Stuffed Shells are one of those cozy dinners that always feel like a little treat. Tender pasta shells are filled with a creamy, cheesy mixture and baked with rich tomato sauce until bubbly and golden. Every bite is warm, savory, and satisfying.
This recipe is easy to put together and makes a wonderful family-friendly meal for busy weeknights or relaxed Sunday dinners. I love that you can prepare it ahead of time, pop it in the oven, and have a comforting dish ready to share.
Table of Contents
Stuffed Shells Ingredients
- 20–24 jumbo pasta shells
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley, plus more for garnish
How to Make Stuffed Shells
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil and cook the jumbo shells until they are just tender. Be careful not to overcook them, since they will continue cooking in the oven. Drain and set aside to cool slightly.
Step 2: Prepare the Cheese Filling
In a large bowl, combine the ricotta, mozzarella, Parmesan, egg, minced garlic, Italian seasoning, salt, black pepper, and parsley. Stir until everything is evenly mixed and the filling is creamy.
Step 3: Fill the Shells
Spread a layer of marinara sauce over the bottom of a baking dish. Carefully spoon the cheese mixture into each cooked shell, filling them generously without breaking the pasta.
Step 4: Assemble and Bake
Arrange the stuffed shells in the baking dish with the filling facing up. Spoon the remaining marinara sauce over the shells and sprinkle with extra mozzarella and Parmesan. Cover with foil and bake at 375°F (190°C) for about 25 minutes, then uncover and bake for another 10 minutes until the cheese is melted and bubbly.
Step 5: Serve
Let the stuffed shells cool for a few minutes before serving. Finish with a little fresh parsley and serve warm with extra marinara sauce or your favorite side.
Why You’ll Love This Recipe
- Comforting and Cheesy – Creamy ricotta, mozzarella, and Parmesan make every bite rich, warm, and satisfying.
- Easy to Make – The simple ingredients and straightforward steps make this a great dinner without a lot of fuss.
- Family-Friendly – The cheesy pasta and flavorful marinara sauce are a combination that both kids and adults can enjoy.
Tips and Shortcuts
- Don’t Overcook the Shells – Cook them just until tender so they stay firm enough to fill and bake.
- Let the Shells Cool – Allow the cooked shells to cool slightly before stuffing to make them easier to handle.
- Grease the Baking Dish – Lightly grease the dish before adding the sauce to help prevent sticking.
- Don’t Overfill the Shells – Fill each shell generously but avoid packing in too much filling, which can make them difficult to arrange.
What to Serve with Stuffed Shells
Stuffed shells are one of those cozy dinners that make the whole kitchen smell amazing. I like serving them with a simple salad and warm Bread, and my kids usually ask for extra Parmesan on top. We sometimes add a glass of sparkling water with lemon for a fresh finish.
Frequently Asked Questions
Can I use store-bought marinara sauce ?
Absolutely. Your favorite jarred marinara is a convenient shortcut and works very well in this recipe.
Can I use cottage cheese instead of ricotta ?
Yes. Cottage cheese can replace ricotta for a slightly lighter filling. For a smoother texture, blend it briefly before mixing.
How do I keep the shells from tearing ?
Avoid overcooking the shells and handle them gently when draining and filling. Cooking a few extra shells is also helpful in case some tear.
Can I add meat to Stuffed Shells ?
Yes. Cooked ground beef, Italian sausage, or shredded chicken can be added to the filling or layered into the sauce.
How to Store Leftovers
Refrigerator Storage
Store leftovers in an airtight container and refrigerate for 3–4 days. Reheat in the microwave or oven until warmed through.
Freezer Storage
Freeze in a tightly covered, freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Stuffed Shells
Course: Main CourseCuisine: Italian, AmericanDifficulty: Easy6
servings20
minutes35
minutes520
kcal55
minutesCreamy ricotta, mozzarella, and Parmesan fill tender jumbo pasta shells, all baked in marinara sauce until warm and bubbly. It’s a comforting, family-friendly dinner that’s simple to prepare and easy to make ahead.
Ingredients
20–24 jumbo pasta shells
15 ounces ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
2 cups marinara sauce
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley
Directions
- Cook the shells: Cook the jumbo shells in salted boiling water until just tender. Drain and let them cool slightly.
- Make the filling: Mix ricotta, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley until well combined.
- Fill the shells: Spread some marinara sauce in a baking dish. Spoon the cheese mixture into each shell and arrange them in the dish.
- Bake: Spoon the remaining sauce over the shells and sprinkle with the remaining mozzarella. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for 10 minutes more, until bubbly.
- Serve: Let the shells rest for a few minutes, then garnish with fresh parsley and serve warm.
Notes
- Cook the shells just until tender so they are easier to fill without tearing.
- Let the shells cool slightly before stuffing.
- You can use your favorite store-bought marinara sauce to save time.
- If making ahead, assemble the shells, cover, and refrigerate until ready to bake.
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