There's something about classic stuffed shells that just feels like home. It's cheesy, saucy, and cozy all at once-like a hug in pasta form. I make this dish when I want to bring the whole family to the table without fuss. It's hearty enough for Sunday dinner but easy enough for a weeknight.
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Plus, it's one of those meals you can prep ahead, bake later, and it still tastes incredible. If you love baked pasta, you might also enjoy easy baked ziti recipe that's just as comforting but comes together even quicker.
Why stuffed shells are such a family favorite
Stuffed shells are a pasta bake that's stood the test of time. The magic is in the balance-tender pasta, creamy ricotta, and rich marinara baked together under a blanket of gooey cheese.
This recipe keeps things simple and classic, just like the Italian-American version that's been passed down through kitchens for generations. It's also flexible. You can make it vegetarian, add meat, or mix up the cheeses depending on what's in your fridge.
Ingredients you'll need
- 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
- ½ Cup grated parmesan cheese
- 3 Cups marinara sauce, divided use
- 2 Tablespoons parsley, chopped
- Cooking spray
Step-by-step instructions
Prepare the baking dish
Preheat your oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray. Spread 1 ½ cups of marinara sauce evenly across the bottom of the pan.
Make the filling
In a large bowl, combine ricotta, 1 ½ cups of mozzarella, Italian seasoning, egg, parmesan, salt, and pepper. Stir until smooth and creamy.
Stuff the shells
Spoon or pipe the ricotta mixture into each cooked pasta shell. Arrange them snugly in the prepared baking dish.
Top with sauce and cheese
Spoon the remaining marinara sauce over the shells. Sprinkle the rest of the mozzarella evenly on top.
Bake
Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes, or until the cheese is melted and lightly golden.
Finish and serve
Sprinkle with fresh parsley and serve hot with garlic bread or a crisp salad.
Recipe notes and pro tips
- Slightly undercook your pasta shells (about 1-2 minutes less than package instructions). They'll finish cooking in the oven and hold their shape better.
- Whole milk ricotta and mozzarella give the creamiest texture, but part-skim works if you're looking to lighten it up.
- Skip pre-shredded cheese if you can. Freshly grated melts smoother and tastes better.
Nutrition (Per serving)
Calories: 488 | Carbs: 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
Storage and reheating
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Freezer: Assemble, cover tightly with foil, and freeze unbaked shells for up to 3 months. Bake straight from frozen, adding about 15 extra minutes of covered bake time.
- Reheating: Warm in a 350°F oven for 15-20 minutes, adding extra marinara if needed to keep it moist.
Variations you'll love
- Add cooked ground beef, sausage, or shredded chicken to the cheese filling for a meaty version.
- Mix sautéed spinach or mushrooms into the ricotta for a veggie boost.
- Try different cheeses like fontina or goat cheese for a fun twist.
FAQ
Up to 4 days in an airtight container. Reheat in the oven or microwave.
Yes! Freeze assembled shells (without baking) for up to 3 months. Bake from frozen with extra time.
Look for jumbo shells so they can hold plenty of filling. Smaller ones won't work as well.
This recipe is vegetarian as written. Just make sure your marinara sauce doesn't contain meat.
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📖 Recipe
classic stuffed shells recipe
Cheesy, saucy, and comforting—this classic stuffed shells recipe brings the whole family to the table. Made with ricotta, mozzarella, and marinara, it's the ultimate baked pasta dish that’s perfect for weeknights or Sunday dinner.
Ingredients
- 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
- ½ cup grated parmesan cheese
- 3 cups marinara sauce, divided use
- 2 tablespoons parsley, chopped
- Cooking spray
Instructions
- Preheat your oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray. Spread 1 ½ cups of marinara sauce evenly across the bottom of the pan.
- In a large bowl, combine ricotta, 1 ½ cups of mozzarella, Italian seasoning, egg, parmesan, salt, and pepper. Stir until smooth and creamy.
- Spoon or pipe the ricotta mixture into each cooked pasta shell. Arrange them snugly in the prepared baking dish.
- Spoon the remaining marinara sauce over the shells. Sprinkle the rest of the mozzarella evenly on top.
- Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes, or until the cheese is melted and lightly golden.
- Sprinkle with fresh parsley and serve hot with garlic bread or a crisp salad.
Notes
Slightly undercook pasta shells to prevent tearing. Use whole milk cheese for creamier texture. Freshly grated cheese melts best. Store in an airtight container for 3–4 days or freeze unbaked for up to 3 months. Reheat at 350°F for 15–20 minutes with extra sauce if needed.
Nutrition Information:
Serving Size:
1 portionAmount Per Serving: Calories: 488Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 115mgSodium: 1193mgCarbohydrates: 35gFiber: 3gSugar: 7gProtein: 30g
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