Classic Stuffed Shells are a comforting, Italian-inspired dish filled with creamy ricotta, mozzarella, and Parmesan cheeses, nestled in a bed of rich marinara sauce. Perfect for family dinners, holidays, or meal prep, these shells are baked to golden, bubbly perfection for a dish that everyone will love.
Why You’ll Love This Recipe
- Rich and Cheesy: A perfect balance of creamy filling and hearty marinara.
- Great for Sharing: Perfect for family dinners or potlucks.
- Make-Ahead Friendly: Prepare ahead of time and bake when ready.
- Customizable: Add spinach, meat, or different cheeses to suit your tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shells:
- Jumbo pasta shells
- Ricotta cheese
- Mozzarella cheese (shredded)
- Parmesan cheese (grated)
- Egg (beaten)
- Fresh parsley or basil (chopped)
- Garlic powder
- Salt and pepper
For the Sauce:
- Marinara sauce (store-bought or homemade)
- Olive oil
- Garlic (minced, optional)
- Red pepper flakes (optional, for a spicy kick)
Optional Toppings:
- Additional mozzarella or Parmesan cheese
- Fresh basil or parsley (for garnish)
Directions
- Cook the Shells:
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- Prepare the Filling:
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, beaten egg, garlic powder, salt, pepper, and chopped parsley. Mix until smooth and well blended.
- Prepare the Sauce:
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in the marinara sauce and red pepper flakes, if using. Simmer for 5–7 minutes.
- Assemble the Shells:
- Preheat your oven to 375°F (190°C).
- Spread a layer of marinara sauce evenly across the bottom of a baking dish.
- Stuff each shell with a generous spoonful of the ricotta mixture and place it in the baking dish. Repeat until all shells are filled.
- Top and Bake:
- Spoon the remaining marinara sauce over the shells. Sprinkle with the remaining mozzarella cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh basil or parsley and serve warm with garlic bread or a fresh salad.
Servings and Timing
- Servings: Serves 6
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Meaty Option: Add cooked ground beef, sausage, or shredded chicken to the sauce or filling.
- Spinach Ricotta: Stir in cooked, chopped spinach for added nutrients.
- Cheese Variety: Use a mix of cheeses like fontina, asiago, or provolone for a unique flavor.
- Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper to the filling.
- Gluten-Free: Use gluten-free jumbo shells or zucchini strips as a low-carb alternative.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Assemble the shells but do not bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Reheating: Reheat in a 350°F (175°C) oven until warmed through or in the microwave for 1–2 minutes.
FAQs
Can I make stuffed shells ahead of time?
Yes, assemble the dish up to 1 day in advance, cover, and refrigerate until ready to bake.
What type of ricotta works best?
Use full-fat ricotta for the creamiest filling, but part-skim also works well.
How do I prevent the shells from sticking together?
Rinse the cooked shells under cold water and toss them with a bit of olive oil.
Can I use a different sauce?
Absolutely! Alfredo, pesto, or a pink vodka sauce all work well with stuffed shells.
Can I make this vegetarian?
This recipe is naturally vegetarian as written.
What sides go well with stuffed shells?
Serve with garlic bread, a fresh green salad, or roasted vegetables.
How do I keep the filling from spilling out?
Stuff the shells gently and use a spoon to pack the filling securely.
Can I use cottage cheese instead of ricotta?
Yes, blend cottage cheese for a smoother texture before mixing it with the other ingredients.
What’s the best way to reheat stuffed shells?
Reheat in the oven for the best texture, covering with foil to prevent drying.
Can I add veggies to the filling?
Yes, finely diced zucchini, mushrooms, or bell peppers are great additions.
Conclusion
Classic Stuffed Shells are a comforting, cheesy dish that’s perfect for any occasion. With their creamy filling and rich marinara sauce, they’re a guaranteed hit at the dinner table. Easy to customize and make ahead, this recipe is a must-try for pasta lovers everywhere. Serve with your favorite sides and enjoy this hearty, satisfying meal!
Print
Classic Stuffed Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Classic Stuffed Shells recipe features jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked to perfection in a rich marinara sauce. A comforting and satisfying Italian-inspired dish perfect for family dinners or entertaining.
Ingredients
For the filling:
- 1 container (15 oz / 425 g) ricotta cheese
- 1 1/2 cups (150 g) shredded mozzarella cheese (divided)
- 1/2 cup (50 g) grated Parmesan cheese
- 1 large egg
- 1 cup (100 g) cooked and chopped spinach (fresh or frozen, squeezed dry)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the shells and sauce:
- 12 oz (340 g) jumbo pasta shells (about 20-25 shells)
- 3 cups (720 ml) marinara sauce
- 2 tablespoons chopped fresh basil or parsley (optional, for garnish)
Instructions
- Cook the pasta shells:
- Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, following package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the filling:
- In a large mixing bowl, combine the ricotta, 1 cup of mozzarella, Parmesan, egg, spinach, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and well combined.
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
- Assemble the stuffed shells:
- Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
- Using a spoon or piping bag, fill each shell with the ricotta mixture. Place the stuffed shells in the baking dish, seam-side up.
- Top with sauce and cheese:
- Pour the remaining marinara sauce over the shells, ensuring they are evenly coated. Sprinkle the remaining ½ cup of mozzarella cheese over the top.
- Bake:
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and serve:
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve warm with garlic bread or a fresh salad.
Notes
- Add cooked ground beef or Italian sausage to the marinara sauce for a heartier version.
- For a creamier filling, substitute ½ cup of ricotta with mascarpone or cream cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.