Save to Pinterest This maximalist stuffed shells bake brings together creamy cheeses and crunchy pickle de gallo for a comfort food dish that always wins a chorus of wow at any gathering. These shells are my go—to when I want to serve something a little extra and totally memorable even for family weeknights the vibrant filling and zippy topping spark pure joy.
I first whipped this up for a girls’ night and nobody could believe how satisfying the pickle de gallo was against the rich cheesy pasta. Now it is the recipe my vegetarian friends beg for when we meet up.
Ingredients
- Jumbo pasta shells: This shape holds generous cheese filling go for shells with no cracks for easy stuffing
- Kosher salt: Essential for seasoning pasta water which flavors the shells from within
- Ricotta cheese: Gives lush creaminess to the filling seek out whole milk ricotta for the best scoopable texture
- Mozzarella cheese: Classic melt factor in stuffed shells freshly shredded has superior melt
- Parmesan cheese: Savory nuttiness that boosts the flavor profile always grate your own for best results
- Feta cheese: Brings tang and a bit of saltiness use block feta crumbled fresh for the cleanest taste
- Sharp provolone cheese: Sharp intense flavor elevates the filling look for a sturdy block and shred just before using
- Large egg: Binds the filling together use the freshest you have
- Fresh parsley and basil: These fresh herbs add brightness use leaves without dark spots
- Garlic powder: Boosts flavor with no risk of burning
- Black pepper: Freshly ground has better bite and aroma
- Olive oil: Use in the sauce and pickle de gallo pick extra virgin if possible
- Crushed tomatoes: The backbone of the sauce go for a reputable brand for reliable flavor
- Dried oregano and optional red pepper flakes: Classic Italian herb and gentle heat
- Sugar: Balances tomato acidity
- Dill pickles: Use crunchy deli—style dills for maximum pop dice evenly for best texture
- Red onion and red bell pepper: Bright color and sharpness choose onions and peppers that are firm and shiny
- Tomatoes: Use ripe but not overly soft tomatoes seeded for less liquid in the topping
- Fresh dill and cilantro: Deliver a fresh vibe and extra herby character
- Pickle brine: Adds punch to the salsa part use from your favorite pickles
- Topping: Shredded mozzarella and grated Parmesan for a bubbly golden finish
Instructions
- Prepare the Baking Dish and Oven:
- Grease a 9x13 inch baking dish lightly and set your oven to 375 degrees Fahrenheit so it is hot and ready when you need it
- Boil the Pasta Shells:
- Fill a large pot with water and season it with a generous amount of kosher salt bring to a rolling boil before adding the shells this helps prevent sticking and infuses the shells with subtle flavor cook only until al dente about ten minutes then immediately drain rinse with cold water and set out on a tray so they do not stick together
- Mix the Five—Cheese Filling:
- In a medium bowl stir together ricotta mozzarella Parmesan feta provolone egg parsley basil garlic powder kosher salt and black pepper blend until the texture is creamy and uniform scooping some up with a spoon to test the consistency it should mound softly
- Simmer the Tomato Sauce:
- Warm olive oil in a saucepan over medium heat add minced garlic and cook thirty seconds just until fragrant stir in crushed tomatoes oregano red pepper flakes sugar salt and black pepper reduce the heat and simmer for twelve to fifteen minutes stirring occasionally to thicken and concentrate the flavor take one cup of the sauce and spread it in the baking dish as a cushion for the shells
- Stuff the Pasta Shells:
- Hold each shell in your hand and fill generously with the cheese mixture using a spoon gently arrange stuffed shells in a single layer in the saucy baking dish nestling them close together but not overcrowding
- Sauce and Top:
- Ladle the rest of the tomato sauce over the shells so every surface gets moistened scatter the reserved mozzarella and Parmesan across the top for that signature bubbly crust
- Bake the Shells:
- Cover with foil and bake for twenty five minutes remove the foil and continue baking for another ten to twelve minutes until cheese melts and turns golden at the edges let the dish cool slightly for easier serving
- Prepare the Pickle De Gallo:
- While the shells bake mix together diced dill pickles red onion tomatoes bell pepper dill cilantro pickle brine olive oil and black pepper in a bowl toss to coat and refrigerate so the flavors marry and stay chilled until serving
- Serve and Finish:
- Spoon hot shells onto plates give each serving a generous crown of pickle de gallo for that tangy fresh pop serve immediately and enjoy all the textures and flavors
Save to Pinterest Fun way to use up pickles or herb garden extras. Sharp provolone is my not so secret favorite here I love how it cuts through the creamier cheeses and adds almost a meaty savoriness It reminds me of my grandmother who always tucked a bit of provolone in her special Sunday lasagna and that tradition lives on in this recipe every time I make it
Storage Tips
Keep leftovers in a tightly sealed container for up to four days in the fridge Reheat covered in the oven for best texture To freeze assemble up to the baking stage wrap tightly and store for up to two months Defrost overnight in the fridge before baking as directed
Ingredient Substitutions
Fontina or gouda swap beautifully for provolone if that is what you have in your cheese drawer You can lighten the cheese filling by subbing half the ricotta for low fat cottage cheese For a gluten free version use gluten free jumbo shells which are getting easier to find
Serving Suggestions
This dish is a meal on its own but I love to pair it with a crisp green salad or lemony asparagus The acidity balances out the cheesy richness If you are in the mood for a refreshingly simple drink serve a chilled pilsner or Sauvignon Blanc alongside
Cultural and Historical Context
Stuffed shells take their cue from classic Italian cooking but this version is all about American maximalism with that five cheese blend and playful topping The pickle de gallo twist brings a deli vibe that reminds me of New York Italian delis where brine and cheese are always friends
Seasonal Adaptations
Add blanched spinach or zucchini to the cheese filling in spring for a fresher note Try roasted butternut cubes in autumn for a cozy flavor Use heirloom tomatoes in the pickle de gallo during summer for even more color and sweetness
Success Stories
I have brought these shells to holiday potlucks and they end up the first empty dish every time Even kids who claim not to like pickles come back for seconds and the adults always ask for the recipe I have even had guests ask if they can take the little bit of pickle de gallo home for tomorrow’s eggs
Freezer Meal Conversion
To make these a freezer dinner assemble everything in your baking dish but do not add the pickle de gallo Cover tightly and freeze up to two months Bake straight from the freezer at 350 degrees add an extra fifteen to twenty minutes until piping hot then finish with fresh topping
Save to Pinterest This recipe is perfect for potlucks and family gatherings alike bringing a memorable twist to a classic comfort dish. The pickle de gallo topping makes every bite a little brighter!
Common Recipe Questions
- → What makes the cheese filling so creamy?
The blend of ricotta, mozzarella, Parmesan, feta, and provolone creates a rich, velvety base. Ricotta brings smoothness, while mozzarella and provolone offer stretch and melt. Feta adds tang and Parmesan delivers depth, making every bite lusciously creamy.
- → How does pickle de gallo complement the shells?
The tangy, crunchy pickle de gallo cuts through the richness of the cheese, adding brightness and a refreshing contrast that balances the dish. Its herby notes and subtle heat elevate each serving.
- → Can I substitute different cheeses in the filling?
Yes! Swapping provolone for fontina or gouda is delicious. Choose cheeses with robust flavor and good melting qualities to ensure a creamy texture and full-bodied taste.
- → Is this dish vegetarian?
Yes, it features no meat and is suitable for vegetarians. Always confirm your cheese and pasta are produced using vegetarian-friendly ingredients.
- → How do I prevent shells from breaking while stuffing?
Cook the shells just until al dente, then rinse under cold water to stop further cooking. Handle gently, and use a small spoon to stuff evenly, avoiding overfilling.
- → What sides pair well with this dish?
A crisp green salad or garlic bread makes an excellent companion. For beverages, try a bright Sauvignon Blanc or pilsner beer to refresh the palate.