If you’re craving a comforting, crowd-pleasing dish that’s simple to prepare yet feels indulgent, Creamy and Cheesy Stuffed Shells are the answer. This Italian-American classic combines tender jumbo pasta shells with a creamy ricotta-based filling, all baked under a blanket of marinara sauce and melted cheese. Whether you’re planning a cozy family dinner or hosting friends for a casual meal, these stuffed shells are sure to impress.
What makes this recipe stand out is its simplicity—just a handful of pantry staples and fresh ingredients come together to create a dish that’s hearty, flavorful, and endlessly customizable. Plus, it’s freezer-friendly and can be made ahead of time, making it perfect for busy weeknights or meal prep. Ready to elevate your dinner game? Let’s dive into what makes this dish so special.
Why You’ll Love This Stuffed Shells Recipe
This dish isn’t just about great taste—it’s about versatility, ease, and satisfaction. Here’s why it deserves a spot in your recipe rotation:
- Comfort food at its finest: The combination of creamy ricotta, gooey mozzarella, and savory Parmesan creates a filling that’s rich and satisfying.
- Customizable to your taste: Add veggies, spices, or extra toppings to make it your own.
- Perfect for feeding a crowd: One pan serves 6–8 people, and leftovers reheat beautifully.
- Freezer-friendly and make-ahead friendly: Prepare it in advance and bake when you’re ready.
- Great for pairing: Serve with garlic bread, a crisp salad, or roasted vegetables for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Filling:
- Ricotta cheese (creamy and mild, forms the base of the filling)
- Mozzarella cheese (shredded for gooey goodness)
- Parmesan cheese (grated for a salty, nutty kick)
- Fresh parsley or dried herbs (for a pop of freshness)
- Garlic powder and Italian seasoning (to enhance the flavor profile)
- An egg (acts as a binder for the filling)
For the Shells:
- Jumbo pasta shells (the star of the dish!)
For Baking:
- Marinara sauce (store-bought or homemade, your choice)
- Extra mozzarella and Parmesan cheese (because who doesn’t love a cheesy crust?)
Optional Add-ins:
- Frozen spinach (thawed and drained for added nutrition)
- Sautéed mushrooms or zucchini (for a veggie-packed twist)
- Red pepper flakes or hot sauce (for a spicy kick)
Step-by-Step Instructions
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until they’re al dente. Drain the shells, rinse them under cool water to stop the cooking process, and toss them lightly with olive oil to prevent sticking. Set aside to cool.
Pro Tip: Don’t overcook the shells—they’ll soften further in the oven. Al dente is key!
Step 2: Make the Filling
In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, parsley, garlic powder, Italian seasoning, salt, and pepper. If you’re using spinach, make sure to squeeze out any excess moisture before adding it to the mixture. Stir everything together until smooth and well combined.
Flavor Boost: Add a pinch of red pepper flakes or a dash of hot sauce for a subtle kick.
Step 3: Stuff the Shells
Once the shells are cool enough to handle, spoon about 2 tablespoons of the cheese mixture into each shell. Be generous but avoid overstuffing, as this can cause the shells to break during assembly or storage.
Step 4: Assemble the Dish
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish, side by side. Pour the remaining marinara sauce evenly over the shells, ensuring each one is covered. Sprinkle the top with extra mozzarella and Parmesan cheese for a golden, bubbly finish.
Step 5: Bake
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Step 6: Serve and Enjoy
Let the dish cool for 5 minutes before serving. Garnish with fresh basil or parsley for a pop of color and extra flavor. Pair with garlic bread, a crisp green salad, or roasted vegetables for a complete meal.
Servings and Timing
- Yield: 6–8 servings
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 50–55 minutes
Recipe Variations
Want to put your own spin on this dish? Here are some creative ideas:
- Vegetarian Delight: Add sautéed spinach, mushrooms, or zucchini to the filling for extra nutrition and flavor.
- Spicy Twist: Stir red pepper flakes into the marinara sauce or sprinkle them on top before baking.
- Herb Lover’s Dream: Mix in fresh herbs like basil, oregano, or thyme for a fragrant touch.
- Cheese Swap: Experiment with different cheeses like fontina, provolone, or even blue cheese for a bolder flavor.
Serving and Storage Tips
Serving Suggestions:
- Pair with Sides: Serve with garlic bread, a crisp salad, or roasted vegetables for a balanced meal.
- Garnish for Flavor: Top with fresh basil, parsley, or extra grated Parmesan for a finishing touch.
- Serving Size: Each person typically enjoys 3–4 stuffed shells, but adjust based on appetite.
Storage Tips:
- Refrigerating Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 20 minutes or in the microwave until heated through.
- Freezing Stuffed Shells: Freeze the assembled dish (before or after baking) for up to 3 months. To reheat, bake from frozen at 375°F for 45–50 minutes, adding extra sauce if needed.
Frequently Asked Questions
1. Can I make stuffed shells ahead of time?
Yes! Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, add an extra 10 minutes to the cooking time.
2. Can I freeze stuffed shells?
Absolutely! Stuffed shells freeze beautifully. After baking, let them cool completely, then store in an airtight container or wrap tightly in plastic wrap and foil. Freeze for up to 3 months.
3. Can I add vegetables to my stuffed shells?
Yes! Spinach, mushrooms, zucchini, or roasted bell peppers are excellent additions. Just make sure to drain any excess moisture before mixing them into the filling.
4. How do I reheat leftover stuffed shells?
Reheat in the oven at 350°F for 20 minutes or in the microwave for 2–3 minutes, stirring halfway through. Adding a bit of marinara sauce before reheating helps keep the shells moist.
5. Can I make this dish spicier?
Yes! Stir red pepper flakes into the filling or marinara sauce, or top with a sprinkle of crushed chili flakes before serving.
Conclusion
Creamy and Cheesy Stuffed Shells are the ultimate comfort food, combining creamy, cheesy goodness with savory marinara sauce for a dish that’s both satisfying and simple to prepare. Whether you’re cooking for your family, meal prepping for the week, or hosting a gathering, this recipe is sure to be a hit. With endless customization options and easy storage tips, it’s the perfect dish to have in your repertoire.
Give this recipe a try tonight and enjoy a warm, comforting meal that’s sure to please everyone at the table!
Easy Stuffed Shells
Ingredients
- 12 oz jumbo pasta shells (about 24 shells)
- 3 cups marinara sauce (homemade or store-bought)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain, rinse with cool water, and set aside.
- In a large mixing bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan, egg, parsley, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and well combined.
- Preheat your oven to 375°F (190°C).
- Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Using a spoon, fill each cooked pasta shell with about 2 tablespoons of the cheese mixture. Arrange the filled shells in a single layer in the baking dish.
- Pour the remaining marinara sauce over the shells, ensuring they are evenly covered. Sprinkle the top with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the stuffed shells cool for 5 minutes before serving. Garnish with fresh parsley or basil if desired, and serve with garlic bread or a side salad.