Stuffed shells are a timeless Italian-American comfort dish, featuring jumbo pasta shells filled with a creamy ricotta mixture, baked in a rich tomato sauce, and topped with melted cheese. This recipe delivers the perfect balance of flavor and texture, making it ideal for family dinners, potlucks, or special occasions. Whether you’re a seasoned cook or a beginner in the kitchen, this step-by-step guide will help you make the best classic stuffed shells.
Ingredients
For the Filling
- 1 (15 oz) container ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped (or 1 tsp dried parsley)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Pasta & Sauce
- 20 jumbo pasta shells (plus a few extra in case some break)
- 3 cups marinara sauce (store-bought or homemade)
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
For Topping
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh basil, chopped (for garnish)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the jumbo shells and cook according to the package instructions until al dente.
- Drain the shells and rinse them under cold water to stop the cooking process. Set aside.
Step 2: Make the Ricotta Filling
- In a large mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, Parmesan, egg, parsley, garlic powder, salt, and black pepper.
- Mix well until the filling is smooth and creamy.
Step 3: Preheat the Oven & Prepare the Sauce
- Preheat your oven to 375°F (190°C).
- Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
Step 4: Stuff the Shells
- Using a spoon or piping bag, fill each shell with about 2 tablespoons of the ricotta mixture.
- Arrange the stuffed shells in the baking dish in a single layer.
Step 5: Assemble & Bake
- Pour the remaining marinara sauce evenly over the stuffed shells.
- Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
Step 6: Serve & Enjoy
- Let the dish cool for 5 minutes before serving.
- Garnish with fresh basil and serve warm.
Tips for the Best Stuffed Shells
- Use quality ricotta – Whole milk ricotta gives the best creamy texture.
- Don’t overcook the pasta – Keep the shells al dente so they hold their shape when baked.
- Make it ahead – You can prepare and assemble the stuffed shells a day in advance and refrigerate before baking.
Variations & Additions
- Meaty Version: Add cooked ground beef or sausage to the sauce for extra protein.
- Spinach Stuffed Shells: Mix 1 cup of cooked, chopped spinach into the ricotta filling.
- Alfredo Style: Swap marinara for Alfredo sauce for a creamy twist.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze unbaked shells in a covered dish for up to 3 months. Thaw overnight before baking.
- Reheating: Warm in a 350°F oven for 15 minutes or microwave until heated through.
Frequently Asked Questions
Can I use cottage cheese instead of ricotta?
Yes! Blend cottage cheese until smooth to get a similar texture.
What can I serve with stuffed shells?
Garlic bread, Caesar salad, or roasted vegetables pair perfectly with this dish.
Can I make this dish ahead of time?
Absolutely! Assemble the stuffed shells, cover, and refrigerate for up to 24 hours before baking.