Cheese Stuffed Giant Shells

9 45 346
Ingredients Minutes Calories
Prep Cook Servings
20 min 25 min 4
Cheese Stuffed Giant Shells
Health Highlights


2 tbsp Basil, fresh (finely chopped)
1 package (227g) Cremini (Italian) mushroom (finely chopped)
2 tbsp Extra virgin olive oil (divided)
1 clove(s) Garlic (minced)
12 shell(s) Jumbo pasta shells, dry
1/2 cup, shredded Mozzarella cheese, partially skimmed
1 cup Ricotta cheese (skimmed milk) (smooth)
1/4 tsp Sea Salt (divided)
1 1/2 can (19oz) Whole tomato, canned (drained)


1. Preheat oven to 450F.

2. Cook shells in a large pot of boiling water following package directions (omitting salt) until tender, 14 to 16 minutes. Drain and set aside.

3. Meanwhile, heat 1 tbsp. oil in a large non-stick frying pan over medium-high. Add mushrooms and cook, stirring often, until golden brown, 8 to 10 minutes. Stir in garlic and cook 2 more minutes. Transfer mixture to a large bowl. Stir in ricotta, basil and 1/8 tsp salt until combined.

4. Crush tomatoes finely, using hands or a wooden spoon, in a medium bowl. Stir in remaining 1 tbsp. olive oil and 1/8 tsp salt. Season with fresh pepper. Spread half of tomato sauce over the bottom of an 8 x 8-in. baking dish. Fill each shell with a heaping tbsp. of ricotta mixture, then arrange in baking dish, open side up. Spoon remaining tomato sauce overtop. Sprinkle with mozzarella.

5. Bake in centre of oven until cheese melts and shells are warmed through, 10 to 12 minutes.

6. Serve immediately or freeze for later!

Nutrition Facts

Per Portion

Calories 346
Calories from fat 131
Calories from saturated fat 50
Total Fat 14.6 g
Saturated Fat 5.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 7.2 g
Cholesterol 28.6 mg
Sodium 525 mg
Potassium 800 mg
Total Carbohydrate 37 g
Dietary Fiber 3.2 g
Sugars 7.4 g
Protein 17.8 g

Dietary servings

Per Portion

Grain 1.1
Milk Alternative 0.5
Vegetables 3.1

Energy sources


Meal Type(s)