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Cheesy Stuffed Shells

With four kinds of cheese, fresh basil, capers, and a touch of grated lemon zest, this ooey-gooey stuffed pasta sensation is sure to have your family begging for seconds.


6 servings

Total Time

Cook Time


  • 1 (12 oz.) pkg. jumbo pasta shells
  • 1 (24 oz.) jar marinara sauce
  • 1 (15 oz.) cont. ricotta cheese
  • 8 oz.
  • 1/4 c. grated Parmesan cheese
  • 1/4 c. chopped fresh basil
  • 1 egg
  • chopped
  • 1 tsp. grated lemon zest
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • optional


Cook pasta according to package directions; drain. Meanwhile, heat oven to 425°F. Coat 17 1/4" x 11 1/2" rimmed baking sheet with cooking spray. Combine 1 1/2 cups sauce with 1/2 cup water; spread over bottom of pan.

Combine ricotta, shredded cheese, Parmesan, basil, egg, chopped capers, lemon zest, salt, and pepper. Dividing equally, spoon filling into shells; place on pan. Dollop remaining sauce over shells; cover. Bake 20–25 min. or until filling is hot. If desired, broil 2–3 min. to brown slightly. If desired, garnish with caper berries and basil.

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