Classic Stuffed Shells

Never make stuffed shells the wrong way again! Imagine the disappointment of spending hours in the kitchen, only to end up with soggy pasta or a bland filling. If you’ve been there before, don’t worry—we’ve got you covered.

This Classic Stuffed Shells recipe is everything you need for a flavorful, satisfying meal that will wow your family and friends. It’s cheesy, savory, and perfectly baked to create that golden, bubbling goodness you crave. Let’s dive in and discover how you can make stuffed shells like a pro, every time.

Why You’ll Love This Recipe

Stuffed shells are the epitome of comfort food. Who doesn’t love the combination of hearty pasta, creamy cheese, and rich marinara sauce?

This recipe makes it easy to achieve the perfect stuffed shell dish without any hassle. With simple ingredients and easy-to-follow steps, you’ll end up with a meal that’s both indulgent and satisfying.

The best part? This dish is highly customizable—add meat, extra veggies, or even some spicy kick if you like. Whether you’re feeding a crowd or making a cozy dinner for yourself, Classic Stuffed Shells will always hit the spot.

Serving Size

This recipe yields 8 servings, making it perfect for family dinners or small gatherings. The number of servings can easily be adjusted to suit your needs.

If you’re cooking for a smaller group, you can halve the recipe, or if you’re expecting more guests, simply double it. The beauty of stuffed shells is that they’re just as delicious the next day, so leftovers are always a win.

Ingredients List

Here’s everything you need to make your Classic Stuffed Shells:

20 jumbo pasta shells, cooked al dente
2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese
1 large egg, beaten
2 tablespoons fresh basil, chopped (or 1 tablespoon dried basil)
1 teaspoon dried oregano
2 cups marinara sauce (store-bought or homemade)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
Optional: 1/2 cup cooked ground beef or sausage, crumbled (for added protein)
Fresh parsley, chopped, for garnish

Ingredient Notes:

Ricotta Cheese: You can substitute ricotta with cottage cheese for a lighter alternative, but it may alter the texture slightly. For a creamier option, use mascarpone cheese.
Mozzarella: If you prefer a more intense cheese flavor, you can swap some of the mozzarella with provolone or fontina cheese.
Meat: If you’re adding meat, cook your ground beef or sausage before mixing it with the cheese filling. This adds extra protein and richness to your stuffed shells.
Sauce: Use a flavorful marinara sauce, whether homemade or from a jar. For a spicy kick, add red pepper flakes to the sauce.

Preparation Time

The prep time for Classic Stuffed Shells is about 25-30 minutes. This includes cooking the pasta, preparing the cheese mixture, and assembling the shells. While the pasta shells cook, you can get the filling ready, making the entire process smooth and efficient.

Cooking Time

The total cooking time is around 30-35 minutes. The shells need to bake in the oven long enough for the cheese to melt and the sauce to bubble up. This time also allows the flavors to meld together beautifully. While the stuffed shells are baking, you can set the table, prep any sides, and get ready to serve!

Tips for Faster Cooking:

If you’re short on time, use store-bought marinara sauce and pre-shredded mozzarella cheese to save a few minutes.
To avoid waiting for the shells to cook, you can make them ahead of time and refrigerate them before baking. This also enhances the flavor as everything marinates together!

Instructions/Method

Ready to make the Classic Stuffed Shells? Follow these easy steps:

Preheat the oven: Set your oven to 375°F (190°C) and let it heat up while you prepare everything.
Cook the pasta shells: In a large pot of salted boiling water, cook the jumbo shells according to the package instructions, but slightly undercook them by 1-2 minutes to keep them firm. Drain and set aside to cool slightly.
Prepare the filling: In a large bowl, combine the ricotta, 1 cup of shredded mozzarella, Parmesan cheese, egg, basil, oregano, garlic powder, onion powder, salt, and pepper. If you’re adding meat, mix in the cooked ground beef or sausage at this stage. Stir until all ingredients are well incorporated.
Stuff the shells: Once the shells are cool enough to handle, take a spoonful of the cheese mixture and stuff each shell with it. Be generous! You want to make sure the shells are filled to the brim.
Assemble the dish: Spread 1 cup of marinara sauce in the bottom of a large baking dish. Place the stuffed shells in the dish, making sure they’re packed in snugly. Pour the remaining marinara sauce over the shells and top with the remaining shredded mozzarella cheese.
Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Serve: Garnish with fresh parsley and serve hot. Enjoy with a side of garlic bread or a fresh salad!

Cooking Tools and Equipment

To make this recipe, you’ll need:

Large pot for cooking the pasta shells
Large mixing bowl for the cheese filling
Baking dish (9×13-inch works well)
Spoon for stuffing the shells
Aluminum foil to cover the baking dish while cooking
Measuring spoons for herbs and spices

Special Equipment:

Food processor (optional): If you’re adding cooked meat to the filling, you can use a food processor to finely chop it and mix it more evenly into the ricotta mixture.

Flavor Profile

These Classic Stuffed Shells are a beautiful balance of savory, creamy, and cheesy flavors. The richness of the ricotta and mozzarella is balanced by the tanginess of the marinara sauce, creating a comforting, well-rounded flavor.

The basil and oregano add a fresh, herbaceous note that perfectly complements the deep flavors of the cheese and sauce.

If you opt for the meat variation, the sausage or beef adds a savory depth, making this a hearty and satisfying meal.

Allergen Information

Common allergens in this recipe include:

Dairy: Ricotta, mozzarella, and Parmesan cheeses. For dairy-free or lactose-free options, use plant-based cheese alternatives.
Gluten: The pasta shells contain gluten. Use gluten-free jumbo shells to make the dish suitable for gluten-sensitive diets.
Egg: The recipe includes egg as a binder for the cheese mixture. If you need an egg-free version, try substituting the egg with a flaxseed egg or cornstarch slurry.

Nutritional Information

Each serving of Classic Stuffed Shells (1 stuffed shell, or about 2 shells per serving) contains approximately:

Calories: 400-450 kcal
Protein: 18-20g
Fat: 20-25g
Carbs: 35-40g
Fiber: 2-4g
Sodium: 700-900mg

Health Benefits:
This dish offers a good amount of protein, especially if you add meat to the filling. The cheese provides calcium and other important vitamins, but it’s also rich in fat, so it’s best enjoyed as an indulgent treat.

If you’re looking to make it lighter, consider using lower-fat cheeses or omitting the cheese topping.

Dietary Considerations

Vegetarian: This recipe is naturally vegetarian, but you can make it even more hearty by adding extra vegetables to the filling (like spinach or mushrooms).
Gluten-Free: Use gluten-free pasta shells to make this dish suitable for gluten-free diets.
Low-Carb/Keto: For a low-carb or keto-friendly version, swap the pasta for zucchini noodles or use a cauliflower-based shell alternative.

Recipe Variations

Spinach and Ricotta Stuffed Shells: For a veggie-packed variation, mix some cooked spinach into the ricotta cheese filling. This not only adds nutrition but also enhances the flavor.
Meat Lovers’ Stuffed Shells: Add cooked ground beef, sausage, or even chicken to the filling for a more filling, protein-packed dish.
Vegan Stuffed Shells: Use dairy-free ricotta, vegan mozzarella, and a flax egg to make this recipe plant-based.

Pairings and Side Dishes

To complete your meal, serve these stuffed shells with a crisp side salad dressed in balsamic vinaigrette or a tangy lemon dressing. You can also serve garlic bread or crusty bread for dipping into the marinara sauce.

For beverage pairings, a glass of red wine (like a Chianti or Merlot) complements the richness of the cheese and tomato sauce perfectly, while a chilled iced tea or sparkling water would work for a non-alcoholic option.

Serving Suggestions

Garnish your stuffed shells with a generous sprinkle of fresh parsley or basil for a pop of color. If you want extra cheesiness, top the shells with additional grated Parmesan or even some crumbled mozzarella before baking.

Serve the stuffed shells in a large dish for family-style dining, or plate them individually with a side salad for a more elegant presentation.

Storage and Shelf Life

Let’s face it: sometimes the best part of making Classic Stuffed Shells is having leftovers for later.

If you have some extra shells after dinner (lucky you!), here’s how to store them for optimal freshness:

Storing Leftovers: Once your stuffed shells have cooled to room temperature, transfer them to an airtight container. They’ll stay fresh in the fridge for up to 3-4 days. If you’ve made a big batch and can’t finish it all right away, no worries—you can freeze the leftovers for later enjoyment.
Freezing Stuffed Shells: To freeze, arrange the stuffed shells in a single layer on a baking sheet and place them in the freezer for about an hour. After they’re frozen solid, transfer them to a freezer-safe container or zip-top bag for up to 3 months. When you’re ready to reheat, simply thaw them overnight in the fridge, then bake as usual.
Reheating Tips: To reheat, simply pop your stuffed shells into the oven at 350°F (175°C) for 15-20 minutes. If you’re reheating directly from frozen, it might take an additional 15-20 minutes. Cover the dish with foil to keep the moisture in, and for an extra bubbly effect, remove the foil during the last few minutes of cooking. Alternatively, you can reheat in the microwave for a quicker option—just cover with a damp paper towel to keep the pasta from drying out.

Cooking Tips and Tricks

Ready to take your stuffed shells from great to amazing?

Here are some cooking tips and tricks to elevate your dish:

Perfectly Cooked Pasta: When cooking the jumbo shells, make sure to cook them al dente—slightly undercooked by 1-2 minutes. This is important because the shells will continue to cook as they bake in the oven, and you don’t want them to turn too soft. A perfect pasta shell should hold its shape while you stuff it, without falling apart.
Homemade Marinara Sauce: While store-bought marinara works just fine, homemade sauce can add a wonderful depth of flavor. A quick homemade marinara can be made by simmering crushed tomatoes with garlic, basil, oregano, and a pinch of sugar for sweetness. It’s worth the extra effort if you have the time!
Stuffing the Shells: Don’t be shy with the filling! Pack the ricotta mixture into each shell generously—this is the star of the dish. If you want a smoother filling, you can blend the ricotta mixture in a food processor for a creamy, lump-free texture. Make sure to stuff the shells when they’re still warm enough to handle, but not piping hot.
Add Flavor to Your Sauce: Before spreading the marinara sauce in the baking dish, sprinkle a pinch of red pepper flakes or a few chopped sun-dried tomatoes in the sauce for added flavor. A dash of balsamic vinegar can also give the sauce a slight tang that pairs perfectly with the rich cheese filling.
Layering Cheese: Want the ultimate cheesy experience? Add a little extra mozzarella cheese on top of the shells before baking. The result will be a wonderfully gooey, golden crust that’s hard to resist.
Herb Up Your Dish: Fresh herbs make all the difference. A handful of chopped fresh basil or parsley sprinkled on top before serving adds a burst of color and flavor, making the dish even more irresistible.

When Things Go Wrong

Even the best of chefs have moments when things don’t go as planned. Here’s how to troubleshoot if your stuffed shells aren’t quite perfect:

Soggy Pasta: If your shells have turned out too soft or mushy, it’s usually because they were overcooked during the initial boiling. The next time, aim to undercook the shells slightly. Also, ensure that you don’t crowd the pasta in the pot to allow for even cooking.
Filling Too Runny: If your ricotta mixture is too runny or soupy, you can add a tablespoon or two of bread crumbs or shredded mozzarella to thicken it. This will help the filling stay put inside the shells instead of spilling out during baking.
Stuffed Shells Are Too Dry: This could happen if the sauce wasn’t spread generously enough. Make sure to cover the shells with enough marinara sauce before baking and drizzle a little extra on top if needed. If the top is getting too dry, you can cover the baking dish with foil during the first part of baking to lock in moisture, then uncover it for the last 10 minutes for a golden top.
Cheese Not Melting: Sometimes the cheese doesn’t melt as smoothly as you’d like. If this happens, make sure your oven is preheated fully before baking. If you have a lot of cheese on top, it may take a few extra minutes. You can also try broiling the dish for 1-2 minutes at the end of baking to get a bubbly, golden crust.

FAQs

Can I make stuffed shells ahead of time?

Absolutely! You can prepare everything in advance, stuff the shells, and then cover and refrigerate them overnight.

When you’re ready to bake, just pop them into the oven and bake as usual, though it may take a few extra minutes if the dish is cold from the fridge.

Can I use regular pasta shells instead of jumbo shells?

You can use regular pasta shells, but the filling will be harder to pack in and the cooking process might need a bit of adjustment. Jumbo shells hold more filling, making them ideal for this recipe.

If you want to use regular pasta, consider using manicotti tubes or just layering the ricotta filling between lasagna sheets for a different but equally delicious take on the dish.

How do I make these stuffed shells gluten-free?

To make Classic Stuffed Shells gluten-free, simply substitute the jumbo shells with gluten-free pasta shells.

Many brands offer gluten-free pasta that works just as well for this dish, so you won’t miss out on the texture or flavor.

Can I freeze stuffed shells after baking?

Yes! You can freeze the entire dish after it’s been baked. Allow it to cool completely, then wrap it tightly in plastic wrap and foil, or store it in an airtight container.

When you’re ready to eat, thaw it overnight in the fridge and reheat it in the oven until bubbly and hot.

Can I make stuffed shells without ricotta cheese?

If you’re not a fan of ricotta, you can substitute it with cream cheese, cottage cheese, or a dairy-free ricotta if needed.

Each option will give the filling a slightly different texture, but they all work great in this dish!

Final Thoughts

There’s something undeniably satisfying about digging into a warm, cheesy serving of Classic Stuffed Shells. Whether you’re making it for a busy weeknight or preparing a hearty meal for a special occasion, this recipe is the ultimate comfort food that brings everyone to the table. The best part is that it’s customizable, versatile, and guaranteed to leave everyone asking for seconds.

Enjoy your cooking, and don’t forget to share your stuffed shell creations with your loved ones—they’re sure to be a hit!