I’ll never forget the Sunday afternoon when my Italian neighbor, Mrs. Ricci, knocked on my door holding a warm casserole dish wrapped in a faded checkered towel. “You need to learn how to make proper stuffed shells,” she said with that no-nonsense tone I’d come to love.
That single gesture changed everything for me. This stuffed shells recipe became my comfort food, my go-to for family gatherings, and the dish I make when I want to show someone I care. The jumbo pasta shells cradling a creamy ricotta filling, all blanketed in marinara sauce and melted cheese—it’s pure magic on a plate.
I’ve tweaked Mrs. Ricci’s original recipe over the years, adding my own touches while keeping the heart of what makes it special. Now I’m sharing it with you, complete with all the little tricks I’ve learned along the way.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Total Time | 60 minutes |
| Servings | 6-8 servings (about 24 shells) |
| Difficulty Level | Easy |
Why You’ll Love This Stuffed Shells Recipe
This dish is everything you want in Italian comfort food. It’s rich, it’s cheesy, and it fills your kitchen with the most incredible aroma as it bakes.
The best part is how forgiving this recipe is—I’ve made it countless times when I’m running behind schedule, and it still turns out beautifully. You can prep it ahead, freeze it for later, or even customize the filling to suit your family’s tastes.
Here’s what makes this recipe stand out:
- Incredibly creamy filling: The combination of ricotta, mozzarella, and Parmesan creates the perfect texture that’s neither too dry nor too runny
- Perfect for meal prep: Make it on Sunday and enjoy leftovers all week, or freeze individual portions for busy weeknights
- Kid-approved: Even my pickiest eater devours these shells without complaint
- Budget-friendly: You can feed a crowd without breaking the bank
- Impressive presentation: It looks fancy enough for guests but requires minimal effort
- Customizable: Easy to add spinach, sausage, or swap in your favorite sauce
Read Also: Lasagna Recipe
Ingredients
This recipe uses simple, quality ingredients that come together to create something truly special. I’ve learned that using whole milk ricotta makes all the difference in achieving that creamy, luxurious filling.
For the pasta:
- 1 box (12 oz/340g) jumbo pasta shells
- 2 tablespoons salt (for pasta water)
For the cheese filling:
- 32 oz (907g) whole milk ricotta cheese
- 2 cups (226g) shredded mozzarella cheese, divided
- 1 cup (100g) grated Parmesan cheese, divided
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, but Mrs. Ricci swears by it)
For the sauce:
- 24 oz (680g) marinara sauce (homemade or store-bought)
- 1 cup (240ml) water or chicken broth
For topping:
- 1½ cups (170g) shredded mozzarella cheese
- ¼ cup (25g) grated Parmesan cheese
- Fresh basil leaves for garnish
Another favorite: Chicken Parmesan Recipe
Kitchen Equipment Needed
Having the right tools makes this recipe so much easier. Trust me, I learned this the hard way after trying to stuff shells with a regular spoon—not my finest kitchen moment.
- Large pot for boiling pasta (at least 6 quarts)
- 9×13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Colander for draining pasta
- Wooden spoon or spatula
- Measuring cups and spoons
- Piping bag or large zip-top bag (makes filling shells incredibly easy)
- Aluminum foil
- Small spoon or cookie scoop (alternative to piping bag)
- Kitchen towel
- Oven mitts
Recommended Products for This Recipe
After making this dish more times than I can count, I’ve found a few products that genuinely make the process easier and the results even better.
1. Le Creuset Enameled Cast Iron Baking Dish
I finally invested in one of these after years of using cheaper baking dishes, and the difference is remarkable. The even heat distribution means no burnt edges or undercooked centers, and the cleanup is incredibly simple even with all that baked-on cheese. It’s pricey, but it’s the last baking dish you’ll ever need to buy.
2. Premium Whole Milk Ricotta
Not all ricotta is created equal—I learned this after a batch turned out watery and bland. BelGioioso Ricotta has the perfect creamy texture and rich flavor that makes the filling absolutely divine. It’s worth seeking out the good stuff.
3. Large Disposable Piping Bags
These changed my stuffed shells game completely. Filling shells with a spoon takes forever and gets messy, but with a piping bag, you can fill all 24 shells in just a few minutes. I keep a box of these on hand because they’re useful for so many recipes.
4. Rao’s Homemade Marinara Sauce
On nights when I don’t have time to make sauce from scratch, this is my secret weapon. It tastes homemade, has simple ingredients, and elevates the entire dish. My Italian neighbor even approved—and that’s saying something.
Step-by-Step Instructions: How to Make Stuffed Shells
I’m going to walk you through every single step so you can nail this recipe on your first try. Take your time with the filling—it’s where all the flavor happens.
1. Cook the Pasta Shells
- Fill your large pot with water, leaving about 3 inches from the top to prevent boiling over
- Add 2 tablespoons of salt to the water—this is your only chance to season the pasta itself, so don’t skip it
- Bring the water to a rolling boil over high heat
- Carefully add the jumbo shells to the boiling water, stirring gently to prevent them from sticking together
- Cook the shells for 8-9 minutes, which is about 1-2 minutes less than the package directions suggest—you want them al dente because they’ll continue cooking in the oven
- While the pasta cooks, prepare a large bowl of cold water and ice
- Drain the shells in a colander, then immediately transfer them to the ice bath to stop the cooking process
- After 2-3 minutes in the ice bath, drain the shells again and lay them out in a single layer on a clean kitchen towel to dry slightly
- This cooling method prevents the shells from sticking together and becoming too soft to fill
2. Prepare the Cheese Filling
- In a large mixing bowl, add the ricotta cheese and use a fork to fluff it slightly, breaking up any lumps
- Add 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan, reserving the rest for topping
- Crack the eggs into a small bowl, beat them lightly with a fork, then add them to the cheese mixture
- Mince the garlic cloves as finely as possible—I press mine through a garlic press to ensure even distribution
- Add the minced garlic, chopped parsley, chopped basil, salt, black pepper, and nutmeg to the bowl
- Using a wooden spoon or spatula, fold all ingredients together until everything is evenly combined—the mixture should be smooth and creamy
- Taste the filling and adjust seasoning if needed (yes, it’s safe to taste raw egg in this small amount, but you can omit it if concerned)
- Cover the bowl and refrigerate while you prepare the baking dish
You might also enjoy: Chicken Spaghetti Recipe
3. Prepare the Baking Dish
- Preheat your oven to 375°F (190°C)
- Pour about 1 cup of marinara sauce into the bottom of your 9×13-inch baking dish
- Use a spoon or spatula to spread the sauce evenly across the entire bottom—this prevents the shells from sticking and adds moisture
- Mix the remaining marinara sauce with 1 cup of water or chicken broth in a medium bowl—this thins the sauce slightly so it doesn’t become too thick during baking
- Set aside for later use
4. Fill the Shells
- Remove the cheese filling from the refrigerator
- If using a piping bag method: Fit a large piping bag with a wide round tip (or simply cut off the corner of a zip-top bag), then fill the bag with the cheese mixture
- Hold each shell in your non-dominant hand with the opening facing up
- Pipe the filling directly into the shell, filling it about three-quarters full—don’t overstuff or they’ll burst during baking
- Place each filled shell seam-side up in the prepared baking dish, arranging them snugly but not touching
- If using a spoon method: Take a generous spoonful of filling and gently press it into each shell opening, using your finger to push it all the way in
- Continue until all shells are filled—you should have about 24 filled shells
- Any leftover filling can be dotted between the shells or saved for another use
5. Add Sauce and Cheese
- Pour the thinned marinara sauce evenly over all the filled shells, making sure each shell gets coated
- Use a spoon to drizzle sauce into any gaps between shells
- Sprinkle the remaining 1½ cups of mozzarella cheese evenly over the top
- Add the remaining ¼ cup of Parmesan cheese over the mozzarella
- Cover the baking dish tightly with aluminum foil—make sure it’s not touching the cheese by tenting it slightly in the center
6. Bake the Stuffed Shells
- Place the covered baking dish on the center rack of your preheated oven
- Bake covered for 25 minutes—this allows the shells to heat through and the flavors to meld
- After 25 minutes, carefully remove the foil (watch out for the steam!)
- Return the dish to the oven uncovered and bake for an additional 10 minutes, or until the cheese on top is melted, bubbly, and starting to turn golden brown
- The sauce should be bubbling around the edges when it’s done
- Remove from the oven and let the dish rest for 5-10 minutes before serving—this helps the shells set and makes them easier to serve
7. Garnish and Serve
- While the stuffed shells rest, tear or chop fresh basil leaves
- Sprinkle the fresh basil over the top of the dish for a pop of color and fresh flavor
- Use a large spoon or spatula to carefully lift 3-4 shells per serving onto plates
- Spoon extra sauce from the bottom of the pan over each serving
- Serve immediately while hot and enjoy the compliments!
This pairs beautifully with my Marinara Sauce Recipe if you want to make everything from scratch.
Tips for The Best Stuffed Shells
I’ve made every mistake possible with this recipe, so let me save you some trouble. These tips come from years of trial and error in my own kitchen.
- Don’t overcook the pasta shells: They’ll continue cooking in the oven, so slightly undercooked shells are perfect—overcooked ones will tear and fall apart when you try to fill them
- Use whole milk ricotta: Part-skim ricotta releases too much liquid during baking and results in a watery dish—the fat content in whole milk ricotta creates that creamy texture you want
- Let shells cool before filling: Hot shells are impossible to handle and will make the cheese filling runny and difficult to work with
- Invest in a piping bag: Seriously, it makes filling shells 10 times faster and less messy—even a disposable one from the grocery store works perfectly
- Thin your sauce: Adding water or broth to the marinara prevents the dish from drying out during the long baking time
- Don’t skip the sauce on the bottom: This layer prevents sticking and adds extra flavor to each bite
- Cover with foil initially: This traps steam and moisture, ensuring the shells cook through without the cheese topping burning
- Let it rest before serving: Those 5-10 minutes make all the difference in how cleanly the shells come out of the pan
- Use fresh herbs when possible: The flavor difference between fresh and dried herbs is noticeable in the filling
- Make extra: This recipe reheats beautifully, and you’ll want leftovers—trust me
Serving Suggestions
These stuffed shells are incredibly versatile and pair well with so many sides. I usually keep it simple with a fresh salad and some crusty bread, but here are my favorite combinations.
Serve your shells with:
- A crisp Caesar salad or Caprese Stuffed Avocados
- Warm, crusty Italian bread with garlic butter
- Roasted Brussels Sprouts with Bacon for a hearty side
- Grilled Vegetable Skewers for added nutrition
- Simple steamed broccoli with lemon
- Air Fryer Zucchini Parmesan Chips
- A light Watermelon Feta Salad with Mint in summer
- Healthy Coleslaw for crunch
For drinks, I love serving this with a medium-bodied red wine like Chianti or a simple sparkling water with lemon. The richness of the cheese filling calls for something that cuts through the creaminess.
Read Also: Lasagna Soup Recipe
Variations of Stuffed Shells
Once you master the basic recipe, the possibilities are endless. I’ve tried dozens of variations over the years, and these are the ones my family requests most often.
- Spinach and ricotta: Add 10 oz frozen spinach (thawed and squeezed completely dry) to the cheese mixture for extra nutrition and a beautiful green color
- Meat lovers: Brown 1 lb Italian sausage or ground beef with onions and garlic, then mix it into the ricotta filling for a heartier dish
- Four cheese: Add ½ cup of fontina or provolone cheese to the filling mixture for even more cheese flavor
- Alfredo stuffed shells: Replace the marinara sauce with Alfredo sauce for a creamy white version
- Pesto ricotta: Stir 3 tablespoons of pesto into the cheese filling for an herbaceous twist
- Butternut squash: Roast and puree butternut squash, then mix it with ricotta for a fall-inspired version
- Mexican-style: Season the filling with cumin and chili powder, use salsa instead of marinara, and top with pepper jack cheese
- Mushroom and garlic: Sauté finely chopped mushrooms and extra garlic, then fold into the cheese mixture
- Sun-dried tomato: Chop ½ cup oil-packed sun-dried tomatoes and add them to the filling for bursts of tangy flavor
- Vegan version: Use cashew cream or tofu ricotta, dairy-free cheese, and replace eggs with flax eggs
Storage and Reheating
This is one of those recipes that actually tastes better the next day as the flavors have time to meld. I always make extra just for leftovers.
Refrigerator storage:
- Let the stuffed shells cool completely to room temperature before storing
- Transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap or foil
- Store in the refrigerator for up to 4 days
- The shells may absorb some sauce as they sit, but they’ll still be delicious
Freezer storage:
- For best results, freeze the assembled but unbaked dish—prepare everything through step 5, then wrap tightly with plastic wrap and aluminum foil
- Label with the date and baking instructions
- Freeze for up to 3 months
- You can also freeze individual cooked portions in freezer-safe containers for quick single servings
Reheating instructions:
- From refrigerator: Cover with foil and reheat at 350°F (175°C) for 20-25 minutes, or microwave individual portions for 2-3 minutes
- From frozen (unbaked): Remove plastic wrap, keep foil on, and bake at 375°F (190°C) for 60-70 minutes covered, then 10 minutes uncovered
- From frozen (cooked): Thaw overnight in the refrigerator first, then reheat as directed above
- For microwave reheating: Place shells in a microwave-safe dish, add a splash of water or sauce, cover, and heat in 1-minute intervals until hot throughout
- Add a sprinkle of fresh cheese and herbs after reheating to freshen them up
For a lighter option, try: Healthy Chicken Pot Pie Recipe
Nutritional Facts
Here’s the approximate nutritional information per serving (4 stuffed shells with sauce):
- Calories: 425
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 720mg
- Total Carbohydrates: 42g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 24g
- Calcium: 35% DV
- Iron: 12% DV
Note: Nutritional values are estimates and will vary based on specific ingredients used and portion sizes.
Health Benefits of Key Ingredients
While this is definitely a comfort food dish, it does contain some nutritious ingredients that contribute to a balanced meal.
Ricotta cheese provides high-quality protein and calcium for strong bones, plus it’s easier to digest than many other cheeses due to its lower lactose content.
Parmesan cheese is rich in calcium, phosphorus, and protein, and because it’s aged, it contains less lactose and is packed with umami flavor.
Garlic contains compounds that may support immune function and heart health, plus it adds incredible depth of flavor without extra calories.
Basil and parsley are more than just garnishes—they contain antioxidants, vitamin K, and anti-inflammatory compounds that support overall health.
Tomato sauce is an excellent source of lycopene, an antioxidant linked to heart health and reduced cancer risk, and the fat from the cheese actually helps your body absorb it better.
Eggs in the filling provide high-quality protein, vitamins D and B12, and choline for brain health.
FAQs About Stuffed Shells
1. Can I make stuffed shells ahead of time?
Absolutely! This is one of the best make-ahead meals for busy weeknights or entertaining guests. Assemble the entire dish up to 24 hours in advance, cover it tightly with plastic wrap and foil, and refrigerate until you’re ready to bake. Add an extra 5-10 minutes to the covered baking time if the dish is coming straight from the refrigerator.
2. Why are my stuffed shells watery?
The most common culprit is using part-skim ricotta, which releases too much liquid during baking. Always use whole milk ricotta for the creamiest, least watery results. Another issue can be oversaturating the dish with sauce—make sure to thin your sauce slightly but don’t drown the shells.
3. Can I use a different type of pasta?
While jumbo shells are traditional and perfect for this recipe, you could use large shells in a pinch, though you’ll need to adjust the amount of filling per shell. Some people also make this with manicotti tubes, which work beautifully with the piping bag method.
4. How do I prevent the shells from sticking together while cooling?
The ice bath method I mentioned in the instructions is key. After draining the cooked shells, immediately plunge them into ice water to stop the cooking process. Then lay them out in a single layer on a kitchen towel to dry slightly before filling.
5. Can I freeze stuffed shells?
Yes, and they freeze exceptionally well! For best results, freeze the unbaked assembled dish or freeze cooked shells in individual portions. When freezing unbaked, you can go straight from freezer to oven—just add extra baking time and keep the dish covered for most of the cooking time to prevent the cheese from burning.
You might also enjoy: Baked Chicken with Alfredo Sauce Recipe
Final Thoughts
There’s something deeply satisfying about pulling a bubbling pan of stuffed shells out of the oven. The aroma, the melted cheese, the way the sauce clings to each shell—it all comes together to create pure comfort on a plate.
This recipe has served me well through countless family dinners, potlucks, and even a few impromptu celebrations. It’s the kind of dish that makes people feel cared for, and that’s exactly what good food should do.
I hope you’ll give these stuffed shells a try and make them your own. Don’t be afraid to experiment with the filling or try different sauces—that’s how the best recipes evolve. Let me know how they turn out for you in the comments below, and feel free to share any variations you come up with!
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