Classic stuffed shells are a comforting, crowd-pleasing dinner: tender jumbo pasta shells filled with a creamy cheese mixture, baked in a savory tomato sauce and topped with melted cheese. The result is a rich, casserole-style dish that’s both satisfying and simple to prepare.
This recipe isn’t just for special Sundays. It makes a thoughtful meal to bring to new parents or someone in need, and it freezes well for easy weekday dinners. When reheated, the shells maintain their creamy filling and comforting texture.
Tips for an Easier Preparation
A few simple techniques make this dish straightforward, even for cooks who feel intimidated by assembling stuffed pasta. Follow these tips for smooth preparation and great results.
Don’t overcook the jumbo shells. Boil them 2–3 minutes less than the package’s al dente time so they remain firm enough to fill without splitting. The pasta will finish cooking while baking.
Use a pastry bag or a large resealable plastic bag with a corner cut off to pipe the filling into the shells. This is faster and less messy than spooning. If you prefer, two spoons work fine but take a bit more time.
Stuffed shells are ideal for make-ahead meals and freezing. Prepare them in advance, then refrigerate or freeze for a convenient, comforting dinner whenever you need one. Serve with a green salad and garlic bread to round out the meal.
Recipe for Classic Stuffed Shells
This recipe looks elegant on the table but is simple to make with straightforward ingredients. Gather these basics before you begin:
Ingredients:
- Jumbo pasta shells
- Ricotta cheese
- Shredded Italian cheese blend
- Dried Italian seasoning
- Salt and freshly ground black pepper
- Egg
- Freshly grated Parmesan cheese
- Marinara sauce
- Fresh chopped parsley
*Specific measurements and a printable recipe card are available at the bottom of this article. Read the tips below for helpful shortcuts and variations.
Instructions:
Bring a large pot of salted water to a boil and cook the jumbo shells 2–3 minutes less than the package’s al dente time so they remain slightly firm. Drain and set aside to cool enough to handle.
Preheat the oven to 375°F (190°C). Spray a 9″x13″ baking dish with cooking spray. Spread 1 1/2 cups of marinara sauce in an even layer on the bottom of the dish.
Prepare the Filling
In a medium bowl, combine ricotta cheese, 1 1/2 cups of the shredded Italian blend, Italian seasoning, the egg, salt, pepper, and Parmesan cheese. Stir until smooth and evenly mixed.
Transfer the filling to a pastry bag or a large resealable plastic bag with a corner snipped off, or use two spoons if preferred. Pipe or spoon the mixture into each cooled shell, placing them open-side up in the prepared pan.
When all shells are filled and arranged in the dish, spoon the remaining marinara sauce over them. Sprinkle the remaining 1 1/2 cups of shredded Italian blend evenly on top.
Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for about 10 more minutes, until the cheese is melted, bubbly, and lightly golden. Garnish with chopped parsley and serve warm.
Freezing and Reheating Instructions
Classic stuffed shells freeze very well and can be baked right from the freezer. Assemble the dish in a large disposable pan if you plan to gift or freeze it. Cover tightly with plastic wrap, then heavy-duty foil, and freeze for up to three months.
To bake from frozen, remove plastic wrap, re-cover with foil, and place in a preheated oven at 375°F. Bake for about an hour, or until heated through and bubbling. Remove the foil for the last five minutes or broil briefly to brown the top.
Make Ahead
Prepare the stuffed shells a day or two in advance, cover, and refrigerate. Bring them close to room temperature before baking and follow the same bake times in the recipe. This saves time on busy days and delivers a fresh-baked meal with minimal effort.
Ingredient Variations
Customize the filling to suit your tastes or what’s in your fridge. Here are easy ways to adapt the recipe:
- Protein: Stir in about 8 ounces of cooked, drained ground beef, turkey, or Italian sausage, or add chopped cooked chicken.
- Vegetables: Fold in a cup of cooked, finely chopped vegetables such as spinach, mushrooms, bell peppers, onions, kale, broccoli, or zucchini. Cook them first so they don’t release excess moisture.
- Sauce: Swap marinara for a creamy Alfredo or a bolognese-style meat sauce for a different flavor profile.
- Cheeses: Try cream cheese, provolone, cottage cheese, fontina, Romano, or asiago in place of or in addition to the ricotta and Italian blend.
Quick Tips
- Boil shells until they are about 2 minutes shy of al dente so they hold their shape while you stuff them.
- Use a piping bag or a resealable plastic bag with a corner cut off to speed up filling and reduce mess.
- Choose cheeses and add-ins you enjoy—if you don’t care for ricotta, cottage or cream cheese are good alternatives.
- Use a high-quality jarred marinara or make your own for the best flavor.
- Double the recipe and freeze a second pan for an easy future meal.
Enjoy! Mary
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Classic Stuffed Shells Recipe
Jumbo pasta shells stuffed with a classic Ricotta cheese mixture and then cooked in marinara sauce and cheese on top.
25 minutes
30 minutes
55 minutes
Ingredients
- 24 jumbo pasta shells
- 15 ounces ricotta cheese
- 3 cups shredded Italian blend cheese, divided
- 2 teaspoons dried Italian seasoning
- salt and pepper, to taste
- 1 large egg
- 1/2 cup freshly grated Parmesan cheese
- 3 cups marinara sauce, divided use
- 2 tablespoons fresh chopped parsley
Instructions
- Cook the pasta shells according to package directions. Drain and set aside.
- Preheat the oven to 375°F. Coat a 9″x13″ baking pan with cooking spray, set aside.
- Spread 1 1/2 cups of the marinara sauce in the bottom of the pan. Spread so that it is evenly coatedIn a medium bowl.
- Place the ricotta cheese, 1 1/2 cups of Italian blend cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
- Fill each pasta shell with the cheese mixture and place, open side up, in the baking dish. Spoon the remaining marinara sauce over the shells. Sprinkle the other 1 1/2 cups of cheese over the top of the sauce.
- Cover the dish with foil. Bake for 20 minutes. Uncover the baking dish then bake for an additional 10 minutes or until cheese is melted, bubbly and starting to turn light brown in color.
- Garnish with parsley, then serve warm.