This Stuffed Shells Recipe is a classic Italian-American comfort dish that’s perfect for weeknight dinners or special occasions. Featuring jumbo pasta shells filled with a creamy ricotta cheese mixture, layered with rich marinara sauce, and topped with gooey melted mozzarella, this dish is flavorful, hearty, and crowd-pleasing. Whether you’re meal-prepping, hosting a dinner party, or looking for a simple family meal, these baked stuffed shells are a must-try. It’s easy to make ahead, freezer-friendly, and customizable with your favorite proteins or veggies. Pair it with a green salad and garlic bread for the ultimate Italian-inspired feast!

Ingredients:
- 20 jumbo pasta shells, cooked according to package instructions
- 1/2 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 1/4 tsp dried oregano
- 3 cups marinara sauce
- 15 oz ricotta cheese
- 1 large egg
- 1/3 cup parmesan cheese, grated
- 3 cups shredded mozzarella cheese, divided
- 1/4 cup fresh parsley, chopped (plus more for garnish)
Instructions
Step 1: Cook the Pasta
Preheat your oven to 375˚F. Cook the jumbo pasta shells in salted boiling water according to the package instructions. Stir occasionally to prevent sticking. Once cooked, drain the pasta and fill the pot with cold water to stop the cooking process and keep the shells from sticking together.
Step 2: Make the Sauce
In a large skillet or saucepan over medium-high heat, heat 1 tablespoon of olive oil. Sauté the chopped onion until softened and golden (about 3-5 minutes). Add the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried oregano. Stir and cook for another minute until fragrant. Pour in the marinara sauce, bring it to a boil, and then let it simmer for 2 minutes. Pour the sauce into the bottom of a 9×13-inch casserole dish, spreading it evenly.
Step 3: Prepare the Cheese Filling
In a large mixing bowl, combine the ricotta cheese, 2 cups of shredded mozzarella, grated parmesan, egg, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the mixture is smooth and well combined.
Step 4: Stuff the Shells
Using a spoon or an ice cream scoop, fill each cooked shell with the cheese mixture. Avoid overstuffing to prevent the filling from spilling out. Place the stuffed shells in a single layer over the marinara sauce in the casserole dish.
Step 5: Add Cheese and Bake
Sprinkle the remaining 1 cup of mozzarella cheese over the top of the shells. Cover the dish with foil and bake for 30 minutes, or until the sauce is bubbling around the edges. Remove the foil and broil the dish for 2-4 minutes until the cheese is golden and slightly browned. Remove from the oven, garnish with fresh parsley, and serve warm.
Tips
- Perfect Pasta: Be sure not to overcook the shells; they should be al dente so they hold their shape when stuffed.
- Prevent Sticking: Rinse the shells in cold water after cooking to keep them from sticking together.
- Cheese Tips: Use freshly grated parmesan for the best flavor and texture.

Variations and Substitutions
- Protein Addition: Add cooked ground beef, sausage, or shredded chicken to the cheese mixture for a heartier dish.
- Vegetarian Option: Add spinach or sautéed mushrooms to the cheese filling for added nutrients and flavor.
- Gluten-Free: Use gluten-free jumbo shells to make this recipe gluten-free.
FAQs
Can I make this recipe ahead of time?
Yes! Assemble the stuffed shells and store them covered in the refrigerator for up to 24 hours before baking.
Can I freeze stuffed shells?
Absolutely! Freeze the assembled dish before baking. Cover tightly with foil and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.
What can I use instead of ricotta cheese?
You can substitute ricotta with cottage cheese or mascarpone for a slightly different texture and flavor.
Serving Suggestions
- Pair these stuffed shells with a fresh green salad and garlic bread for a complete Italian-inspired meal.
- Serve with roasted vegetables or steamed broccoli for a lighter side dish.
- Enjoy with a glass of red wine for a cozy dinner.
Why You’ll Love This Recipe
This Stuffed Shells Recipe is the ultimate comfort food with its creamy ricotta filling, rich marinara sauce, and gooey melted cheese. It’s easy to make, perfect for meal prep, and a family favorite for busy weeknights or special occasions. Plus, it’s a versatile dish that’s simple to customize to your taste!
Stuffed Shells Recipe
6
servings15
minutes45
minutesIngredients
20 jumbo pasta shells, cooked according to package instructions
1/2 medium onion, finely chopped
3 garlic cloves, minced
1 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1/4 tsp dried oregano
3 cups marinara sauce
15 oz ricotta cheese
1 large egg
1/3 cup parmesan cheese, grated
3 cups shredded mozzarella cheese, divided
1/4 cup fresh parsley, chopped (plus more for garnish)
Directions
- Step 1: Cook the Pasta
- Preheat your oven to 375˚F. Cook the jumbo pasta shells in salted boiling water according to the package instructions. Stir occasionally to prevent sticking. Once cooked, drain the pasta and fill the pot with cold water to stop the cooking process and keep the shells from sticking together.
- Step 2: Make the Sauce
- In a large skillet or saucepan over medium-high heat, heat 1 tablespoon of olive oil. Sauté the chopped onion until softened and golden (about 3-5 minutes). Add the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried oregano. Stir and cook for another minute until fragrant. Pour in the marinara sauce, bring it to a boil, and then let it simmer for 2 minutes. Pour the sauce into the bottom of a 9×13-inch casserole dish, spreading it evenly.
- Step 3: Prepare the Cheese Filling
- In a large mixing bowl, combine the ricotta cheese, 2 cups of shredded mozzarella, grated parmesan, egg, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the mixture is smooth and well combined.
- Step 4: Stuff the Shells
- Using a spoon or an ice cream scoop, fill each cooked shell with the cheese mixture. Avoid overstuffing to prevent the filling from spilling out. Place the stuffed shells in a single layer over the marinara sauce in the casserole dish.
- Step 5: Add Cheese and Bake
- Sprinkle the remaining 1 cup of mozzarella cheese over the top of the shells. Cover the dish with foil and bake for 30 minutes, or until the sauce is bubbling around the edges. Remove the foil and broil the dish for 2-4 minutes until the cheese is golden and slightly browned. Remove from the oven, garnish with fresh parsley, and serve warm.

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