Free shipping (and more) for a year with World Spice+ • Learn More
Four Cheese Stuffed Shells

Four Cheese Stuffed Shells

Four Cheese Stuffed Shells

Print

Introducing our mouthwatering recipe for Four Cheese Stuffed Shells, a delightful meal that's vegetarian, less messy than lasagna, and boasting familiar flavors with a fun presentation!

These jumbo pasta shells are filled with a delightful blend of ricotta, Asiago, and Parmesan cheeses, combined with sautéed baby bella mushrooms infused with Italian Sausage Mix.

Baked to perfection in a bed of tomato basil sauce, topped with gooey mozzarella, and garnished with fresh parsley, these shells are truly drool-worthy. Enjoy the hint of fennel and heat from the Italian Sausage Mix, perfectly complementing the mushrooms. And of course, serving some Fontina Cheesy Garlic Bread on the side is a must!

Plus, leftovers are just as delicious! Get ready for a truly satisfying meal.

Yields
4.0 servings
Prep Time Cook Time Total Time
20 min 30 min 50 min
Four Cheese Stuffed Shells

Ingredients

  • 8 ounce package Jumbo Shells, pre boiled 
  • 1 tablespoon olive oil
  • 3 cups baby bella mushrooms, small diced 
  • 1 tablespoon Italian Sausage Mix 
  • 1  teaspoon Pacific Flake Sea Salt
  • 12 oz fresh ricotta cheese
  • 1 egg
  • 1 cup asiago, shredded 
  • 1 cup Parmesan cheese, shredded 
  • 1 24-ounce jar Rao’s tomato basil sauce 
  • 1 cup fresh mozzarella cheese, shredded 
  • 2 tablespoons parsley, chopped 

Directions

Preheat the oven to 400°F. 

Add oil to a medium sauté pan. Over medium heat, sauté mushrooms for about 2 to 3 minutes. Season with Italian Sausage mix and salt.

Prepare cheese mixture: In a large bowl, add ricotta cheese, egg, Asiago, Parmesan, mushroom mixture and mix until combined. Fill each cooked shell with cheese mixture using a piping bag or small spoon.

Pour the tomato sauce into a 11x7.5-in baking dish.

Arrange each shell, opening facing up in the pan over the sauce. Evenly sprinkle the mozzarella cheese on top. 

Bake for about 30 minutes or until the cheese is golden on top. Garnish with parsley right before serving.  

Four Cheese Stuffed Shells

Four Cheese Stuffed Shells

COOK TIME: 30.0

  • 8 ounce package Jumbo Shells, pre boiled 
  • 1 tablespoon olive oil
  • 3 cups baby bella mushrooms, small diced 
  • 1 tablespoon Italian Sausage Mix 
  • 1  teaspoon Pacific Flake Sea Salt
  • 12 oz fresh ricotta cheese
  • 1 egg
  • 1 cup asiago, shredded 
  • 1 cup Parmesan cheese, shredded 
  • 1 24-ounce jar Rao’s tomato basil sauce 
  • 1 cup fresh mozzarella cheese, shredded 
  • 2 tablespoons parsley, chopped 

Preheat the oven to 400°F. 

Add oil to a medium sauté pan. Over medium heat, sauté mushrooms for about 2 to 3 minutes. Season with Italian Sausage mix and salt.

Prepare cheese mixture: In a large bowl, add ricotta cheese, egg, Asiago, Parmesan, mushroom mixture and mix until combined. Fill each cooked shell with cheese mixture using a piping bag or small spoon.

Pour the tomato sauce into a 11x7.5-in baking dish.

Arrange each shell, opening facing up in the pan over the sauce. Evenly sprinkle the mozzarella cheese on top. 

Bake for about 30 minutes or until the cheese is golden on top. Garnish with parsley right before serving.  

Four Cheese Stuffed Shells

Introducing our mouthwatering recipe for Four Cheese Stuffed Shells, a delightful meal that's vegetarian, less messy than lasagna, and boasting familiar flavors with a fun presentation!

These jumbo pasta shells are filled with a delightful blend of ricotta, Asiago, and Parmesan cheeses, combined with sautéed baby bella mushrooms infused with Italian Sausage Mix.

Baked to perfection in a bed of tomato basil sauce, topped with gooey mozzarella, and garnished with fresh parsley, these shells are truly drool-worthy. Enjoy the hint of fennel and heat from the Italian Sausage Mix, perfectly complementing the mushrooms. And of course, serving some Fontina Cheesy Garlic Bread on the side is a must!

Plus, leftovers are just as delicious! Get ready for a truly satisfying meal.

Shop the story

Leave a comment

Please note: comments must be approved before they are published.