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Stuffed Shells III

In this video, you'll see how to make jumbo pasta shells filled with three kinds of cheese and baked in a rich mushroom and pasta sauce. This top-rated recipe is a perfect weeknight recipe; it’s quick and easy to assemble and bakes up bubbly and delicious in about an hour. This is also a great, satisfying vegetarian option. Watch the video, then get Renee’s 5-star recipe for Stuffed Shells III.

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  • Brea

If you don't like Ricotta cheese, then you can substitute Cottage Cheese, which has more zip and flavor. Cream Cheese can also be used but it will change the texture of the filling. Mozzarella, Parmesan and Ricotta are the 3 standards used as pasta filling but feel free to experiment if you don't particularly like one of them. Substitute Jaarlsburg, Guyere, Provolone, Swiss, any kind of cheddar for the cheese(s) you don't like which are in the original recipe. There's no right/wrong way. Let your own taste buds make the right decision for you. Unsure? Mix up a big spoonful (1/4 cup)of the cheeses which you have on hand and plan to use. Warm it up in the microwave so everything melts slowly together and then taste it after it cools down enough to safely do so. Does it need more of one cheese and less of another? Does it need more salt or herbs? Make your adjustments and don't worry. You can't ruin it. All you can do is make it taste "different" from

  • Brea

If you are allergic to mushrooms, substitute diced/peeled eggplant. Eggplant has a light "mushroomy" flavor to it and the texture will be similar.

  • My Grandpa G

Hi. I am looking for an easy, yummy homemade sauce. I used to make one but I was hoping somebody had one that would be better. Any suggestions?