Giant Cheese Stuffed Shells

If you’re a fan of cheese and pasta then this dish is perfect for you! Giant Cheese Stuffed Shells are so cheesy, and they’re baked in a garlic Alfredo sauce which is so good you’ll want to lick your plate clean. Stuffed with a combination of cheeses, these are easy to make and so crazy good!

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Ingredients

• Jumbo pasta shells – See my notes below about cooking these. Find them in the pasta aisle; they may also be called conchiglie.
• Butter – I cook with salted butter. Unsalted butter works if you add a pinch of extra salt.
• Fresh garlic
• All-purpose flour – Combines with butter to form a roux that thickens the sauce. Don’t skip it.
• Milk – Whole milk works best. Low-fat or skim milk will make the sauce thinner and less creamy.
• Heavy whipping cream – Or you can use all milk, but the sauce won’t be as rich. Don’t substitute with half-and-half if the recipe calls for cream—it won’t thicken the same way.
• Parmesan cheese – I recommend grating or shredding your own from a block. Pre-grated Parmesan in a can is dry and won’t melt properly.
• Ricotta cheese – Any kind. Whole milk ricotta is the creamiest. Part-skim works but won’t be as rich.
• Italian blend shredded cheese – Shred your own blend (mozzarella, provolone, Parmesan) for best melting. Pre-shredded works but is coated with anti-caking agents.
• Onion powder – Not onion salt, or the dish will be too salty.
• Garlic powder – Not garlic salt, or the dish will be too salty.
• Green onions – Add at the end as a garnish for fresh flavor and color.
• Salt and white pepper – To taste; you can use black pepper but you’ll see black flecks in your sauce.

How To Make The Best Giant Cheese Stuffed Shells

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 375°F.

Bring a large pot of salted water to a boil and cook the jumbo pasta shells for 2 minutes less than the package directions. The shells should be very al dente so they hold their shape during stuffing and baking.

Drain the shells and rinse them under cold running water to stop the cooking process. Set them aside to cool.

In a large skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes until fragrant.

Whisk in the flour and continue cooking for another 2 to 3 minutes, stirring constantly to create a smooth roux.

Slowly pour in the milk and cream while whisking continuously to prevent lumps from forming.

Reduce the heat to medium-low and bring the sauce to a gentle simmer. Cook, stirring often, until the sauce thickens, about 5 minutes.

Add the Parmesan cheese and stir until melted and smooth. Season with salt and freshly cracked black pepper to taste.

In a large mixing bowl, combine the ricotta cheese, half of the Italian blend cheese, onion powder, garlic powder, and green onions. Mix until well combined. Add a pinch of black pepper if desired.

Spread about half of the sauce evenly across the bottom of a 10 x 10-inch casserole dish. Fill each cooked pasta shell with about ¼ cup of the cheese mixture and arrange them in the casserole dish on top of the sauce.

Continue until all the shells are filled and arranged in a single layer. Pour the remaining sauce evenly over the stuffed shells. Sprinkle the remaining Italian blend cheese over the top.

Bake for about 20 minutes, or until the shells are heated through and the sauce is bubbling around the edges.

For a golden-brown top, switch the oven to broil during the final 2 minutes of cooking. Watch carefully to prevent burning.

Let the shells rest for a few minutes before serving.

Serve warm and enjoy.

Chef Jenn’s Tips

• Don’t overcook the pasta shells. You want them to be quite al dente because they’ll finish cooking in the oven. Plus, softer shells are harder to stuff.
• Switch up the cheeses! Fontina, mozzarella, provolone, cheddar, gouda and more can all be used instead of the Italian blend.
• Add a pinch of red pepper flakes and a bit of chopped parsley before serving for a bit of color and spice.

Make It A Meal

Wondering what to serve with your Giant Cheese Stuffed Pasta Shells? This dish is so rich and creamy that you don’t want anything too heavy with it. A great Caesar salad would pair nicely with this dish and give you some leafy greens, too. Or, serve this dish on its own but start with a shareable appetizer like a Tomato Bruschetta Board or a light bowl of soup.

Storage

Store any leftovers in the fridge for 3-4 days in an airtight container. Heat your leftovers in the microwave or a low oven until heated through.