These easy Stuffed Shells are the perfect dinner and a family favorite. Filled with three kinds of cheese and baked in Marinara Sauce, it’s quick to prepare, and leftovers keep and reheat beautifully. Watch the video tutorial and see how easy it is to make ricotta-stuffed pasta shells.
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“These are simply the best! I love all your Italian recipes but this is my #1! So easy to make and feeds an army! Also they freeze exceptionally well.” – Laurie ★★★★★
Stuffed Shells Video
My stuffed shells recipe feeds my whole crew with leftovers for later in the week. It’s a great freezer meal for meal prepping and always gets rave reviews when I bring a pan to the neighbors.
I love Pasta recipes from Creamy Shrimp Pasta to Pierogi, and of course, our Homemade Pasta from scratch. If you are a fan of pasta, this Stuffed Shells Recipe is a must-try!
Best Stuffed Shells Recipe
This Stuffed shells recipe makes a casserole similar to Italian Baked Ziti with pasta that looks like seashells and is similar to Manicotti. The pasta shells are stuffed with a ricotta, mozzarella, and Parmesan filling, making them easy to portion. It’s a delicious, cheesy, warm comfort food everyone loves.
My kids especially love these stuffed jumbo shells, so they always disappear fast. In the off chance we have a few left over, they reheat well, so I put them into their lunchboxes, and those lunchboxes always come home empty.
Stuffed Shells Ingredients
The ingredients for this stuffed shells recipe are similar to those of other Italian comfort food recipes, so you know it will be good.
- Jumbo pasta shells – or “Conchiglioni” in Italian, found in most grocery pasta aisles. You’ll need a 12oz box.
- Aromatics – onions (chopped), garlic cloves (minced), salt, pepper, and dired oregano
- Marinara sauce – Homemade Marinara is best, but you can use canned sauce if needed.
- Cheeses – ricotta, parmesan, and mozzarella. To substitute the ricotta in stuffed shells, drain and mash plain cottage cheese and substitute 1:1.
- Egg – to hold the filling together
- Garnish – parsley, parmesan, and mozzarella cheese
How to Make Stuffed Shells
There are 3 main elements to stuffed pasta shells: the pasta, sauce, and cheese filling. Each element takes just minutes but comes together…*chef’s kiss*!
- Cook the pasta shells according to the package instructions, al dente (firm to the bite), since they will be baked later. Then drain and refill the pot with cold water to keep the shells from over-cooking and sticking.
- Make the red sauce – Sauté onions in oil, add garlic, salt, pepper, and oregano. Stir in 3 cups of your favorite Marinara Sauce. Pour tomato sauce into a 13×9 casserole dish.
- Combine Cheese filling – In a large bowl, mix ricotta, shredded mozzarella, parmesan, egg, salt, pepper, and oregano.
- Stuff the shells – spoon a few tablespoons of ricotta filling into each pasta shell, and then sprinkle the remaining 1 cup of mozzarella over the pasta shells
Pro Tip:
The easiest way to portion is to fill a trigger ice cream scoop halfway with ricotta mixture, and then fill the shell.
- Bake – Cover with foil, and bake at 375˚F for 30 minutes, and then broil uncovered for 2-4 minutes if you want the cheese to brown a bit.
Pro Tip:
Note on glass casserole dishes: Broiling is not recommended with glass bakeware, so once you remove the foil, increase the heat to about 475˚F and bake for 3-5 minutes until cheese is bubbly.
What to Serve With Stuffed Shells
Stuffed shells are the perfect vegetarian main course, garnished with a sprinkle of fresh parsley and paired with Garlic Bread and a simple green salad or veggies.
Stuffed shells are a popular vegetarian casserole that feeds your whole crew, and they are also truly easy to make. The prep time is minimal, and then the oven does the rest. Toast up a side of garlic bread for the ultimate Italian comfort dish.
Stuffed Shells
Ingredients
- 20 jumbo pasta shells, cooked to package instructions
- 1/2 medium onion, chopped
- 3 garlic cloves, minced
- 1 tsp salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 1/4 tsp dried oregano
- 3 cups marinara sauce
- 15 oz ricotta cheese*
- 1 large egg
- 1/3 cup parmesan cheese
- 3 cups shredded mozzarella cheese, divided
- 1/4 cup parsley, plus more to garnish
Instructions
- Cook Pasta: Preheat oven to 375˚F. Cook shells in salted water according to package instructions (stirring several times to keep the pasta from sticking to the pot), then drain and fill pot with cold water to stop the cooking process and keep shells from sticking to each other.
- Make the red sauce: In a deep pan over medium-high heat, add 1 Tbsp olive oil and sauté chopped onion until softened and golden (3-5 min). Add minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp oregano. Sauté another 1 minute, stirring constantly until garlic is fragrant. Add 3 cups of marinara and bring to a uniform boil, then simmer for 2 minutes, and pour the sauce into the bottom of a 9×13 casserole dish.
- Combine cheese filling: In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until well combined.
- Stuff the shells: Use about 1/2 ice cream scoop or just until filled (do not overstuff). Place them in the casserole over the marinara sauce in a single layer. Sprinkle the remaining 1 cup of mozzarella cheese over the top.
- Bake: Cover with foil and bake for 30 minutes. The sauce should be bubbling at the edges. Remove foil and broil for 2-4 minutes to lightly brown the cheese. Remove from the oven and garnish with parsley to serve.
Notes
- To Refrigerate: Assemble, cover with foil, and refrigerate unbaked stuffed shells within 2 hours for 1-2 days, then bake as directed, adding 5 minutes to the bake time if baking a chilled casserole. You can also refrigerate a fully cooked and cooled casserole.
- Freezing: Fully assemble shells in a casserole dish (without baking), cover tightly with foil, and freeze up to 3 months. Bake from frozen (covered with foil) at 375˚F for about 45-55 minutes.
- Reheating: Warm portions in the microwave or oven until shells are heated through to 165°F and cheese is melted.
Nutrition Per Serving
Filed Under
More Pasta Casseroles
Pasta bakes are the best kind of family-friendly dinner. Each of these recipes makes a big batch, and each reheats really well, making them perfect for meal prep.
- Baked Feta Pasta
- Classic Lasagna
- Chicken Lasagna
- Chicken Orzo Bake
- Lasagna Roll-Ups
- Chicken Tetrazzini
- Baked Mac and Cheese
This was excellent
Would there be a way to incorporate spinach into the filling?
I bet that could work, Sarah! If you test that out I’d like to know how it goes
Wondering if I could put together today and bake tomorrow?
Hi Marilyn, yes that would work as a make-ahead option. It also reheats well if you wanted to go that route.
What heat do we put the noodles to? My noodles don’t have the instructions…which is weird. Also, in the video, you said bake the shells on high heat…what is high heat? Oh and by the way when I ask what is high heat, I don’t mean give an explanation, I just wanna know what heat you put the stove to, to make it high heat. Thanks so much! 🙂
Hi Justine, we make sure to cook it in boiling water. Here are the instructions from our shells box – Bring 4-6 quarts of water to a boil, add salt to taste. Add pasta to boiling water. Boil uncovered for 9 minutes, stirring occasionally. Drain. Since these will be baked they boil for 9 minutes.
In the ricotta mixture for the stuffed shells what can you substitute fir the egg or is it ok to leave out ?
Hi Kate, the recipe would still work if you leave out the egg and make it as eggless stuffed shells.
Natasha – I made this recipe as is and OMG it is now my favorite pasta recipe! It was so delicious and the curly parsley adds such good flavor. It looks beautiful coming out of the oven after broiling and the whole family ate it up! I did have some leftover just now and wow is it delicious the next day! 🙂 Thank you for sharing your recipe and talents! Can’t wait to make more.
That’s so great Mark! I’m happy you enjoyed this recipe!!
what can I substitute the ricotta cheese with, not cottage cheese. Don’t like either one thank you
The best substitute for ricotta is drained and mashed plain cottage cheese. I haven’t tried any other substitute to advise.
Natasha,
I love fresh basil with my pasta. Can I use it instead of parsley? I love your recipes😉
Hi Traci, I haven’t tried it in this recipe, but I bet that could work!
Getting ready to make this. Do I need to drain the ricotta before using?
Hi Karen, it usually depends on the brand but to eliminate the excess moisture, you may drain it.
Hi Natasha, I’ve made these stuffed shells twice, they are a favourite. What brand of ricotta cheese do you use. In the video your cheese looks more dense. My looks my chunky and watery.
Thanks again
Delicious 😋
Hi LeeAnne, Galbani is our go-to and favorite ricotta cheese brand.
Made these tonight and enjoyed them!
Great to hear that, Jeannie! Thank you for your awesome review.
They came out perfect..not a parsely fan so substituted with 250g well strained frozen Spinach…awesome..
That’s nice, Lisa. Thank you so much for your great comments and feedback!
I am making the stuffed shells. If I make your marinara do I have to add the onion, garlic and other stuff that you add to the jar sauce? Need it for Easter tomorrow and I have the sauce made.
Hi Patti, if using homemade marinara, it already has those things in it, so you don’t have to add it twice.
Hi Natasha! Just made this for supper tonight! Hubby is excited! We have enjoyed ever recipe of yours I have made! Hubby has even started asking if this is Natasha’s recipe? Like your part of the family! Thank you so much!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Made this tonight for the first time for dinner guests. It was Easy and Delicious! Love your Facebook videos!
Glad you loved it! Thank you for watching my videos, I appreciate it.
This is a staple recipe for our family. Everyone loves this even my picky toddler. Thank you for sharing your recipes with us. I’m looking forward to trying something else 😊
You’re welcome!! That is the best when kids love what we moms make. That’s so great!
thank you Natasha for your easy instructions. Delicious!!
I will try manicotti next.
You’re welcome, Mayra. I hope you’ll love every recipe that you will try!
I’m having trouble finding jumbo shells. Will large ones work?
Hi Tina, I imagine that will work too. If you try that out, please share with us how it goes!
Delicious recipe once again! Soooo good! Highly recommend. I made the recipe but since I had cooked too many shells I whipped up more filling and made another batch. No one will be complaining about these leftovers!
Aren’t they so great!! Just like you said, these reheat really well! I’m happy you enjoyed this!
There are 21 Fat Grams, what is the serving size for those 21g
Hi Ursula, the serving size is about 3 shells.
This looks scrumptious, and I can’t wait to try it! I love all of your videos so much! I’m curious about what video editing software you use? Thanks so much for all of your recipes!
Hi Kelly, thank you! We use Final Cut Pro to edit all of our recipe videos.
Another week, another star turn for a Natasha’s Kitchen meal! Tonight’s stuffed shells were awesome — everyone had second helpings — and it turned out exactly like the photos! Next up, next week: Chicken Florentine. Thanks, Natasha!
Wuhoo fantastic! I hope you’ll love every recipe that you will try from my website and videos.