Recipe

Stuffed Shells Recipe: Cheesy and Delicious

Jumbo pasta shells packed with a creamy ricotta filling, smothered in marinara, and baked under a bubbly mozzarella blanket. Cozy, crowd friendly, and totally weeknight doable.

By Matt Campbell

•

4.8

A baking dish filled with cheesy stuffed shells covered in marinara sauce and melted mozzarella, fresh basil scattered on top

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Stuffed shells are one of those dishes that somehow feel like a big deal without actually being a big deal. You boil pasta, stir together a rich, cheesy filling, tuck it into shells like you are putting little comfort pillows to bed, then bake it all in marinara until the top goes golden and irresistible.

This version keeps ingredients easy to find and the steps super clear. You get a creamy ricotta center, plenty of mozzarella pull, and just enough Parmesan and herbs to make every bite taste like it has been cooking all day. Bonus: it is one of my favorite make-ahead dinners, which is basically kitchen magic when life gets loud.

A close-up of one stuffed shell on a plate with melted cheese stretching and marinara sauce pooled around it

Why It Works

Big flavor, low drama: Jarred marinara is totally welcome here, and the oven does the heavy lifting.
Perfect texture: Slightly undercooked shells finish in the sauce so they stay tender, not mushy.
Cheese that tastes balanced: Ricotta for creaminess, mozzarella for melt, Parmesan for that salty, nutty kick.
Feeds a crowd and freezes well: Make one pan for now, one for later. Your future self will be delighted.

Pairs Well With

Garlic bread: The crunchy, buttery situation you deserve.
Simple green salad: Toss arugula or romaine with lemon, olive oil, and a pinch of salt to cut the richness.
Roasted broccoli or zucchini: Roast hot and fast for crisp edges and a little sweetness.
Italian sausage (optional add-on): Brown it and stir into the marinara for a heartier bake.

Storage Tips

Refrigerate: Let the shells cool slightly, then refrigerate within 2 hours. Cover the baking dish or transfer to airtight containers and keep for up to 4 days.

Reheat: For best texture, reheat in a 350°F oven covered with foil until hot throughout, about 20 to 25 minutes (aim for 165°F in the center). Microwave works too, just add a spoonful of sauce or water so the pasta stays moist.

Freeze (baked or unbaked): Wrap tightly with plastic wrap plus foil. Freeze up to 3 months for best quality.

To bake from frozen: Cover with foil and bake at 375°F until the center is hot, about 60 to 75 minutes, then uncover for 10 to 15 minutes until bubbly. (Glass and deep dishes may take longer, so use the center as your guide and aim for 165°F.)
To bake from thawed: Thaw overnight in the fridge and bake as directed. If it is very cold going into the oven, add 5 to 10 minutes to the covered bake time.

Common Questions

How do I keep the shells from tearing?

Use plenty of salted water, stir in the first minute, and cook the shells just 1 to 2 minutes shy of the package directions. Then drain and rinse briefly with cool water so they stop cooking and are easier to handle.

Can I make stuffed shells ahead of time?

Yes. Assemble everything in the baking dish, cover, and refrigerate up to 24 hours. Add 5 to 10 minutes to the covered bake time since it is going in cold.

What is the best marinara to use?

Use what you love. Look for something with simple ingredients and a flavor that is not overly sweet. If your sauce tastes flat, stir in a pinch of salt, a splash of olive oil, or a small spoon of tomato paste.

Can I add meat?

Absolutely. Brown 1 pound Italian sausage or ground beef, drain excess fat, and stir it into the marinara before assembling. You can also tuck a few crumbles into each shell if you want.

Can I make it gluten-free?

Yes, use gluten-free jumbo shells if you can find them. If not, use gluten-free manicotti tubes or even layer the filling like a lasagna with gluten-free noodles.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander
Mixing bowl
Rubber spatula or spoon
9x13-inch baking dish
Measuring cups and spoons
Aluminum foil

I started making stuffed shells when I realized I wanted a dinner that felt like restaurant comfort food but still fit into real life. You know, the kind of meal that looks like you had it together all day even if you were answering texts with one hand and stirring sauce with the other. The first time I pulled a pan of these out of the oven, the cheese had those browned little bubbles and the kitchen smelled like garlic and tomatoes. It was instant calm. Now it is my go-to whenever I want to feed people well without getting fancy about it.

Stuffed Shells Recipe: Cheesy and Delicious

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 6 to 8

Ingredients

For the shells

20 to 24 jumbo pasta shells (8 oz to 10 oz, depending on brand, you may have a few leftover)
1 tablespoon kosher salt (for pasta water)

For the filling

15 oz ricotta cheese
1 1/2 cups shredded mozzarella, divided
1/2 cup grated Parmesan
1 large egg
2 cups fresh spinach, chopped (optional, see note)
2 tablespoons chopped fresh basil or parsley (or 2 teaspoons dried Italian seasoning)
2 cloves garlic, finely grated or minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)

For assembly

3 cups marinara sauce (about 24 oz)
1 tablespoon olive oil (optional, for the sauce)
Extra basil for serving (optional)

Spinach note: You can fold in chopped fresh spinach as written. If your spinach seems very wet, quickly wilt it in a skillet, cool, then squeeze dry before adding so the filling stays thick and creamy.

Instructions

Heat the oven. Preheat to 375°F. Lightly grease a 9x13-inch baking dish.
Boil the shells. Bring a large pot of water to a boil and salt it well. Cook jumbo shells 1 to 2 minutes shy of the package directions. Drain and rinse briefly with cool water so they stop cooking and do not stick.
Mix the filling. In a bowl, combine ricotta, 1 cup mozzarella (save the rest for topping), Parmesan, egg, herbs, garlic, salt, pepper, and red pepper flakes if using. Fold in spinach if using (see spinach note in ingredients).
Sauce the dish. Spread about 1 1/2 cups marinara in the bottom of the baking dish. If your sauce is on the thick side, stir in a tablespoon of olive oil or a splash of water to loosen it.
Stuff the shells. Spoon filling into each shell (about 1 to 2 tablespoons each) and nestle them into the sauce.
Top and bake. Spoon the remaining marinara over the shells, then sprinkle with the remaining 1/2 cup mozzarella. Cover with foil and bake for 20 minutes. (Tip: lightly oil the foil and tent it a bit so it does not stick to the cheese.)
Get it bubbly. Remove foil and bake 10 to 15 minutes more, until the cheese is melted, the sauce is bubbling at the edges, and the center is hot. For extra certainty, aim for 165°F in the middle. If you want extra golden spots, broil for 1 to 2 minutes, watching closely.
Rest, then serve. Let sit for 5 to 10 minutes so everything sets up. Finish with basil and a little extra Parmesan if you are feeling it.

Quick tip: If you want less mess, pipe the filling using a zip-top bag with the corner snipped off. It is not fancy, it just works.

A hand using a spoon to fill a jumbo pasta shell with ricotta cheese mixture over a baking dish

Nutrition information is estimated.

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