Stuffed Shells Recipe

Cheesy stuffed shells with ricotta, mozzarella, and marinara sauce make a classic Italian pasta bake perfect for family dinners, holidays, or meal prep. This easy baked pasta recipe features jumbo shells filled with a creamy cheese mixture, topped with melted mozzarella, and baked until golden and bubbly. Great for weeknight dinners, potlucks, or freezer-friendly meals, these stuffed shells pair perfectly with garlic bread and salad.

Ingredients

• 20 jumbo pasta shells, cooked according to package instructions
• ½ medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp salt, divided
• ½ tsp freshly ground black pepper, divided
• ¼ tsp dried oregano
• 3 cups marinara sauce
• 15 oz ricotta cheese
• 1 large egg
• ⅓ cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese, divided
• ¼ cup fresh parsley, chopped (plus more for garnish)
• 1 Tbsp olive oil

Instructions

1. Cook the Pasta:
Preheat oven to 375°F (190°C). Cook the jumbo shells in salted boiling water until al dente, according to the package directions. Stir occasionally to prevent sticking. Drain and rinse with cold water to stop cooking and keep shells from clumping together.

2. Prepare the Sauce:
In a skillet over medium-high heat, warm 1 tablespoon of olive oil. Add chopped onion and sauté until golden and soft, about 3–5 minutes. Stir in the garlic, ½ tsp salt, ¼ tsp black pepper, and oregano. Cook for 1 minute until fragrant. Add marinara sauce, bring to a boil, then reduce heat and simmer for 2 minutes. Spread the sauce evenly over the bottom of a 9×13-inch baking dish.

3. Make the Filling:
In a mixing bowl, combine ricotta cheese, 2 cups mozzarella, Parmesan, egg, parsley, ½ tsp salt, and ¼ tsp black pepper. Stir until smooth and well combined.

4. Stuff the Shells:
Fill each cooked pasta shell with about half an ice cream scoop (or just enough to fill without overflowing). Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish. Sprinkle with the remaining 1 cup mozzarella cheese.

5. Bake:
Cover the dish tightly with foil and bake for 30 minutes, until the sauce is bubbling. Remove the foil and broil for 2–4 minutes, until the cheese is lightly golden. Garnish with extra parsley before serving.

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Why You’ll Love This Recipe

• Comforting and cheesy pasta dish perfect for family dinners.
• Easy to make ahead and bake when ready to serve.
• Freezer-friendly, making it great for meal prep.
• A crowd-pleaser that pairs perfectly with salad and bread.

Tips

• Don’t overcook the shells, as they will continue baking in the oven.
• Use a piping bag or zip-top bag to fill shells more easily.
• Let the shells cool slightly before stuffing—they’ll hold together better.
• Covering with foil keeps the pasta moist while baking.

Variations and Substitutions

• Cheese Options: Swap ricotta for cottage cheese or add extra Parmesan for a sharper flavor.
• Protein Boost: Add cooked ground beef, sausage, or shredded chicken to the filling.
• Spinach Stuffed Shells: Stir in sautéed spinach for a veggie-packed version.
• Sauce Variations: Use Alfredo sauce instead of marinara for a creamy twist.

FAQs

Can I make stuffed shells ahead of time?
Yes! Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.

Can I freeze stuffed shells?
Absolutely. Freeze before baking for up to 2 months. Thaw in the fridge overnight and bake as directed.

How do I reheat leftovers?
Cover with foil and bake at 350°F until warmed through, or heat individual portions in the microwave.

Serving

Serve these stuffed shells with a crisp green salad, roasted vegetables, or garlic bread for a complete Italian-inspired meal.

Suggestions

• Add fresh basil or Italian seasoning for more depth of flavor.
• Serve with a glass of red wine like Chianti for a perfect pairing.
• Double the recipe and freeze one batch for busy nights.