Cheese Stuffed Shells

I got this recipe from Full Table‘s blog and couldn’t wait to give it a try. I modified the recipe based on what I had in the house, and I halfed it because we couldn’t eat an entire recipe. The shells turned out amazing. The flavor was excellent. To find the original recipe please visit Full Table!

Note: This recipe needs to be made 24 hours in advance
(Yields 16 shells)

  • 1/2 block of cream cheese (room temp)
  • 1 cups mozzarella cheese
  • 1/4 cup whole milk feta cheese
  • 1/4 cup cheddar cheese
  • 1 egg
  • 1/2 box large pasta shells (16)
  • 3 Tbsp. minced garlic
  • Pepper to taste
  • 1 jar Spaghetti Sauce ( I used mushroom black olive)


  1. Mix together cheeses, egg, garlic and pepper well. (I used a Kitchenaid Mixer)
  2. Add the cheese mixture to a large zip bag
  3. Cut a corner off the zip bag and use the bag to pipe the cheese mixture into each un-cooked shell
  4. Arrange the shells in a baking dish
  5. Pour sauce over shells and refrigerate over night
  6. When you are ready to cook pre-heat oven to 350 degrees and bake for 30 minutes.