Delicious stuffed shells are the perfect easy, weeknight dinner. Stuffed with a smooth, creamy, cheese filling flavoured with fresh herbs and baked to absolute perfection.

Need a little more help with the recipe? Scroll down to watch our easy video tutorial – guaranteed to make you hungry!


  • 250g  jumbo pasta shells
  • 1 tbsp  salt
  • 250g tub ricotta
  • 150g Parmesan cheese
  • 1 egg
  • 1 clove garlic
  • Fresh parsley
  • Fresh basil
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 500g jar of pasta sauce
  • 125g ball of mozzarella


  • Enamelware Mixing Bowl Set of 3 (H80002)
  • Measuring Spoon Set (772)
  • Wooden Spoon (W12)
  • Double Blade Mezzaluna (H6622)
  • Ribbon Grater (E5631)
  • Sauce Pan (CW7004BK)
  • Colander (713)
  • Disher (2140)
  • Cast Iron Skillet (CW30132)


  • Preheat oven to 180°C.
  • Chop parsley and basil, add to the ricotta cheese with an egg and mix.
  • Add crushed garlic and grated parmesan and mix again.
  • Bring a large pot of salted water to a boil. Add pasta shells and cook until 3 minutes shy of al dente – according to the package directions.
  • Drain pasta shells and rinse with cool water. Set aside.
  • Take your skillet and line with a jar of sauce.
  • Scoop mixture into shells and place in baking dish, nestling them in the sauce.
  • Rip mozzarella ball and scatter on top.
  • Bake for 25 minutes or until hot and bubbly. Serve immediately.
Rebecca Redden

Author Rebecca Redden

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