If you’re searching for the ultimate stuffed pasta shells recipe, you’ve landed in the right kitchen. This dish is a comforting blend of creamy ricotta, melty mozzarella, savory marinara, and perfectly cooked jumbo pasta shells. It’s easy enough for a weeknight dinner and impressive enough for a dinner party or holiday gathering.
Whether you’re feeding a hungry family or meal prepping for the week, this hearty Italian-American favorite will never let you down. Let’s dive into everything you need to know—from ingredients and step-by-step instructions to tips, variations, and storage advice.
Why You’ll Love This Stuffed Pasta Shells Recipe
- Creamy, cheesy, and packed with flavor
- Kid-friendly and picky-eater approved
- Perfect for make-ahead meals and freezer storage
- Easily customizable—add spinach, meat, or switch up the sauce
Ingredients You’ll Need
Here’s what goes into a classic stuffed pasta shells recipe:
For the Shells:
- 20 jumbo pasta shells (about half a box)
- Salt (for boiling water)
For the Cheese Filling:
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley (or 1 tsp dried)
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
For the Sauce:
- 2 cups marinara sauce (store-bought or homemade)
Optional Add-ins and Variations
Want to elevate your stuffed shells? Try one of these tasty twists:
- Spinach Stuffed Shells: Add 1 cup cooked and chopped spinach to the filling.
- Meat Lover’s Version: Mix in 1 cup cooked ground beef or Italian sausage.
- Three-Cheese Shells: Add ½ cup ricotta, ½ cup cottage cheese, and ½ cup mascarpone for ultra-rich filling.
- Alfredo Sauce: Swap the marinara with Alfredo for a creamy twist.
- Vegan Option: Use dairy-free ricotta and vegan mozzarella; replace the egg with a flax egg.
How to Make Stuffed Pasta Shells (Step-by-Step)
Step 1: Boil the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo shells and cook them 1–2 minutes less than package instructions (they’ll continue to cook in the oven). Drain and rinse with cool water to stop cooking. Set aside.
💡 Pro Tip: Drizzle a little olive oil on the shells after boiling to keep them from sticking.
Step 2: Prepare the Filling
In a large bowl, mix together:
- Ricotta cheese
- 1 ½ cups mozzarella
- Parmesan
- Egg
- Parsley
- Garlic powder
- Salt and pepper
Stir until fully combined and creamy.
Step 3: Preheat and Prepare the Pan
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.
Step 4: Stuff the Shells
Using a spoon or piping bag, carefully fill each pasta shell with about 2 tablespoons of the cheese mixture. Nestle them into the baking dish.
Step 5: Top and Bake
Pour the remaining marinara sauce over the stuffed shells. Sprinkle the top with extra mozzarella and Parmesan.
Cover the dish with foil and bake for 25 minutes. Then, uncover and bake an additional 10–15 minutes until bubbly and golden.
How to Serve Stuffed Pasta Shells
These shells pair beautifully with:
- Garlic bread or focaccia
- A crisp Caesar salad
- Roasted vegetables like broccoli or asparagus
- A glass of red wine, like Chianti or Merlot
Make-Ahead and Freezer Instructions
Make-Ahead:
Assemble the shells up to a day ahead. Cover tightly with plastic wrap or foil and refrigerate. Bake when ready.
To Freeze:
- Assemble the dish in a freezer-safe container.
- Cover tightly with foil and freeze for up to 3 months.
- To bake from frozen, add an extra 15–20 minutes to the bake time (keep covered for longer to avoid over-browning).
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Microwave individual portions or reheat in the oven at 350°F until hot and bubbly.
Expert Tips for the Best Stuffed Pasta Shells
- Use whole milk ricotta for the creamiest texture.
- Don’t overcook the shells—slightly underdone is best.
- Let the dish rest for 5–10 minutes before serving so the cheese sets slightly.
- Layer sauce underneath and on top to keep shells moist and flavorful.
FAQs
Can I use cottage cheese instead of ricotta?
Yes! Cottage cheese works well and has a lighter texture. You can blend it for a smoother consistency if desired.
What’s the best marinara sauce to use?
You can use your favorite store-bought marinara or make a quick homemade version with canned tomatoes, garlic, basil, and olive oil.
Can I freeze already-baked stuffed shells?
Absolutely. Let them cool completely, then freeze in airtight containers. Reheat in the oven or microwave when ready to serve.
Final Thoughts
This stuffed pasta shells recipe is a timeless classic that never fails to impress. It’s the kind of comfort food that makes any table feel like home. Whether you’re serving guests or just treating yourself to a cheesy night in, this dish delivers every time.