The Best Cheesy Stuffed Pasta Shells

The Best Cheesy Stuffed Pasta Shells are the ultimate comfort food—jumbo pasta shells filled with a creamy, cheesy ricotta mixture, smothered in marinara sauce, and baked until bubbly and golden. This dish is hearty, flavorful, and exactly what I crave when I want something warm and satisfying straight out of the oven.

Why I Love This Recipe

I love how these stuffed shells look and taste like something from a cozy Italian restaurant, but I can make them right at home with just a few simple ingredients. The combination of ricotta, mozzarella, and Parmesan gives the filling a rich, creamy texture, and baking everything in marinara sauce keeps the shells perfectly tender. It’s a family favorite in my house, and I always make a big batch because the leftovers taste just as good the next day.

Ingredients

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

• Jumbo pasta shells

• Ricotta cheese

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Egg

• Garlic, minced

• Fresh basil or parsley, chopped

• Salt and black pepper

• Marinara sauce (homemade or store-bought)

• Olive oil (for boiling pasta)

Directions

1. I start by preheating the oven to 375°F (190°C).

2. I bring a large pot of salted water to a boil, add a splash of olive oil, and cook the pasta shells until just al dente. I drain them and rinse with cool water to stop the cooking.

3. In a large bowl, I mix the ricotta, half of the mozzarella, Parmesan, egg, garlic, chopped herbs, salt, and pepper until smooth and well combined.

4. I spread a thin layer of marinara sauce on the bottom of a baking dish.

5. Using a spoon, I carefully fill each shell with the cheese mixture and place them in the baking dish.

6. I pour the remaining marinara sauce over the top of the shells and sprinkle the rest of the mozzarella cheese over everything.

7. I cover the dish with foil and bake for 25 minutes, then uncover and bake for another 10–15 minutes until the cheese is melted and bubbly.

8. I let the dish rest for a few minutes before serving, garnished with more fresh herbs if I have them.

Servings and Timing

This recipe serves 4–6 people.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes

Variations

Sometimes I add cooked spinach or sautéed mushrooms to the cheese filling for extra veggies. I’ve also mixed in cooked Italian sausage or ground beef for a heartier version. If I want to make it extra cheesy, I top the shells with a bit of provolone or a mix of Italian cheeses. For a slightly lighter take, I’ve swapped some of the ricotta with cottage cheese—it still turns out creamy and delicious.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish and warm it in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions until hot. This dish also freezes well—I assemble everything in a freezer-safe dish, wrap it tightly, and freeze before baking. When I’m ready to cook, I bake it straight from frozen, adding 15–20 minutes to the baking time.

FAQs

Can I make these stuffed shells ahead of time?

Yes, I often assemble the dish a day in advance and store it in the fridge. When I’m ready to bake, I just pop it in the oven—no extra prep needed.

Can I use cottage cheese instead of ricotta?

Yes, I can substitute cottage cheese for ricotta. I sometimes blend it for a smoother texture, and it works well in the filling.

How do I keep the shells from tearing?

I make sure not to overcook the shells—just until al dente—and I handle them gently when filling. Rinsing them in cool water after boiling also helps prevent sticking and tearing.

What’s the best way to freeze stuffed shells?

I assemble the dish, cover it tightly with foil and plastic wrap, and freeze it before baking. When I want to cook it, I bake it straight from frozen, covered, at 375°F (190°C) until heated through.

Can I add meat to this recipe?

Absolutely. I’ve added cooked ground beef, sausage, or turkey to the cheese filling or layered it into the marinara sauce for extra protein and flavor.

Conclusion

The Best Cheesy Stuffed Pasta Shells are a classic, comforting dish that’s always a hit at the table. Whether I’m feeding the family on a weeknight or prepping something special for guests, this recipe never disappoints. It’s rich, satisfying, and full of cheesy goodness—everything I love in a baked pasta dish.

The Best Cheesy Stuffed Pasta Shells

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The Best Cheesy Stuffed Pasta Shells are jumbo shells filled with a creamy blend of ricotta, mozzarella, and Parmesan cheese, then baked in marinara sauce until bubbly and golden. A comforting, Italian-inspired favorite perfect for any occasion.

• Author: Lizaa
• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: 55–60 minutes
• Yield: 4–6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 20–24 jumbo pasta shells
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons fresh basil or parsley, chopped
• Salt and black pepper, to taste
• 3 cups marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil (for boiling pasta)

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil with a splash of olive oil. Cook the pasta shells until just al dente. Drain and rinse with cool water.
3. In a large bowl, mix ricotta, half the mozzarella, Parmesan, egg, garlic, herbs, salt, and pepper until well combined.
4. Spread a thin layer of marinara sauce in the bottom of the baking dish.
5. Stuff each shell with the cheese mixture and arrange in the dish.
6. Pour remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
7. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
8. Let rest for 5 minutes before serving. Garnish with extra herbs if desired.

Notes

• Add cooked spinach or sautéed mushrooms to the filling for extra veggies.
• Use cottage cheese in place of ricotta for a lighter version.
• Top with provolone or Italian cheese blend for extra cheesiness.
• To freeze, assemble and wrap tightly before baking. Bake from frozen, adding 15–20 minutes to cooking time.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 370
• Sugar: 6g
• Sodium: 620mg
• Fat: 20g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 70mg