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Dinner Recipes

Triple-Cheese Stuffed Shells

Store-bought Alfredo sauce and three kinds of cheese combine for a rich and comforting meal that comes together in a flash.

Serving Size:


Active Time:

25 min.

Total Time:

1 hr., 15 min.


  • 1 pkg. (12 oz.) jumbo pasta shells
  • 1 jar (15 oz.) Alfredo pasta sauce
  • ¼ cup white wine or water
  • ½ tsp. pepper
  • 2 (15 oz.) conts. ricotta cheese
  • 1 pkg. (8 oz.) shredded Italian 5-cheese blend
  • 1 egg
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • Parsley leaves


  1. Heat oven to 350°F. Coat shallow 3 qt. baking dish with cooking spray. Cook pasta according to package directions; drain. In bowl, combine Alfredo sauce, wine and ¼ tsp. pepper. Spread ½ cup sauce mixture over bottom of dish.
  2. Combine ricotta, 1 cup cheese blend, egg, Parmesan, chopped parsley, garlic powder, salt and remaining ¼ tsp. pepper. Dividing equally, fill shells with mixture; place in baking dish. Top with remaining sauce mixture; cover with foil. Bake 45 min. Uncover; sprinkle with remaining 1 cup cheese blend. Bake until cheese is melted, 5 min. Garnish with parsley leaves.

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