Stuffed shells are the ultimate comfort food, combining creamy ricotta, savory marinara, and tender pasta in every bite. Each shell is generously filled with a rich, herby cheese mixture, baked to golden perfection in just 45 minutes. The contrast of the velvety filling and the slightly crisp edges creates a texture that’s simply irresistible. Perfect for family dinners or gatherings, this dish delivers a burst of Italian-inspired flavors that will leave everyone craving seconds.
With 10g of protein per shell, this recipe is as satisfying as it is delicious. The tangy marinara sauce complements the creamy ricotta, while a sprinkle of melted mozzarella adds a gooey, indulgent finish. Whether you’re a seasoned cook or a beginner, this dish is easy to prepare and guaranteed to impress. Serve it warm, straight from the oven, and watch it become an instant favorite at your table.
Ingredients for Stuffed Shells
- 20 jumbo shells (cook 1 minute less than package instructions)
- 3 cups (719 ml) marinara sauce (divided, for layering and topping)
- For the Filling:
- 15 oz (425 g) ricotta cheese
- 2 cups (226 g) shredded mozzarella cheese (divided, 1 ½ cups for filling, ½ cup for topping)
- ⅓ cup (60 g) grated parmesan cheese (plus extra for topping, optional)
- 4 oz (113 g) cream cheese (softened)
- 1 large egg (lightly beaten)
- 2 Tablespoons fresh parsley (finely chopped, or 2 teaspoons dried)
- ½ teaspoon dried oregano (optional)
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- 1 large garlic clove (pressed or minced)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- Cook the shells: Boil jumbo shells according to package instructions, but reduce cooking time by 1 minute. Drain, cool slightly, and separate on a baking sheet.
- Prepare the pan: Lightly butter the sides and bottom of a 9×13 casserole dish. Spread a thin layer of marinara sauce to coat the bottom.
- Make the filling: In a bowl, combine ricotta cheese, 1 ½ cups mozzarella, ⅓ cup parmesan, cream cheese, egg, parsley, garlic, oregano (if using), salt, and pepper. Mix until well combined.
- Stuff the shells: Spoon the filling into each shell generously and place them in the prepared dish.
- Add sauce and cheese: Evenly spoon the remaining marinara sauce over the shells. Top with the remaining ½ cup mozzarella and a sprinkle of parmesan (if desired).
- Cover and bake: Lightly butter one side of a piece of foil (or spray with cooking spray) and loosely place it over the dish (butter side down). Bake covered for 20 minutes.
- Uncover and finish baking: Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and lightly golden.
- Serve and enjoy! Let cool slightly before serving.
Delicious Sauce and Topping Ideas
While marinara is a classic choice, you can switch things up with pesto sauce or a creamy alfredo sauce for a different flavor profile. For toppings, consider adding crumbled Italian sausage or sautéed mushrooms before the final layer of cheese. A sprinkle of red pepper flakes can add a nice kick for those who enjoy a bit of heat.
Perfect Pairings: Serving Suggestions
Serve your stuffed shells with a side of garlic bread or a fresh green salad dressed with a simple vinaigrette. For a heartier meal, pair it with grilled chicken or roasted vegetables. Don’t forget a glass of Chianti or Pinot Grigio to complement the flavors!
Smart Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the shells in a covered baking dish and warm in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. For a quick option, microwave individual servings on medium power for 1-2 minutes, stirring halfway through.
Easy Recipe Variations to Try
For a vegetarian twist, add spinach or roasted red peppers to the filling. If you’re short on time, use pre-made marinara and pre-shredded cheese. For a dairy-free version, substitute the cheeses with plant-based alternatives. Experiment with different herbs like basil or thyme to tailor the flavor to your liking.
Time-Saving Tips for Busy Cooks
Prepare the filling while the shells are boiling to save time. Use a piping bag or a zip-top bag with the corner cut off to quickly and neatly fill the shells. You can also assemble the dish ahead of time and refrigerate it, then bake it when you’re ready to eat—just add a few extra minutes to the cooking time.
Stuffed Shells
Ingredients
- 20 jumbo shells ¹
- 3 cups marinara sauce ²
For Filling:
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese divided
- ⅓ cup grated parmesan cheese plus additional for topping, if desired
- 4 oz cream cheese softened
- 1 large egg lightly beaten
- 2 Tablespoons fresh parsley finely chopped (or 2 teaspoons dried)
- ½ teaspoon dried oregano optional
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- 1 large garlic clove pressed
Instructions
- Preheat oven to 350F (175C)
- Prepare shells according to package instructions, but boiling one minute less than instructed on package. Drain, allow to cool several minutes, then separate and place on a baking sheet while you prepare your filling.
- While the shells are boiling, I’ll usually start preparing my pan and making my filling:
- Lightly butter the sides and bottom of a 9×13 casserole dish. Layer with several spoonfuls of marinara sauce (just enough to lightly coat the bottom).
- Prepare filling by stirring together ricotta cheese, 1 ½ cups mozzarella cheese (170g), ⅓ cup parmesan, cream cheese, egg, parsley, garlic, oregano, salt, and ground pepper until well-combined.
- Portion into prepared shells by heaping spoonful.
- Evenly spoon remaining marinara sauce over shells. Top with remaining ½ cup mozzarella cheese (56g) and a sprinkle of grated parmesan (if desired).
- Lightly butter one side of a piece of foil (or spray with cooking spray) and loosely place foil (butter side down) over your dish. Transfer to 350F (175C) oven and bake for 20 minutes, covered, then remove foil and continue to bake an additional 5-10 minutes.
- Enjoy!