Meatless Monday: Cheese Stuffed Shells in Cream Sauce

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Cheese Stuffed Shells in Cream Sauce

Cheese Stuffed Shells in Cream Sauce is an excellent winter comfort food.  The combination of ricotta and mozzarella cheeses melted into a gooey mess is a treat for the taste buds.  I love to pair this with a white sauce, complete with Parmesan cheese.  YUM!

This recipe is great for a crowd.  Just adjust how many you make, and bake them in a big pan or several pans.  Cheese Stuffed Shells in Cream Sauce is an easy recipe to multiply, and the taste does not change for multiple batches made at once.  This recipe makes about 40 shells, which is about 6 servings or so.  You can even keep these hot in a Crock-Pot or buffet warming tray.

Meatless Monday: Cheese Stuffed Shells in Cream Sauce

Meatless Monday: Cheese Stuffed Shells in Cream Sauce


  • Shells:
  • 1 box jumbo pasta shells
  • 1 32 oz container ricotta cheese
  • 2 8 oz pkgs shredded mozzarella
  • 2 eggs
  • 1 T dried oregano
  • 1 T dried parsley
  • salt and pepper
  • Sauce:
  • 1 8 oz pkg cream cheese
  • 1/2 C (1 stick) butter
  • 2 T flour
  • 2 C heavy whipping cream or half n half
  • 1/2 C Parmesan cheese
  • 1/4 t ground black pepper


  1. Fill a large pot 3/4 of the way full and add 1/2 t salt. Heat on high until water is at a rolling boil. Add the shells and cook until they are soft, but not completely cooked. (A bit of "bite" in the middle is needed for the final baking.) Drain and rinse in cold water for easier handling.
  2. In a large bowl, mix the ricotta, 1 package of mozzarella, eggs, and seasonings. Salt and pepper to taste, adding just a little extra salt to make up for the pasta.
  3. Pinch the shells lengthwise, like a coin purse. Fill with a heaping teaspoon of the cheese mixture. Place in an ungreased baking dish. (A glass cake pan is perfect) Continue filling until all the shells are filled and your pan is full. Set aside.
  4. In a medium saucepan, heat the butter and cheese on medium heat until melted and smooth.
  5. Add the flour, stirring to get rid of any lumps. Slowly add the cream, continuing to stir. When the sauce starts to thicken, add the Parmesan and pepper.
  6. Pour over the shells. Sprinkle with remaining package of mozzarella. Cover with foil and bake in a 350 degree oven for 45 minutes, until the sauce is bubbly. Remove cover and brown the top for 5 additional minutes, or until the cheese is golden brown.
  7. Serve hot!

Cheese Stuffed Shells in Cream Sauce ~ Freeze ‘Em!

This recipe can be made up ahead of time, or like lasagna, extras made up and frozen for later baking.  For freezing, simply stuff the shells as described, place them on a baking sheet and freeze them.  When they are completely frozen, place them in a freezer container or bag and return them to the freezer.  When you are ready to bake them, place them in a pan, top them with the sauce of your choice, and bake in a 350 degree F oven until bubbly and cooked through.

If you would like to add meat to these, brown ground beef or sausage, drain and add to the cheese mixture.  It will add another layer of flavor to the dish and expand out the amount of shells you need.  Adding a pound of meat will just about double the shells made.  Don’t forget to double the sauce too!

These shells make a great dinner during the week, or a beautiful Sunday dinner, when you don’t want to spend all day in the kitchen.  Try them next time you want a meatless dinner for your family.  Cheese Stuffed Shells in Cream Sauce is sure to make y’all smile!

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  1. Karen Glatt says:

    You have some of the best recipes on a blog. I love this recipe! Looks so delicious, and I would love to make this for my family. I think that it does not look to hard to make. Thanks for sharing!

  2. Looks yummy! Thanks for a new recipe!

  3. Theresa Chaparro says:

    I have to say this looks soooo yummy! I love anything cheesy!

  4. I have to try this. i get tired of the same old baked ziti, this would be a pleasant change and so easy to make

    sibabe64 at ptd dot net


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