Best Easy Italian Stuffed Shells Recipe
When it comes to Italian comfort food, nothing beats these cheesy, saucy stuffed shells. They’re filled with creamy ricotta, gooey mozzarella, and a hint of parmesan, baked to bubbly perfection in marinara sauce. They’re hearty, satisfying, and incredibly easy to make—perfect for weeknight dinners or cozy weekend gatherings.
Stuffed shells were one of the first “fancy” meals I made when I started cooking for my family. I remember carefully spooning the filling into each shell, feeling like I’d mastered some secret culinary art. But here’s the thing—it’s actually so simple! Now, it’s my go-to recipe for potlucks or when I want a low-stress meal that still feels special.
Your Grocery List
- Jumbo pasta shells
- Ricotta cheese
- Mozzarella cheese (shredded)
- Parmesan cheese (grated)
- Egg
- Garlic (fresh or powdered)
- Fresh basil or parsley (optional for garnish)
- Italian seasoning
- Marinara sauce
- Olive oil
- Salt and pepper
Preparing the Filling
The filling is the heart of this dish, and it’s all about balance. Ricotta gives the filling its creaminess, mozzarella adds that stretchiness everyone loves, and parmesan brings the savory punch. Mix these cheeses with a beaten egg to bind everything together, and don’t forget the seasoning!
A sprinkle of garlic powder or fresh minced garlic, plus Italian herbs, takes the flavor to the next level. Make sure to taste the mixture before filling the shells—this is your chance to adjust the salt and pepper!
Cooking the Pasta Shells
Here’s the trick: cook the jumbo pasta shells just shy of al dente. This helps them hold their shape when you’re stuffing them and ensures they won’t overcook while baking. Drain them gently and rinse with cool water to stop the cooking process. Spread them out on a baking sheet with a drizzle of olive oil to prevent sticking.
Baking to Perfection
Layer your baking dish with marinara sauce before adding the stuffed shells. This not only prevents sticking but also infuses the pasta with flavor as it bakes. Arrange the shells snugly in the dish, spoon more marinara on top, and sprinkle generously with shredded mozzarella.
Cover with foil and bake until bubbly, then remove the foil for the last few minutes to get that gorgeous golden-brown top.
Storing and Reheating Leftovers
Stuffed shells are a dream when it comes to leftovers. Store them in an airtight container in the fridge for up to 3 days. To reheat, place them in a baking dish, cover with foil, and warm in the oven at 350°F until heated through.
For freezer storage, arrange the unbaked shells in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When you’re ready to enjoy, bake them straight from frozen—just add about 15-20 extra minutes to the cooking time.
Make It Even Better
Feeling adventurous? Add some cooked spinach or chopped fresh basil to the ricotta mixture for a fresh twist. You can also mix in cooked Italian sausage or ground beef if you want a meatier version.
For a spicy kick, try using a spicy marinara or sprinkle red pepper flakes on top before baking. Don’t forget to garnish with fresh parsley or basil for that finishing touch of color and flavor!
Additional Tips
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 4-6
Nutrition: Approximately 480 calories per serving
Drink pairing: A crisp glass of Pinot Grigio or sparkling water with lemon.
Dessert pairing: A light tiramisu or lemon sorbet for a refreshing finish.
Best Easy Italian Stuffed Shells
Equipment
- Large pot
- Mixing bowl
- 9x13-inch baking dish
- Foil
Ingredients
- 12 jumbo pasta shells (about 1/2 box, plus a few extra for breakage)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese (shredded, divided)
- 1/4 cup parmesan cheese (grated)
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups marinara sauce
- 1 tablespoon olive oil (for greasing the dish)
- Fresh basil or parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with olive oil.
- Cook jumbo pasta shells in salted boiling water until just shy of al dente. Drain and rinse with cool water to stop the cooking process. Spread them out on a baking sheet to prevent sticking.
- In a mixing bowl, combine ricotta cheese, 3/4 cup of mozzarella, parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well to combine.
- Spread 1 cup of marinara sauce evenly across the bottom of the baking dish.
- Fill each cooked pasta shell with about 1-2 tablespoons of the cheese mixture and place them in the prepared baking dish.
- Top the stuffed shells with the remaining marinara sauce, then sprinkle the remaining mozzarella cheese on top.
- Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Garnish with fresh basil or parsley if desired, and serve hot.
