Print Recipe

Cheesy Stuffed Shells

Cook Time30 mins
Course: Main Course
Servings: 4 people
Author: Forrest Green Farm


  • 1/2 box jumbo shells
  • 1 jar your favorite tomato sauce
  • 15 oz ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup parmesan cheese
  • 2 tbsp fresh basil, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp FGF Italian Seasoning
  • salt and pepper, to taste
  • 1 tbsp  FGF Dried Nettle  (optional) or 2 cups of cooked and cut finely fresh nettle leaves


  • Preheat oven to 400 degrees.
  • Cook the shells according to package directions. Drain and cool on a sheet pan. Set aside.
  • Mix together the ricotta, half the mozzarella, half the parmesan, basil, pasley, nettle, FGF Italian Seasoning and salt & pepper.
  • Fill the shells.
  • Grease a 9x13 in. baking dish. Cover the bottom of the dish with a thin layer of the red sauce. Arrange the shells (opening up), cover with the remaining sauce and sprinkle with the remaining mozzarella and parmesan.
  • Cover with foil. Bake for 30 minutes or until hot and bubbly.


I often make double and triple batches and freeze a dish for later use.