This hearty Stuffed Shells recipe is the definition of Italian-American comfort food. It is made with jumbo pasta shells, a creamy three-cheese filling of ricotta, mozzarella, and Parmesan, and is baked in a rich marinara sauce. This recipe creates a perfectly cheesy, savory, and satisfying main course that the whole family will love. Perfect for a cozy Sunday dinner or a weeknight meal, this dish serves about 6 people and is a guaranteed crowd-pleaser.
Stuffed Shells Ingredients
- 1 (12 oz) box jumbo pasta shells
- 1 (24 oz) jar of your favorite marinara sauce
- 15 oz whole milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How To Make Stuffed Shells
- Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package directions until they are al dente (still firm to the bite). Drain the shells and rinse them with cold water to stop the cooking process and make them easier to handle.
- Prepare the cheese filling: While the pasta is cooking, prepare the filling. In a large bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, the grated Parmesan cheese, the beaten egg, chopped parsley, salt, and pepper. Stir until everything is well combined.
- Prepare the baking dish: Preheat your oven to 375°F (190°C). Spread about 1 cup of the marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Stuff the shells: Carefully fill each cooked pasta shell with a generous amount of the cheese mixture. A small spoon or a piping bag makes this step easier and cleaner.
- Assemble the dish: Arrange the filled shells in a single layer in the prepared baking dish, nestled into the sauce with the opening facing up.
- Top and bake: Spoon the remaining marinara sauce over the top of the shells. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the sauce. Cover the dish with aluminum foil and bake for 25 minutes.
- Brown the cheese: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the dish rest for 10 minutes before serving.
Recipe Tips
- Cook Shells Al Dente: Be careful not to overcook the pasta shells during the boiling step. They will continue to cook in the oven, and starting with al dente pasta ensures they won’t become mushy.
- Rinse Shells with Cold Water: Rinsing the cooked shells under cold water immediately stops the cooking process. It also washes away excess starch, which prevents them from sticking together and makes them easier to stuff.
- Use a Piping Bag for Filling: For a fast and mess-free way to fill the shells, transfer the cheese mixture to a large zip-top bag and snip off one corner. You can then easily pipe the filling directly into each shell.
- Sauce on the Bottom is Key: Spreading a layer of marinara sauce on the bottom of the baking dish not only adds flavor but also prevents the pasta shells from sticking to the pan.
What To Serve Stuffed Shells
These rich and cheesy Stuffed Shells are a satisfying meal on their own, but they pair wonderfully with a few simple sides. Serve them with warm, crusty garlic bread to soak up the extra marinara sauce. A simple green salad or a Caesar salad with a tangy vinaigrette provides a fresh contrast to the richness of the pasta. For a heartier meal, add a side of steamed green beans or roasted broccoli.
How To Store Stuffed Shells Leftovers
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F (175°C) oven until warmed through.
- Freeze: Stuffed Shells are perfect for freezing. You can freeze the entire assembled dish before baking. Cover it tightly with plastic wrap and then foil and freeze for up to 3 months. To bake, remove the plastic wrap and bake from frozen, adding about 20-30 minutes to the initial covered baking time.
Stuffed Shells Nutrition Facts
Serving Size: 4 shells
- Calories: 480 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 990mg
- Total Carbohydrate: 45g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 25g
Frequently Asked Questions
- Can I add meat to the cheese filling? Yes, absolutely! For a meatier version, you can mix in 1/2 pound of cooked and crumbled ground beef, Italian sausage, or ground turkey into the cheese filling before stuffing the shells.
- Can I make Stuffed Shells ahead of time? This is a great make-ahead meal. You can assemble the entire dish, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it will be cold.
- What if I don’t have ricotta cheese? While ricotta is traditional, you can substitute it with full-fat cottage cheese. For a smoother texture, you can blend the cottage cheese in a food processor for a few seconds before mixing it with the other ingredients.
Stuffed Shells Recipe
Description
This classic Stuffed Shells recipe features jumbo pasta shells filled with a creamy and delicious three-cheese mixture of ricotta, mozzarella, and Parmesan. The shells are nestled in a savory marinara sauce, topped with more cheese, and baked until bubbly and golden. It’s the ultimate comfort food, perfect for a satisfying family dinner any night of the week.
Ingredients
Instructions
- Cook shells: Cook pasta shells al dente according to package directions. Drain and rinse with cold water.
- Make filling: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper.
- Assemble: Preheat oven to 375°F (190°C). Spread 1 cup of marinara in the bottom of a 9×13-inch dish. Fill each shell with the cheese mixture and arrange them in the dish.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake for another 10-15 minutes until the cheese is bubbly and golden. Let rest for 10 minutes before serving.