Stuffed shells, cheese-filled, with tomato sauce, meatless
Common food
These are large, ridged pasta shells generously filled with a creamy ricotta cheese blend, then baked until bubbly under a rich tomato sauce. Each bite offers a satisfying contrast between the tender pasta, the smooth, savory filling, and the bright, tangy sauce. Nutritionally, they provide a balanced mix of carbs and protein with a moderate fat content from the cheese.
Calorie split: 19% protein · 46% carbs · 35% fat
↓ Full nutrition💚 Why it's loved
People love stuffed shells for their comforting, hearty nature and the satisfying combination of textures—creamy filling against tender pasta. They are a beloved staple in Italian-American home cooking, often associated with family gatherings and potlucks.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium from the cheese and sauce, and the refined pasta carbs may cause blood sugar spikes. Those watching sodium intake should use low-sodium sauce and moderate cheese portions; pairing with a fiber-rich side salad can help slow carb absorption.
Key benefits
- Good source of protein from cheese filling
- Provides energy from carbohydrate-rich pasta
- Contains calcium from dairy ingredients
- Meatless option for vegetarian meals
- Can be prepared ahead for convenient meals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The large pasta shape designed for stuffing is called 'conchiglioni' in Italian, which translates to 'large seashells.'
Full nutrition (USDA data · scales with serving)
| Water | 68.5 g |
| Energy | 146 kcal |
| Protein | 7.0 g |
| Total lipid (fat) | 5.8 g |
| Carbohydrate, by difference | 16.9 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 1.8 g |
| Calcium, Ca | 122 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 123 mg |
| Potassium, K | 192 mg |
| Sodium, Na | 422 mg |
| Zinc, Zn | 0.72 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 9.1 ug |
| Vitamin C, total ascorbic acid | 2.1 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.22 mg |
| Niacin | 1.3 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 27.0 ug |
| Folic acid | 15.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 38.0 ug |
| Choline, total | 35.0 mg |
| Vitamin B-12 | 0.36 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 71.0 ug |
| Retinol | 65.0 ug |
| Carotene, beta | 72.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 3791 ug |
| Lutein + zeaxanthin | 58.0 ug |
| Vitamin E (alpha-tocopherol) | 0.65 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 2.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.0 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 0.43 g |
| SFA 16:0 | 1.5 g |
| SFA 18:0 | 0.50 g |
| Fatty acids, total monounsaturated | 1.4 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 1.4 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.48 g |
| PUFA 18:2 | 0.43 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 | 56.0 mg |
FAQ
Can stuffed shells be frozen?
Yes, they freeze exceptionally well. Assemble the dish, cover tightly, and freeze for up to 3 months. Bake from frozen, adding about 15-20 minutes to the cooking time.
What is the best cheese for the filling?
Ricotta is traditional, but a blend of ricotta, mozzarella, and Parmesan is common for better flavor and texture. Ensure ricotta is well-drained to prevent a watery filling.
How do I prevent the shells from sticking together?
Cook the pasta shells until just al dente (slightly underdone), then immediately drain and rinse with cool water to stop cooking. Toss them lightly with 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 1.46 kcal/g · 19% calories from protein · 0.9 g fiber · 1.8 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: 2.20 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.