Perfect Baked Three-Cheese Shells

Discovering Comfort in a Dish

My Favorite is Baked Three-Cheese Shells and As the chill of fall settled in, I found myself craving something warm and comforting. I was reminiscing about my childhood, when my mom would whip up creamy mac and cheese on cozy evenings. Inspired, I decided to reinvent this classic dish with a bit of a twist. I imagined a hearty pasta dish, rich with three different cheeses and baked to perfection. That’s how the idea for Baked Three-Cheese Shells was born in my kitchen.

Perfecting the Recipe

With a basket full of ingredients, I started experimenting. The first step was choosing the perfect pasta—medium shells seemed ideal for holding that creamy cheese sauce. I melted butter and sautéed garlic, letting the aroma fill the kitchen. Then came the Greek yogurt and milk, creating a luscious base. I carefully blended sharp cheddar, Parmesan, and mozzarella into the mix, adjusting the seasoning until it tasted just right. As the sauce thickened, I knew this was going to be something special.

Bringing It All Together

Next, I folded the cooked pasta into the cheesy sauce, ensuring every shell was coated. Pouring it into a casserole dish, I sprinkled the top with more Parmesan and a touch of breadcrumbs for a golden, crispy finish. I slid the dish into the oven, eagerly awaiting the moment when it would come out bubbling and golden brown. The sight of it, with its crusty top and gooey cheese oozing from the sides, was as satisfying as the smell that filled my kitchen.

Sharing the Joy

When the Baked Three-Cheese Shells were ready, I let it rest for a few minutes before serving. The first bite was a delightful blend of creamy, cheesy goodness with a satisfying crunch on top. I couldn’t wait to share it with my family. They gathered around the table, and as they took their first mouthfuls, I saw smiles spread across their faces. It felt wonderful to bring a touch of my childhood comfort into our home and create new memories with a dish that was both familiar and exciting.

Chef’s Notes-Baked Three-Cheese Shells

• For an extra-crispy topping, combine the breadcrumbs with a tablespoon of melted butter before sprinkling them over the casserole. This will help them brown evenly and add a delightful crunch.
• Feel free to experiment with different cheese combinations. Adding a bit of Gouda or Gruyère can enhance the flavor profile and give a more complex taste.
• Ensure the pasta is cooked al dente to prevent it from becoming too soft during baking. Overcooking the pasta can lead to a mushy texture.
• Let the dish rest for at least 5 minutes after baking. This allows the cheese sauce to set, making it easier to serve and enhancing the flavor.
• To make this dish a more complete meal, consider mixing in cooked chicken, bacon bits, or even some sautéed mushrooms for additional protein and flavor.

Baked Three-Cheese Shells

Course: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

450

kcal

Resting Time

5

minutes

Total time

50

minutes

Dive into this scrumptious Baked Three-Cheese Shells recipe! It’s a delightful twist on classic mac and cheese, featuring medium shell pasta smothered in a creamy, healthier sauce made from three different cheeses. Perfect for a family dinner or a cozy night in, this dish is both easy to make and irresistibly delicious. Get ready to impress your taste buds!

Ingredients

• 8 ounces medium shell pasta like pipe rigate

• 2 tablespoons unsalted butter

• 1 garlic clove

• 2/3 cup plain Greek yogurt

• 1 cup whole milk

• 2 cups shredded sharp cheddar cheese

• 1 1/2 cups freshly grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• Salt

• black pepper

• 1/4 cup breadcrumbs (optional)

Directions

• Boil the shell pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
• Stir in the Greek yogurt and milk until well combined. Gradually add the shredded cheddar cheese, 1 cup of Parmesan cheese, and mozzarella cheese. Season with salt and pepper to taste.
• Place the casserole dish in the preheated oven and bake for 20-30 minutes until the top is golden brown and bubbly.
• Allow the dish to rest for about 5 minutes before serving.

Equipment

• chef’s knife
• cutting board
• casserole dish
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 45g
• Protein: 20g
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 600mg
• Potassium: 200mg
• Fiber: 2g
• Sugar: 5g
• Vitamin A: 15IU
• Vitamin C: 2mg
• Calcium: 40mg
• Iron: 10mg

FAQ- Baked Three-Cheese Shells

Can I make this dish ahead of time?

Yes, you can prepare the dish a day in advance. Assemble it, cover it tightly with foil or plastic wrap, and refrigerate. When ready to bake, allow it to sit at room temperature for 15-20 minutes before baking.

Can I freeze leftovers?

Absolutely! This dish freezes well. Cool it completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.

What can I use instead of Greek yogurt?

If you don’t have Greek yogurt, you can substitute it with sour cream or crème fraîche for a similar creamy texture.

Is there a dairy-free version of this recipe?

Yes, you can use dairy-free milk such as almond or oat milk and substitute the cheese with vegan cheese options. Note that the flavor and texture might differ slightly.

How can I make this dish spicier?

For a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the cheese sauce. You can also mix in some chopped jalapeños or a sprinkle of cayenne pepper.