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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Helpful Reader Review
“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
Would love to try this! I am not able to eat ricotta, could you recommend a substitution?
Hi Joleen, the best substitute for ricotta is drained and mashed plain cottage cheese. I haven’t tried any other substitute to advise.
Hi Natasha, I finally tried this tonight with the cottage cheese substitution. It was very good, your recipes are always excellent!
Thank you so much for sharing that with me, Joleen!
Hi Joleen,
I don’t like ricotta or cottage cheese, so I use a mixture of mozzarella and some fresh parmesan. I’m sure it’s a different taste than the regular recipe, but we love it. I also add some chopped chicken breast and bell peppers to the filling (sauteed before adding). It’s one of our favorite meals.
LOVELY !!! this recipe was delicious & we all loved it.
Will be making it again & again
That’s so great, Aurélia! Thank you so much for sharing that with me.
You have a typo in the beginning of the recipe. In the first step you say: “Cook Pasta: Preheat oven to 375˚F. Cook shells in salted water according to pacakge 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.” The word package is spelled wrong. With that said, great recipe it was amazing!
Thank you so much for bringing that to my attention. I have updated the recipe card.
I made this and it was great. I love the instructions because you give little extras “hints” which I really use and appreciate. I did cut back on the parsley after reading some of the comments.
I used to have to do a low sodium high protein diet for my Mom and I went with salt substitutes like Mrs. Dash. Tasted just as good as if I had used salt.
Thank you so much for sharing that with me, Pam! I’m so glad you enjoyed it!
Natasha it was so good lol. I didn’t have oregano 🌿 but I even recommended to my mom! Thank you!
So glad you enjoyed it! Thank you for sharing the recipe! I hope your mom loves it as well.
Super delicious recipe another favorite recipe from natasha’s
I’m happy to hear that you love this recipe!
If I am usung dried parsley (easier for me, although lazy lol) how much should I use? Read in the comments that someone used the amount for fresh and it was overpowering.
Hi, fresh parsley is usually pretty mild and enhances the flavors without being overpowering, I would follow the dry to fresh parsley ratio guide on the container to ensure you don’t add too much.
Have you tried adding shredded chicken? Going to make this tonight and thinking about adding chicken!
Hi Ilana, I haven’t tried adding chicken to it, but I imagine that may work. If you experiment, let me know how you liked the recipe!
I made your stuffed shells 😊
They are fabulous!!!! My husband loved them. He said it was the best I have ever made !!!
Thank you for a fantastic dinner 🥰
That’s just awesome! Thank you for sharing your wonderful review, Rachel!
Can I add ground beef for stuffing and how to do it? How big is the pasta shell? Thanks
Hi Mary Lou, yes, you can sautee 1/2 lb of ground beef with the onion. Also, push the shells down into the sauce afterward. The shells go in easier without the meat in the sauce, but both taste great. Can you tell I’ve experimented with a meat sauce? I hope you love the recipe!
For me, and a lot of other people, I tend to own a grater that is both easy to clean and cheap. I’ve usually dealt with the standard 4-sided “cowbell” grater, but I have a soft spot for the box set. Sure, it is a bit more hectic to store, but it’s very simple to clean. Plus, you can see where the shreds go without having to worry about spilling over a tower of cheese that lies underneath.
Totally understand. Thanks for sharing that with us!
Terrible. Someone must’ve made a mistake. 1/4 cup of parsley was way, way too much. Ruined the whole thing.
Hi Frank, that should not be too much unless you were using dried parsley, or accidentally added cilantro? Fresh parsley is usually pretty mild and and enhances the flavors without being overpowering.
OMG…I just made this recipe and while making, I noticed the aroma of the parsley was strong. I added a little less because of that. After reading these comments, I checked and I added CILANTRO!! 🙂 Well, they looked great and can’t wait to try them. Thanks for the recipe
You’re welcome! I’m so happy you enjoyed it and still loved it Dawn!
Pretty much love everything I have made from your recipes. If I make your homemade marinara sauce I don’t want to add extra onion and garlic that is on the recipe for stuffed shells do I?
Thank you
You do not have to but I feel like they add to really get the best flavor.
Mike
Hi Natasha
I are this today thanks for the recipe big hit
Love to make another time
And try try one of your other recipes
Take care
Hi Mike, I hope you’ll love all the recipes that you will try. Thanks for the review!
Since I found your Chicken Pot Pie recipe and love it, I’m a follower for. Have enjoyed your shrimp scampi, lasagna, and tonight is going to be stuffed shells, salad and garlic toast.
Love the videos. Keep the delicious recipes coming.
I’m so glad it’s a keeper, Patricia! Thank you so much for sharing that with me.
Hi Natasha, I made your stuffed shells tonight for dinner. My husband said he could only eat 2 because of the cheese. When the dish was finished he ended up eating eating 5 shells. It was so delicious, Thank you. I wish you all the success in the world. I always thought my Mom was the best cook in the world until I started watching you.
That’s so great! It sounds like you have a new favorite, Joyce!
Yummy. Made this with your homemade marinara. Totally best recipe for cheese lovers.
My grocery store didn’t have Jumbo shells so I went for Manicotti instead. Worked perfectly. But shells look nicer:))
Hi Susanna, I’m glad that worked out so well!
Love your recipes. In the nutrition facts it would be nice to know what the serving size/portion is. Never know how much/many you are allowed in a serving. Thank you
Hi Loretta, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” This recipe serves 6. Since we make 20 shells that’s about 3 shells per serving. I hope that helps!
I made these stuffed shells for Christmas and got rave reviews…delicious! Serving = ?
Great to hear that, Ethel. The serving size for this whole recipe is for 6 people.
I haven’t made this recipe yet but wow the sodium is off the charts, 1545mg for one serving approximately 3 shells. No one especially health conscious peeps should consume that much sodium in one dish. I will not be adding any of the salt in this recipe. I am sure it will be just as delicious without the added salt.
Feel free to omit the salt in this recipe. It won’t be as tasty as the original recipe but should be fine too. Please let us know how it turns out if you happen to try that, Denise.
I made these stuffed shells for Christmas and got rave reviews…delicious! On your recipes how much is considered a serving as there’s no indication of 10 shells/grams etc.
I didn’t really measure it that way but the whole recipe is for 6 people. Just divide the whole recipe into 6 to get an approximate or an idea on how much per serving size is.