There’s something undeniably comforting about a warm dish of stuffed shells. This classic Italian-American favorite features jumbo pasta shells filled with a rich blend of creamy ricotta, mozzarella, and Parmesan cheeses, all nestled in a bed of savory marinara sauce.

Whether you’re hosting a family dinner or seeking a satisfying meal to prep ahead, stuffed shells are a go-to choice. Their hearty filling and flavorful sauce make them a crowd-pleaser, and the best part? They’re surprisingly simple to make.

In this recipe, we’ll guide you through each step to create the perfect stuffed shells. From selecting the right ingredients to baking them to golden perfection, you’ll have a dish that’s both delicious and impressive.

What Makes This Stuffed Shells Recipe Special?

Rich and Creamy Filling: A blend of ricotta, mozzarella, and Parmesan cheeses creates a luscious, flavorful stuffing.
Versatile and Customizable: Easily adapt the recipe with your favorite herbs, vegetables, or proteins to suit your taste.
Perfect for Make-Ahead Meals: Prepare the dish in advance and bake when ready, making it ideal for busy schedules.
Freezer-Friendly: Store leftovers or prep batches ahead of time for convenient future meals.
Family Favorite: Loved by kids and adults alike, it’s a dish that brings everyone to the table.

Ingredient Notes

Jumbo Pasta Shells: Look for large shells designed for stuffing. Cook until al dente to prevent overcooking during baking.
Ricotta Cheese: Provides a creamy base for the filling. For a lighter option, substitute with cottage cheese.
Mozzarella Cheese: Adds gooeyness and stretch. Use part-skim for a healthier version or whole milk for extra richness.
Parmesan Cheese: Offers a sharp, nutty flavor that complements the other cheeses.
Egg: Acts as a binder to hold the filling together.
Marinara Sauce: Choose your favorite store-bought brand or make a homemade version for added depth.
Fresh Herbs (Optional): Basil, parsley, or oregano can enhance the flavor profile.

How to Make Stuffed Shells

Preheat the Oven: Set your oven to 375°F (190°C).
Cook the Pasta Shells: Boil the jumbo shells in salted water until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking
Prepare the Filling: In a bowl, combine ricotta, half of the mozzarella, Parmesan, egg, and any desired herbs. Mix until well blended.
Stuff the Shells: Using a spoon, fill each shell with the cheese mixture.
Assemble the Dish: Spread a layer of marinara sauce in a baking dish. Arrange the stuffed shells on top, then cover with the remaining sauce and sprinkle with the remaining mozzarella.
Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve: Let the dish rest for a few minutes before serving. Garnish with fresh herbs if desired.

Storage Options

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Freezing: Assemble the dish but do not bake. Cover tightly and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.
Reheating: For best results, reheat in the oven to maintain texture. Microwave reheating is quicker but may result in a softer texture.

Variations and Substitutions

Spinach and Ricotta: Add sautéed spinach to the cheese mixture for added nutrition.
Meat Lovers: Incorporate cooked ground beef or Italian sausage into the filling.
Vegetarian Delight: Mix in roasted vegetables like zucchini or bell peppers.
Alfredo Twist: Replace marinara with Alfredo sauce for a creamy alternative.
Gluten-Free: Use gluten-free pasta shells to accommodate dietary restrictions.

Frequently Asked Questions

Can I make stuffed shells ahead of time?
Yes, assemble the dish and refrigerate for up to 24 hours before baking.

How do I prevent the shells from sticking together?
After boiling, rinse the shells under cold water and toss with a little olive oil to prevent sticking.

Can I freeze stuffed shells?
Yes! You can freeze them unbaked or baked. For unbaked shells, assemble the dish, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as instructed. If baked, let them cool completely before freezing and reheat in the oven at 350°F until warmed through.

What’s the best sauce for stuffed shells?
Classic marinara is the go-to, but feel free to get creative! You can swap it with Alfredo sauce for a creamier dish, or even use a meat sauce for extra heartiness.

Can I use cottage cheese instead of ricotta?
Absolutely! Cottage cheese is a budget-friendly and slightly lighter alternative. Just make sure to drain any excess liquid for a firmer filling.

Easy Stuffed Shells Recipe (Cheesy & Delicious)

Author: Sofia
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: Serves 6

Print Recipe

Description

These baked Stuffed Shells are loaded with creamy ricotta, gooey mozzarella, and savory Parmesan, all tucked into tender pasta shells and smothered in zesty marinara. It’s the perfect comforting family dinner or meal-prep favorite!

Ingredients

Scale

20–24 jumbo pasta shells
1 ½ cups ricotta cheese
1 ½ cups shredded mozzarella cheese (plus extra for topping)
½ cup grated Parmesan cheese
1 large egg
2 cups marinara sauce
2 teaspoons Italian seasoning
2 cloves garlic, minced
Salt and pepper to taste
Fresh basil for garnish (optional)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook pasta shells al dente according to package instructions. Drain and let cool slightly.
In a bowl, combine ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic, salt, and pepper. Mix until smooth.
Spread 1 cup of marinara sauce across the bottom of the baking dish.
Fill each shell with the cheese mixture and arrange them in the dish, open side up.
Pour remaining marinara sauce over the shells and sprinkle extra mozzarella on top.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
Let rest 5 minutes before serving. Garnish with fresh basil if desired.

Notes

Swap ricotta for cottage cheese for a lighter texture.
Use a piping bag to neatly fill shells.
Add cooked spinach or ground beef for extra flavor.

Nutrition

Calories: 430 kcal
Sodium: 950 mg
Fat: 26 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 22 g