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
Hi there. Can I double the recipe ? Do I just stack them on top ?
Hy Kathy, I bet you can double this recipe! I don’t think stacking them will work since they may get stuck together. If you experiment, let me know how you liked the recipe.
Was very good, the family ate together for the first time in years because of this. You are really bringing my family back together with the amazing recipes 🙂
That’s just awesome! Thank you for sharing your wonderful review!
Natasha, can I make this with Italian sausage? I’m thinking add it into the marinara and add half into the cheese mixture and put on top of shells with cheese!
Hi Terryn, I haven’t tried that, but I imagine it may work with a few changes. If you experiment, I would love to know how you like that!
Super easy and delicious weeknight recipe –I used Rao’s marinara and added a combo of shredded mozzarella provolone parm to ricotta filling.
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I’m so happy you enjoyed that. Thank you for sharing that with us, Jen!
If I am going on a trip and I get to the place I am staying at and I don’t know what to really cook besides some kind of pasta I like, then Can I make this pasta at the place I am staying at?
Sure, I hope you love it!
Love love you and your recipes!
My crew loves meat sauce or meatballs. Could this be made with the Meat Balls on the side?
I’m sure it can but wanted your input. 🤔
Hi Diana, yes this would be great with meatballs on the side since there is no meat in this recipe. That pairing would work well. I’ve made it with meatsauce underneath but the stuffed shells don’t sink into the sauce the same way which is why we prefer not to make it a meat sauce.
Ohhh Natasha…I made this for dinner and I’m in LOVE! Hubby is a huge fan too. Do you suppose that I could freeze the cooked dish for another meal?Or do you think it would be mushy? Thanks so much…I’m becoming a better cook watching you 💕
Hello Ronda, that is awesome feedback. Thank you for sharing! Yes, you can freeze and make this ahead but I haven’t tried freezing it after it has been cooked. To make ahead, Fully assemble roll-ups in a casserole dish (without baking), cover tightly with foil, and freeze for up to 3 months. Bake from frozen (covered with foil) at 375˚F for about 45 minutes.
Hi Natasha
Is there any other pasta that I can use instead?
Hi Amreen! I bet this could work with other past! I haven’t tried a substitution myself. If you do, I’d love to know how you like that!
I recently made this for my family of picky eaters and they absolutely loved it. The only difference is we add lots of hamburger meat to it. Soo delicious!
I’m happy to hear that it was a hit with your family, Danielle. Thank you for sharing!
It appears that the freezing instructions are for your Lasagna roll ups. Are they the same to freeze the cooked stuffed jumbo shells? Thanks
Hi Ann Marie, yes, those are the same instructions cross posted. You can freeze and cook them the same.
I made this on the weekend when my parents came to visit. It was super convenient as I was able to prepare it the day before then just pop it in the oven! Oh, and the taste was amazing! We served it with a caesar salad and crusty bread. Definitely something I will be making again.
I’m so happy to hear that! Thank you for sharing your great review, Krystal!
Love this dish! What if I forget to cover it will the cooking time change?
Hi Rachel, you can still cover it if you just placed it into the oven. It will likely be a bit drier if not covered and may take longer to cook
This was delicious and had 2 meals out of it. (For two people) Thank you for this wonderful recipe.
That’s so great! Thank you for your lovely comment, Goldie!
Simple and delicious….a hit for sure
I’m so glad this was a hit, Wendy!
Made it for family gathering. It was a bomb! Everybody loved it. My husband looked at me and asked if I was Italian..lol
LOL great job! Great to hear that your husband enjoyed this recipe. Hope you’ll both enjoy every recipe that you will try.
Natasha what can I substitute instead of the marinara sauce ?
Hi Vitaliya, we love using our homemade marinara. I haven’t tried another substitute here. We’re you thinking like a white sauce?
Our new favorite Italian recipe. I made along with your marinara sauce…. delicious.
My question is what are freezing instructions? Do you cook pasta, add cheese mixture and sauce as if your cooking? Or is it uncooked pasta stuffed with cheese, not adding sauce. I’m not sure and want to taste as good as fresh!
Hi Robin, we have the freezing instructions listed in the recipe under the header make-ahead. “Freezing: Fully assemble roll-ups 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 minutes.” I hope this is helpful!
Your recipe appears good-BUT TOO MANY ADDS SLOW DOWN MY COMPUTER!!!! i HOPE OTHERS READ THIS TOO!
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site. We find that most people would rather see the ads than pay to see the recipes. Ads don’t also slow down your computer, it might be hardware or computer-related. I appreciate your feedback and I hope you love every recipe you try.
what about adding rotisserie chicken to the recipe? Just a thought.
Hi Jodie, I think that would work. Please share with us how it goes if you give that a try!
This is hands down the best recipe for stuffed shells I’ve ever used. Since discovering this a few months ago, it has become one of my most requested dishes!
Thank you, Kelley. That is great feedback, we appreciate you sharing that with us!
I made these last week and they are amazing!!! Hubby and I loved them and had enough for 3 meals!!! Thank you for the wonderful recipes!!!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Annette! It sounds like you have a new favorite!
What pasta shells did you use?
Hi Amber, I use these pasta shells available in my Amazon Affiliate Shop.
That’s double what I pay in grocery store !