Stuffed shells recipe calling your name? Maybe you’ve tried fancy pasta dishes, but trust me—sometimes nothing beats melty cheese, tomato sauce, and pasta you can eat with your hands if you’re feeling wild. If your weeknight meals need some livening up, this dish has your back. (Frankly, it’s so much easier than folks think. My high school best friend made it, and if she could swing it, anyone can.) Looking for something more speedy or want a dessert with your shells? Maybe take a peek at this 10 minute round steak recipe or this apple cake recipe for later. But for tonight? My stuffed shells recipe is going to steal the show.
Table of Contents
Stuffed Shells Recipe Ingredients
Okay, before you even think about the oven, let’s break down what you’ll actually need for this stuffed shells recipe. And let’s keep it honest—skip the fancy expensive cheese unless you just enjoy showing off.
You’ll want a box of big pasta shells, not the tiny ones. Those are useless here. Grab one tub of ricotta cheese (the whole milk kind works magic), some shredded mozzarella (pre-shredded is fine, don’t feel bad), and grated parmesan. Toss a large jar of marinara sauce into your cart—make it homemade if you’re feeling ambitious, but nobody will know if you don’t. You also need an egg, a few garlic cloves (or jarred garlic, I won’t tell), and a little dried Italian seasoning.
Oh and a little fresh parsley or basil does help for looks, but no need to go wild here. The main action is cheese, sauce, and shells.
If you want a meatier version, browned ground beef or sausage stirred into the cheese mixture is honestly next-level. Just remember—don’t overdo the filling, unless you’re ready for a gooey, lovely mess leaking all over your oven. (We’ve all made that mistake.)
How to Make Stuffed Shells
Alright, listen up—this is where people usually get worried, but it’s simple if you don’t rush (or if you get distracted by text messages, like me). Here’s what you do:
First, boil those giant pasta shells until they’re just barely soft—al dente, as grandma would say. But really, aim for edible but not mushy because they keep cooking in the oven. Drain them and give ‘em a rinse so they won’t stick together in an annoying clump.
While they cool, mix up your ricotta, shredded mozzarella, parmesan, beaten egg, garlic, Italian seasoning, and a sprinkle of salt and pepper. If you’re tossing in any meat or veggies, add them here. Trust your gut—you want a thick mixture, not watery.
Sauce goes in the bottom of your baking pan. Stuff each shell with your cheese mix (I use a small spoon or clean hands—honestly hands are fastest). Nestle them open side up on the sauce. Top with more sauce, more cheese (don’t skimp), and into the oven they go.
Bake until bubbly and the cheese gets little golden-brown spots. The smell alone—holy moly—you’ll want to dig in before it even hits the table.
“These shells were so easy! My picky teenager had seconds. We even packed the leftovers for lunch—honestly, best school meal upgrade ever.” — Jenna P.
Stuffed Shells Serving Suggestions
Now that you’ve got a bubbling tray of stuffed shells, let’s talk about making the meal a real shindig. You don’t need loads of extras, but here are a few game-changers:
- Toss a big green salad (just some lettuce and tomatoes works, promise) with olive oil and red wine vinegar.
- Slice up some crusty bread so you can mop up all that extra sauce, no shame.
- Give everyone a sprinkle of extra parmesan at the table—let them feel like they’re at a five-star restaurant.
- If you’re feeling wild, bring out a simple dessert, like this apple pie filling recipe.
And don’t forget—these shells reheat pretty darn well, so leftovers are basically comfort food magic.
Tips and Frequently Asked Questions
Okay, time for some rapid-fire advice, because honestly, we all have random questions pop up at the worst times.
If your shells rip while stuffing, don’t freak out—just squish them together in the pan, smother with sauce and cheese, and no one will ever know. It happens. Can you make stuffed shells ahead? Absolutely. Assemble everything, wrap tightly, and pop in the fridge for up to 24 hours before baking. (Or freeze for another day—future you will thank you.)
Swap in low-fat or vegan cheeses if you must; the world won’t end. Want to sneak veggies in? Shredded spinach or even tiny diced zucchini disappears nicely in the cheese mix and will fool the veggie-averse. Oh—one final tip, don’t overbake unless you like crunchy pasta. Set a timer (trust me).
More Favorite Pasta Recipes
So, you’ve got stuffed shells recipe down. Now you might be wondering—what’s next for your pasta journey? If you’re wanting to mix it up, check out something super fun like these bacon cheeseburger stuffed tater tot cones (honestly, great for parties), or on the lighter side, there’s 15 minute lo mein recipe for those work nights when energy is MIA.
I usually keep these recipes handy because sometimes you just don’t want the same old noodles. Try a baked pasta with shrimp, or even a baked brie appetizer for next-level hosting. The main thing? Keep it fun, keep it flavorful, and don’t stress if things get a little messy—we’re not running a restaurant here.
Common Questions
Can I freeze stuffed shells after baking?
Yep, you can freeze them in an airtight dish, though I think they taste best baked fresh. Just thaw and reheat covered so they don’t get dry.
What’s a good gluten-free substitute?
Grab gluten-free jumbo shells at most grocery stores these days, or try stuffing zucchini boats for something different.
Any sneaky way to add protein?
Yeah, soft cooked sausage, shredded chicken, or even cooked lentils mix right in and bulk it up a ton.
Is it okay to use jarred sauce instead of homemade?
A hundred percent. Your secret’s safe. Pick a brand you like.
Can I serve this at a potluck?
Oh, for sure. Stuffed shells travel like a dream and always get attention on the buffet table.
That’s All for Cheesy Comfort Food Happiness
So there you have it—my take on the best, easiest, most reliable stuffed shells recipe you’ll ever need. It’s not complicated, it’s not fancy, but wow does it deliver on taste and total crowd-pleasing vibes. Try it out soon, and maybe branch out—there’s always fresh ideas at sites like Love and Lemons’ stuffed shells recipe, or the Baked Stuffed Shells Recipe at 365 Days of Baking and More if you’re feeling adventurous. Folks craving next-level cheesiness, don’t miss these Cheesy Stuffed Shells from Cooking in the Midwest either. Grab some shells and get cooking—you’ll be everybody’s kitchen hero.
Stuffed Shells
Ingredients
For the Pasta and Filling
- 12 pieces large pasta shells Use big shells, not the tiny ones.
- 15 oz whole milk ricotta cheese Works magic in this recipe.
- 1 cup shredded mozzarella cheese Pre-shredded is acceptable.
- ½ cup grated parmesan cheese Use for stuffing and topping.
- 1 large egg Beaten before adding to the mixture.
- 2 cloves garlic Minced or jarred garlic works.
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste salt and pepper For flavor adjustment.
- 1 tablespoon fresh parsley or basil For garnish if desired.
For the Sauce
- 2 cups marinara sauce Store-bought or homemade.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Boil the large pasta shells until just al dente, then drain and rinse to prevent sticking.
- In a bowl, mix the ricotta, mozzarella, parmesan, beaten egg, minced garlic, Italian seasoning, salt, and pepper until well combined. If desired, mix in any meats or extra veggies.
- Spread a layer of marinara sauce on the bottom of a baking pan.
Assembly
- Stuff each pasta shell with the cheese mixture, using a spoon or your hands to fill them.
- Place the stuffed shells open side up in the baking pan on top of the marinara sauce.
- Top with additional sauce and sprinkle with extra mozzarella and parmesan cheese.
Baking
- Bake in the preheated oven for about 30 minutes, or until bubbly and golden brown on top.
