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
First time I ever made them I followed your recipe and it was absolutely delicious. I am now making my 3rd batch today. I love the way the house smells. my neighbor absolutely devoured them!! Thank you Natasha! 🥰
That’s wonderful, Mary! You’re very welcome. I’m glad you love it.
This is so very good. I’ve made it three times, often enough that I didn’t have to use the recipe the last time. Thank you so much for sharing this with us. I’m going to be using your site frequently in the future.
You are very welcome. Thank you for your trust, I hope you will enjoy all the recipes that you will try!
This by far is the best stuff shell recipe I have ever had. I absolutely LOVE all your recipes. They all turn out and are easy to make and super delicious. Whenever I want to make something new, I always look up your recipes and find great meals to make. Thank you for sharing.
You’re very welcome! So glad you love my recipes. This one is a keeper. We love it.
Absolutely delicious! I just added some spinach to the cheese filling and it was delicious!!
Hi Jessica! So glad you loved it. Thank you for the review.
Was super tasty – loved it! I added cooked spinach and mushrooms to my ricotta mixture and added Italian sausage to the marinara and it was DELICIOUS. Must try!
So glad you enjoyed this recipe!
love your presentation, I’m sure the dish will be just as delightful!
Thank you, Susan! 🙂
My grandson is allergic to eggs. Can I omit the egg from the cheese filling? Does it need to be replaced with something else?
Hi Monica, the recipe would still work if you leave out the egg and make it as eggless stuffed shells.
The egg makes the ricotta more firm, that’s all. Put your ricotta in a piece of cheese cloth and drain the heck out of it to make it dryer and you will see similar results!
Can you make this ahead (day before), so it only needs to pop in the oven the next night?
Oops…you already have this in your details🙃, I just did not read far enough!
No worries! I hope you love this recipe!
Hi Patti, Yes, make this ahead. To make ahead, Fully assemble roll-ups in a casserole dish (without baking), cover tightly with foil, refrigerate over night or freeze for up to 3 months—Bake from frozen (covered with foil) at 375˚F for about 45 minutes.
can you refrigerate the stuffed shells for 3 days and then bake?
Hi Sheri! See my “make ahead” notes above. You can freeze then if longer than 1-2 days.
My granddaughter is highly allergic to eggs. Can I substitute anything in the ricotta stuffed shells or just omit? I love all your recipes.
Hi Laurie, I haven’t tried any substitution to advise. If you do an experiment, please share with us how it goes!
This turned out amazing and everyone loved it. I enjoy watching your videos, you are fun, energetic and make cooking look easy. I just retired so my new hobby is cooking and your videos help tremendously! Keep it up.
Thank you for the wonderful feedback, Dan! I’m so glad you find my videos helpful.
I cannot thank you enough for this delicious recipe. Mine came out absolutely delicious and it was unbelievably easy to put together.
You are so welcome, Pat. Thank you too for your good comments and feedback!
Hi I made the recipe the other night for dinner and the kids loved it. I added sausage to mines for extra fullnesses.
So glad they enjoyed it! The addition of sausage is a great idea! Thanks for sharing. 🙂
I made this but used lasagne noodles. I was making your lasagne roll ups and had extra cheese and noodles so I made cheese roll ups. They were delicious!
Great idea, Debbie! Thank you so much for sharing that with me!
Hi Natasha! I absolutely love the white baking dish you use in this recipe. Can you tell me the brand or where you got it? I would love one like this with handles.
Hi! Yes, this is the link to the Casserole Dish. 🙂
I can’t find large shells, can I use mannicotti for this recipe??
Hi Aimee, I have not tried this with manicotti to advise. If you happen to experiment, I’d love to know how you like that!
OMG delish I made, however added chopped spinach to the ricotta cheese mixer. Saving this recipe 🥰
Thank you so much for sharing that with me, Bonnie! I’m so glad you enjoyed it!
Tastes just like my mom’s!! I made breaded fried asparagus with this (just like my mom’s…) and it took me right home. Thank you for bringing it back to me!!
You’re welcome! Glad you enjoyed it.
I’ve been dying to make this for so long but I’ve been so confused on which type of ricotta to buy. I have 3 options double cream, part skim or deli style.
Hi Wendy, we use either whole or part skim milk ricotta for this recipe.
What is the strainer or rack you have in your sink in this video?
Hi Cynthia, it’s a sink rack. It protects the bottom of your sink and is easy to clean. Helps with easy Drainage. It also doubles as a Dish Rack. I hope this helps!
Totally FAB recipe. My husband loves it. So simple and really tasty.
Glad to hear that, Claire. Thank you for the nice review!