Classic Stuffed Shells Recipe

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.

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.

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.

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.

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.

More pasta recipes you’ll love

• Cajun Shrimp Pasta
• Baked Ziti
• Chicken Spaghetti
• Bacon Mac and Cheese
• Mushroom Pasta

Stuffed Shells Video