I love cannolis, so when I spotted these giant pasta shells while shopping, I knew instantly that stuffed shells were calling my name. I don’t make them often, but let me tell you—this recipe was worth every single bite. It’s one of those dishes that looks like it took forever to make, but in reality, the prep is quick and easy, and once the shells are in the oven, you can practically forget about them while your kitchen fills with that irresistible, cheesy aroma.
What I love most about this recipe is how generous it is—you’ll have plenty to serve a crowd, and the leftovers are just as amazing (if they even last that long!). It’s simple, comforting, and totally delish, hitting that sweet spot between cozy home-cooking and something that feels a little special. Honestly, it’s the kind of dish that makes you want to invite friends over, pour a glass of wine, and linger over the table enjoying every bite.
Prep Time
45 minutes
Cook Time
30-40 minutes
Serves
5
Ingredients
- Packet of Conchiglioni Rigati ( Large shells)
- Two bottles of premade pasta sauce ( good quality)
- Ricotta 500g
- 2 1/2 cups of shredded cheese
- Panko breadcrums ( 1/2 cup)
- Dried parsley ( 1 tbsp)
- 1-2 tbsp of grated lemon zest
- Minced garlic 1 tbsp
- small lemon
Steps
1
IIn a bowl, combine a container of ricotta with a sprinkle of dried parsley, salt, pepper, a splash of lemon juice, lemon zest, and a bit of minced garlic. Add a small splash of cream and mix everything together until smooth. Then, shred in about one cup of cheese—white cheddar works beautifully, but you can also use mozzarella or any good melting cheese.
2
I used about 1/2 the packet. Cook the pasta shells until al dente—keep an eye on them so they don’t overcook. Once done, drain and rinse them under cold water to stop the cooking and make them easier to handle. Gently separate the shells so they don’t stick together or tear. Using a spoon, fill each shell with the ricotta mixture, taking care not to break them.
3
In a large pan, pour in a good-quality pasta sauce—enough to create a generous layer so the shells will be mostly submerged. You can absolutely make your own sauce, but using a great store-bought one saves time and is just as delicious.
4
Arrange the stuffed shells in the pan, lining them up so they’re facing upward with the filling side showing. In a small pan, heat a drizzle of oil and add a handful of panko breadcrumbs. Toast them until golden and crisp, then stir in a sprinkle of parsley flakes for color and flavor.
5
Separately, grate about one cup of cheese and sprinkle it over each shell. Top with the toasted breadcrumbs and drizzle lightly with olive oil. Cover the pan with foil and bake at 375°F for about 15- 20 minutes. Then remove the foil and continue baking for another 20 minutes, until the cheese is melted and bubbly and the tops are golden.
Step 1 – Mix the Ricotta Filling and Boil the Pasta Shells
Step 2 – Stuff Each Shell and Layer in a Baking Dish with Sauce
Step 3 – Prepare the Panko Topping and Bake the Shells Until Crispy
Tips for this Dish:
- Use good-quality Italian pasta—it really makes a difference in texture and flavor.
- A thick, high-quality tomato sauce is essential—it gives the dish rich flavor and helps hold the shells together.
- Al dente is key! Don’t overcook the pasta so the shells hold up when stuffed.
- You don’t need to use the entire packet of pasta; leftover shells can be saved for another meal.
- Don’t skimp on the cheese—it’s what makes these shells so indulgent and delicious.
- Be gentle when stuffing the shells so they don’t tear.
- Add spinach to the ricotta mixture for an extra boost of flavour, colour, and nutrients.
This dish is so easy and delicious to make! It’s surprisingly simple and almost impossible to mess up. You don’t need to overthink it—just follow the steps, and you’ll have a show-stopping meal that looks like it took hours, but is really a breeze. For more easy, flavorful recipes like this, visit Heavenly Table.