Creamy Four Cheese Stuffed Shells are the ultimate comfort-food pasta bake—rich, cheesy, and baked until perfectly bubbly. Filled with a smooth blend of ricotta, mozzarella, Parmesan, and cream cheese, then nestled into marinara sauce, this dish delivers classic Italian-inspired flavors with a luxurious, creamy texture.
This recipe is ideal for family dinners, special occasions, or make-ahead freezer meals. The optional spinach adds a pop of color and nutrition without overpowering the rich cheese filling, making it both indulgent and balanced.
Why This Recipe Works
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Four-cheese blend creates depth, creaminess, and meltability
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Cream cheese addition prevents dryness and adds silky texture
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Spinach balances richness and boosts nutrition
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Baking in marinara keeps shells moist and flavorful
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Make-ahead friendly for busy schedules and meal prep
Each shell is generously stuffed and evenly coated with sauce, ensuring flavor in every bite.
Recipe Info
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Category: Main Course, Dinner
Cuisine: Italian-Inspired
Ingredient Breakdown
Jumbo Pasta Shells
Large shells are perfect for holding generous amounts of creamy filling. Cooking them slightly under al dente prevents breakage during baking.
Ricotta Cheese
Provides the creamy base and classic stuffed-shells flavor.
Mozzarella Cheese
Adds stretchiness and melty texture—used both inside and on top.
Parmesan Cheese
Brings sharp, salty depth that balances the richness.
Cream Cheese
The secret ingredient that makes the filling extra smooth and luxurious.
Spinach & Garlic
Adds freshness, color, and subtle savory flavor.
Marinara Sauce
Keeps the shells moist while adding acidity to cut through the cheese.
Step-by-Step Instructions
Step 1: Cook the Pasta
Preheat oven to 375°F (190°C). Cook jumbo shells in salted boiling water about 1 minute less than al dente. Drain and rinse gently with cool water. Set aside.
Step 2: Sauté the Spinach
Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute. Add spinach and cook 2–3 minutes until wilted. Remove from heat and allow to cool slightly.
Step 3: Prepare the Cheese Filling
In a large bowl, combine ricotta, salt, pepper, basil, parsley, and oregano. Stir in half the mozzarella, most of the Parmesan, cream cheese, and egg until smooth. Fold in cooled spinach mixture.
Step 4: Assemble
Spread half the marinara sauce in a greased 9×13-inch baking dish. Fill each shell generously and arrange in the dish.
Step 5: Top & Bake
Spoon remaining marinara sauce over the shells. Sprinkle with remaining mozzarella and reserved Parmesan.
Cover and bake for 20 minutes, then uncover and bake 10 more minutes until bubbly and lightly golden.
Step 6: Serve
Garnish with fresh parsley and serve warm.
Tips for Perfect Stuffed Shells
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Boil extra shells in case some tear
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Let spinach cool to avoid thinning the cheese filling
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Use whole-milk ricotta for best texture
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Cover while baking to prevent drying
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Let rest 5–10 minutes before serving for cleaner slices
Variations
Spinach-Free
Skip the spinach for a classic all-cheese version.
Extra Cheesy
Add shredded provolone or fontina to the filling.
Protein-Boosted
Mix in cooked ground beef or Italian sausage.
Gluten-Free
Use gluten-free jumbo shells.
Make-Ahead & Freezer Instructions
Make Ahead:
Assemble fully, cover tightly, and refrigerate up to 24 hours before baking.
Freezer:
Freeze unbaked shells for up to 3 months. Thaw overnight and bake as directed.
Reheating:
Cover with foil and reheat at 350°F until warmed through.
Nutrition Information (per serving, approximate)
Calories: 496 kcal
Protein: 30 g
Carbohydrates: 29 g
Fat: 29 g
Saturated Fat: 16 g
Fiber: 3 g
Sugar: 7 g
Sodium: 1,376 mg
FAQs
Can I use cottage cheese instead of ricotta?
Yes, blend it smooth first for similar texture.
Can I skip the egg?
Yes, but the filling will be slightly softer.
Is this vegetarian?
Yes, if your cheeses are vegetarian-friendly.
Can I use homemade marinara?
Absolutely—it enhances flavor even more.
Creamy Four Cheese Stuffed Shells are a timeless, crowd-pleasing pasta dish that balances rich cheese filling with savory marinara sauce. Whether you’re serving a cozy family dinner or prepping meals ahead, this recipe delivers comfort, flavor, and flexibility in every bite.
Creamy Four Cheese Stuffed Shells
Ingredients
- 18 –20 jumbo pasta shells boil a few extra in case some break
- 1 –2 tablespoons olive oil
- 3 cloves garlic minced
- 4 cups fresh spinach
- 15 oz ricotta cheese
- ½ cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese divided
- 2 tablespoons cream cheese
- 1 large egg
- 24 oz marinara sauce
- Fresh parsley chopped (for garnish)
- Seasonings:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Instructions
- Cook the Pasta:
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the jumbo shells about 1 minute less than al dente. Drain and rinse gently with cool water. Set aside.
- Sauté the Spinach:
- Heat olive oil in a skillet over medium heat. Add the garlic and cook for about 1 minute until fragrant. Add spinach and cook for 2–3 minutes, stirring, until wilted. Remove from heat and allow to cool.
- Prepare the Cheese Filling:
- In a large bowl, combine ricotta cheese with salt, pepper, basil, parsley, and oregano. Stir in half of the mozzarella cheese, most of the Parmesan (reserve some for topping), cream cheese, and egg until smooth. Fold in the cooled spinach mixture.
- Assemble the Dish:
- Spread half of the marinara sauce in the bottom of a 9×13-inch baking dish. Spoon the cheese filling into each shell and arrange them in the dish.
- Top and Bake:
- Spoon the remaining marinara sauce over the shells. Sprinkle with remaining mozzarella and reserved Parmesan cheese. Cover and bake for 20 minutes, then uncover and bake an additional 10 minutes until bubbly and lightly golden.
- Serve:
- Garnish with fresh parsley and serve warm.
