until firm. Transfer to an airtight container or freezer-safe bag and store in the freezer for up to 3 months.
To bake: Place thawed shells in a baking dish on top of the creamed spinach (or sauce). Bake at 375 degrees for 20-25 minutes until warmed through. If shells are frozen, cover the baking dish with aluminum foil and bake until warmed through. Allow 10-15 extra minutes of baking time.
Equipment
Pasta pot | Mixing bowl | Measuring cups and spoons | Grater | Microplane | 9-inch baking dish
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Giant Cheese Stuffed Shells (Cacio E Pepe Style)
Ingredients
- 14-16 uncooked jumbo pasta shells
- 10 ounces frozen creamed spinach (thawed)
- 1¼ cups ricotta cheese
- 1¼ cups shredded mozzarella cheese
- ¼ cup + 1 tablespoon grated Parmesan cheese
- ¼ cup + 1 tablespoon grated Pecorino cheese
- 2 teaspoon lemon zest
- ¾-1 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees.
- Cook the pasta shells in a large pot of well-salted water until al dente. Drain and rinse.
- Spread the creamed spinach in the bottom of the baking dish. Set aside.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan or Pecorino, black pepper, and lemon zest. Stir until well combined.
- Fill the pasta shells with the cheese mixture and place in the baking dish.
- Bake for 20-25 minutes until cheese is melted and bubbling around the edges.
- Garnish with black pepper, parsley, and extra Parmesan or Pecorino cheese.
Notes
- Cook the pasta until just al dente. This keeps the pasta firm enough so it's easy to fill. The shells will finish cooking in the oven for the perfect texture.
- Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover an oven-safe dish with aluminum foil and bake at 375 degrees until warmed through.
- Uncooked stuffed shells can be stored, tightly covered, in the refrigerator for up to 3 days. Prepare as directed up to the point of baking. Cover tightly and refrigerate. When ready to eat, bake according to recipe directions, allowing 3-5 extra minutes.
- To freeze: Fill the pasta shells and flash freeze until firm. Transfer to an airtight container or freezer-safe bag and store in the freezer for up to 3 months.
To bake: Place thawed shells in a baking dish on top of the creamed spinach (or sauce). Bake at 375 degrees for 20-25 minutes until warmed through. If shells are frozen, cover the baking dish with aluminum foil and bake until warmed through.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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