< Back to all recipes

Three-Cheese Stuffed Shells

Cooking Time: 60 minutes


  • 20 pcs Perfetto Conchiglioni Pasta Shells
  • Olive oil tbsp 1
  • yellow onion, finely diced 1
  • 4 garlic cloves, minced
  • ½ tsp oregano
  • ½ tsp basil
  • ½ chili flakes
  • 250 gm mushrooms
  • 250 gm baby spinach
  • 250 gm ricotta cheese
  • ½ C grated parmesan cheese
  • 1 C mozzarella cheese, shredded
  • ½ C prepared bechamel sauce
  • ½ tsp grated nutmeg
  • 3 C prepared marinara sauce
  • Salt and pepper to taste
  • Fresh basil for garnish


  • 1.
    Preheat the oven to 180C with a rack in the center.
  • 2.
    In a large pot, bring water to a boil with salt and a touch of oil. Cook pasta shells according to package instructions, and drain. Arrange them over a large baking sheet and keep aside.
  • 3.
    In a large oven-proof skillet pan, add olive oil and onion. Cook for a few minutes until fragrant and softened.
  • 4.
    Add the mushrooms and half the amount of garlic, chilli flakes, oregano, and basil. Cook for 5 minutes until browned. Then add the spinach, and cook until wilted. Season with salt and pepper, remove the mixture into a bowl and set aside.
  • 5.
    To the same pan, add a bit more olive oil, the rest of garlic, and marinara sauce. Cover and simmer for 5 minutes, then remove from the heat. Reserve a cup of sauce for later.
  • 6.
    In a large mixing bowl, stir in ricotta, half of the bechamel, half of mozzarella, nutmeg, salt and pepper. Add the cooled spinach and mushroom mixture and mix well.
  • 7.
    Fill each pasta shell generously with the cheese mixture, and place on top of the marina sauce in a circular pattern.
  • 8.
    Spoon over the rest of the tomato sauce and bechamel, sprinkle over the remaining mozzarella and parmesan cheese.
  • 9.
    Cover with a lid or foil, and bake for 30 min until hot and bubbly. Uncover and broil until the cheese is lightly golden.
  • 10.
    Garnish the pasta shells with fresh basil and serve.

Tried this recipe