Stuffed Shells are a comforting, cheesy pasta dish featuring large pasta shells filled with a creamy ricotta mixture, topped with marinara sauce and melted mozzarella. Baked until bubbling and golden, these shells are hearty, satisfying, and perfect for feeding a hungry crowd or prepping ahead for easy dinners.
Stuffed Shells
Why These Stuffed Shells Are the Best
- Creamy Ricotta Filling: Blended with mozzarella, Parmesan, and herbs for a rich, savory filling.
- Classic Marinara Sauce: Poured over the shells for a comforting tomato flavor that balances the cheese.
- Golden Melted Cheese on Top: Baked with more mozzarella for that perfect gooey finish.
- Family-Friendly Favorite: Loved by kids and adults alike, it’s a timeless Italian-American classic.
Perfect for Any Occasion
From weeknight meals to Sunday dinner, Stuffed Shells are always a hit. They’re elegant enough for guests, yet simple enough for everyday comfort food.
Ingredient Notes
- Jumbo Pasta Shells: Serve as the hearty, tender vessel for the creamy ricotta filling, holding their shape while soaking up the rich sauce.
- Onion: Adds a mild sweetness and savory depth to the filling, enhancing the flavor base.
- Garlic: Infuses the dish with a warm, aromatic bite that complements the cheeses and tomato sauce.
- Salt: Boosts and balances all flavors throughout the filling and sauce.
- Black Pepper: Adds a touch of sharpness to elevate the savory profile of the dish.
- Dried Oregano: Lends a classic Italian herb note, deepening the sauce’s flavor with a subtle earthiness.
- Marinara Sauce: Provides a tangy, tomato-rich base that surrounds the stuffed shells in a comforting layer of flavor.
- Ricotta Cheese: Forms the creamy, smooth filling, offering a rich yet light texture that pairs perfectly with the shells.
- Egg: Binds the ricotta mixture together, giving it structure so it stays neatly tucked inside each shell.
- Parmesan Cheese: Adds a salty, nutty sharpness to the filling for extra depth and richness.
- Shredded Mozzarella Cheese: Melts beautifully on top and inside, creating that irresistible gooey texture.
- Parsley: Brings a pop of freshness and color to both the filling and final garnish.
Tips for Making the Best Stuffed Shells
- Cook Shells Al Dente: They’ll continue to soften in the oven, so don’t overcook them during boiling.
- Use a Piping Bag or Spoon: Makes filling the shells easy and mess-free.
- Layer Sauce on the Bottom: Keeps the shells from sticking and adds moisture while baking.
- Cover with Foil First: Bake covered to steam the filling, then uncover to brown the cheese.
- Make Ahead Friendly: Assemble ahead and refrigerate or freeze before baking.
Serving Suggestions
- With Garlic Bread: For soaking up all that extra sauce.
- With a Crisp Green Salad: A fresh contrast to the cheesy richness.
- With Roasted Vegetables: Like zucchini, eggplant, or broccoli on the side.
- With Extra Parmesan and Basil: Sprinkle on top for extra flavor and color.
A Must Try
Each bite of Stuffed Shells is a perfect mix of tender pasta, creamy cheese, and tangy tomato sauce. It’s one of those dishes that brings comfort with every forkful and never goes out of style. Whether you’re serving it fresh from the oven or enjoying leftovers the next day, these shells are pure cheesy satisfaction.
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Stuffed Shells
Stuffed Shells are the ultimate comfort food, packed with creamy ricotta, smothered in marinara, and blanketed in melted mozzarella for the perfect cheesy bite.
Ingredients
- 20 jumbo pasta shells cooked to package instructions
- 1 teaspoon salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1/4 teaspoon dried oregano
- 3 cups marinara sauce
- 15 oz ricotta cheese
- 1 large egg
- 1/2 medium onion chopped
- 3 garlic cloves minced
- 1/3 cup parmesan cheese
- 3 cups shredded mozzarella cheese divided
- 1/4 cup parsley and more to garnish
Instructions
Cook Pasta:
- Preheat your oven to 375˚F. While it heats up, cook the pasta shells in a big pot of salted water, just like the package says. Give them a few good stirs while they cook so they don’t stick together. Once they’re done, drain the water, then fill the pot with cold water to cool the shells down and keep them from clumping.
Make Sauce:
- Heat 1 tablespoon of olive oil in a deep pan over medium-high heat. Toss in the chopped onion and sauté for 3 to 5 minutes until it’s soft and golden. Next, add the minced garlic along with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of oregano. Stir everything nonstop for another minute until the garlic smells amazing. Pour in 3 cups of marinara sauce, bring it all to a nice even boil, then let it simmer for 2 minutes. Once it’s ready, pour the sauce into the bottom of a 9x13 casserole dish.
Cheese Filling:
- In a big mixing bowl, toss in the ricotta cheese, mozzarella, parmesan, egg, parsley, salt, and pepper. Mix it all together really well until everything’s creamy and fully combined—it should look like cheesy perfection!
Stuff Shells:
- Scoop about half an ice cream scoop of the cheese mixture into each shell—just enough to fill them without overstuffing. Line them up in a single layer over the marinara sauce in your casserole dish. Then sprinkle the remaining 1 cup of mozzarella cheese all over the top.
Bake:
- Cover the dish with foil and bake for 30 minutes, until the sauce is bubbling around the edges. Take off the foil and broil for 2 to 4 minutes to get that cheese nicely golden on top. Once it’s out of the oven, sprinkle with fresh parsley and serve it up warm!
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Stuffed Shells