Quick, simple & delicious Stuffed Shells loaded with ricotta, mozzarella & Parmesan cheeses and covered in sauce. Call it mealtime perfection ♥
“Simplicity is the essence of great Italian food.” Francesco Bertolli, 1865
Love it! That quote sums up my feelings about all food. I often share my frustration with the unnecessary overcomplication of food. Food should be simple, fresh, delicious and be prepared easily by anyone. No special skills or tools required 🙂
Quick & easy dinners are an ever constant popular topic of discussion. People are busy. In a perfect world we would all have time to make a “from scratch” dinner each & every night – but then it’s back to the real world. Life, kids, work, housework, schedules, practices, appointments, social lives – there will never be enough hours in a day.
The thing is – people want to eat at home again. They want to make their own food & cook, they want to know what’s going into their food, they want a nutritious meal, they want to sit down at the table with their family and they don’t want to spend a ton of time & money doing it.
I love making my red sauce from scratch, but I don’t always have the time to do it. I have absolutely no shame in taking shortcuts when need be. A good sauce from a jar…? Yup. I’d much rather get a quick & delicious meal on the table using jarred sauce than feed my family fast food or greasy diner food.
I’ve shared my enthusiasm for Bertolli sauces before. You’ll find an array of quality sauces for a reasonable price. The 150 year old Bertolli tradition values a simple, uncomplicated way of cooking, the Tuscan Way. The sauces focus on a few simple key ingredients and a touch of olive oil. These sauces are cooked lightly and you’ll find them to have a brighter color and a fresher & bolder flavor.
These stuffed shells are quick to make and can easily be changed up to suit your family’s tastes. I love keeping this recipe simple and keep the focus on the flavors of the cheeses and the sauce. Plus, I enjoy serving meatless dishes whenever I can. If you need a little something more than just cheese, try omitting a bit of the ricotta and adding in one of your favorite flavors. Fresh chopped broccoli, spinach, mushrooms, peppers, browned ground beef, crab meat, crisp bacon – whatever your taste buds prefer.
This dinner takes about 45 minutes to get on the table – most of that time being cooking time. It’s simple to make and really doesn’t involve much hands on time. Serve these Stuffed Shells with a salad & bread and dinner is complete. This makes quite a bit of food & is very filling, so expect some leftovers. Yay!
I hope you enjoy this Simple Stuffed Shells Recipe. Thanks so much for stopping by 🙂
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- 1 box of Jumbo Shells, 12 oz
- 2 pounds ricotta cheese, approx 4 cups
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 2 eggs
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 jars Bertolli Olive OIl & Garlic Tomato Sauce, 24 oz each
- Preheat oven to 350°
- Mix together ricotta cheese, mozzarella cheese, ¾ cup Parmesan cheese, eggs, parsley, oregano, basil, salt, garlic powder & black pepper. Set aside.
- Cook pasta in salted water until al' dente. Drain.
- Pour 1 jar of sauce in a lightly greased 13x9 baking dish.
- Fill each shell with cheese mixture.
- Place shell in dish on top of sauce - seam side up.
- Continue with all shells. When dish is full, create a second layer. You can spread a spoonful of sauce over bottom layer of shells to prevent sticking.
- Pour remainder of second jar of sauce over shells. Sprinkle with ¼ cup Parmesan cheese.
- Cover with aluminum foil and bake for about 30 - 35 minutes.
Thank you to Bertolli for sponsoring today’s post and inspiring me to celebrate. Viva Bertolli!