Stuffed Shells

I savor these hearty stuffed shells—jumbo pasta pillows filled with creamy cheese and herbs, baked in a rich tomato sauce. They’re comforting, flavorful, and perfect for a cozy gathering.

Why You’ll Love This Recipe

I adore how the tender pasta boats cradle a rich filling of ricotta, spinach (if I want greens), and herbs, all topped with melty mozzarella. It’s a hands-off bake, yet the result feels special. Every bite delivers a balance of creamy, savory, and comforting tomato flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Jumbo pasta shells
• Ricotta cheese
• Shredded mozzarella cheese (plus extra for topping)
• Grated Parmesan cheese
• Fresh spinach, chopped (optional but adds color and nutrition)
• Egg (to help bind the filling)
• Fresh parsley or basil, chopped
• Garlic, minced
• Salt and freshly ground black pepper
• Marinara sauce (homemade or store-bought)
• Olive oil (for preparing the baking dish)

directions

1. I preheat the oven to 375°F (190°C).

2. I cook the jumbo shells in salted boiling water until al dente, drain, and set aside to cool slightly.

3. In a bowl, I combine ricotta, half of the mozzarella, Parmesan, chopped spinach (if I’m using it), egg, minced garlic, parsley or basil, salt, and pepper—mixing until smooth and well combined.

4. I lightly oil a baking dish and spread a thin layer of marinara sauce across the bottom.

5. I fill each cooled pasta shell with a generous spoonful of the cheese mixture and arrange them in the prepared dish.

6. I pour the remaining marinara sauce evenly over the shells, then sprinkle the remaining mozzarella on top.

7. I bake for about 25–30 minutes, until the sauce is bubbling and the cheese on top is melted and golden in spots.

8. I let them rest for a few minutes before serving so they set nicely.

Servings and timing

This recipe yields about 4–6 servings (depending on appetite and side dishes).
Prep time: ~15 minutes
Cook time: ~25–30 minutes
Total time: ~40–45 minutes

Variations

• Veggie version: I leave out the spinach and add roasted zucchini or mushrooms to the filling.

• Meaty twist: I mix in cooked Italian sausage or browned ground beef for extra richness.

• Sauce swap: I use a creamy Alfredo or vodka sauce instead of marinara for a different flavor profile.

• Cheese upgrade: I stir in goat cheese or fontina for a tangy twist.

• Herb variations: I replace parsley with fresh oregano, thyme, or a pinch of red pepper flakes for heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the shells in the oven at 350°F (175°C) for about 15 minutes, covered with foil to keep them moist. Microwaving works too—just cover and heat in 1–2 minute intervals until warmed through.

FAQs

Can I prepare the shells ahead of time?

I often assemble everything, cover the dish, and refrigerate it overnight. Then I bake it straight from the fridge, adding a few extra minutes to the bake time.

Can I freeze stuffed shells?

Absolutely. I freeze the assembled (but uncooked) shells in a freezer-safe dish. I thaw overnight in the fridge, then bake as directed.

What can I serve with stuffed shells?

I like to pair them with a simple green salad, garlic bread, or roasted vegetables for a well-rounded meal.

Is there a gluten‑free option?

Yes—I use gluten‑free pasta shells (available in most grocery stores) and ensure the sauce is GF-certified. The rest of the ingredients are naturally gluten‑free.

Can I make these meatless?

Definitely. I skip any meat additions and rely on cheese, herbs, and vegetables for flavor. They’re just as satisfying without meat.

Conclusion

Stuffed shells are one of my favorite comfort meals—easy to prepare, flexible, and always a crowd-pleaser. I love how the creamy filling, tender pasta, and bubbling sauce come together in a dish that feels indulgent yet homey. Whether for a weeknight dinner or special occasion, these stuffed shells never disappoint.

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