Stuffed Shells Recipe
Easy stuffed shells recipe for cozy cheesy comfort nights starts by boiling jumbo shells until just al dente (or slightly under), because they finish cooking in the oven. While the pasta cooks, you mix ricotta with mozzarella and Parmesan (plus egg and herbs) for a filling that bakes up creamy, rich, and sliceable.
To assemble, spread marinara on the bottom of the baking dish, nestle stuffed shells seam-side up, then top with more sauce and cheese before baking covered, then uncovered to brown. These shells are also great for meal prep—many cooks freeze stuffed shells (often without sauce) so they don’t get soggy.
Table of Contents
Table of Contents
Stuffed Shells Recipe
Equipment
- 1 Large Pot For boiling jumbo shells.
- 1 9×13 baking dish Classic size for a full pan of stuffed shells.
- 1 Mixing Bowl For cheese filling.
- 1 Spoon or Piping Bag To fill shells quickly and neatly.
Ingredients
Easy Stuffed Shells
- 12 ounces jumbo pasta shells About 20–24 shells, depending on brand.
- 24 ounces marinara sauce Use your favorite jarred or homemade.
- 15 ounces ricotta cheese Whole milk ricotta is creamiest.
- 2.5 cups shredded mozzarella cheese Divide for filling and topping.
- 0.75 cup grated Parmesan cheese Divide for filling and topping.
- 1 large egg Helps bind filling.
- 1 teaspoons garlic powder (or minced garlic)
- 2 teaspoons Italian seasoning (or dried oregano + basil)
- 0.5 teaspoons salt Adjust to taste.
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional) Chopped, for serving.
Instructions
How to Make Easy Stuffed Shells for Cozy Cheesy Comfort Nights
- Step 1: Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook jumbo shells until al dente (or just shy). Drain and rinse briefly.
- Step 2: In a bowl, mix ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper until combined.
- Step 3: Spread about 1 cup marinara sauce in the bottom of a 9×13 baking dish.
- Step 4: Fill each shell with about 1.5–2 tablespoons of filling and place seam-side up in the dish.
- Step 5: Spoon remaining marinara over the shells. Top with remaining mozzarella and Parmesan.
- Step 6: Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes more until hot and bubbly and cheese is lightly golden.
- Step 7: Rest 10 minutes before serving. Sprinkle with parsley if desired.
Why You’ll Love This Stuffed Shells Recipe
- Big cozy comfort food energy (cheesy + saucy + baked).
- Simple ingredients: shells, marinara, ricotta, mozzarella, Parmesan.
- Easy to prep ahead and bake when you’re ready.
- Great for feeding a family or guests (makes a full pan).
- Freezer-friendly for future comfort nights.
Recipe Snapshot
| Recipe Snapshot | |
|---|---|
| Category | Dinner / Pasta Bake |
| Cuisine | Italian-American |
| Prep Time | 20 minutes |
| Cook Time | 30–35 minutes |
| Total Time | 55 minutes |
| Dietary | Vegetarian (no pork, no alcohol) |
| Serves | 6–8 |
| Best Served | Hot and bubbly, rested 10 minutes |
Ingredients for Stuffed Shells Recipe
- Jumbo pasta shells: The “stuffable” pasta base.
- Marinara sauce: Classic tomato sauce layer and topping.
- Ricotta cheese: Creamy main filling cheese.
- Mozzarella cheese (shredded): Melty cheese pull.
- Parmesan cheese (grated): Adds salty, nutty depth.
- Egg: Helps bind the filling so it bakes up set (not runny).
- Italian seasoning or dried oregano + basil: Easy herby flavor.
- Garlic (fresh or powder): Boosts savory flavor.
- Salt + black pepper: Season the filling.
- Fresh parsley or basil (optional): Fresh finish.
How to Make the Stuffed Shells Recipe
Step 1: Cook the shells (al dente)
Boil shells in salted water until al dente (or just shy of al dente), then drain and rinse briefly so they’re easy to handle.
Step 2: Make the cheese filling
In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, and seasonings until combined.
Step 3: Prep the baking dish
Spread marinara sauce on the bottom of a 9×13 baking dish to prevent sticking and keep shells saucy.
Step 4: Stuff the shells
Fill each shell with the ricotta mixture (a spoon works, or use a piping bag for speed), then place shells seam-side up in the dish.
Step 5: Top with sauce and cheese
Spoon remaining marinara over the shells and sprinkle with more mozzarella and Parmesan.
Step 6: Bake
Cover with foil and bake, then uncover near the end to melt and lightly brown the cheese.
Step 7: Rest and serve
Let the pan rest about 10 minutes before serving so everything sets and scoops neatly.
Pro Tips for Stuffed Shells Recipe
- Slightly undercook the shells so they don’t turn mushy after baking.
- Place shells seam-side up to help keep filling inside.
- Use a piping bag (or zip-top bag with a corner cut) to fill shells faster and cleaner.
- Bake covered first to heat through without drying, then uncover to brown.
- For make-ahead, freeze stuffed shells without sauce (flash-freeze on a sheet pan) to prevent sogginess and sticking.
How to Serve Stuffed Shells Recipe
- Serve with a simple green salad for balance.
- Add garlic bread or breadsticks for full comfort-night vibes.
- Sprinkle with fresh parsley or basil right before serving.
- Pair with roasted vegetables (zucchini, broccoli, peppers).
- For extra cozy, add a little extra warm marinara on the side.
Make Ahead and Storage
Make Ahead
Assemble the stuffed shells in the baking dish, cover tightly, and refrigerate until ready to bake. For longer storage, freeze stuffed shells (many recommend freezing without sauce, then adding sauce when baking).
Storing Leftovers
Refrigerate leftovers in an airtight container.
Freezing
You can freeze baked stuffed shells in an airtight container or freezer bag for up to about 3 months.
Reheating
Reheat covered in the oven until hot (or microwave individual portions); adding a spoon of marinara helps keep them moist.
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FAQs
Do I have to rinse the shells after boiling?
Can I make stuffed shells without egg?
Can I freeze stuffed shells before baking?
How do I keep shells from tearing?
Boil just to al dente, stir gently while boiling, and handle carefully when stuffing