Name: Easy Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 20 jumbo pasta shells; 1 tablespoon olive oil; 1 ½ cups ricotta cheese; 1 cup shredded mozzarella cheese (plus more for topping); ½ cup grated Parmesan cheese; 1 large egg; 2 tablespoons chopped fresh parsley (or 1 tablespoon dried); 2 cups marinara sauce; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon dried Italian seasoning

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Stuffed shells are a comforting classic that brings all the best parts of Italian-American cuisine into one hearty, cheesy, saucy dish. With tender pasta shells filled with a creamy ricotta mixture and baked to perfection in marinara sauce, this recipe is both simple and satisfying. It’s perfect for family dinners, potlucks, or just when I want a warm, cheesy meal that feels like a hug. Easy Stuffed Shells

Why You’ll Love This Recipe

I love how easy it is to make this dish ahead of time, pop it in the oven, and serve up something that feels special without a lot of effort. The filling is rich and creamy, the marinara sauce gives it that perfect tangy balance, and it’s endlessly customizable. Plus, it freezes well, making it a great meal prep option.

Ingredients

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

20 jumbo pasta shells
1 tablespoon olive oil
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese (plus more for topping)
½ cup grated Parmesan cheese
1 large egg
2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
2 cups marinara sauce
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried Italian seasoning

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
I bring a large pot of salted water to a boil and cook the jumbo shells until al dente, about 9 minutes. Then I drain and rinse them under cold water to stop the cooking process.
In a mixing bowl, I combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, pepper, garlic powder, and Italian seasoning.
I spread 1 cup of marinara sauce in the bottom of the baking dish.
I fill each shell with about 1 to 2 tablespoons of the cheese mixture and arrange them in the baking dish over the sauce.
I spoon the remaining marinara sauce over the shells and sprinkle additional mozzarella on top.
I cover the dish with foil and bake for 25 minutes. Then I remove the foil and bake uncovered for another 10 minutes until the cheese is bubbly and slightly golden.
I let it rest for 5 minutes before serving.

Servings and timing

This recipe serves 4 to 5 people, with about 4 to 5 stuffed shells per serving. From start to finish, it takes around 45 minutes—15 minutes for prep and 30 minutes to bake.

Variations

There are so many fun ways I change this recipe up. Sometimes I add cooked spinach or sautéed mushrooms to the filling for extra veggies. When I want more protein, I mix in some cooked Italian sausage or ground beef.

Storage/Reheating

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. I reheat them in the oven at 350°F (175°C) covered with foil until warmed through, or I microwave individual portions for about 2 minutes. This dish also freezes beautifully—just assemble, cover tightly, and freeze for up to 2 months. When I’m ready to bake, I add an extra 10–15 minutes to the baking time if cooking from frozen.

FAQs

How do I keep the shells from tearing when filling?

I make sure to cook them just until al dente and rinse with cold water right after boiling. This stops the cooking and makes them easier to handle.

Can I use cottage cheese instead of ricotta?

Yes, I’ve swapped ricotta with cottage cheese before, especially when I want a lighter texture. It still tastes great.

What’s the best way to fill the shells?

I usually use a spoon, but for less mess, I sometimes put the filling in a zip-top bag, snip the corner, and pipe it in like frosting.

Can I make this dish ahead of time?

Absolutely. I often prepare the dish, cover it tightly, and store it in the fridge for up to 24 hours before baking.

Do I need to cover the dish with foil when baking?

Yes, I cover it for the first part of baking to keep it moist, then remove the foil at the end to let the cheese brown slightly.

Conclusion

Easy stuffed shells are a go-to recipe in my kitchen when I want comfort food that’s satisfying and low-effort. Whether I stick to the classic version or mix in my favorite variations, it always turns out delicious. It’s a family favorite for a reason—simple, creamy, cheesy, and totally comforting.

Easy Stuffed Shells