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These Italian Stuffed Shells are made with a cheesy ricotta filling, smothered in sauce and cheese, and baked until gooey and browned for the ultimate pasta dinner.
This recipe for Italian Stuffed Shells is the epitome of cheesy pasta, which is my all-time favorite comfort food. From Lasagna to Baked Rotini to Baked Ravioli to this recipe for Baked Stuffed Shells, creamy, cheesy, Italian pasta makes my soul, and of course my stomach, very happy!
Reasons You Will Love These Stuffed Shells
- The Ultimate Pasta Recipe. Tender jumbo pasta shells are stuffed with a creamy, cheesy ricotta filling and then smothered in homemade spaghetti sauce and cheese and baked to perfection. Baked stuffed shells are cheesy, creamy, hearty, and undeniably delicious.
- Surprisingly Easy to Make. While stuffing the shells with the ricotta filling is a bit time-consuming, the process is quite simple and still manageable enough for a weeknight dinner.
- Kid-Friendly AND Company Worthy. While the flavors in Italian Stuffed Shells are rich and satisfying, the dish is made with kid-friendly ingredients. No one can resist this classic!
- Freezer-Friendly. Stuffed Italian Shells can be prepared and baked from frozen for a comforting dinner just waiting for you in the freeze.
- Adaptable. Love spinach? Feel free to add it to the ricotta filling. Looking for a heartier dish? Add Italian sausage or ground beef to the spaghetti sauce.
Notes on Ingredients
These Stuffed Shells are made with four main components:
- Jumbo Shells: To be able to fill the cavity of the shell with the ricotta filling, you need to use jumbo pasta shells not small or medium shells.
- Ricotta Filling: For the rich and creamy filling, use full-fat or part-skim ricotta cheese, grated parmesan cheese, fresh minced parsley, crushed red pepper flakes, dried oregano, salt, pepper, and an egg to help bind the filling together.
- Red Sauce: Use your favorite store-bought or homemade spaghetti sauce or marinara sauce. You can even use a hearty Bolognese Sauce if you like.
- Cheese: Topping the shells with a thick layer of shredded mozzarella cheese will finish off the dish with perfection.
Recipe Modifications
- Stuffed Shells with Spinach: Chopped spinach makes a great addition to the ricotta filling. To add spinach, simply defrost ½ to ⅔ cup of frozen chopped spinach. Wring out all excess moisture from spinach using a clean kitchen towel or cheesecloth--very important or your filling will be watery! Mix the spinach into the ricotta filling and stuff the shells as the recipe directs.
- Stuffed Shells with Meat: You can choose to make this recipe a bit more hearty with the addition of ground beef or ground sausage. Simply brown ½ pound ground beef or sausage until cooked through in a skillet over medium-high heat. Drain off excess grease and crumble up meat into bite-size pieces. You can add your meat to the ricotta mixture for a meaty filling or the tomato sauce for a meat sauce, both are delicious.
- Egg-Free Stuffed Shells: First be sure your jumbo shells are egg-free, as several brands are made with eggs. Then simply omit the egg from the filling. The filling in the stuffed shells won't be as thick, but every bit as delicious.
How to Make Stuffed Shells
The following photos and steps are provided as a guide to help you achieve perfect results. Please refer to the recipe card for detailed instructions.
- Prepare Pasta. Cook the shells in a large pot of heavily salted boiling water for two minutes less than the package directions state. This will let the shells be just tender enough to stuff, without being so soft that they fall apart.
- Prepare Filling. While the shells are cooking, combine the ricotta, egg, parmesan, parsley, and seasonings in a large mixing bowl.
- Stuff Shells. Once the shells are cooked, allow them to cool slightly to make them easier to handle. Then use a spoon to gently fill the cavity of the shell with the ricotta mixture.
- Assemble and Bake. Place the stuffed shells in the baking pan, nestling them close together and then cover with additional sauce and top with shredded mozzarella cheese. Bake until the shells are fully warmed through and the cheese is melted and browned.
∗ Tips for the Best Italian Stuffed Shells ∗
- Heavily salt the pasta water. Don't be shy adding salt to your pasta water. It is the only opportunity to season the pasta itself. I recommend adding 1-2 tablespoons of kosher salt to the pasta water.
- Do NOT rinse the pasta. After cooking the jumbo shells, do not be tempted to rinse them with cold water to speed up the cooling process. That will wash away flavor! Just let the shells cool in the strainer until just cool enough to be handled.
- Add a layer of sauce to the baking dish. Spreading about a ½ cup of spaghetti sauce on the bottom of casserole dish will help the shells to not stick to the dish.
- Don't overstuff the shells. You want to fill the shells with enough of the ricotta cheese mixture to be rich and creamy, to still allow the shells to somewhat close around the ricotta filling. This will keep the filling from drying out when baked.
Serving Suggestions
I suggest serving these Baked Stuffed Shells with Homemade Garlic Toast or Warm Italian Bread and Bread Dipping Oil and a Homemade Caesar Salad or Copycat Olive Garden Salad for an insanely delicious meal!
Storage & Reheating Instructions
- Refrigerate: If you happen to have any leftover stuffed shells, allow them to cool slightly and tightly cover the baking dish or transfer the shells to an airtight container. Store in the refrigerator for up to 4 days. Place the leftovers on a heat-safe plate or dish and cover with a paper towel. Heat for 1-minute intervals until warmed through.
- Freeze: To freeze stuffed shells, use a freezer-safe casserole pan or disposable tin pan. Prepare the recipe up to baking. Cover the dish tightly with 2 layers of heavy-duty aluminum foil and freeze for up to 3 months. To cook the frozen stuffed shells, preheat the oven to 350 degrees. Remove the dish from the freezer and remove ONE layer of foil, leaving the dish covered with a single layer of foil. Bake for 1 hour and then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and the shells are warmed through.
More Cheesy Pasta Recipes
- Instant Pot Creamy Italian Pasta
- Homemade Lasagna
- Fettuccine Alfredo
- Slow Cooker Ziti
- Easy Skillet Lasagna
- Easy No-Boil Baked Ravioli
Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.
If you enjoyed this recipe for Stuffed Shells, I would love for you to leave a comment and review below.
Italian Stuffed Shells
These Italian Stuffed Shells are made with a cheesy ricotta filling, smothered in sauce and cheese, and baked until gooey and browned for the ultimate pasta dinner.
4.95 from 35 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 6
Calories: 275kcal
Author: Kristen Chidsey
Ingredients
- olive oil or cooking spray for greasing pan
- 3 cups marinara or spaghetti sauce divided
- 6 ounces jumbo pasta shells (half a standard-size box)
- 1 large egg
- 15 ounces ricotta cheese
- 1 teaspoon garlic minced
- 1 cup shredded mozzarella cheese
- ¼ cup parmesan cheese freshly grated
- 1 tablespoon fresh parsley minced
- ⅛ teaspoon crushed red pepper flakes optional
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
Instructions
Preheat the oven to 375℉, grease a 2-quart baking dish very lightly with olive oil, spread ½ cup of spaghetti sauce on the bottom of the dish, and set aside.
Bring a large pot of water to a rapid boil to cook the shells. Once the water is boiling, heavily salt the water, and add in the shells. Cook for 9 minutes, or 2 minutes less than the package directions state. Drain the pasta, but do NOT rinse, and allow the shells to cool slightly.
While the pasta is cooking, prepare the stuffing for the shells, by mixing ricotta egg, parmesan, garlic, parsley, red pepper flakes, oregano, salt, and pepper in a medium mixing bowl. Set that aside to stuff the shells.
Once the shells are cool enough to handle, stuff each shell with the ricotta mixture, about ¼ cup filling per shell. Remember to not overstuff the shells, so that the shells can somewhat close around the ricotta filling. Place each stuffed shell into the prepared baking dish.
Top the shells with the remaining spaghetti sauce and then cover with the mozzarella cheese.
Bake for 30 minutes, or until cheese is melted and browned.
Let sit for 5-10 minutes prior to serving.
Notes
Adding Spinach: Defrost ½ to ⅔ cup of frozen chopped spinach. Wring out all excess moisture from spinach using a clean kitchen towel or cheesecloth, mix the spinach into the ricotta filling, and stuff the shells as the recipe directs.
Adding Meat: Brown ½ pound of ground beef or Italian sausage until cooked through in a skillet over medium-high heat. Drain off excess grease and crumble up meat into bite-size pieces. You can add your meat to the ricotta mixture for a meaty filling or the tomato sauce for a meat sauce, both are delicious.
No Fresh Parsley? Feel free to use 1 teaspoon dried parsley in place of the fresh parsley in the ricotta filling.
Can't handle the heat? If you do not like spice, omit the red pepper flakes.
Leftovers: Allow the baked shells to cool slightly, and then cover the casserole dish tightly with plastic wrap or foil or place the leftovers into an airtight container. Refrigerate for up to 4 days.
To freeze stuffed shells, use a freezer-safe casserole pan or disposable tin pan. Prepare the recipe up to baking. Cover the dish tightly with 2 layers of heavy-duty aluminum foil and freeze for up to 3 months.To cook the frozen stuffed shells, preheat the oven to 350 degrees. Remove the dish from the freezer and remove ONE layer of foil, leaving the dish covered with a single layer of foil. Bake for 1 hour and then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and the shells are warmed through.
Nutrition
Calories: 275kcal | Carbohydrates: 34g | Protein: 17g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 1106mg | Potassium: 493mg | Fiber: 2g | Sugar: 8g | Vitamin A: 785IU | Vitamin C: 9.7mg | Calcium: 283mg | Iron: 1.9mg
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This post was originally published in 2018 but was updated in 2021 with step-by-step photos.
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Crockpot "Baked" Ziti »
About Kristen Chidsey
Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.
Reader Interactions
Comments
Maureen Ellen McBurney
Can I make the filling the night before? I am wandering that if I do that it will help the flavors to marry better.
Reply
Kristen Chidsey
Hi Maureen Ellen! Yes, feel free to prepare the filling up to 24 hours in advance. If you notice it becomes watery, drain it off and proceed with the recipe. Enjoy!
Reply
Maureen E McBurney
Thank you.
Maryjane
Just the recipe I’ve been looking for for
Can’t wait to make itReply
Kristen Chidsey
I hope you enjoy!
Reply
Will
I was craving easy cheesy comfort food and this recipe was everything I wanted. SO GOOD! I will be making this one again soon!Reply
Milli
My family loves pasta and these Italian stuffed shells were fabulous. So simple to make and although I was hoping for leftovers, they ate the entire casserole in one sitting. I'll just have to make it again soon. Thanks for the great recipe.Reply
Kristen Chidsey
LOL! I have a love hate relationship when my family devours a meal that I hoped would last for more than one day! I appreciate they loved it so much, but so much for a night off cooking.
Reply
Kathy
The ricotta filling on the stuffed shells was so perfect and just what I was craving. I took leftovers to work and they reheated so well!Reply
Kristen Chidsey
Awesome! Thank you for sharing!
Reply
Fancy Nancy
Can't wait to try this recipe - I really love the layout of your recipe as it includes how to make and bake it, then freeze and then reheat it. I will be adding spinach.
Reply
Kristen Chidsey
Thank you! I hope you enjoyed the stuffed shells!
Reply
TX_Aggie
As I expected, this recipe was a hit with my whole family. I improvised the ricotta with low-fat cottage cheese and even then it was a solid addition to the approved meals for my picky one. I'm glad I doubled the recipe to have some ready-made, frozen shells too. Next time I'll be trying with spinach.
Reply
Kristen Chidsey
You were smart to double. So happy to hear that it was a hit.
Reply
Rose Minasian
Hi. Can you make this a day ahead of time? I hope so! I put it together and plan to bake tomorrow. Any recommendations for me?
Thank you!Reply
Kristen Chidsey
Hi Rose! Yes, you can stuff these shells as directed and cover them with foil and refrigerate for up to 48 hours. When ready to bake, remove the shells from the refrigerator to take the chill off as the oven comes to temp. Bake as directed, knowing you may need an additional close minutes
Reply
Caroline Valentic
Amazing flavorsReply
Kelli
I made this tonight and it came out great!
Reply
Kristen Chidsey
I am so glad you enjoyed Kelli! Thanks for sharing.
Reply
Margaret
Couldn't find jumbo shells to save my life, so I used lasagna noodles, cut in half and rolled. Worked out great!Reply
Kristen Chidsey
I love how you improvised Margaret!
Reply
Maryla Gallagher
I find Jumbo shells can be really hard to find. When I do, I buy three packages!
Reply
Kristen Chidsey
That is a great tip! Thank you for sharing.
Tara
Doubled the recipe for a family of 5 picky people - thinking there might be leftovers for tomorrow...nope! All gone! Great recipe and easy, too! Thank you!!Reply
Kristen Chidsey
HAHA!!! I love and hate when that happens! I am so glad your family enjoyed.
Reply
Beth
Have made this twice and believe this is the best and love the versatility ( spinach or meat or just cheese). Thank you for posting this recipe! 😃Reply
Kristen Chidsey
I am so glad you enjoy so much Beth! Thanks for leaving a review.
Reply
Nellie Tracy
Such a great recipe! Stuffed shells are a family favorite for sure!Reply
Kristen Chidsey
YAY!! Love that you family enjoyed.
Reply
Sonny
Hello! My dish is currently in the oven and the cheese on top is getting soggy instead of melting in top. Can you think of anything I am doing wrong? I used 2 eggs so I’m wondering if that was the problem. Or I put too much sauce? I’m so bummed!
Kristen Chidsey
Hi Sonny. Well, it could be several reasons. It may have been that you overstuffed your shells and the filling was leaking out into the filling, it may have been the type of cheese you used on your shells, or that you did put in too much sauce. However, I would place under the broiler and broil until melted. My hunch is the type of cheese of that you put the cheese on and then added more sauce possibly? Let me know and I can help further help trouble shoot.
Camilla
Absolutely fantastic! Stuffed the shells with ground beef, which I prepared by sautéing some yellow onions and garlic before adding in the beef — simply amazing. Thank you for sharing! This is my new go to dinner when I’m looking for comfort food.Kristen Chidsey
I am so glad this hit the spot Camilla!
Samantha
I doubled the recipe and made one for my family and one for friends who just welcomed a new little one. These stuffed shells were a hit all around!Reply
Kristen Chidsey
I love hearing that!! So glad you all enjoyed!
Reply
4.95 from 35 votes (24 ratings without comment)
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