Stuffed Shells

A Classic Family Favorite, Stuffed Shells

A quick and easy all-time family favorite that tastes so good your family will be asking for seconds!


  • 32 oz. GalbaniĀ® Ricotta Cheese
  • 8 oz. GalbaniĀ® Chunk Mozzarella Cheese, hand shredded
  • 1/2 cup GalbaniĀ® Parmesan, grated
  • 12 oz. box jumbo shells pasta (makes (2) 9″ x 13″ pans)
  • 2 eggs
  • 1/2 cup fresh parsley, chopped
  • 1 tsp. fresh basil, chopped
  • 1 tsp. fresh garlic, chopped
  • 1 tsp. fresh mint, chopped
  • 1/2 tsp. pepper
  • 2-26 oz. jar tomato sauce


  • Preheat oven to 350 degrees F.
  • Cook pasta shells as directed on package to al dente, drain, rinse with cool water (to prevent sticking).
  • Mix ricotta, eggs, Parmesan, parsley, basil, garlic, mint and pepper in a bowl until smooth.
  • Pour 1/2 jar of sauce in 9″x13″ inch baking pans to coat bottom.
  • Using a spoon or pastry bag, fill cooked shells with cheese mixture.
  • Place the filled shells in baking pans, cover with remaining sauce and top with shredded mozzarella cheese.
  • Cover pan with foil and place in oven to bake for 45 minutes.

Classic Stuffed Shells Tips:

  • Serve with some slices of toasted Italian bread on the side to add a little extra crunch.
  • Save some for Later! Stuffed shells are the perfect dish to make and freeze after preparing for a delicious ready-to-cook meal at any time.
  • Makes 6-8 servings per pan.