Name: Easy Stuffed Shells
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 oz jumbo pasta shells; 1 tbsp kosher salt; 30 oz whipped cottage cheese (or ricotta); 6 oz grated Parmesan cheese; 1 egg; 1–2 garlic cloves, minced; 1 tbsp fresh parsley, minced; ¾ cup fresh basil leaves, finely chopped (about 8–10 leaves); ½ tsp salt; ½ tsp freshly ground black pepper; 28 oz marinara sauce; 8 oz grated mozzarella cheese

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I’m thrilled to share my version of this classic Italian‑American comfort dish—jumbo pasta shells filled with a creamy cheese and herb mixture, nestled in marinara sauce and baked until bubbly and golden. Easy Stuffed Shells

Why You’ll Love This Recipe

I love how effortlessly this dish comes together: just boil, mix, fill, and bake. The filling is lighter when I use whipped cottage cheese instead of ricotta, and it still delivers all the cheesy richness. It’s also flexible—I’ve mixed in spinach, added Italian sausage, or swapped cheeses based on what’s in my fridge. Perfect for a cozy weeknight dinner or meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz jumbo pasta shells
1 tbsp kosher salt
30 oz whipped cottage cheese (or ricotta)
6 oz grated Parmesan cheese
1 egg
1–2 garlic cloves, minced
1 tbsp fresh parsley, minced
¾ cup fresh basil leaves, finely chopped (about 8–10 leaves)
½ tsp salt
½ tsp freshly ground black pepper
28 oz marinara sauce
8 oz grated mozzarella cheese

directions

Preheat oven to 350°F. Spray a 9×13‑inch baking dish lightly with cooking spray and spread half the marinara sauce over the bottom.
Bring a large pot of salted water to a boil and cook the pasta shells until about 3 minutes before al dente. Drain and rinse with cool water to stop cooking.
In a large bowl I mix the cottage cheese, Parmesan, egg, garlic, parsley, basil, salt, and pepper until well combined.
I spoon or pipe the mixture into each shell and arrange them snugly in the baking dish over the sauce.
I cover the shells with the remaining marinara sauce and sprinkle shredded mozzarella over the top.
Cover with foil and bake for 25 minutes, or until heated through and cheese is melted and bubbly. For extra browning, I remove the foil and broil for 2–3 minutes.
I let the dish rest for a few minutes before serving to allow the filling to set.

Servings and timing

Makes about 10 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I stir in well-drained cooked spinach or kale for extra greens.
I sometimes brown Italian sausage or ground turkey and either add it to the filling or mix it into the sauce.
I’ve used ricotta in place of cottage cheese, or blended in cream cheese for extra richness.
I’ve tried gluten-free jumbo shells successfully for dietary needs.
For a cheesy twist, I occasionally mix in other cheeses like fontina or provolone.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven at 350°F with a little extra sauce to keep it moist, or microwave individual portions. I’ve also pre-assembled the dish (unbaked), refrigerated it up to 24 hours ahead, and baked it straight from chilled, adding about 5–10 extra minutes to the cook time.

FAQs

Can I freeze stuffed shells?

Yes. I assemble the dish without baking, wrap it tightly, and freeze for up to 2 months. When I’m ready, I bake it from frozen at 375°F for 45–50 minutes until hot and bubbly.

What if some shells tear during boiling?

I usually cook a few extra shells just in case. Cooking them slightly under helps prevent tearing, and rinsing in cool water stops them from overcooking.

Can I prepare this dish ahead of time?

Definitely. I often assemble it the night before, cover it, and keep it in the fridge. The next day, I bake it directly from chilled, adding a few minutes to the bake time.

What can I use instead of cottage cheese?

Ricotta is the traditional choice and works great. I’ve also tried cream cheese or even blended tofu for a different texture and taste.

Can I use dried herbs instead of fresh?

Yes. I prefer fresh for brightness, but when I don’t have them on hand, I use about one-third the amount of dried herbs and it still turns out delicious.

Conclusion

I find this recipe to be a real crowd-pleaser—cheesy, satisfying, and dependable every time. It’s forgiving for beginners, easily customizable, and reheats beautifully. Whether I’m cooking for family, prepping meals ahead, or craving a cozy pasta dinner, I always come back to these baked stuffed shells.