These stuffed shells are filled with three types of cheese, then covered in marinara sauce and more cheese and baked to golden brown perfection. A comfort food classic that’s great for feeding a crowd!

When I’m looking for an easy meal that will please both kids and adults alike, I turn to baked spaghetti, lasagna roll ups, or these ultra cheesy stuffed shells.

Baked stuffed shells filled with three types of cheese and topped with marinara sauce. #pasta #dinneratthezoo Baked stuffed shells filled with three types of cheese and topped with marinara sauce. #pasta #dinneratthezoo

Stuffed shells are a popular dish for good reason – they’re hearty and elegant looking, yet easy to make. And who can resist all of that cheese? This version uses ricotta, parmesan and mozzarella cheeses, along with zesty marinara sauce, for a totally satisfying meal.

How do you make stuffed shells?

Start this dish by boiling your pasta shells. While the shells are cooking, prepare the filling by mixing together ricotta, mozzarella and parmesan cheeses, along with seasonings and egg. Use a spoon or piping bag to fill each cooked shell with the cheese mixture. Pour marinara sauce into the bottom of a baking dish, then arrange the shells on top of the sauce. Spoon more sauce over the shells, then sprinkle mozzarella cheese on top. Bake the pasta covered, then uncovered until browned and bubbly. Add a sprinkle of fresh parsley, then serve and enjoy.

Ricotta cheese, parmesan, mozzarella, herbs and seasonings in a bowl.

Tips for the perfect pasta

  • Be sure to undercook your shells by 1-2 minutes because they will continue to cook when they go into the oven.
  • I prefer to use whole milk ricotta and mozzarella cheeses, but if you’re looking to save a few calories, you can use part skim.
  • Skip the pre-shredded bags of cheese and grate your own instead. I find that the pre-grated cheeses at the store tend to be coated with anti-caking agents and preservatives, and do not melt as smoothly.
  • You can assemble this dish up to 8 hours before you plan to bake it. Cover the dish with foil and store it in the fridge until you’re ready to eat. You may need to add another 10 minutes to the baking time to compensate for starting with chilled pasta.
  • Choose a high quality jarred marinara sauce. I typically use Newman’s Own or Classico brands.

Pasta shells filled with cheese on a bed of tomato sauce.

Flavor variations

This is a classic version of baked shells with a cheese filling, but you can add a variety of ingredients to this dish to customize it to your tastes.

  • Protein: Stir 8 ounces of cooked crumbled ground beef, Italian sausage or ground turkey into the cheese mixture. You can also try using shredded cooked chicken.
  • Vegetables: Add up to 1 cup of veggies to the cheese filling such as spinach, mushrooms, onions, red bell peppers, broccoli, zucchini or kale. Make sure to finely chop the vegetables and cook them before they go into the mix.
  • Sauce: Swap out the marinara sauce for creamy Alfredo sauce, or use a hearty bolognese style meat sauce instead.
  • Cheese: You can use other types of cheese instead of the three I’ve listed, such as cream cheese, small curd cottage cheese, provolone, fontina, asiago or romano.

Filled pasta shells topped with marinara sauce and shredded cheese.

Can you freeze stuffed shells?

This dish will stay fresh in the freezer for up to 3 months. Assemble the shells, then cover tightly and freeze. When you’re ready to eat, bake the shells from frozen and be sure to add another 30 minutes to the cooking time. You can also freeze individual sized portions of leftover shells that have already been cooked. Reheat previously baked shells in the microwave in 90 second intervals until heated through.

How long are stuffed shells good for?

Stuffed shells will stay fresh in the refrigerator for up to 4 days, which makes them a great candidate for meal prep. You can store your baked shells in the pan with foil to cover, or transfer them to an airtight container.

Baked stuffed shells filled with three types of cheese and topped with marinara sauce.

More pasta recipes you’ll love

Stuffed Shells Video

5 from 257 votes

Classic Stuffed Shells

AuthorSara Welch
A spoon holding up stuffed shells filled with cheese.
These stuffed shells are filled with three types of cheese, then covered in marinara sauce and more cheese and baked to golden brown perfection. A comfort food classic that's great for feeding a crowd!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course Main
Cuisine Italian
Serves 6


  • 24 jumbo pasta shells cooked according to package directions
  • 15 ounces ricotta cheese
  • 3 cups shredded mozzarella cheese divided use
  • 2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 1 egg
  • 1/2 cup grated parmesan cheese
  • 3 cups marinara sauce divided use
  • 2 tablespoons parsley chopped
  • cooking spray


  • Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.
  • Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
  • Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
  • Fill each shell with the ricotta mixture and place in the baking dish.
  • Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
  • Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
  • Sprinkle with parsley, then serve.


Calories: 488kcal | Carbohydrates: 35g | Protein: 30g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 1193mg | Potassium: 630mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1460IU | Vitamin C: 10mg | Calcium: 561mg | Iron: 3mg

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Recipe Rating


  1. 5 stars
    This is at least the 4th time I’ve made this recipe. I made it exactly as written and it’s turned out fantastic every time. I cook 2 extra shells in case of split shells. I always have enough filling to really stuff all the shells, any left over I add to top. Thank you for this recipe!

  2. Great recipe. Took your advice and added some shredded chicken and steamed spinach. I also added extra Italian seasoning and some garlic powder to the ricotta mix. Was a hit with the family!

  3. 5 stars
    This is the best stuffed shells recipe. So creamy good. I made it this year for Christmas and it was a big hit. Everyone ate it up, even my 18 month old grandson.

  4. 5 stars
    Absolutely a great dish…my husband is a meat lover so I added Italian sausage to the cheese stuffing it was great!!!

  5. 5 stars
    Really excellent. Cheese filling was smooth and silky. Didn’t have quite enough for 24 shells, but close. Absolutely will make again.

  6. 5 stars
    Made this for guests and I do have to say they were very tasty, delicious. No question will be made again many times over.

  7. Made these tonight and the recipe was easy to follow and delicious. My ratio of shells to filling was a bit off though (didn’t have quite enough filling to do all 24 shells). About how much mixture would you recommend adding to each shell as the recipe didn’t specify? Thanks! Will make again.

  8. 5 stars
    This was a hit with the family. Delicious and easy. My wife would like me to make it once a week. Going to add onion and garlic in the mix. Any thoughts and thank you.