Name: The Best Stuffed Pasta Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 20–24 jumbo pasta shells; 1 tbsp olive oil (for cooking shells); 1 1/2 cups ricotta cheese; 1 1/2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 2 tbsp chopped fresh parsley or basil; 1/2 tsp salt; 1/4 tsp black pepper; 3 cups marinara sauce (store-bought or homemade); Optional: 1/2 tsp red pepper flakes; Optional: 1 tsp Italian seasoning; Optional: 1/2 cup sautéed spinach or chopped mushrooms

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The Best Stuffed Pasta Shells are tender jumbo shells filled with a rich, cheesy ricotta mixture, nestled in a savory marinara sauce, and baked until bubbly and golden. It’s a classic Italian-American comfort food that’s hearty, satisfying, and perfect for weeknights or special occasions. I love how every shell is like a little pasta package of cheesy goodness.

Why You’ll Love This Recipe

I love how this dish hits all the right notes — creamy, cheesy, saucy, and satisfying. It’s easy to assemble, makes plenty for family dinners or leftovers, and freezes beautifully. Whether I’m serving it for a cozy dinner or prepping ahead for guests, these stuffed shells always impress. And the best part? It’s a crowd-pleaser that doesn’t require complicated steps or fancy ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Jumbo pasta shells
Ricotta cheese
Shredded mozzarella cheese
Grated Parmesan cheese
Egg
Garlic, minced
Fresh parsley or basil, chopped
Salt
Black pepper
Marinara sauce (store-bought or homemade)
Olive oil (for cooking shells)
Optional: red pepper flakes, Italian seasoning, or spinach (chopped and sautéed)

Directions

I preheat the oven to 375°F (190°C).
I cook the pasta shells in salted boiling water until al dente, then drain and drizzle with olive oil to keep them from sticking. I let them cool slightly.
In a mixing bowl, I combine ricotta, mozzarella (reserving some for topping), Parmesan, egg, garlic, herbs, salt, and pepper. I stir until smooth and creamy.
I spread a layer of marinara sauce in the bottom of a 9×13-inch baking dish.
Using a spoon or piping bag, I fill each shell with the ricotta mixture and place them open-side up in the sauce-lined dish.
Once all the shells are filled and arranged, I spoon more marinara over the top and sprinkle with the remaining mozzarella.
I cover the dish with foil and bake for 25 minutes, then uncover and bake for another 10–15 minutes until the cheese is melted and bubbling.
I let it rest for a few minutes before serving, garnished with extra parsley or basil.

Servings and timing

This recipe serves 6.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

Sometimes I mix sautéed spinach or chopped cooked mushrooms into the ricotta filling for added veggies. For a meatier version, I layer in cooked ground beef or Italian sausage with the marinara. If I want more heat, I add red pepper flakes to the sauce or filling. And for a richer flavor, I swap part of the ricotta for mascarpone or cottage cheese.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F until hot, or microwave individual portions. These stuffed shells also freeze beautifully — I assemble the dish (before baking), wrap it well, and freeze for up to 3 months. When ready, I bake it straight from frozen with foil, adding extra baking time as needed.

FAQs

Can I make this dish ahead of time?

Yes, I often assemble the entire dish a day ahead and refrigerate it. When I’m ready to bake, I just pop it in the oven — no changes needed.

Can I freeze stuffed shells?

Absolutely. I freeze them before or after baking. If frozen unbaked, I bake them straight from the freezer, covered with foil, adding about 20 extra minutes.

What’s the best cheese combination?

I stick with ricotta, mozzarella, and Parmesan, but sometimes I add a bit of provolone or fontina for a creamier texture.

How do I keep the shells from tearing?

I cook them just until al dente, drain gently, and coat them with a little olive oil to prevent sticking. I also handle them carefully when filling.

Can I use a different sauce?

Yes, I’ve used arrabbiata for spice, or even a creamy Alfredo. The filling works with a variety of sauces.

Conclusion

The Best Stuffed Pasta Shells are everything I want in a comforting, homemade pasta dish — cheesy, saucy, and baked to perfection. It’s a timeless classic that always delivers big flavor and cozy satisfaction. Whether I’m making it for a family dinner or freezing a batch for later, this dish always earns a spot on the table.