Stuffed Shells Recipe
Creamy, cheesy, and baked to perfection, Classic Stuffed Shells are the ultimate comfort food that turns a handful of humble ingredients into a cozy, crowd-pleasing dinner.
These shells are generously filled with a trio of cheeses, nestled in rich marinara, and blanketed in more gooey cheese for that golden-baked finish that no one can resist.
Inside the Shell: Ingredients That Make Classic Stuffed Shells Shine
- Jumbo pasta shells – The perfect vessel to cradle the cheesy filling, these shells turn tender and delicious after baking.
- Ricotta cheese – Smooth, rich, and creamy, it forms the base of the decadent stuffing.
- Mozzarella cheese – Melty and stretchy, mozzarella adds classic comfort and that irresistible cheese pull.
- Parmesan cheese – Sharp and nutty, it layers in bold flavor and enhances the creamy filling.
- Egg – Binds the ricotta filling so it holds together inside each shell.
- Italian seasoning – A blend of herbs that infuses the filling with authentic Italian flair.
- Marinara sauce – A rich tomato base that envelops the shells in saucy goodness.
- Parsley – Fresh and vibrant, it finishes the dish with a pop of color and brightness.
Bubbly, Cheesy, and Easy: How to Make Classic Stuffed Shells
Start by undercooking the jumbo shells slightly so they stay firm enough to hold the filling. Then, mix up the creamy filling—ricotta, egg, mozzarella, parmesan, Italian seasoning, salt, and pepper—until smooth and luscious.
Spread a layer of marinara sauce in your baking dish to create a saucy base. Stuff each shell with the ricotta mixture, nestle them into the pan, and blanket them with more sauce and mozzarella cheese.
Bake covered to keep them moist, then uncover and let the cheese bubble and brown into golden perfection. Finish with fresh parsley and serve hot for maximum comfort.
Pro Tips for Perfect Stuffed Shells Every Time
Slightly undercooking the shells before baking is key—they’ll soften further in the oven, so a firmer shell prevents tearing. Always use whole milk cheeses for richness, unless you’re aiming for a lighter version.
Freshly grated cheese melts much better than pre-shredded—it’s worth the extra minute to avoid gritty or dry textures. And don’t skip the parsley: that pop of fresh green makes a difference both in taste and presentation.
Keeping It Delicious: How to Store and Reheat Leftovers
Store leftover stuffed shells in an airtight container in the fridge for up to four days. They reheat beautifully in the microwave or oven—just add a spoonful of extra marinara to keep them moist.
To freeze, arrange the filled shells in a dish, cover tightly with foil, and freeze before baking. When you’re ready to serve, bake directly from frozen at 375°F, covered, for 45–50 minutes, then uncover to brown the top.
Stuffed Shells Recipe
Ingredients
- 1/2 cup grated Parmesan cheese
- 24 jumbo pasta shells cooked slightly under al dente per package instructions
- 2 teaspoons Italian seasoning
- 1 egg
- Salt and black pepper to taste
- 3 cups shredded mozzarella cheese divided
- 3 cups marinara sauce divided
- 15 ounces ricotta cheese
- 2 tablespoons chopped parsley
- Cooking spray
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
- Distribute 1 1/2 cups of marinara sauce evenly across the base of the prepared dish.
- In a mixing bowl, combine ricotta cheese, 1 1/2 cups of mozzarella, Italian seasoning, egg, grated Parmesan, and season with salt and pepper. Mix thoroughly until well blended.
- Generously fill each cooked pasta shell with the cheese mixture and arrange them snugly in the baking dish.
- Spoon the remaining marinara sauce over the filled shells, then scatter the remaining 1 1/2 cups of mozzarella on top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is melted and lightly browned.
- Garnish with chopped parsley before serving.
Notes
Whole milk versions of ricotta and mozzarella deliver a richer flavor, though part-skim varieties can be used for a lighter dish.
For best results, grate cheese from a block instead of using pre-shredded cheese, which often contains anti-caking additives that affect melting quality.
