Stuffed Shells Recipe

There's something magical about a bubbling dish of Stuffed Shells coming out of the oven—pasta shells perfectly cradling creamy ricotta, nestled in a sea of rich tomato sauce, and topped with a blanket of golden, melty cheese. It’s pure comfort in every bite.

this Recipe

I first made these stuffed shells on a snowy Sunday when all I wanted was something warm, cheesy, and soul-soothing. One taste, and they instantly earned a spot in our family’s regular dinner rotation. They’re easy to prepare, budget-friendly, and always a hit—especially when you’re feeding a crowd.

Whether you're cooking for a cozy weeknight or planning ahead for guests, these stuffed shells deliver on flavor, ease, and that satisfying “mmm” factor every time. Let’s dive into why this recipe belongs in your dinner lineup.

Why You’ll Love This Stuffed Shells Recipe

Get ready to meet your new go-to pasta bake. These Stuffed Shells are everything you want in a weeknight dinner or special occasion dish.

It’s surprisingly easy. While it looks like something straight out of an Italian restaurant, this dish comes together with just a handful of steps. You can even prep it ahead of time and bake it when you're ready.

Perfect for meal prep. Make a double batch and freeze one for later. These shells freeze beautifully, making them ideal for busy weeks or when you want to bring a meal to a friend.

Kid-approved and picky-eater friendly. The creamy, cheesy filling is mild and comforting, and there’s just enough sauce and gooey cheese on top to make it irresistible to little ones.

Incredibly versatile. You can swap out the filling, add meat, or sneak in some veggies without losing any of the magic. It’s the kind of recipe you can make your own with just a few tweaks.

Once you’ve made these stuffed shells once, you’ll find yourself coming back to them again and again—for Sunday suppers, potlucks, or just a cozy night in.

Ingredients Notes

The beauty of Stuffed Shells is in the balance of simple ingredients that come together to make something truly special. Each one adds depth and richness to the dish.

Jumbo pasta shells are the star of the show. These oversized shells are designed for stuffing and hold the creamy filling perfectly. Be sure to cook them al dente—just enough so they hold their shape but don’t fall apart when stuffing.

Ricotta cheese is the heart of the filling. It gives the shells their signature creamy texture. For extra flavor and structure, I like to mix it with parmesan and mozzarella cheeses, along with an egg to bind everything together.

Marinara sauce adds acidity and brightness that balances the richness of the filling. You can use your favorite store-bought jar, but if you have a homemade sauce on hand, this is the perfect time to use it.

Garlic and fresh herbs like parsley and basil bring in freshness and that classic Italian flavor. A little minced garlic in the filling makes a big difference, and fresh herbs on top add the perfect finishing touch.

To bake this dish, all you really need is a 9x13-inch baking dish, some foil, and a large spoon for stuffing. A piping bag makes the filling easier to handle but isn’t essential.

How To Make These Stuffed Shells

Making Stuffed Shells might look fancy, but it’s easier than you'd think—and a whole lot of fun if you like getting hands-on in the kitchen.

Start by boiling your jumbo shells in salted water. Be gentle with them—these shells are delicate once cooked. You’ll want to cook a few extra in case some tear during the process. Drain and lay them out on a baking sheet so they don’t stick together.

While the shells are cooking, prepare your cheese filling. In a large bowl, mix together the ricotta, shredded mozzarella, grated parmesan, a beaten egg, minced garlic, chopped parsley, salt, and pepper. The texture should be thick but spreadable—almost like a soft cheese spread.

Next, pour a layer of marinara sauce into the bottom of your baking dish. This helps keep the shells from sticking and adds moisture as they bake. Then, carefully spoon or pipe the cheese filling into each shell and nestle them into the dish, open side up.

Once all the shells are in the dish, spoon more sauce over the top—enough to cover but not drown them. Then sprinkle the remaining mozzarella and parmesan on top for that irresistible cheesy crust.

Cover the dish with foil and bake at 375°F for 25 minutes. Then remove the foil and bake for another 10 minutes until the cheese is golden and bubbling. Let it rest for about 5 minutes before serving—just enough time to pour yourself a glass of wine or set the table.

From start to finish, this recipe takes about 45 minutes to an hour, depending on how quick you are at stuffing. It’s the kind of hands-on cooking that feels therapeutic—and the results are more than worth it.

Storage Options

Leftover Stuffed Shells? Lucky you. These reheat beautifully and taste even better the next day.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can keep them right in the baking dish, covered tightly with foil or a lid if it fits.

To freeze, assemble the shells in a freezer-safe baking dish but don’t bake them yet. Cover tightly with foil and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and bake as directed—just add about 10 extra minutes of bake time.

Reheating is simple: pop individual portions in the microwave for 2-3 minutes, or reheat larger servings in a 350°F oven until warmed through. Add a splash of extra marinara if they seem dry.

Variations and Substitutions

One of the best things about Stuffed Shells is how flexible the recipe is. Whether you’re working with dietary restrictions or just cleaning out the fridge, there’s a version for everyone.

Try adding ground beef or Italian sausage to the marinara sauce for a heartier, meatier version. Brown the meat before mixing it into the sauce and layering it in the dish.

For a veggie-packed twist, stir in some chopped spinach or sautéed mushrooms into the cheese filling. Just make sure to squeeze out any excess moisture so your shells don’t get soggy.

Want to make it dairy-free? Use your favorite plant-based ricotta and shredded cheese alternatives. Many brands now melt beautifully and still give that gooey texture.

Gluten-free? Swap the traditional pasta shells for gluten-free jumbo shells, which are available at many specialty or health food stores.

And don’t be afraid to experiment with spices and herbs. A pinch of crushed red pepper in the sauce, or some lemon zest in the filling, can totally change the flavor profile and keep things interesting.

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