Name: Easy Stuffed Shells
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 ounces jumbo pasta shells; 1 tablespoon kosher salt; 30 ounces whipped cottage cheese or ricotta cheese; 6 ounces Parmesan cheese, grated; 1 egg; 1 to 2 garlic cloves, minced; 1 tablespoon fresh parsley, minced; ¾ cup fresh basil leaves, finely chopped (about 8 to 10 leaves); ½ teaspoon salt; ½ teaspoon fresh ground pepper; 28 ounces marinara sauce; 8 ounces mozzarella cheese, grated

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Stuffed shells are a classic Italian-American comfort food, and this version is all about simplicity and flavor. I start with jumbo pasta shells and fill them with a creamy, cheesy mixture infused with garlic, herbs, and Parmesan. Then I nestle them into a rich marinara sauce, top them with mozzarella, and bake until bubbly and golden. It’s cozy, satisfying, and absolutely perfect for a busy weeknight dinner or a relaxed weekend meal.

Why You’ll Love This Recipe

I love how this recipe comes together so easily but tastes like something you’d order at a restaurant. The creamy cheese filling is made with whipped cottage cheese or ricotta, giving it a luscious texture without being too heavy. Fresh basil and parsley give the filling a garden-fresh flavor, while garlic adds a gentle kick. It’s also incredibly versatile—I can prep it in advance or even freeze it for later. It’s the kind of meal that always brings comfort and satisfaction to the table. Easy Stuffed Shells

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounces jumbo pasta shells
1 tablespoon kosher salt
30 ounces whipped cottage cheese or ricotta cheese
6 ounces Parmesan cheese, grated
1 egg
1 to 2 garlic cloves, minced
1 tablespoon fresh parsley, minced
¾ cup fresh basil leaves, finely chopped (about 8 to 10 leaves)
½ teaspoon salt
½ teaspoon fresh ground pepper
28 ounces marinara sauce
8 ounces mozzarella cheese, grated

Directions

I preheat the oven to 350°F.
I spray a 9×13 baking dish with cooking spray and spread half of the marinara sauce on the bottom.
In a large pot, I bring salted water to a boil. I add the pasta shells and cook them until about 3 minutes before they reach al dente.
I drain and rinse the shells with cool water, then set them aside.
In a large bowl, I mix together the whipped cottage cheese, Parmesan, egg, garlic, parsley, basil, salt, and pepper.
Using a spoon, I fill each pasta shell with the cheese mixture and place them snugly in the baking dish.
I cover the shells with the remaining marinara sauce and sprinkle mozzarella over the top.
I bake for 25 minutes, or until the dish is hot and bubbly. Then I serve it right away.

Servings and timing

This recipe serves 10 people and takes just 35 minutes from start to finish—10 minutes of prep and 25 minutes of bake time. It’s perfect when I need a satisfying meal on the table quickly.

Variations

When I want to change things up, I sometimes add cooked Italian sausage or ground beef to the marinara sauce for extra richness. Spinach can be folded into the cheese mixture for a veggie-packed twist. If I’m feeling indulgent, I use a blend of ricotta and mascarpone for a more decadent filling. And for a spicier version, I add crushed red pepper flakes to the sauce.

storage/reheating

Leftovers store beautifully. I keep them in an airtight container in the refrigerator for up to 4 days. To reheat, I either microwave individual portions or warm the whole dish in the oven at 350°F until heated through. If I’m freezing them, I make sure to do it before baking, wrap the dish tightly, and freeze for up to 2 months. I just thaw overnight in the fridge before baking as usual.

FAQs

How do I keep the shells from tearing while filling?

I make sure not to overcook them—they should be slightly under al dente. Rinsing with cool water also helps keep them firm and easier to handle.

Can I make this recipe ahead of time?

Yes, I often assemble the dish earlier in the day or even the night before. I just cover and refrigerate it until I’m ready to bake.

What’s the best cheese to use for stuffed shells?

I like whipped cottage cheese for a light, creamy texture, but ricotta works just as well. Adding Parmesan gives it a salty depth, and mozzarella makes it perfectly melty on top.

Can I freeze stuffed shells?

Absolutely. I freeze the assembled, unbaked shells in a foil-covered dish. When I’m ready to cook, I thaw it in the fridge overnight and bake as directed.

What side dishes go well with stuffed shells?

I usually serve this with a crisp green salad, garlic bread, or steamed veggies. It’s a hearty main, so light, fresh sides work best.

Conclusion

These easy stuffed shells are a go-to in my kitchen for good reason—they’re simple, comforting, and crowd-pleasing. With just a few ingredients and minimal prep, I can have a delicious, cheesy, and satisfying meal on the table in no time. Whether I’m feeding a family or meal prepping for the week, this dish never disappoints.

Easy Stuffed Shells