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Cheesy Pasta Shells in a rich tomato sauce

Posted on November 29, 2011 by in pasta

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Making these stuffed pasta shells was my come back after a few days of non-cooking in My Easy Cooking HQ. If you are in the kitchen all day, every day, then trust me, come dinner time, few dishes have a wow-factor anymore. All you can think of is just feet-up and rest, but  alas, I have a family to feed and a spoiled one at that!
Pasta is such a “good old faithful” so I make sure that I am well-stocked. Walking down the pasta isle in my supermarket is such fun, because I visualize all the lovely recipes I can try…… Fettucini Alfredo, Spaghetti Carbonara and oops, I almost forgot my signature Pasta with Butternut and Biltong! To whip up a quick tomato or Alfredo sauce takes literally minutes and you can have dinner on the table in no time. I think there are very few, if any, pasta recipes on my blog that take longer than 30 minutes and with pasta being such a money saver, there is always room for one extra at the table. With a teenager in the house, extra quests at the table have become a normality rather than a rarity.
Before you click away looking at this picture, thinking that life is to short to well, stuff a pasta shell, stick around, this is really very easy and the result is so worth it.

The giant pasta shells are  sometimes a bit tricky to find, but I found mine at our local PnP and I know Giovanni’s in Green Point also have them in stock. However, if you struggle to find the pasta shells, I am sure this recipe will be perfect for Cannelloni too.

Cheesy Pasta Shells in a Rich Tomato Sauce
serves 6


500gr giant pasta shells

1 kg tub Greek yogurt
1 cup strong mature cheddar – grated
1 cup mozarella – grated
½ cup parmesan cheese – grated
a good grinding of nutmeg – about 1 tsp
salt and pepper to taste
zest and juice of 1 lemon
a big handful of fresh herbs, such as oregano or parsley – chopped

For the tomato sauce, follow this recipe


Preheat oven to 180C. Place a big pot of water on the stove and bring to the boil. Add the pasta shells and cook them for about 6 minutes. They must still be firm, but not hard ( they will cook further in tomato sauce). Drain and plunge in cold water. Mix all the ingredients for the stuffing and spoon into a piping bag with a 1cm nozzle or a clean plastic bag and cut the one corner open and use as a piping bag to stuff the shells.
Pour your tomato sauce in an oven-proof dish and as you stuff the pasta shells, lay them in the sauce. Repeat until you have done all the pasta shells. Grate some more Parmesan over the top and bake in a pre-heated oven for about 40 minutes.
Serve with a simple green salad.

 More Pasta Recipes

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9 Responses to “Cheesy Pasta Shells in a rich tomato sauce”

  1. Kitchenboy 30 November 2011 at 6:43 am #

    How can you go wrong with pasta, tomato and cheese? Looks stunning Nina!

  2. That Girl 30 November 2011 at 7:32 pm #

    Stuffed shells are a great comeback!

  3. FoodEpix 1 December 2011 at 7:05 am #

    This looks delicious. Would love for you to share this with us over at

  4. Anonymous 1 December 2011 at 2:27 pm #

    While it looks great there are no tomatoes in the recipe??

  5. sweet road 2 December 2011 at 5:43 am #

    I can't even describe to you how delicious this looks. I am having the biggest pasta craving right now!

  6. Nina 2 December 2011 at 8:46 am #

    Kitchen boy – thanks my friend.

    That girl – I thought so too!

    FoodEpix – will do

    Anonymous – the link for the tomato sauce is highlighted!

    Sweet tooth – make them you will love it!

  7. Caryn-Leigh 20 November 2013 at 2:56 pm #

    This looks fantastic! But the link to the tomato sauce take me to your homepage. Please help! I have to make this…


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