If you’re craving a comforting Italian classic that warms your soul and impresses every time, this Stuffed Shells Recipe is exactly what you need. These jumbo pasta shells loaded with creamy ricotta, gooey mozzarella, and a hint of fresh herbs swim in a rich marinara sauce, making for a dish that feels both indulgent and homemade. It’s a perfect blend of cheesy, saucy, and satisfying, easy enough for a weeknight but special enough for guests. Get ready to fall in love with every bite of this timeless favorite!
Ingredients You’ll Need
This Stuffed Shells Recipe comes together with simple, wholesome ingredients that each play a key role in building flavor, texture, and color. From the tender pasta shells that cradle the filling, to the melty cheeses that create that irresistible creaminess, every component is essential.
- 20 jumbo pasta shells: These large shells are perfect for holding the creamy cheese filling without leaking.
- 15 ounces ricotta cheese: The star of the filling, providing a smooth and mild base.
- 1 cup shredded mozzarella cheese (plus extra for topping): Adds gooey stretch and a subtle tang.
- ½ cup grated Parmesan cheese: Brings a salty, nutty depth that elevates the filling.
- 1 large egg: Acts as a binder to keep the filling creamy yet firm during baking.
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried): Adds a fresh, vibrant herbal note.
- 1 teaspoon dried basil: Classic Italian flavor that complements the cheeses beautifully.
- ½ teaspoon garlic powder: Provides a gentle hint of aromatic garlic without overpowering.
- ½ teaspoon salt: Enhances all the flavors in the filling perfectly.
- ¼ teaspoon black pepper: Adds a touch of subtle heat and rounds out the seasoning.
- 3 cups marinara sauce: A rich, tangy tomato sauce that ties the whole dish together.
- Cooking spray: To lightly grease the baking dish and prevent sticking.
How to Make Stuffed Shells Recipe
Step 1: Prepare Your Oven and Pasta
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking. Bring a large pot of salted water to a boil and cook the jumbo pasta shells until they are al dente, about eight minutes. Drain and rinse them under cold water immediately to stop the cooking process and make them easier to handle.
Step 2: Mix the Cheese Filling
In a large mixing bowl, combine the ricotta, one cup of mozzarella, Parmesan, egg, chopped parsley, dried basil, garlic powder, salt, and black pepper. Stir everything together until the mixture is smooth and evenly blended, creating a luscious, creamy filling that will become the heart of our stuffed shells.
Step 3: Assemble the Shells
Pour one cup of marinara sauce into the bottom of your prepared baking dish and spread it evenly. Carefully spoon about one to two tablespoons of the cheese mixture into each jumbo shell. Place each stuffed shell seam side up in the baking dish, arranging them snugly next to each other for a beautiful presentation that bakes evenly.
Step 4: Add Sauce and Cheese, Then Bake
Pour the remaining marinara sauce over the stuffed shells, making sure they are well coated. Sprinkle extra shredded mozzarella cheese on top for that irresistible golden crust. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for another 10 minutes or until the cheese is bubbly and lightly golden on top.
Step 5: Let It Rest and Serve
Once baked, allow the shells to rest for about five minutes. This little pause helps the filling set perfectly, making each bite stay intact and ooze with delicious creaminess.
How to Serve Stuffed Shells Recipe
Garnishes
A sprinkle of fresh basil or parsley scattered on top right before serving adds a pop of color and fresh herbal brightness that complements the savory richness beautifully. You can also drizzle a little extra virgin olive oil or a pinch of red pepper flakes if you like a bit of heat and shine.
Side Dishes
Serve your stuffed shells with crisp garlic bread or a fresh green salad dressed with a simple vinaigrette to balance the richness of the cheese-filled pasta. Roasted vegetables or a classic Caesar salad also make excellent partners, turning this meal into a full Italian feast.
Creative Ways to Present
Want to get fancy? Serve the stuffed shells in individual ramekins for a charming, personalized touch. You can also layer them in a casserole for a family-style presentation or transform leftover shells into a hearty pasta bake topped with extra cheese and herbs to turn lunch into a celebration.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The stuffed shells will keep well for up to three days, making it easy to enjoy a delicious homemade meal even on busy days.
Freezing
This Stuffed Shells Recipe freezes beautifully. Assemble the shells and place them in a freezer-safe dish (without baking first), cover tightly with foil or plastic wrap, and freeze for up to two months. When ready, bake directly from frozen, extending the bake time to ensure they’re warmed through and bubbly.
Reheating
For reheating, place leftover stuffed shells in a microwave-safe dish and cover loosely with a damp paper towel, heating in one-minute intervals until warm. Alternatively, reheat in a preheated oven at 350°F (175°C) covered with foil for about 20 minutes or until heated through.
FAQs
Can I make this Stuffed Shells Recipe vegetarian?
Absolutely! This recipe is naturally vegetarian, centered around a delicious blend of cheeses and herbs. You can easily keep it meat-free or add vegetables like spinach for extra nutrition.
How do I know when the pasta shells are done cooking?
Cook the jumbo shells until they are al dente, which means tender but still firm to the bite. Usually, that’s around eight minutes, but keep an eye on them and taste a shell to check for perfect texture.
Can I substitute the cheeses in this recipe?
Yes, while ricotta, mozzarella, and Parmesan are classic, you can experiment with cottage cheese or fontina for a different flavor and texture. Just keep the proportions similar to maintain the filling’s consistency.
Is it possible to add meat to this Stuffed Shells Recipe?
Definitely! Cooked Italian sausage or ground beef mixed into the cheese filling adds a savory twist. Just be sure to fully cook the meat before incorporating it to ensure safety and flavor balance.
How can I make this recipe gluten-free?
Simply use gluten-free jumbo pasta shells, which are often available in specialty stores or online. The rest of the ingredients are naturally gluten-free, making this a flexible recipe for gluten-sensitive diners.
Final Thoughts
This Stuffed Shells Recipe is a true crowd-pleaser that brings warmth, comfort, and a touch of Italian charm to your table. Whether you’re cooking for family, friends, or just yourself, it’s a dish that feels special yet is surprisingly easy to make. Give it a try and watch it become one of your favorite go-to meals for any occasion!
Print
Stuffed Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious and comforting Italian stuffed shells filled with a creamy ricotta and mozzarella cheese mixture, baked in marinara sauce and topped with melted mozzarella. Perfect for a hearty vegetarian main course that’s easy to prepare and sure to impress.
Ingredients
Shells and Sauce
- 20 jumbo pasta shells
- 3 cups marinara sauce
- Cooking spray
Cheese Filling
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Cook Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, approximately 8 minutes. Drain well and rinse under cold water to stop the cooking process and prevent sticking.
- Prepare Cheese Filling: In a large bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped parsley, dried basil, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Assemble Dish: Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish. Fill each pasta shell with about 1–2 tablespoons of the cheese mixture, then arrange the stuffed shells in the dish in a single layer.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle extra shredded mozzarella cheese generously on top for a golden melted crust.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the sauce is bubbly and the cheese topping is lightly golden.
- Rest and Serve: Let the stuffed shells rest for 5 minutes after removing from the oven. This helps the dish set slightly and makes serving easier.
Notes
- Add chopped spinach or cooked Italian sausage to the cheese filling for extra flavor and variety.
- This dish can be assembled ahead of time and refrigerated until ready to bake, making it perfect for meal prep.
