Make the best Stuffed Shells for dinner tonight with this straightforward, family-friendly recipe. These cheesy baked pasta shells are a classic Italian-American comfort dish, full of rich flavor and simple ingredients. You can prep the casserole ahead of time or freeze an extra tray for busy nights. This recipe is easy to scale and delivers reliable, delicious results every time.
What makes this recipe the best
Stuffed pasta shells are a long-loved tradition. This version stands out for its creamy filling, balanced sauce, and easy assembly—perfect for weeknights or entertaining.
- Creamy three-cheese filling. A mix of ricotta, grated Parmesan and shredded mozzarella creates a silky, flavorful interior that melts perfectly when baked.
- Bright, homemade-style marinara. The recipe pairs the shells with a seasoned marinara that adds acidity and depth. You can use your favorite jarred sauce if you’re short on time.
- Simple to prepare. Boil the shells, mix the filling, stuff, and bake. It’s an impressive meal that’s easy enough for any home cook.
Ingredients
Below are the best ingredients for rich, balanced stuffed shells, plus suggestions for easy substitutions. Use whole-milk ricotta for the creamiest filling and freshly shredded mozzarella for better melt and texture. Exact amounts are included in the recipe card at the end of this post.
- Jumbo shells – a 12-ounce box (about 35 shells) works well.
- Whole-milk ricotta – gives the creamiest texture.
- Mozzarella – freshly shredded melts best; pre-shredded can be used if needed.
- Parmesan – freshly grated or shaker Parmesan both work.
- Egg (optional) – helps bind the filling and makes stuffing easier.
- Fresh basil – for brightness and aroma.
- Italian seasoning – or a pinch of dried oregano and thyme if you don’t have a blend.
- Salt – to taste.
- Marinara sauce – homemade or store-bought; a simple tomato-based sauce complements the cheeses.
Instructions
These steps will guide you through preparing, stuffing, and baking the shells so they come out tender, cheesy, and saucy. Step-by-step photos are included below to make the process easy to follow.
- Preheat the oven. Set the oven to 350°F (175°C).
- Boil the pasta. Bring a large pot of salted water to a boil. Add the jumbo shells and cook 4–5 minutes until al dente. Drain and spread the shells in a single layer on a cutting board to cool so they are easier to fill.
- Make the cheese filling. In a medium bowl combine ricotta, a beaten egg (optional), 1 cup of shredded mozzarella, grated Parmesan, chopped fresh basil, Italian seasoning, and salt. Stir until evenly mixed.
- Fill the shells. Spoon or pipe the cheese mixture into each cooled shell, filling gently but completely.
- Assemble in a baking dish. Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish. Arrange the filled shells in a single layer over the sauce. Spoon the remaining sauce evenly over the shells.
- Add cheese and bake. Sprinkle the remaining 2 cups of shredded mozzarella over the top. Cover tightly with foil and bake 20 minutes. Remove the foil and bake another 10 minutes until the cheese is melted and lightly golden. Garnish with extra chopped basil or parsley before serving.
Tip: This casserole can be assembled up to two days in advance. Cover and refrigerate until ready to bake.
Make-ahead, storage and reheating tips
I often double this recipe and freeze a tray for later. It’s a helpful time-saver and reheats very well.
To freeze: store the unbaked assembled casserole in an airtight container or cover tightly with two layers of foil. Freeze for up to 6 months.
To bake from frozen: place the covered casserole straight into a 350°F oven. Add about 15 minutes to the covered baking time (about 35 minutes covered), then remove the foil and bake an additional 10 minutes to brown the cheese.
Leftovers: store cooked shells in the refrigerator for up to 7 days. Reheat single portions in the microwave for 2–3 minutes, or reheat multiple servings in a covered oven-safe dish at 350°F for 15 minutes or until heated through.
What to serve with them
Stuffed shells are satisfying on their own but pair beautifully with crusty bread to soak up sauce. Try garlic bread, garlic knots, or cheesy pull-apart rolls. For greens, a simple Italian-style salad, a grilled Caesar, or a roasted vegetable salad balances the richness.
If you want to add protein, serve with meatballs or a side of Italian sausage for a heartier meal.
More pasta recipes
Looking for other crowd-pleasing pasta dishes? Try hearty soups and saucy favorites for weeknight dinners.
Lasagna Soup
Nduja Pasta
Pasta Fagioli Soup
Pasta Boscaiola – Creamy Mushroom and Bacon Sauce
Stuffed Shells
A classic baked stuffed shells recipe with a three-cheese ricotta filling and marinara. Easy to prep, freezer-friendly, and perfect for family dinners.
Servings: 6
Prep Time: 25 minutes · Cook Time: 30 minutes · Total Time: 55 minutes
Author: Whitney Bond
Ingredients
- 12 ounces jumbo pasta shells (uncooked; ~35 shells)
- 32 ounces whole-milk ricotta cheese
- 1 large egg (optional)
- 3 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 32 ounces marinara sauce
Instructions
- Preheat oven to 350°F (175°C).
- Cook jumbo shells in a large pot of boiling salted water for 4–5 minutes until al dente. Drain and spread on a cutting board to cool.
- In a medium bowl combine ricotta, egg (if using), 1 cup mozzarella, Parmesan, basil, Italian seasoning, and salt.
- Spoon the cheese mixture into each cooled shell.
- Pour 1 cup marinara into the bottom of a 9×13-inch baking dish. Arrange filled shells in a single layer and spoon remaining marinara over the shells.
- Top with the remaining 2 cups mozzarella. Cover with foil and bake 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and slightly golden.
Notes
- If you prefer meat sauce, swap the marinara for an Italian sausage marinara or a beef bolognese.
- Assemble up to two days ahead and refrigerate, or freeze the unbaked casserole for up to 6 months. Use an airtight container or tightly cover with foil.
Nutrition Facts (per serving)
- Calories: 725 kcal
- Carbohydrates: 58 g
- Protein: 42 g
- Fat: 37 g
- Saturated Fat: 22 g
- Sodium: 1742 mg
- Fiber: 4 g