Stuffed Shells Recipe

Stuffed shells are a beloved Italian-American comfort food that combines the creaminess of ricotta cheese, the chewiness of jumbo pasta shells, and the richness of marinara sauce. Topped with bubbling melted cheese, this dish is perfect for family dinners, gatherings, or meal prep.

Equipment:

• Large pot
• Colander
• Mixing bowls
• Baking dish (9×13-inch)
• Spoon or piping bag
• Aluminum foil
• Measuring cups and spoons

Ingredients:

• 20–25 jumbo pasta shells
• 2 cups ricotta cheese
• 1½ cups shredded mozzarella cheese (divided)
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 teaspoons Italian seasoning
• 2 cups marinara sauce (store-bought or homemade)
• 2 cups fresh spinach (optional, chopped)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the jumbo shells and cook for 1–2 minutes less than the package instructions. Drain and rinse with cold water to stop the cooking. Set aside.
2. Prepare the Filling:
   In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan cheese, egg, Italian seasoning, spinach (if using), salt, and pepper. Mix until well combined.
3. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
4. Stuff the Shells:
   Spoon the ricotta mixture into each shell or use a piping bag for easier filling.
5. Assemble the Dish:
   Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells on top in a single layer. Spoon the remaining marinara sauce over the shells.
6. Bake:
   Sprinkle the remaining mozzarella cheese over the shells. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
7. Serve:
   Remove from the oven and let rest for 5 minutes. Garnish with fresh basil and serve warm.

Tips:

• For added flavor, mix cooked crumbled sausage or chopped cooked mushrooms into the filling.
• Freeze unbaked stuffed shells for up to 3 months. Bake directly from frozen at 375°F for 45–50 minutes.
• Use fresh marinara or a high-quality store-bought sauce for the best results.

Stuffed shells are a hearty, satisfying dish that everyone will love. With a rich filling and savory marinara, it’s a meal that feels special yet is simple enough to make on busy nights. Enjoy this cheesy delight with a crisp green salad and garlic bread for a complete Italian feast!

Stuffed Shells Recipe

This classic stuffed shells recipe features jumbo pasta shells filled with a creamy ricotta, mozzarella, and Parmesan mixture, baked in a rich marinara sauce. A comforting and crowd-pleasing dish perfect for any occasion!

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Equipment

• Large pot
• Colander
• Mixing bowls
• Baking dish (9x13-inch)
• Spoon or piping bag
• Aluminum foil
• Measuring cups and spoons

Ingredients

  

• 20 –25 jumbo pasta shells
• 2 cups ricotta cheese
• 1½ cups shredded mozzarella cheese divided
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 teaspoons Italian seasoning
• 2 cups marinara sauce store-bought or homemade
• 2 cups fresh spinach optional, chopped
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

 

• Cook the Pasta:
• Bring a large pot of salted water to a boil. Add the jumbo shells and cook for 1–2 minutes less than the package instructions. Drain and rinse with cold water to stop the cooking. Set aside.
• Prepare the Filling:
• In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan cheese, egg, Italian seasoning, spinach (if using), salt, and pepper. Mix until well combined.
• Preheat the Oven:
• Preheat your oven to 375°F (190°C).
• Stuff the Shells:
• Spoon the ricotta mixture into each shell or use a piping bag for easier filling.
• Assemble the Dish:
• Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange the stuffed shells on top in a single layer. Spoon the remaining marinara sauce over the shells.
• Bake:
• Sprinkle the remaining mozzarella cheese over the shells. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
• Serve:
• Remove from the oven and let rest for 5 minutes. Garnish with fresh basil and serve warm.