Stuffed Shells Recipe

There's something utterly comforting about a bubbling dish of stuffed shells fresh out of the oven. The aroma of garlicky marinara, the melty stretch of mozzarella, and the creamy ricotta filling tucked inside each pasta shell — it’s the kind of meal that wraps you up like a warm blanket.

this Recipe

I first made these when hosting a last-minute family dinner. With a few pantry staples and a tub of ricotta I had to use up, I created what is now one of our go-to weeknight dinners. It’s cozy, kid-friendly, and makes enough for leftovers (which somehow taste even better the next day).

Whether you’re feeding a hungry family, prepping for a potluck, or stocking the freezer with make-ahead meals, these stuffed shells deliver every time. Let’s dive in.

Why You’ll Love This Stuffed Shells Recipe

Get ready to meet your new favorite baked pasta dish. These cheesy, saucy stuffed shells are as satisfying to eat as they are easy to make.

First of all, it’s quick and low-effort. The prep takes about 15-20 minutes, and then the oven does the rest of the work. No fancy equipment, no complicated steps — just simple, cozy goodness.

This dish is budget-friendly and uses basic ingredients you probably already have: pasta shells, cheese, marinara, and a few pantry staples. You can feed a whole family without breaking the bank.

Great for meal prep — you can make these ahead of time and either refrigerate or freeze them. Perfect for busy weeks when you want dinner ready to go.

And don’t forget, it’s endlessly customizable. Vegetarian? No problem. Want to add sausage or spinach? Go for it. You can tweak the filling to match your tastes or use up whatever’s in the fridge.

Once you try it, you'll be adding this to your regular rotation. Let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of this stuffed shells recipe is that it transforms simple ingredients into something special. Each component plays its part in building flavor and texture.

Jumbo pasta shells are the literal base of this dish. These large shells are designed to hold plenty of filling. Make sure not to overcook them — just boil until al dente so they don’t fall apart during stuffing or baking.

The heart of the filling is whole milk ricotta cheese. It’s creamy, mild, and perfectly suited to absorb the flavors of the garlic, herbs, and parmesan. If you prefer a firmer texture, you can drain the ricotta in a fine mesh sieve for 30 minutes before mixing.

Mozzarella cheese adds that essential gooey, stretchy melt. I like to use a blend of part-skim and whole milk mozzarella for the best melt and flavor. Half goes into the filling, and the other half gets sprinkled generously on top.

Parmesan cheese brings a salty, nutty richness to the dish. Freshly grated is best, but pre-shredded will work in a pinch. It’s the secret ingredient that adds depth to the otherwise mild ricotta mixture.

Finally, marinara sauce ties everything together. You can use your favorite jarred version to save time or make your own if you have an extra 20 minutes. A sauce with bold tomato flavor and lots of garlic really brings this dish to life.

You’ll also need a 9x13-inch baking dish and some foil for covering during baking. A large spoon or piping bag makes stuffing the shells easier (though I’ve been known to use my hands in a pinch — it’s rustic!).

How To Make This Stuffed Shells Recipe

Making stuffed shells is easier than it looks — and it’s surprisingly fun, especially the stuffing part.

Start by boiling the jumbo shells in well-salted water until just al dente. Be gentle with them while stirring so they don’t tear. Once they’re done, drain and lay them out on a baking sheet or parchment so they don’t stick together while you prep the filling.

While the pasta cooks, mix together your ricotta filling. In a large bowl, combine the ricotta, half of the shredded mozzarella, grated parmesan, an egg, minced garlic, Italian seasoning, salt, and pepper. Stir until everything is fully incorporated — it should be thick but spreadable.

Next, prepare your baking dish. Pour about a cup of marinara sauce into the bottom of a 9x13 pan, spreading it into an even layer. This keeps the shells from sticking and helps cook them evenly.

Now comes the fun part: stuffing the shells. Using a spoon (or a piping bag for less mess), fill each shell with 1-2 tablespoons of the ricotta mixture. Nestle them into the sauce-lined dish in a single layer. Don’t worry if they’re snug — that’s what you want.

Once all the shells are filled and arranged, pour the remaining marinara sauce over the top. Then sprinkle the rest of the mozzarella and a little extra parmesan on top for that irresistible cheesy crust.

Cover the dish with foil and bake at 375°F for 25 minutes, then remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly with golden edges. Let the dish sit for 5-10 minutes before serving — it helps everything set and makes for cleaner scooping.

From start to finish, this meal takes just under an hour — and most of that time is hands-off while it bakes. Serve with garlic bread and a side salad, and you’ve got a complete meal.

Storage Options

One of the best things about stuffed shells is how well they store. You can easily make them ahead or enjoy leftovers for days.

For refrigeration, let the shells cool completely before transferring to an airtight container. They’ll keep well in the fridge for up to 4 days. You can reheat individual portions in the microwave or the whole dish in the oven at 350°F until warmed through.

To freeze, assemble the shells in a foil pan or freezer-safe dish but don’t bake them. Cover tightly with foil and label with the date. They’ll stay good for up to 3 months. When ready to eat, bake from frozen (covered) at 375°F for 45-55 minutes, then uncover and bake until the top is bubbly.

Leftovers also reheat beautifully. Just pop a serving in the microwave for 2-3 minutes, or reheat in a toaster oven for a crispier top.

Variations and Substitutions

Stuffed shells are incredibly flexible — feel free to put your own twist on the filling and toppings.

For a meat version, brown some ground beef, turkey, or Italian sausage and mix it into the ricotta filling. It makes the dish heartier and adds tons of flavor.

If you’re looking to sneak in some veggies, stir chopped spinach, kale, or zucchini into the ricotta. Just make sure to squeeze out any excess moisture if using frozen or cooked greens.

Want more flavor? Add fresh basil, crushed red pepper flakes, or a spoonful of pesto to the cheese mixture. A bit of lemon zest also brightens things up beautifully.

For a lighter version, use low-fat ricotta and part-skim mozzarella, or substitute cottage cheese for some of the ricotta. You can also go sauce-light or use a tomato cream sauce for a richer twist.

And of course, feel free to make it dairy-free with your favorite plant-based cheeses and a vegan egg substitute. Gluten-free jumbo shells are also widely available if needed.

No matter how you tweak it, stuffed shells are one of those recipes that always feels like home. Try it once, and you’ll be hooked — it’s comfort food at its finest.

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