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Cheesy Stuffed Shells

Cheesy Stuffed Shells

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The holiday of Shavuot is almost upon us, when it’s traditional to eat dairy foods, and these cheesy stuffed shells definitely fit the brief.


For the filling, I sautéed some onion, garlic, shredded carrot, celery and mushrooms, and mixed that in with ricotta, parmesan and an egg.


You can tailor the filling to your taste. The amounts don’t need to be exact, and you can leave out or exchange some of the ingredients for others.


You can cook the shells in one large pan, or divide them up into smaller pans (like I did).


You can also adjust the amount of cheese you sprinkle over the top. You could also do a mixture of mozzarella and parmesan.


Enjoy!

Ingredients:

  • 1 onion, diced
  • 2–3 cloves garlic, crushed
  • 2 carrots, grated
  • 1 stalk celery, sliced thinly
  • 3 mushrooms, diced
  • 2 tbsp. olive oil
  • 1 egg
  • 1 lb. ricotta cheese
  • 1 12-oz. box jumbo shells
  • ¼ cup parmesan cheese
  • 1 cup shredded mozzarella cheese (or more, if you prefer)
  • 2–3 cups marinara sauce
  • Fresh basil (optional)
  • Salt

Directions:

  1. Sauté the onion in the oil until translucent. Add the garlic, carrot and celery, and cook until wilted. Add the mushrooms and cook 1–2 minutes more. Salt mixture to taste and set aside to cool.
  2. Mix the vegetables with the ricotta, parmesan and egg.
  3. Cook the shells according to the instructions on the box. Then fill each shell with the ricotta filling.
  4. Spread a layer of marinara sauce in the bottom of a baking pan. Place the shells in a single layer, with the opening facing upwards. Pour the rest of the marinara over the shells and sprinkle with fresh basil (optional).
  5. Cover tightly with foil and bake at 350° F for 30 minutes. Take the pan out, remove the foil and sprinkle the mozzarella cheese over the shells. Return to the oven, uncovered, for another 10 minutes, until the cheese is melted and bubbly.

Yields: 25–30 shells


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Miriam Szokovski June 4, 2016

6-hour cheese Ricotta is definitely not a 6-hour cheese. Some parmesans are, so yes, that's a good thing to keep in mind if you'll be eating meat within 6 hours. You can replace it with a non-aged cheese. Reply

Anonymous Brooklyn NY June 3, 2016

This is a wonderful recipe, but as Parmesan and ricotta cheeses are typically 6-hour cheeses that may not be ideal for Shavuos when people will make a meat-based meal a short time afterwards Reply

Carol Cohen-Horrocks Spokane, WA June 3, 2016

Cheesy Stuffed Shells for Shavuous Thank you for the Shavuot recipe! Reply

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