Italian stuffed shells are a comforting classic, perfect for family dinners or entertaining guests. Large pasta shells are filled with a creamy ricotta and cheese mixture, then baked to perfection in a savory marinara sauce. This dish is hearty, satisfying, and packed with flavor!
Why You’ll Love This Recipe
- Family-friendly: A dish loved by kids and adults alike.
- Make-ahead option: Great for meal prep or feeding a crowd.
- Rich and comforting: A cheesy, saucy delight that satisfies every time.
- Customizable: Easy to adapt with different fillings or sauces.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Jumbo pasta shells
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Egg
- Fresh parsley (chopped)
- Garlic (minced)
- Salt and pepper
- Marinara sauce
- Optional: Ground beef, sausage, or spinach for the filling
Directions
- Cook the pasta shells: Boil the jumbo shells in salted water until al dente. Drain and set aside to cool slightly.
- Prepare the filling: In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, garlic, salt, and pepper. Mix until smooth.
- Stuff the shells: Using a spoon or piping bag, fill each cooked shell with the cheese mixture.
- Assemble the dish: Spread a layer of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells on top of the sauce. Spoon additional marinara sauce over the shells and sprinkle with more mozzarella cheese.
- Bake: Preheat your oven to 375°F (190°C). Cover the baking 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.
- Serve: Garnish with fresh parsley or basil before serving.
Servings and Timing
- Servings: Serves 6-8
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
Variations
- Meaty: Add cooked ground beef or Italian sausage to the cheese filling for a heartier dish.
- Vegetarian: Incorporate sautéed spinach, kale, or mushrooms into the filling.
- Gluten-free: Use gluten-free pasta shells.
- Sauce options: Swap marinara for a creamy Alfredo sauce or a spicy arrabbiata sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Assemble the dish without baking and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
- Reheating: Reheat individual portions in the microwave or the entire dish in the oven at 350°F until warmed through.
FAQs
1. Can I make stuffed shells ahead of time?
Yes, assemble the dish up to 24 hours in advance and store it in the refrigerator. Bake when ready to serve.
2. Can I use a different type of cheese?
Yes, you can add or substitute cheeses like provolone, asiago, or fontina for extra flavor.
3. Do I have to cook the pasta shells before stuffing them?
Yes, cooking the shells until al dente is essential to ensure they are tender after baking.
4. Can I make this recipe without ricotta cheese?
Yes, cottage cheese or mascarpone can be used as substitutes for ricotta.
5. What type of marinara sauce works best?
A high-quality store-bought sauce or homemade marinara will work perfectly for this recipe.
6. Can I add vegetables to the filling?
Yes, finely chopped vegetables like spinach, zucchini, or bell peppers can be mixed into the cheese filling.
7. How do I prevent the shells from sticking together?
Toss the cooked shells with a bit of olive oil to prevent sticking while they cool.
8. Can I use fresh herbs instead of dried?
Absolutely, fresh herbs like basil, oregano, or parsley will enhance the flavor of the dish.
9. What should I serve with stuffed shells?
Serve with a side salad, garlic bread, or roasted vegetables for a complete meal.
10. How do I know when the dish is ready?
The sauce should be bubbling, and the cheese on top should be melted and golden brown.
Conclusion
Italian stuffed shells are a classic comfort food that brings warmth and flavor to any table. With their creamy filling, rich sauce, and golden-brown topping, this dish is a guaranteed crowd-pleaser. Whether you’re cooking for a busy weeknight or a special gathering, stuffed shells are a satisfying, versatile choice. Try them today and enjoy a taste of Italy!
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Italian Stuffed Shells
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Italian Stuffed Shells are a classic comfort food dish featuring jumbo pasta shells filled with a creamy ricotta mixture, topped with marinara sauce and gooey melted cheese. Perfect for family dinners, potlucks, or as a make-ahead meal, this hearty dish is a crowd-pleaser every time.
Ingredients
For the Pasta
- 20–24 jumbo pasta shells
For the Filling
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, finely chopped (optional)
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 3 cups marinara sauce (homemade or store-bought)
For Topping
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Make the Filling
- In a large mixing bowl, combine ricotta cheese, mozzarella, Parmesan, egg, chopped spinach (if using), Italian seasoning, minced garlic, salt, and pepper. Mix until well combined.
Assemble the Dish
- Preheat the oven to 375°F (190°C).
- Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Using a spoon or piping bag, fill each shell with 2–3 tablespoons of the ricotta mixture. Arrange the filled shells in the baking dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are fully covered.
- Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top.
Bake the Shells
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and slightly golden.
Serve
- Let the stuffed shells rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
- For a meatier version, add cooked ground beef, sausage, or turkey to the marinara sauce before assembling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish freezes well—assemble and freeze before baking for an easy make-ahead meal.