4 Ingredient Giant Cheese Stuffed Shells

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Cheesy creamy goodness makes these 4 ingredient giant cheese stuffed shells stand out from any regular pasta-type dinner and brings new favorite comfort food to the table. 

Here’s Why You’re Going To Love This Pasta Shells Recipe

If you are a pasta and cheese lover, this giant stuffed shell recipe is going to be a winner recipe for you. These shells are boiled until al dente, then filled with a creamy and cheesy filling. They are then topped with a rich and flavorful Alfredo sauce and baked to gooey perfection.

Just like my 4 Ingredient Cheater Lasagna, It’s easy and looks more labor-intensive than it is. The best thing? I think your family will love it.

Groceries Needed For These Stuffed Shells

• Large pasta shells: Technically called “conchiglioni” shells, they are sold as “jumbo” shells in most grocery stores.
• Alfredo sauce: For convenience sake, I used jarred alfredo sauce, but you can certainly use homemade alfredo sauce if you’d like.
• Cheese: We use 3 types of cheese for this recipe. Ricotta, dry curd cottage cheese (read more about that below), and shredded mozzarella.
• Dried dill: You can use fresh dill as well. I only had dried so I just used what I had.
• Salt and pepper

****EAZYTIP: Ingredients like oil, salt, pepper, and other common seasonings don’t count towards the ingredient list because most people have these basic items in the pantry.

How To Make This Shell Pasta Casserole

1. Preheat the oven to 375°F
2. In a large pot of boiling salted water, cook the pasta shells.
3. To make the cheese filling, mix the ricotta cheese, curd cheese, salt, and pepper in a medium bowl until well combined.
4. Fill the pasta shells about three-quarters full.
5. In a pot, heat the alfredo sauce and add dried dill, salt, and pepper if necessary. Once the sauce is heated through, pour it over the stuffed shells and around the shells in the baking dish.
6. Sprinkle the shredded mozzarella cheese on top of the shells.
7. Bake the shells until the cheese is melted and bubbly.
8. Remove the baking dish from the oven and let the stuffed shells cool for a few minutes before serving.

****EAZYTIP: Look below for the printable recipe card with exact amounts, directions, and handy tips to make this recipe perfect every time

Suggested Recipe Variations

• To put a twist on this recipe you can switch out the shredded mozzarella cheese for parmesan, grana padano, greyer, or any mixture of these.
• If you are not a fan of curd cheese you can use all ricotta without any issues but this a great way to make use of cheese you may have in the refrigerator. 
• The sauce is a great place to make changes for a custom twist on this recipe. You can add red pepper flakes for a hit of spice, change out the herbs, use Italian seasoning or simply parsley instead of dill, add some bacon, sausage, or prosciutto to the cheese mixture, or change up the sauce for a red sauce if you do not want to use alfredo.

What Can I Serve this With?

These giant cheese stuffed shells go well with salad and my 4 ingredient garlic knots are practically best friends when served on the table together.
Roasted greens like these roasted brussel sprouts and asparagus would be delicious served alongside the cheesy shells.
If you want to serve some more protein, try some fried garlic sausages or meatballs.

Storing and Freezing Leftovers

If you’re doing some meal prep, freezing this recipe before baking makes an easy thaw-and-bake casserole recipe that will take the load off on those busy weeknights. Simply prepare up to the point of baking, and instead cover with parchment paper and foil. It will stay great in the freezer for up to 3 months.

If you have leftovers, they’ll be fine in the fridge for up to 4 days as long as you cover them with a tight-fitting lid.

Did you try this four-ingredient giant cheese stuffed shells recipe? I’d love to hear what you thought about it in the comments below. Don’t forget to give it a ***STAR*** rating on the recipe card. Thanks so much for stopping by Eazy Grub and I hope you have a fantastic day!
~Joanne