Name: Stuffed Shells
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
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; 2 tbsp fresh parsley or basil, chopped; 2 cloves garlic, minced; 3 cups marinara sauce; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil (for boiling pasta)

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Stuffed shells are one of my favorite comfort food classics—cheesy, hearty, and baked until bubbling and golden. Each pasta shell is filled with a creamy ricotta mixture, layered over marinara sauce, and topped with melted cheese. It’s the kind of meal I love to make when I want to feed a crowd or prep something satisfying ahead of time.

Why You’ll Love This Recipe

I love how stuffed shells combine everything I crave in a cozy dinner: tender pasta, rich filling, and plenty of sauce. It’s easy to assemble, customizable with different fillings, and makes for great leftovers. Whether I’m cooking for family, guests, or meal prep, this recipe never fails. Plus, it’s a great way to sneak in some greens or veggies without anyone noticing. Stuffed Shells

Ingredients

(Here’s a tip: Check out 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 parsley or basil, chopped
Garlic, minced
Marinara sauce
Salt
Black pepper
Olive oil (for boiling pasta)

Directions

I start by cooking the jumbo shells in salted boiling water until just al dente, then drain and set them aside to cool.
In a large bowl, I mix the ricotta, half the mozzarella, Parmesan, egg, garlic, chopped herbs, salt, and pepper until well combined.
I spoon some marinara sauce into the bottom of a baking dish to prevent sticking.
Once the shells are cool enough to handle, I stuff each one with the ricotta mixture and place them seam-side up in the baking dish.
I pour more marinara sauce over the top, then sprinkle with the remaining mozzarella and a bit more Parmesan.
I cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Then I uncover it and bake for another 10–15 minutes until the cheese is golden and bubbly.
After baking, I let the dish rest for a few minutes before serving.

Servings and timing

This recipe makes about 4–6 servings, depending on how many shells I fill. Prep takes around 20 minutes, and baking takes 35–40 minutes. In total, I usually have it on the table in about an hour.

Variations

I like to add chopped spinach or sautéed mushrooms to the ricotta mixture for extra flavor and nutrition. For a meatier version, I sometimes mix cooked ground beef or Italian sausage into the filling or layer it into the sauce. I’ve even made a dairy-free version using plant-based cheeses with great results.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover them and warm them in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions until heated through. These also freeze beautifully—either baked or unbaked—and reheat well after thawing overnight in the fridge. Stuffed Shells

FAQs

Can I freeze stuffed shells?

Yes, I freeze them before or after baking. I wrap the dish tightly and store it for up to 3 months. When ready to eat, I bake them straight from frozen, adding extra time.

What can I use instead of ricotta?

I sometimes use cottage cheese for a lighter option or a mix of cream cheese and spinach for a different texture.

How do I keep the shells from tearing?

I cook them just until al dente and cool them before handling. A little olive oil in the water helps prevent sticking.

Can I make this ahead of time?

Absolutely. I often assemble the whole dish a day in advance, cover it, and refrigerate it until I’m ready to bake.

What’s the best sauce to use?

I usually go with classic marinara, but I’ve also used creamy Alfredo or a mix of both for a richer flavor.

Conclusion

Stuffed shells are the kind of meal that always brings comfort and satisfaction. I love how easy they are to customize and how reliably delicious they turn out every time. Whether I’m making them for a busy weeknight or a cozy weekend dinner, these baked shells always hit the spot.