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Dinner – Cheesy Stuffed Shells

A saucy, comforting, and crowd-pleasing pasta dish, these stuffed shells are filled with a rich, creamy cheese mixture and baked to bubbly, golden perfection. Ideal for weeknight meals, potlucks, or make-ahead dinners.

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🕒 Prep Time: 20 minutes

🔥 Cook Time: 47 minutes

⏱️ Total Time: 1 hour 7 minutes

🍽️ Servings: 6

🔥 Oven Temp: 375°F / 190°C

Ingredients

Pasta

  • 24 jumbo pasta shells

Filling

  • 1 container (15 oz / 425 g) whole milk ricotta cheese
  • 2 cups (8 oz / 225 g) shredded mozzarella cheese
  • ½ cup (1.8 oz / 45 g) grated Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 large egg

Assembly

  • 3 cups (24 fl oz / 720 ml) marinara sauce
  • 1 cup (4 oz / 115 g) shredded mozzarella cheese (for topping)
  • ¼ cup (0.9 oz / 22 g) grated Parmesan cheese (for topping)
  • 2 tablespoons chopped fresh flat-leaf parsley (for garnish)
  • Cooking spray or oil for greasing baking dish

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with cooking spray or oil.

  2. Cook Pasta:
    Bring 3 quarts (2.8 liters) of salted water to a boil. Add the jumbo shells and cook until al dente, about 12 minutes. Drain and set aside to cool slightly.

  3. Make Cheese Filling:
    In a medium bowl, mix together:

  4. Ricotta
  5. 2 cups mozzarella
  6. ½ cup Parmesan
  7. 2 tablespoons parsley
  8. Italian seasoning, salt, pepper

  9. Egg
    Stir until fully combined.

  10. Layer the Sauce:
    Spread 2 cups (16 fl oz / 480 ml) of marinara sauce on the bottom of the prepared baking dish.

  11. Stuff the Shells:
    Fill each shell with the cheese mixture using a spoon or piping bag. Place stuffed shells into the baking dish on top of the sauce.

  12. Top & Bake:

  13. Spoon remaining 1 cup (8 fl oz / 240 ml) marinara sauce over the shells.
  14. Sprinkle with remaining 1 cup mozzarella and ¼ cup Parmesan.
  15. Cover loosely with foil and bake for 20 minutes.

  16. Remove foil and bake an additional 15 minutes, until the cheese is bubbling and lightly golden.

  17. Garnish & Serve:
    Sprinkle with remaining 2 tablespoons parsley before serving.

💡 Tips

  • No Ricotta? Substitute with whipped or strained cottage cheese.
  • Extra Filling Ideas: Add cooked ground beef, sausage, turkey, or sautéed spinach.
  • Don’t Overcook Pasta: They’ll cook more in the oven. Slightly undercook during boiling.
  • Make Ahead: Assemble up to 8 hours in advance and refrigerate. Bring to room temp before baking.
  • To Freeze: Cool completely and store in airtight containers or foil pans for up to 3 months.

🧊 Storage & Reheating

  • Fridge: Up to 4 days in airtight container.
  • Freezer: Up to 3 months.
  • Reheat: Microwave individual portions or bake at 350°F (175°C) until hot.