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    Home » Main » Four Cheese Stuffed Shells

    Four Cheese Stuffed Shells

    Published: Sep 27, 2012 · Modified: Jun 25, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe

    These shells are a family favorite. Four cheeses are stuffed into jumbo shells and doused with delicious sauce! Add this to your dinner rotation pronto!

    Hello friends. I am tired. I started a new job last week that is leaving me a little bit extra sleepy. I will be spending Monday through Wednesday away from home until the end of October. This is a huge change for our family! I miss my boys immensely while I am away. Luckily I keep very busy, so the time goes by quickly.

    Goooooood things are comin’ our waaaayy.. Can you tell me the song that line comes from? (The first person to comment with the correct answer will receive a special treat in the mail!) Can you tell I need sleep?!

    The weekends are our time to reconnect as a family after a long week. Since it is still skydiving season, we typically do our reconnecting at the dropzone. I made these stuffed shells a few weekends ago for Dan and I and a few skydiving friends. The boys had been tucked into their trailer-bathroom-turned-bunk-beds by the time we were eating, so they sadly were not able to taste the deliciousness. Next time.

    Preheat your oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray and set aside.

    Cook a 12-oz. box of jumbo shells in boiling water, 2 to 3 minutes short of the package directions. Drain, rinse and set aside.

    In a medium bowl, combine:

    15-oz. container ricotta cheese

    1 cup Muenster cheese, shredded

    1/2 cup grated Parmesan cheese

    1/2 cup Asiago medium cheese, shredded

    1/2 cup flat-leaf parsley, finely chopped

    1 teaspoon salt

    1 teaspoon pepper

    Mix well.

    Stuff a spoonful of the cheese mixture into each cooked shell.

    Place the stuffed shells cheese-side-up into the prepared baking dish.

    Pour a 28-oz. jar of spaghetti sauce evenly over the stuffed shells.

    Top that with 1 cup of shredded Muenster cheese and 1/4 cup of grated Parmesan cheese.

    Bake in the preheated oven, uncovered, for 50 minutes.

    Serve warm with garlic bread and a green salad like this one or this one!

    I want to thank you all for reading my blog. Seriously, I appreciate every eye that lands on this website. Thank you from the bottom of my heart.

    Enjoy this yummy pasta, and have a great rest of your week!

    Four-Cheese Stuffed Shells

    This one is a family favorite. Four cheeses are stuffed into jumbo shells and doused with delicious sauce!
    5 from 2 votes
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    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Servings: 8 servings
    Calories: 442kcal
    Author: Megan Porta

    Ingredients

    • 12 oz. jumbo shells pasta
    • 15 oz. ricotta cheese
    • 1 cup Muenster cheese shredded
    • 1/2 cup Parmesan cheese grated
    • 1/2 cup Asiago cheese shredded
    • 1/2 cup flat-leaf parsley finely chopped
    • 1 tsp. salt
    • 1 tsp. pepper
    • 28 oz. spaghetti sauce
    • 1 cup Muenster cheese shredded
    • 1/4 cup Parmesan cheese grated
    Text Ingredients

    Instructions

    • Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray and set aside. Cook the jumbo shells in boiling water 2-3 minutes short of package directions. Drain and rinse.
    • In a medium bowl, combine the ricotta cheese, 1 cup of Muenster cheese, ½ cup grated Parmesan cheese, Asiago cheese, parsley, salt and pepper. Mix well. Stuff a spoonful of the cheese mixture into each cooked shell. Place the stuffed shells cheese-side-up into the prepared baking dish.
    • Evenly pour the spaghetti sauce over the stuffed shells. Top with 1 cup of shredded Muenster cheese and ¼ cup grated Parmesan cheese. Bake in the preheated oven for 50 minutes. Serve warm with garlic bread and green salad.

    Nutrition

    Calories: 442kcal | Carbohydrates: 40g | Protein: 25g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 1236mg | Potassium: 557mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1390IU | Vitamin C: 12mg | Calcium: 527mg | Iron: 2mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

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    Reader Interactions

    Comments

    1. Lyndsey

      June 06, 2020 at 10:23 pm

      5 stars
      I have been making this recipe for at least 7 years. A favorite of everyone I’ve made it for. It is one I’ll pass down to the next generation 😊

      Reply
      • Megan Porta

        June 07, 2020 at 3:19 am

        That’s high praise! Thank you very much for trying it, I’m glad it was enjoyed. Thank you for taking the time to comment.

        Reply
    2. Lisa

      June 19, 2018 at 6:58 pm

      This is the ONLY stuffed shell recipe I use! Even my picky 4 year old granddaughter tore these up! Like comment previous to mine,look no further?

      Reply
      • Megan Porta

        June 20, 2018 at 12:55 am

        So glad to hear it. Thanks for coming to share!

        Reply
    3. Edward Schueren

      December 28, 2017 at 8:05 pm

      Coldplay – Things are coming our wayy
      Good Things’ by Rival Schools

      Reply
    4. Lee

      August 17, 2017 at 3:39 am

      Love it! Only change I made was a slightly beaten egg to the cheese mixture. Balances out the ricotta some….

      Reply
      • Megan Porta

        August 18, 2017 at 1:58 am

        Ooo, great idea, Lee! Thanks for the comment!
        Megan

        Reply
    5. krystle NYC

      January 15, 2015 at 1:54 am

      This recipe is awesome AS IS.
      Sometimes I add a but of meat sauce in the bottom of each shell… but my husband loves this recipe either way. Serve with bread. This is now my go to stuff shell recipe, look no further!

      Reply
    6. Megan Porta

      May 13, 2014 at 8:11 pm

      Hi Dawn! How about these for an easy lunch?
      http://www.pipandebby.com/pip-ebby/2013/8/12/hawaiian-ham-and-cheese-sandwiches-tailgate-sandwiches.html
      Or tuna salad?
      http://www.pipandebby.com/pip-ebby/2013/8/26/tuna-salad.html

      Reply
    7. Dawn

      May 12, 2014 at 2:53 am

      I am heading for a romantic weekend at a cabin and plan to pre make this and take with …Any suggestions for easy lunches?

      Reply
    8. Jenny

      August 02, 2013 at 9:17 pm

      I'll be trying this within the week! Shopping tonight for the ingredients! Can't wait! Looks amazing!

      Reply
    9. Saira

      July 28, 2013 at 4:31 pm

      This recipe looks great! Can't wait to try it

      Reply
    10. Megan Porta

      July 23, 2013 at 2:17 am

      Hi Megan! Yes, this would freeze great! Hope this helps!
      Megan

      Reply
    11. Megan

      July 22, 2013 at 9:04 pm

      Would this recipe freeze well?

      Reply
    12. Zachary

      May 20, 2013 at 9:52 pm

      I just made this for dinner tonight and it was wonderful! The only thing was that I had to double the filling recipe to have enough to fill all the shells. Very quick and easy to make though and more than enough fill the entire families bellys! Will definitely be making again!

      Reply
    13. Alicia

      May 11, 2013 at 11:14 pm

      I have made this twice now and it always comes out amazing!! It has quickly become my "go to" for dinners where there isn't a lot of time to prepare. When we have guests for dinner they always think I have spent a LOT more time on it than I actually have 🙂 Thanks so much!

      Reply
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    5 from 2 votes (1 rating without comment)

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