Picture this: tender pasta shells stuffed with a rich, creamy ricotta filling, layered with tangy marinara sauce, and topped with bubbling melted cheese. This Easy Stuffed Shells recipe is the ultimate comfort food – perfect for busy weeknights, family dinners, or impressing guests with minimal effort. Trust me, once you try this, it’ll become a go-to favorite in your home.
Why You’ll Love This Recipe
- Simple and Quick: Easy prep with minimal fuss, ideal for weeknights.
- Comfort Food Perfection: Creamy ricotta filling meets gooey melted cheese for the ultimate indulgence.
- Make-Ahead Magic: Assemble in advance for effortless baking later.
- Crowd-Pleaser: Perfect for potlucks, family gatherings, or casual dinners.
Ingredients
- Jumbo pasta shells (for perfect stuffing)
- Ricotta cheese (for that creamy filling)
- Shredded mozzarella cheese (melty, gooey goodness)
- Italian seasoning (a flavor booster)
- Egg (to bind the filling)
- Grated parmesan cheese (adds a salty, nutty kick)
- Marinara sauce (store-bought or homemade)
- Fresh parsley (for a pop of color)
- Salt and pepper (to taste)
- Cooking spray (to prevent sticking)
Full ingredient list with measurements is provided in the recipe card below.
How to Make Easy Stuffed Shells
- Prep Your Oven & Dish: Preheat your oven to 375°F. Give your 9″x13″ baking dish a generous coating of cooking spray to keep those shells from sticking.
- Layer the Sauce: Spread 1 1/2 cups of marinara sauce evenly over the bottom of the dish. This helps keep your pasta moist and flavorful while baking.
- Make the Filling: In a bowl, mix ricotta, 1 1/2 cups of mozzarella, Italian seasoning, egg, parmesan cheese, salt, and pepper. Stir everything together until creamy and well-combined.
- Fill the Shells: Spoon the ricotta mixture into each cooked pasta shell and nestle them in the baking dish. Don’t worry if they aren’t perfect – rustic is charming!
- Top with Sauce and Cheese: Spoon the remaining marinara over the shells and sprinkle the remaining 1 1/2 cups of mozzarella cheese on top.
- Bake to Perfection: Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted and lightly golden.
- Garnish and Serve: Sprinkle fresh parsley over the top for a burst of color and freshness. Serve hot and enjoy!
Pro Tips for Making the Recipe
- Slightly Undercook Your Shells: Cook pasta 1-2 minutes less than package instructions to ensure they hold their shape when stuffed.
- Go for Whole Milk Cheeses: They melt creamier and taste richer than part-skim varieties.
- Shred Your Own Cheese: Pre-shredded cheese doesn’t melt as smoothly due to anti-caking agents. Freshly grated is always best.
How to Serve
This dish pairs beautifully with:
- Garlic bread for soaking up that extra marinara sauce.
- A fresh Caesar salad or Italian chopped salad to balance the richness.
- A crisp white wine like Pinot Grigio or Sauvignon Blanc for a delightful pairing.
Make Ahead and Storage
- Make Ahead: Assemble your stuffed shells up to a day in advance, cover tightly, and refrigerate until ready to bake.
- Leftovers: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze unbaked shells covered tightly for up to 3 months. When ready to enjoy, bake straight from frozen at 375°F for 45-50 minutes.
- Reheating: Warm in the oven at 350°F for 15-20 minutes or microwave individual portions for a faster option.
FAQs
Can I add meat to this recipe?
Absolutely! Brown some ground beef, sausage, or shredded chicken and mix it into your ricotta filling for added protein and flavor.
What’s the best marinara sauce for this recipe?
A rich, slow-simmered homemade sauce is fantastic, but a high-quality store-bought marinara works perfectly for busy nights.
Can I make this recipe healthier?
Yes! Swap in part-skim ricotta and mozzarella, and load up on fresh herbs for extra flavor without the added calories.
Can I use a different pasta shape?
While jumbo shells are ideal for stuffing, you can adapt this recipe by layering the ricotta filling between cooked lasagna noodles for a fun twist.
Give this Easy Stuffed Shells Recipe a try tonight! Your family will thank you, and you’ll be adding a new favorite to your dinner rotation. Let me know how it turns out in the comments below!
Easy Stuffed Shells Recipe
Equipment
- 9″x13″ Baking Dish
- Mixing bowl
Ingredients
Pasta Shells
- 24 jumbo shells pasta shells cooked according to package directions
- 15 ounces ricotta cheese whole milk preferred
- 3 cups shredded mozzarella cheese divided use
- 2 tsp Italian seasoning
- 1 egg
- ½ cup grated parmesan cheese
- 3 cups marinara sauce divided use
- 2 tbsp parsley chopped
Instructions
- Preheat the oven to 375°F and coat a baking dish with cooking spray.
- Spread 1 1/2 cups of marinara sauce in the bottom of the pan.
- Mix ricotta, 1 1/2 cups mozzarella, Italian seasoning, egg, parmesan cheese, salt, and pepper in a bowl.
- Fill each pasta shell with the ricotta mixture and place in the baking dish.
- Spoon remaining marinara sauce over the shells, then sprinkle remaining mozzarella cheese on top.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is golden.
- Sprinkle with parsley and serve hot.