The cheese stuffed shells are a vegetarian baked pasta dish, ideal for Sunday lunch or Holidays. I cooked the shells al dente, then filled them with a white sauce, without tomato, made of: béchamel, mozzarella, ricotta, grated pecorino, and gorgonzola. This recipe is easy to make and full of flavor!
For more delicious recipes, I recommend the collection Baked Pasta Recipes
Also try:
Stuffed Shells with Ragù and Béchamel
Gratinated Stuffed Shells
Stuffed Shells with Ricotta and Mushrooms
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4 servings
Ingredients
- 12 oz shells
- 10.5 oz ricotta
- 1.25 cups béchamel sauce
- 1.75 oz grated pecorino
- 1.75 oz gorgonzola
- 1 oz mozzarella
- to taste extra virgin olive oil
- to taste salt
Tools
- Baking dish
Steps
To make the cheese stuffed shells, cook the shells in plenty of boiling salted water, along with a drizzle of oil (to prevent the shells from sticking together). Drain them al dente and let them cool slightly.
In a bowl, prepare the filling: add the ricotta, diced gorgonzola, chopped mozzarella, and grated pecorino. Mix and add the béchamel, leaving a little aside.
Once slightly cooled, fill the shells with the filling using a spoon.
Smear the baking dish with a spoonful of béchamel and arrange the shells in rows, one next to the other, then cover with the remaining béchamel sauce.
Bake in the preheated oven at 400°F for 15-20 minutes. When a light golden crust forms on the shells, remove the baking dish and let it rest for 5 minutes before serving. Enjoy your meal!
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