January 3, 2024
Review RecipeStuffed Shells
This classic Italian recipe for stuffed shells offers big, authentic flavor in one simple, homemade meal. Easy to make and full of delicious cheesy goodness and flavorful tomato sauce, this family favorite will have everyone requesting seconds!
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Easy to make as a weeknight dinner, this traditional stuffed shells recipe is quick and tasty. If you love Italian flavors, this recipe has the best of rich tomato sauce, fresh herbs, creamy ricotta, tender pasta, and plenty of yummy melty cheese too!
Try our creamy beef and shells for a delicious meat version of this dish. If you’re looking for other easy dinner ideas, check out our easy lasagna casserole.
Stuffed Shells Ingredients
You’ll need:
- 25 Barilla jumbo pasta shells
- 23 ounces Prego marinara sauce, divided
- 2 cups ricotta cheese
- ½ cup parmesan cheese, finely grated or chopped
- 1 egg
- 3 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1½ cups finely shredded mozzarella cheese chopped small
- Chopped parsley or fresh basil for garnish, optional
PRO TIP:
Barilla was the best brand I found for this recipe because the noodles are larger, hold their shape the most consistently, and cook the same every time. A lot of other brands cooked at drastically different times and often fell apart. The ridges on Barilla are very defined and add a pretty texture to the dish while also making a stable home for the delicious ricotta filling.
SUBSTITUTIONS AND ADDITIONS
MEAT: This recipe is vegetarian — there’s no meat in the filling or sauce — but you can easily add one pound of ground beef or Italian sausage. Cook the meat fully in a large skillet before adding it to your filling or sauce.
SPINACH: For a tasty twist on this recipe, add spinach to your stuffing and turn this recipe into stuffed shells Florentine. Use a 10-ounce package of frozen chopped spinach, thawed and drained. This is a great way to hide some extra veggies in your dinner.
How to Make Stuffed Shells
STEP ONE: In a large pot, cook shells in boiling water with 5 teaspoons of salt added based on directions on the box. The noodles are typically done after around 9 minutes. You want the noodles to be al dente (fairly soft but also still firm to the bite).
PRO TIP:
The pasta water should taste like salt water. This is a great way to start infusing flavor into the noodles from the beginning of the cooking process.
STEP TWO: Drain and rinse pasta immediately in cold water, this is key in helping the noodles stop continuing to cook which can lead to mushiness. Set aside.
STEP THREE: Preheat oven to 350°F. Spray the bottom of a 9×13 casserole dish with nonstick spray.
STEP FOUR: Place 1½ cups of marinara sauce in the bottom of the pan. Spread the sauce out evenly with a spatula.
STEP FIVE: In a medium bowl, stir together the ricotta cheese, parmesan cheese, egg, garlic, Italian seasoning, salt, pepper and onion powder.
STEP SIX: Place the cheese mixture in a Ziploc bag and snip off the end or use a pastry bag with a medium-sized plain round tip.
STEP SEVEN: Pipe the cheese filling into each cooked shell one as you hold them in your hand. Be sure and open the shells wide so you can stuff shells with as much ricotta filling as they can hold.
STEP EIGHT: Place the filled shells in your prepared pan. Top with the remaining marinara sauce and shredded mozzarella cheese as evenly as possible.
STEP NINE: Cover the pan top entirely with aluminum foil and place in the oven on the bottom rack.
STEP TEN: Bake for 20 minutes or until bubbling around the edge of the pan and the cheese is melted.
STEP ELEVEN: Remove the foil and move the pan to the top rack, turn the oven to 450°F, and cook for approximately 5 to 7 min or until the cheese starts to slightly show golden bubbles on top.
PRO TIP:
Keep a close eye on the cheese so it doesn’t burn and remove sooner than the 7-minute mark if needed.
STEP TWELVE: Remove and serve immediately. Shells change shape and flatten if you let them rest for very long. They’re great with fresh or dried parsley or basil garnish and some freshly shredded parmesan on top.
How to Serve this Recipe for Stuffed Shells
Make this great recipe with homemade pasta sauce for extra freshness and pair it with garlic bread, cheesy pull-apart bread or simple homemade Caesar salad for the ultimate Italian-inspired family meal.
MORE PASTA RECIPES
Storing Stuffed Shells
IN THE FRIDGE: Store leftover shells in an airtight container for up to three days.
IN THE FREEZER: One of the best parts of this delicious recipe is that it’s simple to freeze. Keep these on hand for an easy meal when you know you’ll want to skip cooking dinner. Prepare the shells according to the instructions. Place stuffed shells in the pan but do not bake them. Wrap your pan in plastic wrap, removing as much air as possible between the shells and plastic. Cover the pan tightly in foil and freeze. Store frozen shells for up to 2 months. When you’re ready to eat the shells, bake them at 350°F, uncovered, for 45 minutes, or until the top is bubbly and slightly brown.
These are the best Stuffed Shells
For busy weeknights, a potluck dish, or a freezer meal, this stuffed shell recipe is easy to make and full of satisfying flavor. It’s a classic recipe with the perfect combination of three kinds of cheese, Italian herbs, and plenty of marinara sauce.
Stuffed Shell Recipe FAQs
Can I freeze these shells?
This pasta dish freezes well. Make the recipe according to the above directions right up to before the baking step. Cover well and freeze for up to two months.
Can I add meat to the sauce in this recipe?
These Italian stuffed shells would be delicious with meat added. Combine cooked ground meat or sausage with the tomato sauce and proceed with the recipe as directed.
Can I add extra veggies to the sauce or filling?
If you want to include even more veggie goodness, you can add more veggies to your sauce or filling.
What is the best way to stuff shells?
There are two ways to fill stuffed shells. You can spoon the filling into each shell, or you can add your filling to a pastry bag and pipe the filling into the shells.
What is the stuffed shell pasta called?
The stuffed shell pasta is usually labeled on the package as jumbo shells or conchiglioni.
What is the difference between manicotti and stuffed shells?
The difference between manicotti and stuffed shells is the shape of the pasta. For manicotti, the pasta used is in the shape of large tubes.
Why do stuffed shells get watery?
Right out of the container, ricotta cheese tends to be watery. Before adding to your filling mixture, scoop the ricotta onto a paper towel to absorb the excess water.
How do you prepare shells for cooking?
Before filling them, the pasta shells have to be boiled just like any other pasta. Boil them in a pot of salted water until they are tender but firm to bite. Drain and fill.
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Stuffed Shells
This classic Italian recipe for stuffed shells offers big, authentic flavor in one simple, homemade meal. Easy to make and full of delicious cheesy goodness and flavorful tomato sauce, this family favorite will have everyone requesting seconds!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Ingredients
- 25 jumbo shells Barilla brand
- 23 ounces Prego marinara sauce divided
- 2 cups ricotta cheese
- ½ cup parmesan cheese finely grated
- 1 egg
- 3 teaspoons minced garlic
- 2 teaspoons italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- 1½ cups mozzarella cheese finely shredded
- chopped parsley or basil for optional garnish
Instructions
- In a large pot, cook shells in boiling water with 5 teaspoons of salt added based on directions on the box. The noodles are typically done after around 9 minutes. You want the noodles to be al dente (fairly soft but also still firm to the bite).
- Drain and rinse pasta immediately in cold water, this is key in helping the noodles stop continuing to cook which can lead to mushiness. Set aside.
- Preheat oven to 350°F. Spray the bottom of a 9×13 casserole dish with nonstick spray.
- Place 1½ cups of marinara sauce in the bottom of the pan. Spread the sauce out evenly with a spatula.
- In a medium bowl, stir together the ricotta cheese, parmesan cheese, egg, garlic, Italian seasoning, salt, pepper and onion powder.
- Place the cheese mixture in a Ziploc bag and snip off the end or use a pastry bag with a medium-sized plain round tip.
- Pipe the cheese filling into each cooked shell one as you hold them in your hand. Be sure and open the shells wide so you can stuff shells with as much ricotta filling as they can hold. Place the filled shells in your prepared pan.
- Top with the remaining marinara sauce and shredded mozzarella cheese as evenly as possible.
- Cover the pan top entirely with aluminum foil and place in the oven on the bottom rack.
- Bake for 20 minutes or until bubbling around the edge of the pan and the cheese is melted.
- Remove the foil and move the pan to the top rack, turn the oven to 450°F, and cook for approximately 5 to 7 minutes or until the cheese starts to slightly show golden bubbles on top.
- Remove and serve immediately. Shells change shape and flatten if you let them rest for very long. They’re great with fresh or dried parsley or basil garnish and some fresh shredded parmesan on top.
Notes
TIP: Barilla was the best brand I found for this recipe because the noodles are larger, hold their shape the most consistently, and cook the same every time. A lot of other brands cooked at drastically different times and often fell apart. The ridges on Barilla are very defined and add a pretty texture to the dish while also making a stable home for the delicious ricotta filling.
TIP: The pasta water should taste like salt water. This is a great way to start infusing flavor into the noodles from the beginning of the cooking process.
TIP: Keep a close eye on the cheese so it doesn’t burn and remove sooner than the 7-minute mark if needed.
Nutrition
Calories: 319kcal | Carbohydrates: 27g | Protein: 19g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 866mg | Potassium: 434mg | Fiber: 2g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 6mg | Calcium: 338mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Layne Kangas says
Absolutely love this simple recipe – it’s a go to for us!
Barbara says
Can this recipe be frozen before baking?
Giving as a gift.
Layne Kangas says
Hi, Barbara – yes, the instructions are included at the bottom of the post to do so. Enjoy!
Brandi says
Can cottage cheese be subbed for the ricotta?
Layne Kangas says
Hi, Brandi – that would probably work, enjoy!
Mary Ellen Schafer says
I use a small cookie scoop to put cheese into shells. Easy to get same amount into each shell.