Stuffed shells, cheese-filled, with meat sauce
Common food
Cheese-stuffed pasta shells, baked in a rich, savory meat sauce, are the ultimate comfort food. Each tender pasta pocket bursts with a creamy, mild cheese filling, perfectly balanced by the hearty, umami-rich tomato and ground meat sauce. With a solid 8.5g of protein per 100g, it's a satisfying and energy-dense meal.
Calorie split: 21% protein · 42% carbs · 37% fat
↓ Full nutrition💚 Why it's loved
People adore this dish for its comforting, layered flavors—the creamy cheese, tender pasta, and savory sauce create a universally appealing combination. It's also a beloved family-style meal, perfect for gatherings and leftovers.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium and saturated fat, and the refined pasta carbs may cause blood-sugar spikes. To counteract, pair a moderate portion with a large side salad or steamed greens for fiber, and choose a low-sugar marinara. Those with gluten or dairy allergies should avoid it or use specific substitutes.
Key benefits
- Good source of complete protein for muscle maintenance
- Provides calcium from the cheese filling
- Energy-dense from carbohydrates and fats
- Can be made ahead for convenient meal prep
- Versatile for adding vegetables to the sauce
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The jumbo pasta shells used for this dish are a 20th-century American invention, designed specifically to be stuffed—a departure from traditional Italian pasta shapes.
Full nutrition (USDA data · scales with serving)
| Water | 66.7 g |
| Energy | 158 kcal |
| Protein | 8.5 g |
| Total lipid (fat) | 6.5 g |
| Carbohydrate, by difference | 16.6 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 2.0 g |
| Calcium, Ca | 116 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 132 mg |
| Potassium, K | 238 mg |
| Sodium, Na | 300 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 10.0 ug |
| Vitamin C, total ascorbic acid | 2.9 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.22 mg |
| Niacin | 1.7 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 26.0 ug |
| Folic acid | 14.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 36.0 ug |
| Choline, total | 39.5 mg |
| Vitamin B-12 | 0.52 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 67.0 ug |
| Retinol | 60.0 ug |
| Carotene, beta | 79.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 5507 ug |
| Lutein + zeaxanthin | 47.0 ug |
| Vitamin E (alpha-tocopherol) | 0.76 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 2.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.2 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.12 g |
| SFA 14:0 | 0.43 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.61 g |
| Fatty acids, total monounsaturated | 1.9 g |
| MUFA 16:1 | 0.13 g |
| MUFA 18:1 | 1.7 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.47 g |
| PUFA 18:2 | 0.42 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 58.0 mg |
FAQ
Can I make stuffed shells ahead of time?
Yes! Assemble the dish, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
What's the best cheese for the filling?
A classic blend is ricotta (for creaminess) with mozzarella (for melt) and Parmesan (for sharp flavor). Adding an egg helps bind the filling.
How do I prevent the shells from sticking together?
Cook the shells until just al dente, then drain and rinse briefly with cool water. Toss them with a tiny bit of olive oil to prevent sticking while you prepare the filling.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.58 kcal/g · 21% calories from protein · 1.0 g fiber · 2.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.26 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.