Easy Stuffed Shells
A delicious Italian-inspired comfort dish featuring jumbo pasta shells stuffed with creamy ricotta, mozzarella, and herb filling, then baked in marinara sauce until bubbly and golden. Perfect for weeknight dinners or special occasions!
Easy Easy Stuffed Shells Recipe
There’s something undeniably comforting about a bubbling tray of Easy Stuffed Shells fresh from the oven. This classic Italian-American dish combines the simplicity of pasta with the richness of cheese and the brightness of marinara sauce, making it a beloved favorite for family dinners. What makes this particular Easy Stuffed Shells recipe special is its perfect balance of simplicity and flavor – it’s approachable enough for busy weeknights but impressive enough for Sunday dinners with guests.
As autumn approaches, this Easy Stuffed Shells recipe becomes even more appealing – it’s the kind of warm, hearty dish that feels like a hug on a cool evening. While this dish has its roots in Italian cuisine, it’s become a staple comfort food across America, beloved for its versatility and crowd-pleasing potential.
THIS RECIPE:
- Ready in under an hour with minimal hands-on time
- Uses simple ingredients found in most grocery stores
- Can be prepared ahead and frozen for future meals
- Easily customizable with your favorite herbs and proteins
| Recipe Details | Information |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Yield | 24 stuffed shells |
These Easy Stuffed Shells strike the perfect balance between impressive and accessible. The jumbo pasta shells create an elegant presentation, while the simple cheese filling comes together in minutes. What makes this recipe truly special is how adaptable it is – you can keep it basic for picky eaters or elevate it with fresh herbs and specialty cheeses for a more sophisticated palate.
Ingredients for Easy Stuffed Shells
The quality of your ingredients makes all the difference in this Easy Stuffed Shells recipe. Since the dish has relatively few components, each one plays an important role in the final flavor. While budget-friendly options work perfectly well, splurging on a few key items like freshly grated cheese or high-quality marinara can elevate this simple dish to restaurant quality.
For the Shells and Filling:
- 24 jumbo pasta shells (about 8-10 oz package)
- 15 oz whole milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg
- 1/4 cup fresh basil, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For the Sauce:
- 24 oz marinara sauce (homemade or store-bought)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Pasta Shells | 24 jumbo shells | Look for boxes without broken shells; Barilla or De Cecco brands hold their shape well |
| Cheese Blend | 15 oz ricotta, 2 cups mozzarella, 1/2 cup Parmesan | Use whole milk ricotta for creaminess; freshly grated cheese melts better than pre-shredded |
| Herbs & Seasonings | Fresh basil, parsley, garlic, Italian herbs | Fresh herbs provide superior flavor, but dried work in a pinch; adjust quantities accordingly |
| Marinara Sauce | 24 oz | Rao’s or Mezzetta brands offer great flavor if not making homemade; look for versions without added sugar |
Pro tip: Drain the ricotta in a fine-mesh strainer for 30 minutes before making the filling to achieve a thicker, less watery consistency that holds together better during baking.
How to Make Easy Stuffed Shells
The process of making Easy Stuffed Shells breaks down into three main components: cooking the pasta shells, preparing the cheese filling, and assembling everything with sauce for baking. While the recipe requires multiple steps, none are particularly difficult, making this an achievable dish even for novice cooks. The key is cooking the pasta to al dente (slightly firm) consistency so the shells maintain their structure during filling and baking.
Step-by-Step Instructions:
Prepare the pasta:
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil.
- Cook jumbo shells according to package directions, reducing cooking time by 1-2 minutes for al dente texture.
- Drain and rinse with cold water to stop cooking. Set aside on a baking sheet to prevent sticking.
Make the filling:
- In a large mixing bowl, combine ricotta cheese, 1 1/2 cups of the mozzarella (reserve remaining 1/2 cup), Parmesan cheese, egg, basil, parsley, garlic powder, salt, pepper, and red pepper flakes if using.
- Mix thoroughly until all ingredients are well incorporated.
- Transfer the mixture to a piping bag or zip-top bag with corner snipped for easier filling.
Prepare the sauce:
- In a small saucepan over medium heat, add olive oil and minced garlic.
- Cook for 30 seconds until fragrant.
- Add marinara sauce and Italian seasoning, stirring to combine.
- Simmer for 5 minutes, then remove from heat.
Assemble and bake:
- Spread 1 cup of the sauce in the bottom of a 9×13-inch baking dish.
- Pipe or spoon the cheese mixture into each pasta shell, filling generously but not overstuffing.
- Arrange filled shells in the baking dish, open side up.
- Pour remaining sauce over and around the shells.
- Sprinkle with the reserved 1/2 cup of mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes until cheese is bubbly and lightly golden.
Rest before serving:
- Allow the baked Easy Stuffed Shells to rest for 5-10 minutes before serving.
- This resting period helps the filling set so it doesn’t spill out when served.
Tips for Making Easy Stuffed Shells
Creating perfect Easy Stuffed Shells is all about technique and timing. These expert tips will help you avoid common pitfalls and achieve restaurant-quality results every time.
- Don’t overcook the pasta shells – they’ll continue to soften while baking
- Cook a few extra shells to replace any that tear during boiling
- Let the filled shells cool completely before freezing to maintain texture
- For extra flavor, add a layer of sauce on the bottom and top of the shells
| Technique | Recommendation |
|---|---|
| Shell Filling | Use a piping bag or zip-top bag with corner cut off for cleaner, faster filling |
| Pasta Cooking | Add 1 tablespoon olive oil to pasta water to reduce sticking |
| Cheese Selection | Let cheeses come to room temperature for easier mixing |
| Sauce Distribution | Reserve 1/4 cup sauce to drizzle on top just before serving |
When preparing the ricotta filling, taste it before adding the raw egg to ensure proper seasoning. You can adjust salt, pepper, and herbs at this stage for the perfect flavor profile. For a more flavorful sauce, consider adding a splash of red wine or balsamic vinegar to the marinara as it simmers.
Make-Ahead Instructions
One of the best features of this Easy Stuffed Shells recipe is its make-ahead potential. You can prepare components or even the entire dish in advance, making it perfect for busy weeknights or entertaining.
To prepare the components in advance:
- Cooked pasta shells can be refrigerated for up to 2 days. Toss with a small amount of olive oil to prevent sticking, then store in an airtight container.
- Cheese filling can be prepared up to 24 hours ahead and stored in the refrigerator in an airtight container.
- Marinara sauce can be made up to 5 days in advance and refrigerated.
For a completely assembled, unbaked dish:
- Assemble the Easy Stuffed Shells according to the recipe.
- Cover tightly with plastic wrap, then aluminum foil.
- Refrigerate for up to 24 hours before baking.
- When ready to bake, remove plastic wrap, replace foil, and add 10-15 minutes to the covered baking time.
Pro tip: If making ahead, slightly undercook the pasta shells even more than mentioned in the recipe to prevent them from becoming too soft after assembly and baking.
Storing Leftovers
Properly stored leftover Easy Stuffed Shells maintain their delicious flavor and texture for several days, making them an excellent option for meal prep or planned leftovers.
For food safety and optimal quality:
- Allow the dish to cool completely before refrigerating (but don’t leave at room temperature longer than 2 hours)
- Store leftovers in an airtight container or cover the baking dish tightly with aluminum foil
- Refrigerate for up to 4 days
- For single servings, transfer individual portions to smaller containers
When reheating:
- Microwave: Cover individual portions with a damp paper towel and heat on medium power for 1-2 minutes
- Oven: Cover dish with foil and bake at 350°F for 15-20 minutes until heated through
- Add a tablespoon of water or extra sauce before reheating to prevent drying out
Freezing Easy Stuffed Shells
Easy Stuffed Shells freeze beautifully, making them perfect for meal prepping or preparing in advance for future dinners. You can freeze them either before or after baking with excellent results.
To freeze unbaked stuffed shells:
- Arrange filled shells in a freezer-safe container without sauce.
- Flash freeze for 2 hours until solid.
- Transfer to ziplock freezer bags, removing as much air as possible.
- Store sauce separately in freezer-safe containers.
- Freeze for up to 3 months.
To freeze baked stuffed shells:
- Allow the baked dish to cool completely.
- Portion into individual or family-sized servings in freezer-safe containers.
- Cover with a layer of plastic wrap, pressing it directly onto the surface of the food.
- Add an outer layer of aluminum foil or an airtight lid.
- Label with contents and date.
- Freeze for up to 2 months.
When you’re ready to enjoy your frozen Easy Stuffed Shells:
- Thaw overnight in the refrigerator for best results
- For unbaked shells: Assemble with sauce as directed in the recipe and add 10-15 minutes to the baking time
- For baked shells: Reheat covered at 350°F until heated through (about 20-30 minutes depending on size)
Pro tip: For best texture after freezing, slightly undercook the pasta shells initially and use an extra 1/4 cup of sauce when reheating to prevent dryness.
Serving Suggestions
Transform your Easy Stuffed Shells from a simple dish to a complete meal with these complementary serving ideas that balance the rich, cheesy flavors of the pasta.
Side Dishes:
- Garlic bread or crusty Italian bread for soaking up extra sauce
- Simple green salad with tangy vinaigrette to cut through the richness
- Roasted vegetables like broccoli, zucchini, or bell peppers
- Sautéed spinach or kale with garlic and lemon
For an elegant presentation, serve individual portions of Easy Stuffed Shells in small gratin dishes with a sprinkle of fresh herbs and a light drizzle of good olive oil. Alternatively, family-style service in the baking dish brings a rustic, comforting feel to the table.
Beverage Pairings:
- Medium-bodied Italian red wines like Chianti or Montepulciano
- Light lager or wheat beer
- Sparkling water with lemon for non-alcoholic option
- Iced tea with fresh mint for a refreshing contrast
Serve your Easy Stuffed Shells hot from the oven (after the brief resting period) when the cheese is still gooey and the sauce is bubbling around the edges. The ideal temperature allows the flavors to shine while being comfortable to eat.
FAQ
Can I add meat to this Easy Stuffed Shells recipe?
Absolutely! You can incorporate 1/2 pound of cooked, crumbled ground beef, Italian sausage, or ground turkey to the marinara sauce. Brown the meat before adding the sauce ingredients and simmer as directed. For a lighter option, consider adding 1/2 cup of finely chopped cooked chicken to the cheese filling.
What can I substitute for ricotta cheese?
If you don’t have or don’t like ricotta cheese, you can substitute cottage cheese (drain and pulse in a food processor for a smoother texture), mascarpone, or a combination of cream cheese and Greek yogurt. Each will provide a slightly different flavor profile but will work well in this Easy Stuffed Shells recipe.
Can I make this Easy Stuffed Shells recipe vegetarian or add vegetables?
This recipe is already vegetarian if you use vegetarian cheeses. To add vegetables, consider mixing 1 cup of finely chopped spinach, mushrooms, or zucchini into the cheese filling. Make sure to cook and drain any watery vegetables first to prevent excess moisture in the filling.
Why are my stuffed shells watery after baking?
Excess moisture usually comes from three sources: undrained ricotta, overcooked pasta that releases starch, or watery vegetables in the filling. To prevent this in your Easy Stuffed Shells, strain the ricotta for 30 minutes before using, slightly undercook the pasta shells, and ensure any vegetables added to the filling are pre-cooked and well-drained.
Can I use no-boil pasta shells for this recipe?
Traditional jumbo shells must be pre-boiled as there aren’t no-boil versions of the large stuffing shells on the market. However, you can adapt this Easy Stuffed Shells recipe to use no-boil lasagna noodles by soaking them in hot water for 5 minutes until pliable, then rolling them around the filling before placing in the sauce.
