You’ll love these Stuffed Shells because they’re packed with cheesy goodness and layered with savory tomato sauce that brings every bite to life. The creamy filling pairs beautifully with the tender pasta shells, and baking them with melted cheese on top creates a delicious, comforting meal the whole family will enjoy. It’s easy to make ahead, customizable, and always a crowd‑pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Jumbo pasta shells • Ricotta cheese • Mozzarella cheese, shredded • Parmesan cheese, grated • Egg • Fresh spinach (optional) • Garlic, minced • Italian seasoning • Salt • Black pepper • Marinara or tomato sauce • Fresh basil or parsley for garnish
Directions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of salted boiling water according to package directions until al dente. Drain and set aside to cool slightly.
In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. If using spinach, sauté it briefly until wilted, then chop and add to the cheese mixture. Stir until well combined.
Spread a layer of marinara sauce in the bottom of a baking dish.
Carefully fill each cooked pasta shell with the cheese mixture and place it in the baking dish, open side up.
Pour remaining marinara sauce evenly over the filled shells.
Sprinkle the remaining shredded mozzarella over the top.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and beginning to brown.
Remove from the oven and let cool for a few minutes before serving. Garnish with fresh basil or parsley.
• Spinach and Artichoke: Add chopped artichoke hearts along with spinach to the cheese filling for extra flavor and texture. • Meaty Addition: Brown ground beef, Italian sausage, or turkey and mix into the filling or layer in the sauce. • Pesto Twist: Stir a few tablespoons of basil pesto into the ricotta mixture for a fresh, herby flavor. • Three‑Cheese Blend: Use a combination of ricotta, fontina, and asiago for a more complex cheese profile. • Vegetable Boost: Add sautéed mushrooms, zucchini, or bell peppers to the filling for extra veggies.
Storage/Reheating
Store leftover Stuffed Shells in an airtight container in the refrigerator for up to 3–4 days. To reheat, place portions in the oven at 350°F (175°C) until heated through, about 15–20 minutes. You can also microwave individual servings until warm, stirring the sauce partway through for even heating.
FAQs
Can I make stuffed shells ahead of time?
Yes, you can assemble the shells, cover, and refrigerate for up to 24 hours before baking.
Can I freeze stuffed shells?
Yes, place baked or unbaked stuffed shells in a freezer‑safe container for up to 2–3 months. Thaw overnight before baking or reheating.
What cheese is best for stuffed shells?
Ricotta is the classic choice for the filling, paired with mozzarella and Parmesan for extra flavor and creaminess.
Do I need to cook the pasta shells before stuffing?
Yes, cooking the shells until al dente makes them flexible enough to fill without breaking.
Can I make them gluten‑free?
Yes, use gluten‑free jumbo shells and ensure all sauces and ingredients are gluten‑free.
How do I prevent the shells from sticking together?
After boiling, drain the shells and spread them out slightly on a baking sheet or rinse briefly under cold water.
Can I add meat to the filling?
Yes, cooked Italian sausage, ground beef, or turkey can be mixed into the ricotta filling or layered in the sauce.
What sauce goes best with stuffed shells?
A classic marinara is most common, but Alfredo or a tomato‑cream sauce also pairs beautifully.
How can I make them spicy?
Add red pepper flakes to the sauce or filling for a hint of heat.
How do I keep the filling creamy and not dry?
Using enough ricotta and sauce, and not overbaking, helps keep the dish moist and creamy.
Conclusion
Stuffed Shells are a timeless comfort dish featuring tender pasta filled with a rich, cheesy mixture and nestled in savory tomato sauce. Easy to customize and perfect for gatherings or family dinners, this recipe brings warmth and flavor to every meal. With straightforward steps and delicious results, it’s sure to become a favorite in your cooking repertoire.
Stuffed Shells are jumbo pasta shells filled with a creamy ricotta cheese mixture, often with spinach and herbs, then baked in marinara sauce and topped with gooey mozzarella. A comforting Italian-American classic perfect for family meals or entertaining.
Ingredients
20–25 jumbo pasta shells
15 oz ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg
1 cup fresh spinach (optional)
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
3 cups marinara or tomato sauce
Fresh basil or parsley, chopped, for garnish
Instructions
Preheat oven to 375°F (190°C).
Cook jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. If using spinach, sauté until wilted, chop, and mix in.
Spread a layer of marinara sauce on the bottom of a baking dish.
Fill each cooked shell with the cheese mixture and place in the dish, open side up.
Pour remaining marinara sauce over the shells.
Sprinkle remaining mozzarella cheese over the top.
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes, until cheese is melted and lightly golden.
Let cool for a few minutes before serving. Garnish with fresh basil or parsley.
Notes
Use gluten-free shells and sauce for a gluten-free version.Can be assembled ahead and refrigerated up to 24 hours before baking.3 months; thaw before baking.Red pepper flakes can be added for a spicy kick.Do not overbake to keep the filling creamy.
