Baked cheese pasta shells- An amazing family dinner
A true crowd-pleaser and absolute family favourite, these cheesy pasta shells are the ultimate comfort food—warm, gooey, and utterly irresistible. Jumbo pasta shells are generously stuffed with a creamy, cheesy filling that melts into every nook and cranny, then nestled into a simple yet vibrant tomato sauce that’s both tangy and fragrant. Once baked, the dish develops a golden, slightly crisp top, while the cheese underneath remains luxuriously gooey, creating the kind of texture that makes everyone reach for seconds. The combination of tender pasta, rich cheese, and slow-cooked tomato sauce is pure magic in every bite—a perfect harmony of flavors and textures that’s indulgent without feeling heavy.
One of the best things about this dish is how easy it is to prepare. In under 25 minutes, you can whip up the cheesy filling and sauce and assemble the pasta shells, making it quick and stress-free to get everything ready. The baking, however, requires a little patience, usually 1 to 2 hours, and that’s where the real transformation happens. Slow baking allows the flavors to deepen and meld beautifully, the cheese to melt fully into the pasta, and the top to turn that irresistible golden-brown that signals perfection. Every minute in the oven is worth it, as it turns simple, everyday ingredients into a show-stopping, soul-satisfying meal.
Baked cheese pasta shells- ingredient list!
16 huge pasta shells, or conchiglioni rigati
One amount of tomato sauce (see below)
Three tablespoons of freshly grated Parmesan (or a comparable hard cheese for vegetarians)
One ball of sliced mozzarella
Ingredients for the filling-
150g/5 oz of ricotta
One ball of finely sliced mozzarella
Two tablespoons of freshly grated Parmesan (or a comparable hard cheese for vegetarians)
16 large fresh basil leaves, salt, and freshly ground black pepper
Ingredients for the tomato sauce coating-
4 tablespoons of olive oil
Two 400g jars of plum tomatoes, finely chopped garlic cloves, chopped fresh basil, finely chopped salt, and freshly ground black pepper
Baked cheese pasta shells- step by step instruction guide!
Step 1
Begin by preheating your oven to 200°C (400°F, Gas Mark 6) so it’s ready for baking once the shells are assembled. Bring a large pan of water to a rolling boil and add a generous pinch of salt to season the pasta from the inside out. Carefully add the pasta shells and cook them until al dente—tender but still with a slight bite, so they hold their shape when stuffed. Once cooked, drain the shells thoroughly, making sure to remove all excess water, and allow them to cool slightly. This step ensures the shells won’t break when you fill them later, giving you perfectly shaped pockets ready to cradle the cheesy filling.
Step 2
Start by placing the ricotta in a bowl and mashing it gently with a fork until it’s smooth and creamy. Stir in the chopped mozzarella and freshly grated Parmesan, allowing the cheeses to combine into a rich, flavorful mixture. Season generously with a pinch of salt and some freshly ground black pepper, tasting as you go to ensure the balance of flavors is just right. Once the mixture is well combined, divide it into 16 portions and shape each into a neat little ball. Take a fresh basil leaf and wrap it gently around each ball, letting the aromatic herb infuse the cheese with its sweet, slightly peppery flavor. Carefully nestle each basil-wrapped cheese ball into a cooled pasta shell, making sure it’s snugly tucked in. The result is a beautiful, self-contained little bundle of creamy, cheesy goodness, perfectly ready to bake into a bubbling, golden masterpiece.
Step 3
Pour the olive oil into a large frying pan and heat it over a medium flame until it shimmers, releasing its rich, fruity aroma. Add the finely chopped garlic and fry gently for about 30 seconds, just long enough for it to become fragrant but not brown, so it infuses the oil with its subtle warmth. Next, stir in the chopped plum tomatoes along with the finely chopped fresh basil. Season generously with a pinch of salt and some freshly ground black pepper, which will help bring out the natural sweetness and tang of the tomatoes. Reduce the heat slightly and let the sauce simmer gently for around 25 minutes, stirring occasionally. As it cooks, the tomatoes will break down into a luscious, slightly chunky sauce, thickening beautifully and concentrating in flavor. By the end of the simmer, the sauce will be rich, fragrant, and perfectly balanced, ready to cradle the stuffed pasta shells in all their cheesy glory.
Step 4
Start by spooning a generous layer of the rich tomato sauce over the bottom of a large ovenproof dish. This will act as a flavorful base, ensuring the pasta shells don’t stick and soak up some of the sauce as they bake. Carefully arrange the filled pasta shells on top of the sauce, spacing them slightly apart so each one has room to melt and bubble without sticking together.
Step 5
Once all the shells are in place, pour the remaining tomato sauce evenly over the top, letting it cascade over the pasta and fill any gaps. Sprinkle a generous handful of freshly grated Parmesan over the dish for a nutty, savory kick, and finish by layering slices of mozzarella across the top. The mozzarella will melt into a golden, bubbly crust as it bakes, creating that irresistible combination of gooey, creamy cheese with the tender pasta and rich tomato sauce beneath. This final assembly ensures every bite is a perfect balance of flavors and textures—creamy, cheesy, tangy, and utterly comforting.
Step 6
Cover the assembled dish tightly with aluminium foil to trap the steam and help the pasta shells cook evenly while keeping the filling moist and creamy. Place the dish in the preheated oven and bake for around 35 minutes, allowing the sauce to bubble gently and the cheeses inside the shells to melt completely. After this initial baking, carefully remove the foil and return the dish to the oven for an additional five minutes. This final uncovered bake gives the mozzarella on top a chance to turn beautifully golden and slightly crisp at the edges, creating a perfect contrast with the soft, cheesy filling beneath. Once baked, remove the dish from the oven and serve immediately while it’s still hot and bubbling. Each portion will offer a luscious combination of tender pasta, creamy, cheesy filling, and rich, savory tomato sauce, crowned with a golden, gooey layer of melted cheese. Serve straight from the dish to the table for a comforting, show-stopping meal.