Stuffed shells are the ultimate make-ahead, crowd-pleasing comfort food. The combination of tender pasta, rich cheese filling, and savory tomato sauce is irresistible. This dish is simple to prepare, customizable with your favorite add-ins, and easy to double for feeding a crowd or freezing for later. It’s also vegetarian-friendly and loved by kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Jumbo pasta shells
Ricotta cheese
Shredded mozzarella cheese
Grated Parmesan cheese
Egg
Fresh parsley or basil (chopped)
Garlic (minced)
Salt
Black pepper
Marinara sauce (homemade or store-bought)
Olive oil (for boiling pasta)
Directions
Cook the pasta: Bring a large pot of salted water to a boil. Add jumbo shells and cook until al dente, about 8–9 minutes. Drain and drizzle lightly with olive oil to prevent sticking. Let cool.
Make the filling: In a large bowl, mix ricotta, 1½ cups mozzarella, Parmesan, egg, parsley, garlic, salt, and pepper until well combined.
Preheat the oven: Set oven to 375°F (190°C). Spread a layer of marinara sauce in the bottom of a 9×13-inch baking dish.
Stuff the shells: Fill each cooled pasta shell with a generous spoonful of the cheese mixture. Arrange stuffed shells in the baking dish, open side up.
Top with sauce and cheese: Spoon remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
Bake: Cover the dish with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until cheese is melted and bubbly.
Serve: Let rest for a few minutes before serving. Garnish with extra Parmesan or fresh herbs if desired.
Servings and timing
This recipe serves 6 people. Preparation time: 20 minutes Cooking time: 35–40 minutes Total time: about 1 hour
Variations
Meaty Stuffed Shells: Add cooked ground beef, sausage, or turkey to the ricotta mixture or sauce.
Spinach Ricotta Shells: Mix thawed, drained spinach into the filling for added nutrients.
Four-Cheese Shells: Add provolone, fontina, or goat cheese for extra richness.
Spicy Version: Add red pepper flakes or spicy Italian sausage for a kick.
Gluten-Free: Use gluten-free jumbo shells and check that your marinara sauce is gluten-free.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a 350°F (175°C) oven covered with foil until heated through, or microwave individual portions. To freeze: Assemble the dish without baking. Cover tightly and freeze for up to 2 months. Bake from frozen at 375°F for about 1 hour, or thaw overnight and bake as directed.
FAQs
Can I make stuffed shells ahead of time?
Yes, you can assemble the dish up to a day in advance and refrigerate until ready to bake.
How many shells per serving?
Plan for about 3–4 stuffed shells per person, depending on size and appetite.
Can I use cottage cheese instead of ricotta?
Yes, cottage cheese is a common substitute. Drain it well for a firmer texture.
What’s the best sauce for stuffed shells?
Classic marinara is traditional, but you can also use meat sauce, , or even Alfredo for a twist.
Do I need to cook the shells before stuffing?
Yes, the shells should be cooked until al dente so they’re pliable enough to stuff but not mushy.
Can I freeze cooked stuffed shells?
Yes, freeze in portions and reheat in the oven. Add a splash of sauce to prevent drying out.
How do I keep the shells from sticking?
Drizzle with olive oil after boiling and spread out on a tray to cool.
Can I add vegetables?
Absolutely. Try spinach, mushrooms, or zucchini finely chopped and mixed into the filling or sauce.
Is this dish vegetarian?
Yes, the base recipe is vegetarian. Just ensure your marinara sauce doesn’t contain meat.
Can I make this in a smaller pan?
Yes, divide the recipe between two smaller baking dishes or adjust for smaller portions.
Conclusion
Stuffed Shells are a classic comfort food that’s as delicious as it is satisfying. With creamy cheese filling, tender pasta, and savory marinara, this dish is perfect for feeding a crowd or enjoying as a cozy weeknight meal. Easy to make ahead, freeze, and customize, it’s a reliable go-to that belongs in every home cook’s recipe box.
Stuffed Shells are a hearty Italian-inspired baked pasta dish featuring jumbo shells filled with creamy ricotta, mozzarella, and Parmesan, all smothered in savory marinara sauce and baked to perfection. A comforting and crowd-pleasing meal.
Author:Catherine
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6 servings
Category:Main Dish
Method:Baked
Cuisine:Italian
Diet:Vegetarian
Ingredients
20–24 jumbo pasta shells
1 (15 oz) container ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg
2 tablespoons fresh parsley or basil, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups marinara sauce (homemade or store-bought)
1 tablespoon olive oil (for boiling pasta)
Instructions
Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Add jumbo shells and cook until al dente (about 8–9 minutes). Drain, drizzle with olive oil to prevent sticking, and let cool.
In a large bowl, mix together ricotta, 1½ cups mozzarella, Parmesan, egg, parsley, garlic, salt, and pepper until well combined.
Fill each cooled shell with a generous spoonful of the ricotta mixture and place open side up in the prepared baking dish.
Spoon remaining marinara sauce over the stuffed shells and sprinkle with the remaining ½ cup mozzarella.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
Let rest for 5 minutes before serving. Garnish with additional Parmesan or herbs if desired.
Notes
Use a piping bag or spoon to fill shells easily and neatly.Don’t overcook pasta—al dente holds up better when baking.You can assemble up to a day in advance and refrigerate until ready to bake.Freeze unbaked shells for meal prep—just bake directly from frozen.
