Stuffed Shells Recipe | Easy, Cheesy & Delicious
Stuffed Shells Recipe comes to comfort food, pasta almost always takes the spotlight, and stuffed shells hold a special place at the table. Each jumbo pasta shell cradles a creamy filling of ricotta, mozzarella, and parmesan, baked in a rich marinara sauce until bubbling and golden. The result is a dish that feels indulgent, satisfying, and perfect for sharing with family or friends.
Stuffed shells are often seen as a weekend meal or a holiday recipe, but they’re surprisingly easy to make on a busy weeknight if you plan ahead. The best part? They’re endlessly customizable. Whether you stick to the traditional three-cheese filling, add in spinach for a veggie boost, or include Italian sausage for extra heartiness, this recipe adapts to your cravings. It’s a meal that looks impressive, tastes comforting, and fills your kitchen with the kind of aroma that makes everyone gather around the table.
Ingredients Needed
Here’s a list of the key ingredients with approximate calorie counts per serving:
| Ingredient | Quantity | Calories (approx.) |
|---|---|---|
| Jumbo pasta shells | 20 shells | 200 |
| Ricotta cheese | 2 cups | 428 |
| Mozzarella cheese (shredded) | 2 cups | 640 |
| Parmesan cheese (grated) | 1/2 cup | 215 |
| Fresh spinach (optional) | 2 cups | 14 |
| Egg | 1 large | 70 |
| Garlic powder | 1 tsp | 10 |
| Italian seasoning | 1 tsp | 5 |
| Marinara sauce | 3 cups | 240 |
| Olive oil (for greasing) | 1 tsp | 40 |
| Fresh basil (for garnish) | 2 tbsp | 5 |
Step-by-Step Cooking Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Add jumbo shells and cook until al dente, about 9–10 minutes. Drain and lay on a lightly greased baking sheet to prevent sticking.
- Prepare the Cheese Filling
- In a large mixing bowl, combine ricotta, 1 1/2 cups mozzarella, parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Stir until smooth.
- If using spinach, sauté it briefly in olive oil, then chop and fold it into the cheese mixture.
- Stuff the Shells
- Spoon the filling into each shell, about 2 tablespoons per shell. Arrange stuffed shells in a baking dish coated with a thin layer of marinara sauce.
- Assemble the Dish
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella on top for a melty finish.
- Bake to Perfection
- Cover with foil and bake at 375°F (190°C) for 25 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
Tips for Customizing the Recipe
- Add Protein: Mix cooked Italian sausage, ground beef, or shredded chicken into the filling for a heartier dish.
- Make it Veggie-Friendly: Use sautéed mushrooms, zucchini, or spinach to add a burst of vegetables.
- Spice it Up: Add red pepper flakes or a pinch of chili powder for a kick of heat.
- Try Different Cheeses: Swap ricotta for cottage cheese or add goat cheese for a tangy twist.
- Meal Prep Hack: Assemble ahead of time and refrigerate for up to 24 hours before baking.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Protein | 26g |
| Carbohydrates | 42g |
| Fat | 20g |
| Fiber | 4g |
| Sugar | 6g |
Serving Suggestions
Stuffed shells are hearty enough to be a main course, but they pair beautifully with sides that balance their richness:
- A crisp Caesar salad or mixed greens for freshness.
- Warm garlic bread or breadsticks to soak up extra sauce.
- A glass of red wine such as Chianti or Cabernet for a cozy dinner.
- Roasted vegetables like zucchini, asparagus, or bell peppers for extra nutrition.
Stuffed Shells Recipe
6
servings20
minutes35
minutes480
kcalIngredients
20 jumbo pasta shells
2 cups ricotta cheese
2 cups shredded mozzarella cheese (divided)
1/2 cup grated parmesan cheese
2 cups fresh spinach (optional)
1 large egg
1 tsp garlic powder
1 tsp Italian seasoning
3 cups marinara sauce
1 tsp olive oil (for greasing)
2 tbsp fresh basil, chopped
Salt and pepper, to taste
Directions
- Cook the shells – Bring salted water to a boil, cook pasta shells until al dente, then drain. Place on a greased tray to prevent sticking.
- Prepare filling – In a large bowl, mix ricotta, 1 1/2 cups mozzarella, parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Stir until smooth. If using spinach, sauté lightly and fold into the mixture.
- Stuff shells – Fill each shell with about 2 tablespoons of the mixture.
- Assemble dish – Spread 1 cup marinara sauce on the bottom of a baking dish. Arrange stuffed shells on top, then cover with remaining sauce. Sprinkle with remaining mozzarella.
- Bake – Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
- Serve – Garnish with fresh basil and enjoy warm.
Recipe Video
Notes
- For the best flavor, cook the shells just until al dente; they will soften further while baking.
You can assemble stuffed shells a day ahead and refrigerate until ready to bake.
FAQs
1. Can I make stuffed shells ahead of time?
Yes! You can assemble stuffed shells up to 24 hours in advance, cover them tightly with foil, and store in the refrigerator. When ready to bake, simply pop them in the oven, adding a few extra minutes to the cook time.
2. Can stuffed shells be frozen?
Absolutely. Assemble the dish but don’t bake it. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. Bake directly from frozen at 375°F, adding 20–25 minutes to the cooking time.
3. Do I have to use ricotta cheese?
Not at all. Cottage cheese, mascarpone, or even a mix of ricotta and cream cheese can be used. Cottage cheese makes it lighter, while mascarpone adds richness.
4. How do I keep the shells from sticking together?
After boiling, drain the shells and spread them on a lightly oiled baking sheet. This keeps them separate and easy to stuff.
5. Can I add meat to the filling?
Yes! Cooked ground beef, Italian sausage, or shredded chicken mix beautifully into the cheese filling, making the dish even heartier.
6. How long do leftovers last?
Leftover stuffed shells can be stored in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or microwave until warmed through.
Conclusion
A plate of stuffed shells brings all the comfort of Italian-inspired cuisine straight to your dinner table. The combination of tender pasta, creamy cheese filling, and savory marinara makes it a dish that feels both homey and indulgent. Whether you prepare it for a family dinner, a holiday gathering, or as a freezer-friendly meal prep option, this stuffed shells recipe will quickly become a household favorite. Rich, customizable, and surprisingly simple, it’s the kind of recipe you’ll find yourself making again and again.
