Classic Stuffed Shells Recipe

Comfort food has never looked (or smelled) quite as irresistible as these Classic Stuffed Shells. Imagine perfectly cooked pasta shells overflowing with a rich, herby ricotta filling, nestled in a bubbling pool of zesty marinara, and finished with a snowy cap of melted mozzarella. One bite into that cheesy, savory goodness and you’ll see why this recipe is a beloved staple for family dinners, potlucks, and cozy meals where everyone leaves the table just a little happier.

Ingredients You’ll Need

The beauty of Classic Stuffed Shells lies in how a handful of fresh, quality ingredients become so much more together. Each component lends its own notes of flavor, texture, and comfort to create a dish that truly feels like home on a plate.

• Jumbo Shells (25, Barilla brand): Large pasta shells are the perfect vessels for the cheesy filling, and Barilla’s hold their shape beautifully.
• Marinara Sauce (23 ounces, divided): A rich, flavorful tomato sauce sets the stage for that classic Italian vibe—use your favorite jarred brand for ease.
• Ricotta Cheese (2 cups): The creamy heart of the filling, ricotta’s mild flavor is the star that soaks up all those herbs and seasonings.
• Parmesan Cheese (½ cup, finely grated): Adds salty depth and a slightly nutty note to the filling—don’t skimp on the good stuff!
• Egg (1): Just one egg helps bind the cheese mixture together, making for perfectly structured shells.
• Minced Garlic (3 teaspoons): Essential for classic Italian aroma and punchy flavor throughout the stuffing.
• Italian Seasoning (2 teaspoons): This easy blend brings that distinctly herby character you crave in Classic Stuffed Shells.
• Salt (½ teaspoon): Controls the seasoning and brings all the flavors into balance.
• Pepper (½ teaspoon): A little heat and backbone to accentuate the cheese and sauce.
• Onion Powder (1 teaspoon): Adds depth and a sweet-savory base note to the filling.
• Mozzarella Cheese (1½ cups, finely shredded): For that melty, golden finish on top—don’t hold back here.
• Chopped Parsley or Basil (for garnish): Fresh herbs brighten each plate and add a splash of color (optional but highly recommended).

How to Make Classic Stuffed Shells

Step 1: Cook the Shells Perfectly

Start things off by bringing a big pot of salted water to a rolling boil—you want it to taste like the sea. Pop in the jumbo shells and cook them just to al dente, usually about 9 minutes. This keeps the pasta firm enough to hold its shape once stuffed and baked. Drain them right away and rinse under cold water to stop the cooking process. Set aside while you whip up that creamy filling.

Step 2: Prepare Your Baking Dish

Preheat your oven to 350°F so it’s hot and ready when you need it. Grab a 9×13-inch casserole dish, give it a spritz with nonstick spray, and pour about 1½ cups of marinara sauce across the bottom. Spread the sauce evenly with a spatula—this little “bed” keeps your pasta from sticking and infuses the shells with flavor as they bake.

Step 3: Mix the Creamy Cheese Filling

In a medium bowl, combine ricotta, grated parmesan, one egg, minced garlic, Italian seasoning, salt, pepper, and onion powder. Mix until the ingredients are just combined and smooth. This is where so much of the flavor lives, so make sure every bite of cheese is flecked with herbs and perfectly seasoned.

Step 4: Fill the Shells

Spoon your ricotta mixture into a sturdy Ziploc bag (or grab a pastry bag if you’re feeling fancy), snip off a corner, and start piping a generous amount into each shell. Hold shells open to make sure you can really pack in the cheese. As you go, nestle the filled shells snugly into the saucy baking dish.

Step 5: Add Toppings and Bake

Pour the rest of the marinara sauce over all the stuffed shells, making sure everything is blanketed in tomatoey goodness. Then scatter the shredded mozzarella over the entire dish. Cover the casserole tightly with foil and bake for 20 minutes. Keep your eyes peeled for little bubbles around the edge—this is Classic Stuffed Shells magic happening! For the final flourish, remove the foil, bump the oven to 450°F, and bake another 5 to 7 minutes until the cheese starts to turn golden in spots.

Step 6: Finish and Serve

Once the shells are gorgeously melted and just a bit golden, remove the pan from the oven and serve immediately. Don’t wait too long—stuffed shells are best when they’re piping hot and still plump from baking. Top with fresh herbs and perhaps a few extra shaves of parmesan. Gather your favorite people and watch these shells disappear!

How to Serve Classic Stuffed Shells

Garnishes

A sprinkle of chopped fresh parsley or basil instantly brightens each plate of Classic Stuffed Shells, adding a burst of color and a welcome hint of freshness. For the true Italian restaurant experience, finish with a little extra grated parmesan or a crack of black pepper—simple touches that make a big difference.

Side Dishes

Pair your Classic Stuffed Shells with a crisp green salad tossed in a light vinaigrette for balance, or serve with warm, crusty garlic bread to soak up every last bit of sauce. Roasted veggies, sautéed spinach, or even a tangy antipasto platter are all wonderful companions to round out the meal.

Creative Ways to Present

If you’re entertaining or just want to add a fun twist, arrange stuffed shells in individual baking dishes or ramekins for personalized servings. You could even mix in sautéed spinach or finely chopped roasted vegetables for a colorful, unique take—guests will love having their own mini pans of Classic Stuffed Shells, bubbling and fresh from the oven.

Make Ahead and Storage

Storing Leftovers

Let leftover shells cool completely, then cover tightly with foil or transfer to an airtight container. They’ll keep well in the fridge for up to 4 days, making them perfect for quick lunches or easy dinners. The flavors only deepen as they rest, so they’re just as delicious later in the week.

Freezing

Classic Stuffed Shells freeze beautifully! Assemble the shells right up to the final baking step, then wrap the dish (or individual portions) tightly in foil and freeze. They’ll keep for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.

Reheating

For best results, reheat shells in a preheated oven at 350°F, covered, just until hot and bubbly—about 15-20 minutes. Individual portions can also be microwaved for a couple of minutes, but reheating in the oven keeps the pasta’s texture and prevents sogginess.

FAQs

Can I use cottage cheese instead of ricotta?

Absolutely! Cottage cheese is a popular substitute and will give you a lighter, slightly tangier filling. For the creamiest results, blend it briefly or use small-curd cottage cheese.

What if I can’t find jumbo shells?

If jumbo shells are unavailable, you can try manicotti tubes. They’re a bit trickier to fill but will deliver similar cheesy, crave-worthy results.

Can I add meat to these Classic Stuffed Shells?

Definitely! Brown some Italian sausage or ground beef, drain well, and mix it into the ricotta filling or layer it under the shells for a heartier version. Just make sure the meat is fully cooked before assembling.

Is it okay to assemble the dish ahead of time?

Yes! You can assemble Classic Stuffed Shells up to a day in advance. Cover tightly and refrigerate; just add an extra 5-10 minutes to the baking time straight from the fridge.

How do I keep the pasta shells from breaking while filling?

Be gentle while cooking and stirring the shells, and don’t overcook—al dente shells hold up best. Rinsing in cold water right after boiling also helps stop the cooking, keeping them sturdy and easy to stuff.

Final Thoughts

Once you’ve tried these Classic Stuffed Shells, you’ll understand why they’re such a cherished favorite in homes everywhere. Whether you’re serving a hungry crowd or just craving a taste of comfort, this recipe is sure to deliver joy, warmth, and plenty of cheesy satisfaction. Give it a spot in your regular rotation—you (and anyone lucky enough to join your table) won’t regret it!

Print