Three Cheese Stuffed Shells Recipe {Quick and Easy Dinner}

If you love stuffed shells or pasta dishes in general, these three cheese stuffed shells are a must-try. You won’t be disappointed!

My kids are always saying “I don’t like that.” “I won’t eat those.” It drives me insane because their tastes vary day by day. One day they love something, the next time I fix it they don’t. Sometimes, it’s difficult to find anything they will eat.

Except for BBQ sauce, they love BBQ sauce! But I would prefer not to have BBQ sauce on a daily basis.

With these stuffed shells though, between the 4 of us, there is never any left. The pan is cleaned out and this momma is happy. These stuffed shells are cheesy and filling.

I do a few things differently with my pasta sauce. I really just spruce up the jar of store-bought spaghetti sauce and no one can tell a difference. Some days we want a more sweet taste for spaghetti and other times we may not.

Three Cheese Stuffed Shells

For the Cheese Mixture

• 1 box of Jumbo Shells
• 15 oz Ricotta Cheese
• 4 c. shredded Mozzarella Cheese (halved)
• 1/4 c. Graded Parmesan Cheese
• 1 tsp Oregano

*If you are making a full box of shells, you’ll want to double the cheese mixture recipe. The recipe above will fill about 12-18 jumbo shells if they are stuff pretty full.

For the Sauce

• 1 jar of Prego Traditional
• 2 tsp Organo
• 2 tsp Onion Powder
• 1 tsp Garlic Salt
• Pinch of sugar
• OPTIONAL – You can use ground beef in the sauce if you prefer. Just brown first, drain, then add it to the sauce mixture above.

You’ll want to preheat the oven to 350 degrees. While the oven is preheating, cook the jumbo shells in boiling water until they are done. When they are done, drain and rinse with cold water to cool them down.

Be sure they are cool enough so they don’t burn your hands as you’re trying to stuff them. Stuffing the shells is also a great way to get the kids involved with the cooking!

Mix the cheesy goodness together

Next, mix together the ricotta, 2 cups of the mozzarella cheese, the parmesan cheese and 1 tsp of the oregano. I highly suggest doubling the cheese mixture if you decide to use more than 20 shells.

In a separate bowl, we are going to mix together the sauce mixture. Add the prego, the other 2 tsp. of oregano, the onion powder, and garlic salt. You can add a pinch of sugar if you’d like to take away some of the tang. I always do a taste test and adjust the seasonings if needed.

You’ll want to take a spoonful or two of the sauce and make a very thin layer of sauce to cover the bottom of the 9×13 baking dish.

Now we are ready to stuff the shells. Once they are nice and stuffed, just place them in the baking dish. Pour the remaining sauce over the stuffed shells.

Sprinkle the remaining mozzarella cheese on top, cover with foil, and bake for about 35 minutes or until the sauce on the bottom is bubbling.

Uncover and bake for another 5 minutes so that the cheese gets fully melted and a tad bit brown.

It’s super delicious! These pictures don’t do the dish justice so you really have to make it so you can experience them for yourself. I promise, you won’t regret it!

One of our favorite after-dinner desserts is a mixed berry dump cake. It’s really easy to make and tastes amazing.