Stuffed Shells

Stuffed Shells are an easy dinner recipe that’s kid friendly! Jumbo pasta shells stuffed with three kinds of cheese, topped with marinara sauce and more cheese. Pair it with a tossed salad and garlic bread for an easy weeknight dinner.

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Email *

Save This Recipe

Stuffed shells are a classic cheesy dish that is so tasty and comforting. This stuffed shell recipe is super easy and perfect for a quick home-cooked meal. There’s three different types of cheese in these yummy stuffed shells, and they’re baked until gooey perfection!

I love to serve this dish with a simple salad, some breadsticks, and a good glass of wine. Pasta night never gets boring with delicious recipes like penne alla vodka, and skillet lasagna. I love me some good pasta dishes!

Why You’ll Love Stuffed Shells

• You can have this comforting meal on the table in just an hour, start to finish.
• This recipe is super easy to follow! Even as a beginner cook, you can make a delicious dish with no worries.
• This is the perfect dish to bring to a potluck since these can even be served as a hearty side dish.

Ingredients for Stuffed Shells

• Mozzarella cheese – You can either buy pre shredded mozzarella cheese or buy a block and shred it yourself.
• Ricotta cheese – Even if you’re not a fan of ricotta cheese, I promise you’ll love it in this pasta recipe. It’s so creamy and delicious!
• Parmesan cheese – Be sure you get good quality parmesan, you’re not going to want to use the shakeable stuff.
• Jumbo pasta shells – These are the key to easy stuffed shells.
• Spaghetti sauce – Grab a jar of your favorite spaghetti sauce or make your own!
• Italian seasoning – Even if your spaghetti sauce is seasoned, you’ll want to use more Italian seasoning in this recipe.
• Egg – One whisked egg will help make the cheese mixture easier to fill the shells with.
• Garlic cloves – You can either mince your own fresh garlic cloves or purchase the minced garlic in a jar.
• Salt and black pepper – Just salt and pepper will perfectly season this tasty dish!

How to Make Ricotta Stuffed Shells

Spray a 9×13 inch baking dish and spoon one cup of spaghetti sauce into the bottom of the dish, then set it aside. Preheat your oven and then begin cooking the noodles.

Cook noodles until al dente and drain off the water.

While the shells are cooking, prepare the cheese mixture. In a large mixing bowl, whisk the egg and add ricotta, 2 cups of mozzarella, 1/4 cup of parmesan, Italian seasoning, and salt and black pepper.

Once combined, pour the mixture into a Ziplock bag or piping bag. Cut off the tip and pipe into the cooked jumbo shells.

Place the filled jumbo shells seam side up in the previously prepared baking dish. Pour the remaining sauce over the stuffed shells and then top with mozzarella and parmesan.

Cover the pan with aluminum foil and bake for 30 minutes.

Uncover the dish and broil on high for 2-4 minutes until the cheese has a nice golden brown color.

Serve while hot!

What to serve with Stuffed Shells

You can complete your meal with so many delicious dishes. Make a caesar salad, broccoli salad, breadsticks, garlic bread, glazed carrots, and so much more.

Don’t forget the wine or sangria!

How to Store Ricotta Stuffed Shells

There’s so many easy ways to store this recipe. You can even make it ahead of time and freeze it to serve at a later date!

FRIDGE: To store stuffed shells in the fridge, either transfer them to an airtight container or cover your baking dish tightly with foil. They’ll last for 3-4 days.

FREEZER: You can freeze stuffed shells cooked or uncooked. To freeze uncooked, prepare the entire dish up to baking it. Cover the uncooked dish in foil or plastic wrap and place in the freezer. Store for up to 3 months.

Or, place leftovers in an airtight container and store for up to 3 months.

REHEAT: To reheat, thaw frozen shells completely. Bake uncooked shells before serving, and reheat leftovers until warm.

Why do stuffed shells get watery?

If your stuffed shells turn out watery, you likely cooked the pasta too long. Try again and be sure to only cook the pasta al dente! It will cook more in the oven.

This deliciously cheesy dish is one of my favorites! Easy stuffed shells are the perfect comfort food.

More Pasta Recipes You’ll Love

• Need another easy baked dish? Check out this tasty Sour Cream Noodle Bake.
• If you loved this stuffed shell recipe, you’re going to go nuts over these Taco Stuffed Shells.
• Everyone needs a staple mac and cheese recipe, and this Stovetop Mac and Cheese should be yours.
• Chicken Tetrazzini is a favorite around our house!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

Email *

Save This Recipe

No ratings yet

Stuffed Shells

Easy recipe for cheese Stuffed Shells! Jumbo pasta shells stuffed with cheese, topped with marinara, more cheese and baked.

Prep:25 minutes mins

Cook:35 minutes mins

Total:1 hour hr

Print Recipe Rate Recipe

• Pin

Save RecipeSaved!

6

Ingredients

• ▢ 25 jumbo pasta shells
• ▢ 1 large egg
• ▢ 15 ounces ricotta cheese
• ▢ 3 cups mozzarella cheese
• ▢ ½ cup Parmesan cheese
• ▢ 3 garlic cloves
• ▢ 1 teaspoon Italian seasoning
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ 28 ounces spaghetti sauce divided

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13 inch baking dish with non-stick spray. Spoon 1 cup of the spaghetti sauce into the baking dish and spread to coat the bottom. Set aside.
• Cook jumbo shells to al dente according to package directions. Drain off water.
• While the shells are cooking, whisk the egg in a large mixing bowl. Add the ricotta cheese, 2 cups mozzarella cheese, ¼ cup Parmesan cheese, Italian seasoning, salt and black pepper until combined.
• Add the mixture to a large ziplock bag, snip the tip off the bag and pipe into the cooked shells when they are done.
• Place the shells seam side up in the prepared baking dish with spaghetti sauce on the bottom. When all shells are in the baking dish pour the remaining sauce on the top of the shells. Then top with 1 cup Mozzarella cheese and ¼ cup Parmesan cheese.
• Cover the pan with aluminum foil and place in a preheated oven at 375 degrees Fahrenheit. Bake for 30 minutes, uncover the baking dish and broil on high for 2-4 minutes or until the cheese is golden brown.
• Serve immediately.

Tips

FRIDGE: To store stuffed shells in the fridge, either transfer them to an airtight container or cover your baking dish tightly with foil. They’ll last for 3-4 days.

FREEZER: You can freeze stuffed shells cooked or uncooked. To freeze uncooked, prepare the entire dish up to baking it. Cover the uncooked dish in foil or plastic wrap and place in the freezer. Store for up to 3 months.

Or, place leftovers in an airtight container and store for up to 3 months.

REHEAT: To reheat, thaw frozen shells completely. Bake uncooked shells before serving, and reheat leftovers until warm.

Nutrition Information

Calories: 493kcal (25%), Carbohydrates: 36g (12%), Protein: 30g (60%), Fat: 25g (38%), Saturated Fat: 15g (94%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.003g, Cholesterol: 113mg (38%), Sodium: 1378mg (60%), Potassium: 614mg (18%), Fiber: 3g (13%), Sugar: 6g (7%), Vitamin A: 1378IU (28%), Vitamin C: 10mg (12%), Calcium: 567mg (57%), Iron: 3mg (17%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.