Stuffed shells recipes

Name: Stuffed Shells Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 12 oz Jumbo pasta shells; 2 cups Ricotta cheese; 0.5 cup Grated Parmesan cheese; 1 large Egg; 0.25 cup Fresh parsley, chopped; 0.5 tsp Salt; 0.25 tsp Black pepper; 24 oz Marinara sauce; 1 cup Shredded mozzarella cheese

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By: Bennett Claire
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Posted: 09/12/2025

There are some dishes that just feel like a warm hug on a plate, aren’t there? For me, that’s always been a steaming plate of Stuffed shells. It’s not just about the pasta or the cheesy filling, though those are pretty amazing. It’s about the memories tied to it – my mom making them on Sunday afternoons, the way my siblings and I would race to see who could snag the biggest one, or even the time I attempted to make them on my own for the first time and nearly set off the smoke alarm (don’t worry, I’ve learned a thing or two since then!). This stuffed shells recipe is my tried-and-true version, one that’s become a staple in our home, especially when we need a little extra comfort. It’s familiar, it’s ridiculously flavorful, and honestly, it’s just plain satisfying. If you’ve ever enjoyed a good baked ziti or a hearty lasagna, you’re going to fall head over heels for these stuffed shells. They have that same homestyle appeal but with a delightful little twist that makes them truly special.

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What are stuffed shells?

So, what exactly are stuffed shells? At their heart, they’re large pasta shells, usually conchiglie rigate (that’s Italian for ‘ridged shells’), that are lovingly filled with a delicious mixture and then baked in a rich tomato sauce until everything is bubbly and golden. Think of it like a little pocket of pure joy! The filling is typically a creamy blend of ricotta cheese, often with some parmesan, mozzarella, and an egg to bind it all together, seasoned perfectly with herbs and spices. We then nestle these filled shells into a bed of marinara sauce, cover them with more sauce and a generous blanket of cheese, and let the oven do its magic. It’s a dish that feels both elegant enough for company and comforting enough for a Tuesday night. The beauty of it is that each shell is a perfect little serving, making them super easy to dish out. It’s essentially a deconstructed, more manageable lasagna, if you ask me, but with that wonderful, unique shell shape holding all that goodness.

How do I make stuffed shells?

Quick Overview

Making these incredible stuffed shells is a straightforward process that anyone can master. We’ll start by getting our pan and oven ready, then mix up our creamy filling, stuff those glorious shells, nestle them into sauce, and bake until bubbly and golden. It’s a simple assembly that leads to maximum flavor and comfort. The beauty of this method is that it minimizes fuss and maximizes deliciousness, ensuring a Perfect Dish Every Time, even if you’re new to cooking stuffed shells.

Ingredients

For Pasta Shells: What are some examples?
1 box (12 ounces) jumbo pasta shells – make sure they’re the jumbo ones, they’re perfect for stuffing!
A generous pinch of salt for the boiling water – this is key for flavorful pasta!

For the Cheesy Filling:
1 container (32 ounces) whole milk ricotta cheese – I always go for whole milk; it makes the filling so much creamier and richer. If you can only find part-skim, it’ll still be good, just maybe a touch less decadent.
1 large egg, lightly beaten – this helps bind everything together beautifully.
1 cup grated Parmesan cheese – use the good stuff if you can, it really makes a difference!
1/2 cup shredded mozzarella cheese (plus more for topping) – this adds that wonderful gooeyness we all love.
1/4 cup finely chopped fresh parsley – for a burst of freshness.
1 clove garlic, minced or pressed – or a generous pinch of garlic powder if you’re in a hurry.
1/2 teaspoon salt, or to taste.
1/4 teaspoon Black Pepper, freshly ground.

For the Sauce & Assembly:
1 jar (24-28 ounces) good quality marinara sauce – choose your favorite! If you have a homemade sauce, even better.
1/2 cup shredded mozzarella cheese – for that irresistible cheesy topping.
Optional: A sprinkle of extra Parmesan cheese for garnish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven preheated to 375°F (190°C). This is the magic temperature where everything gets perfectly melty and bubbly. While the oven is heating up, grab a 9×13 inch baking dish. Pour about half of your marinara sauce into the bottom of the dish and spread it out evenly. This creates a lovely, saucy bed for our shells and prevents them from sticking.

Step 2: Cook the Shells

Now, let’s get those pasta shells ready. Bring a large pot of generously salted water to a rolling boil. Add the jumbo shells and cook them according to the package directions, but undercook them by about 2-3 minutes. We want them to be al dente, meaning they still have a little bite to them, because they’ll continue to cook in the oven. Overcooked shells can get mushy, and nobody wants that! Once they’re done, carefully drain them in a colander. It’s helpful to rinse them with cool water to stop the cooking process and to prevent them from sticking together. Lay them out on a baking sheet or a clean kitchen towel while you prepare the filling.

Step 3: Mix the Filling

In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, 1/2 cup of mozzarella cheese, chopped parsley, minced garlic (or garlic powder), salt, and pepper. Mix everything together gently until it’s just combined. You don’t want to overmix it, as this can sometimes make the ricotta a bit watery. The goal is a creamy, luscious mixture that’s beautifully flavored. Give it a taste – this is your chance to adjust the seasoning if needed. I sometimes add a tiny pinch more salt or pepper depending on the ricotta.

Step 4: Stuff the Shells

This is the fun part! Grab one cooked shell at a time and use a spoon (or even your hands, if you’re feeling brave and don’t mind a little mess!) to fill it with the ricotta mixture. Don’t be shy, fill them up generously but try not to overstuff them to the point where they’ll burst open during baking. You should have enough filling for about 20-25 shells, depending on how full you make them.

Step 5: Assemble and Bake

Carefully arrange the stuffed shells, open side up, in the prepared baking dish over the sauce. Try to pack them in snugly so they support each other. Once all the shells are nestled in, pour the remaining marinara sauce over the top, making sure to cover all the shells. Finally, sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the sauce. For an extra touch, you can add a little more Parmesan cheese here too. Cover the baking dish tightly with aluminum foil. This helps the shells cook through evenly and prevents the cheese from burning before the inside is hot.

Step 6: Bake (First Stage)

Place the foil-covered dish in your preheated oven and bake for 20-25 minutes. This initial baking time allows the shells to heat through and meld with the sauce and filling.

Step 7: Bake (Second Stage – Uncovered)

After 20-25 minutes, carefully remove the aluminum foil. Continue baking for another 10-15 minutes, or until the sauce is bubbling and the cheese on top is melted and lightly golden brown. You want that beautiful, gooey, irresistible look!

Step 8: Rest and Serve

This is perhaps the hardest part – letting them rest! Once they come out of the oven, let the stuffed shells sit for about 5-10 minutes before serving. This allows everything to set up a bit, making them easier to serve and preventing the filling from oozing out completely. Serve hot, perhaps with a sprinkle of fresh parsley or extra Parmesan if you like. Enjoy every single delicious bite!

What to Serve It With

These stuffed shells are practically a meal in themselves, but they pair beautifully with a few simple sides that really round out the experience. For a classic Italian-American feast, I always love serving them with a big, vibrant green salad. Think mixed greens with a simple vinaigrette, or maybe some crisp romaine with cherry tomatoes and cucumber. It adds a lovely freshness that cuts through the richness of the pasta. Garlic bread is, of course, non-negotiable in my book for soaking up every last drop of that delicious marinara sauce. A crusty baguette, brushed with garlic butter and baked until golden, is perfection. If you’re feeling a bit more ambitious, a side of steamed or roasted broccoli or Green Beans with a squeeze of lemon adds a nice touch of green goodness. For a truly cozy night, sometimes we’ll just have a big bowl of these shells with a side of crusty bread for dipping. It’s simple, satisfying, and just feels like home. They’re also fantastic for leftovers the next day, usually enjoyed straight from the fridge (don’t judge!) or reheated gently.

Top Tips for Perfecting Your Stuffed Shells

Over the years, I’ve picked up a few tricks that I think make these stuffed shells even better, and I love sharing them! First, when it comes to cooking the shells, don’t overcook them! I know I mentioned it before, but it’s really important. Al dente is your friend here. If they’re too soft, they’ll break when you’re stuffing them and can become a mushy mess in the oven. Laying them out on a towel after draining helps them cool slightly and prevents them from sticking together, making stuffing a breeze. For the filling, I always stress using whole milk ricotta. It makes a world of difference in terms of creaminess and flavor. If your ricotta seems a little watery, you can try draining it in a fine-mesh sieve for about 15-20 minutes before mixing. This is a tip I learned after a slightly too-runny filling incident early in my cooking journey! And don’t be afraid to season that filling generously. Bland filling equals bland shells, and we want maximum flavor impact. Taste it before you stuff! For stuffing, a small spoon works great, but if you want to get really fancy and make it super easy, you can spoon the filling into a zip-top bag, snip off a corner, and pipe it into the shells. It looks neat and keeps your hands cleaner! When assembling, make sure the shells are nestled somewhat closely together in the sauce. This helps them hold their shape and prevents the sauce from evaporating too quickly. And for that golden-brown cheesy topping, don’t be afraid to let it get a little bubbly and caramelized; that’s where some of the best flavor is! I’ve also found that if you’re short on time, you can assemble the whole dish ahead of time (up to 24 hours in advance) and keep it covered in the refrigerator. Just add an extra 5-10 minutes to the covered baking time. It’s a lifesaver for entertaining!

Storing and Reheating Tips

One of the best things about this stuffed shells recipe is how well it stores and reheats. If you happen to have any leftovers (which is rare in my house, but it happens!), you can store them in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld even more overnight, making it even more delicious the next day! When you’re ready to reheat, you have a few options. For individual servings, a microwave is quick and easy. Just pop a serving onto a microwave-safe plate, cover loosely with a paper towel, and heat for 1-2 minutes, or until heated through. For a larger portion, or if you want to bring back that lovely baked texture, you can reheat it in the oven. Transfer the leftovers to an oven-safe dish, cover it with foil, and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. You can remove the foil for the last 5 minutes to re-crisp the cheese topping a bit. I don’t recommend freezing this dish once it’s been baked, as the texture of the pasta and filling can become a bit compromised after thawing. However, you *can* assemble the stuffed shells ahead of time (before baking) and freeze them. Just place the assembled, unbaked dish in the freezer. Once frozen, wrap it tightly in plastic wrap and then foil. To bake from frozen, remove the plastic wrap, keep the foil on, and bake at 350°F (175°C) for about 45-60 minutes, or until heated through, then remove the foil for the last 10-15 minutes to brown the cheese. This makes for a fantastic make-ahead meal for busy weeks!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Making these stuffed shells gluten-free is totally doable. For the shells, you’ll want to look for jumbo gluten-free pasta shells. They can be a little trickier to find, but they do exist. Cook them according to package directions, being mindful that gluten-free pasta can sometimes be more delicate, so watch them closely to avoid overcooking. For the filling, our recipe is already naturally gluten-free, so no worries there! Just ensure any store-bought marinara sauce you use is also certified gluten-free. The texture might be slightly different, but the deliciousness will still be there!

Do I need to peel the zucchini?

There’s no zucchini in this particular stuffed shells recipe! My apologies if that was confusing. This recipe focuses on the classic pasta shell and ricotta filling. If you were thinking of a different dish, please let me know! For these stuffed shells, there’s no need to worry about zucchini.

Can I make this as muffins instead?

That’s a fun idea! While I haven’t personally tried turning these stuffed shells into muffins, I can see it working. You’d likely want to use mini shells or a smaller pasta shape, and then mix them directly into the ricotta filling before spooning them into greased muffin tins. You might also need to add a bit more sauce into the mixture to keep it moist. Baking time would be significantly shorter, likely around 20-25 minutes at 375°F (190°C), until the tops are golden and bubbly. It would be a delightful, bite-sized version!

How can I adjust the sweetness level?

The sweetness level primarily comes from the marinara sauce. If you prefer a less sweet sauce, look for a marinara that has no added sugar or a “low sugar” option. You can also make your own marinara sauce and control the sweetness yourself. For the filling, the sweetness is very subtle from the Parmesan cheese and ricotta. If you find it isn’t sweet enough for your liking (though most people find this balance perfect), you could add a tiny pinch of sugar to the ricotta mixture, but I generally don’t recommend it as it can throw off the savory balance. The goal is a savory, cheesy, comforting dish.

What can I use instead of the glaze?

In this recipe, the “glaze” is actually the melted and browned mozzarella and Parmesan cheese on top. If you’re not a fan of that cheesy crust, or if you’re looking for an alternative topping, you have a few options! You could skip the final sprinkle of mozzarella and instead dust the top with a bit more Parmesan cheese right after removing it from the oven, which will melt and create a lovely savory layer. Another idea is to make a simple béchamel sauce (a white sauce made with butter, flour, and milk) and drizzle that over the shells before baking, perhaps with a sprinkle of breadcrumbs. Or, for a lighter touch, you could just add a sprinkle of fresh parsley or basil over the top after baking.

Final Thoughts

So there you have it – my ultimate stuffed shells recipe! It’s more than just a meal; it’s a tradition, a comfort, and a guaranteed way to bring smiles to the table. I truly hope you give this a try and that it becomes a beloved recipe in your home, just as it is in mine. The way the cheese gets all melty and bubbly, the tender pasta holding that creamy filling, and the rich marinara sauce tying it all together… it’s simply perfection on a plate. It’s the kind of dish that makes you want to slow down, gather around the table, and savor every moment. If you love this recipe, you might also enjoy my creamy baked ziti or my simple lasagna bolognese for more comforting Italian-inspired delights. I can’t wait to hear how your stuffed shells turn out! Please feel free to leave a comment below with your thoughts, any variations you tried, or even your own favorite family stories related to this dish. Happy cooking, and happy eating!

Stuffed Shells Recipe

A classic and comforting Italian-American dish featuring jumbo pasta shells filled with a creamy ricotta mixture and baked in marinara sauce.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

12 oz Jumbo pasta shells
2 cups Ricotta cheese
0.5 cup Grated Parmesan cheese
1 large Egg
0.25 cup Fresh parsley, chopped
0.5 tsp Salt
0.25 tsp Black pepper
24 oz Marinara sauce
1 cup Shredded mozzarella cheese

Instructions

Preparation Steps

Preheat oven to 375°F (190°C). Cook jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, chopped parsley, salt, and pepper. Mix well until thoroughly combined.
12 oz Jumbo pasta shells
Spread about 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
12 oz Jumbo pasta shells
Carefully stuff each cooked pasta shell with the ricotta mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
12 oz Jumbo pasta shells
Pour the remaining marinara sauce over the stuffed shells.
12 oz Jumbo pasta shells
Sprinkle the shredded mozzarella cheese evenly over the top.
12 oz Jumbo pasta shells
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 melted and bubbly.
Let stand for a few minutes before serving.