Stuffed Shells

Get ready to dive into a bubbling, cheesy, absolutely irresistible pan of Stuffed Shells! Each oversized pasta shell is generously filled with a creamy, herby ricotta blend, nestled in savory marinara, and crowned with golden, gooey mozzarella.

This is the ultimate comfort food-a rich, crowd-pleasing classic that's surprisingly easy to make and totally perfect for gathering your favorite people around the dinner table.

Whether you're feeding a hungry family on a weeknight or hosting friends for a casual Italian-inspired feast, these stuffed shells deliver big on flavor and heartiness. Plus, you can prep them ahead if you're a planner, making them a party favorite and a lifesaver during busy weeks.

This recipe was inspired by Sunday dinners at my Nonna's house-homey, satisfying, and always met with empty plates. Now, it's your turn to bring this delicious tradition to your table!

Why You'll Love This Recipe

• Crowd-Pleaser: Perfect for feeding a hungry family or sharing at potlucks-everyone will want seconds.
• Make-Ahead Friendly: Prep the shells and assemble ahead of time to make dinnertime a breeze.
• Cheesy & Satisfying: Creamy ricotta, bubbly mozzarella, and Parmesan make every bite ultra-comforting.
• Customizable: Easily adapt the filling with your favorite proteins, greens, or add-ins.

Key Ingredients for Stuffed Shells

Jumbo Pasta Shells

These oversized shells are the vessel for our savory, cheesy filling. Cook them just until al dente so they're easy to fill and don't fall apart during baking. If you can't find jumbo shells, you can substitute manicotti tubes, but adjust the filling process accordingly.

Ricotta Cheese

Ricotta brings rich creaminess to the filling and helps bind everything together. For best results, use whole-milk ricotta for more flavor and a luscious texture. If your ricotta is watery, drain it in a fine-mesh sieve for 10-15 minutes. Cottage cheese can work as a substitute, but the filling will be slightly less rich.

Marinara Sauce

A great sauce is the heart of this dish. Use a quality jarred or homemade marinara with lots of garlic and herbs. Want to save time? Choose a store-bought favorite. To change the flavor profile, toss in a little vodka sauce or spicy arrabbiata.

Mozzarella Cheese

Nothing beats the stretchy gooeyness of a good mozzarella topping! Shred your own for best melt, but pre-shredded works in a pinch. You could swap in provolone or fontina for a different twist.

Parmesan Cheese

Salty and nutty, Parmesan adds depth and that classic Italian flavor to both the filling and the topping. Pre-grated is fine, but freshly grated gives unbeatable flavor and texture. Pecorino Romano makes a great substitute for more tang.

Instructions for Stuffed Shells

Cook the Pasta Shells

Bring a large pot of salted water to a boil, then cook the jumbo pasta shells just until al dente, according to package instructions-usually 9-10 minutes. Drain and rinse with cool water to prevent sticking, then set aside on a baking sheet lined with parchment.

Mix the Cheesy Filling

In a large bowl, stir together the ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, parsley, dried basil, garlic powder, salt, and black pepper. Mix until smooth and evenly combined. Taste and adjust seasoning as needed; the filling should be flavorful!

Fill the Shells

Spoon or pipe about 2 tablespoons of the ricotta filling into each cooled shell. Don't overfill-the shells should be plump but easy to close up without tearing. Place them seam-side up on your work surface.

Assemble the Casserole

Spread 1 cup of marinara sauce over the bottom of a greased 9x13-inch baking dish. Arrange the filled shells in a single layer on top. Spoon the remaining marinara sauce evenly over the shells.

Add Cheese and Bake

Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan over the shells. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes, then uncover and bake for another 10-15 minutes, or until bubbly and the cheese is lightly browned.

Rest and Garnish

Let the shells rest for about 5 minutes before serving-they'll hold together better and be easier to plate. Garnish with extra parsley and more Parmesan if you like.

Recipe Variations

Add Spinach for a Nutrient Boost

Mix 1 cup of thawed, squeezed-dry frozen spinach into the ricotta filling for extra color and nutrition. Kale or finely chopped sautéed broccoli also work well!

Make It Meaty

Want a heartier version? Brown ½ pound of Italian sausage or ground beef, drain the fat, and stir it into your marinara before pouring over the shells. You can even add chopped pepperoni for a pizza-inspired twist.

Go Vegan

Substitute the dairy cheeses with your favorite plant-based versions and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) in place of the egg. Make sure your marinara is vegan, and you'll have a cozy, satisfying plant-based meal!

Make It Gluten-Free

Swap the regular pasta shells for a gluten-free brand of jumbo shells if you can find them. All other ingredients are naturally gluten-free-always check labels to be safe!

Spice It Up

Add a pinch of red pepper flakes to your filling or marinara, or use spicy arrabbiata sauce instead of classic marinara for a zesty touch.

Serving Suggestions

Stuffed shells are a hearty main dish and pair beautifully with a crisp green salad tossed in a tangy Italian vinaigrette. Add a basket of warm garlic bread or crusty focaccia for soaking up all the delicious sauce. A simple roasted vegetable side-like broccoli, zucchini, or asparagus-perfectly rounds out your Italian feast. Garnish with fresh parsley and another sprinkle of Parmesan before serving for extra flavor and flair!

Storage and Reheating

Leftover stuffed shells can be covered and refrigerated for up to 4 days. To reheat, cover the baking dish with foil and warm in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Individual portions can be microwaved loosely covered for 2-3 minutes. To freeze, assemble up to the baking step (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed, adding 10 extra minutes if still chilly inside.

Frequently Asked Questions About Stuffed Shells (FAQ)

A: Absolutely! Stuffed shells are a fantastic make-ahead meal. Prepare up to the assembly, cover tightly, and refrigerate for up to 24 hours before baking as directed.

A: Yes, you can freeze stuffed shells before baking. Wrap the unbaked assembled dish well and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as usual.

A: If jumbo shells aren't available, manicotti tubes work as a substitute. You can also try this filling in cooked lasagna noodles rolled into individual portions.

Indulge in the cheesy, saucy comfort of these Stuffed Shells-they're sure to become your next family-favorite! If you try the recipe, let me know how it turns out by leaving a rating or a comment below. Happy cooking!

★★★★★ 4.80 from 152 ratings

Stuffed Shells

yield: 6 servings

prep: 25 min

cook: 35 min

total: 1 hr

This stuffed shells recipe is bubbling with creamy ricotta, robust marinara, and gooey mozzarella-easy, crowd-pleasing Italian comfort food you'll crave again and again!

🖨️ Print Pin Recipe

Ingredients

• 20 jumbo pasta shells
• 2 cups ricotta cheese (whole-milk recommended)
• 1 ½ cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided
• 1 large egg
• 2 cups marinara sauce (homemade or store-bought)
• 2 tablespoons chopped fresh parsley (plus more for garnish)
• ½ teaspoon dried basil
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. 1
   Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
2. 2
   Cook the jumbo pasta shells until al dente, about 9-10 minutes. Drain, rinse thoroughly with cool water, and set on a tray to prevent sticking.
3. 3
   In a large bowl, combine the ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, parsley, basil, garlic powder, salt, and pepper. Mix well until smooth and creamy.
4. 4
   Spoon about 2 tablespoons of filling into each cooked shell.
5. 5
   Spread 1 cup of marinara sauce in the bottom of a greased 9x13-inch baking dish. Nestle the stuffed shells, open side up, in a single layer.
6. 6
   Pour the remaining marinara sauce over the shells. Top with the remaining 1 cup of mozzarella and ¼ cup Parmesan.
7. 7
   Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes, until bubbly and golden.
8. 8
   Remove from oven and let rest for 5 minutes before serving. Garnish with extra parsley or Parmesan as desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 cal

Protein: 22g

Fat: 16g

Total Carbs: 44g

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

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