Creamy cheese-filled jumbo pasta shells nestled in a bed of tangy marinara and baked until golden and bubbly—this easy stuffed shells recipe brings restaurant-quality comfort food to your dinner table. Picture plump shells oozing with a rich ricotta-mozzzarella filling, topped with melted cheese and a sprinkle of fresh parsley. It’s a crowd-pleaser that looks as beautiful as it tastes.
Why You’ll Love This Recipe
• Effortless prep: The filling comes together in one bowl, and the shells cook in just minutes.
• Make-ahead friendly: Assemble ahead or freeze for a busy weeknight.
• Crowd-pleasing: Melty cheese, savory sauce and beautiful presentation appeal to all ages.
• Customizable: Swap in sautéed spinach, Italian sausage or extra herbs to suit your taste.
Ingredients
• 12 oz jumbo pasta shells (about 20 shells)
• 15 oz ricotta cheese
• 1 large egg, lightly beaten
• 1 teaspoon garlic powder (or 2 cloves garlic, minced)
• 1 teaspoon dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• 2 cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped, divided
• 3 cups marinara sauce, divided
Directions
1. Preheat and prepare your pan: Position a rack in the center of the oven and heat to 375°F. Lightly oil or coat a 9×13-inch baking dish with cooking spray.
2. Boil the shells: Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook according to package directions until just al dente (usually 8–10 minutes), stirring occasionally to prevent sticking.
3. Drain and cool: Pour the shells into a colander, rinse under cold water to stop the cooking, then set aside on a towel or plate so they don’t stick together.
4. Mix the cheese filling: In a medium bowl, stir together ricotta cheese, beaten egg, garlic powder (or minced garlic), Italian seasoning, salt and pepper until smooth.
5. Fold in cheeses and parsley: Add 1 cup of the mozzarella, all of the Parmesan and 1 tablespoon of the chopped parsley. Stir until well combined—this mixture should be thick but scoopable.
6. Spread sauce in the dish: Pour 1½ cups of the marinara into the bottom of the prepared baking pan and spread into an even layer.
7. Fill each shell: Using a small spoon or a piping bag, fill each cooled shell with about 2 tablespoons of the cheese mixture. Arrange the shells seam-side up in a single layer in the sauce, fitting them snugly side by side.
8. Top with remaining sauce and cheese: Spoon the remaining 1½ cups marinara over the filled shells, making sure each one gets sauced. Sprinkle the remaining 1 cup mozzarella and the last tablespoon of parsley evenly over the top.
9. Cover and bake: Tightly tent the dish with aluminum foil and bake for 25 minutes to heat through and let flavors meld.
10. Uncover and finish baking: Remove the foil and return to the oven for an additional 10–15 minutes, or until the cheese is melted, bubbly and just starting to turn golden at the edges.
11. Rest before serving: Take the pan out of the oven and let it stand for 5 minutes. This brief rest time helps the sauce settle and makes serving neater.
12. Garnish and serve: Sprinkle an extra pinch of fresh parsley over the top for color, then scoop shells onto plates or serve family-style straight from the pan.
Pro Tips and Variations
• Swap in fresh spinach: Sauté 4 cups fresh spinach until wilted, chop and stir into the cheese mixture.
• Add sausage or beef: Brown 1 pound of Italian sausage or ground beef, drain and mix into the filling for a meatier version.
• Use a piping bag: For neater, faster filling, transfer the cheese mix into a zip-top bag, snip off a corner, and pipe into shells.
• No-boil shells: If using no-cook jumbo shells, layer them in sauce without boiling, then increase baking time by about 10 minutes and keep the dish covered.
• Make it spicy: Stir ½ teaspoon red pepper flakes into the cheese mixture or use a spicy arrabbiata sauce.
Serving Suggestions
• Crispy garlic bread or cheesy breadsticks
• A crisp green salad with vinaigrette
• Roasted or steamed vegetables—broccoli, asparagus or zucchini
• A glass of medium-bodied red wine, such as Chianti or Merlot
Storage/Reheating
• Refrigerate: Store leftovers in an airtight container in the fridge up to 3–4 days.
• Reheat in oven: Preheat to 350°F, cover with foil and bake for 15–20 minutes until warmed through.
• Microwave: Heat individual portions on high in 1-minute intervals, stirring or rotating until hot.
• Freeze: Assemble shells in a freezer-safe dish, cover tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake covered at 375°F for 30 minutes, uncovering for the last 10 minutes.
notes
• Yield: Serves 6–8 as a main course.
• Shell count may vary by brand—feel free to make a little extra filling for any extra shells.
• For a lighter dish, substitute part of the ricotta with low-fat cottage cheese (pulse in a food processor for smoothness).
FAQs
Q: Can I prepare these stuffed shells in advance?
A: Absolutely. Assemble the shells in the pan, cover and refrigerate up to 24 hours before baking. You may need to add a few extra minutes in the oven if chilled.
Q: Can I freeze cooked stuffed shells?
A: Yes. Bake as directed, let cool completely, then freeze individual portions or the entire dish in airtight containers for up to 2 months. Reheat covered in a 350°F oven or microwave.
Q: What if I can’t find jumbo shells?
A: You can use medium shells, but you’ll need more of them and may need to adjust the filling amounts slightly. Or try manicotti tubes—fill in the same way.
Q: How do I prevent watery shells?
A: Rinse the cooked shells under cold water and let them drain well. If your ricotta is very wet, drain it in a fine mesh sieve for 10 minutes before mixing.
Q: Can I make this gluten-free?
A: Yes—swap in your favorite gluten-free jumbo shells or use gluten-free manicotti. Ensure your marinara sauce is labeled gluten-free.
Conclusion
This cheesy, saucy stuffed shells recipe is the ultimate comfort food—simple enough for weeknight cooking, yet elegant enough for entertaining. With make-ahead and freezer-friendly options, it’s as versatile as it is delicious. Gather your ingredients, follow these detailed steps, and serve up a tray of golden, bubbly shells that will disappear in no time. Enjoy!