You know those dishes that just feel like home? The ones that smell incredible the moment they hit the oven and disappear from the table faster than you can say “seconds, please”? For me, that’s this Stuffed Shells recipe. It’s not just pasta; it’s comfort, it’s nostalgia, and honestly, it’s a lifesaver on those nights when you want something truly satisfying without a ton of fuss. I remember my grandma making something similar when I was little, and while hers was always amazing, I’ve tweaked and tinkered over the years to make this version my own. It’s got all the cheesy, saucy goodness you could dream of, with a ricotta filling that’s just perfectly creamy and flavorful. Forget those complicated dinners; this one is a winner, plain and simple. It’s the kind of meal that makes everyone gather around the table with happy anticipation, and that, my friends, is pure magic.
What is stuffed shells?
So, what exactly are Stuffed Shells? Think of them as little pasta pockets of pure joy. Jumbo pasta shells are boiled until they’re tender but still hold their shape, then they’re lovingly filled with a rich, creamy mixture – usually ricotta cheese, eggs, herbs, and sometimes a touch of Parmesan or mozzarella. Once they’re all stuffed, they get nestled into a bed of marinara sauce, sometimes with more sauce spooned over the top, and then they’re baked until everything is bubbly and golden. It’s like a lasagna decided to get a cute, individual makeover, and honestly, it’s just as delicious, if not more so because each bite is perfectly portioned and packed with flavor. It’s a classic for a reason, a true crowd-pleaser that never goes out of style.
Why you’ll love this recipe?
There are so many reasons why this stuffed shells recipe has earned a permanent spot in my recipe binder, and I have a feeling it’ll become a favorite in your kitchen too. First and foremost, the FLAVOR. Oh, the flavor! The moment you take that first bite, you get the tender pasta, the creamy, herb-infused ricotta filling, and that rich, tangy marinara sauce all coming together. It’s pure Comfort Food perfection. And what I love most is the SIMPLICITY. Despite how fancy it feels, it’s surprisingly straightforward to make. Once you get the hang of stuffing those shells, the rest is a breeze. It’s the perfect dish for a busy weeknight, but elegant enough for company. Plus, it’s incredibly COST-EFFICIENT. The ingredients are all pretty standard pantry and fridge staples, making it a budget-friendly option that doesn’t skimp on taste. And let’s talk about VERSATILITY! While I love it just as it is, you can easily customize the filling with different cheeses, add some cooked spinach or meat, or even use a different sauce. It’s a blank canvas for deliciousness. Compared to making a full lasagna, this feels so much more manageable, especially when you’re short on time but craving something hearty and homemade.
How do I make stuffed shells?
Quick Overview
The process for making these stuffed shells is wonderfully straightforward. You’ll boil the jumbo shells, prepare a dreamy ricotta filling, assemble everything in a baking dish with marinara sauce, and then bake it until it’s bubbling and irresistible. The key is in the careful prep of each component, ensuring the shells are perfectly cooked, the filling is well-seasoned, and the sauce is just right. It’s a method designed for maximum flavor with minimum stress, giving you that homemade goodness without the culinary marathon.
Ingredients
For the main battery (the shells, obviously!):
- Jumbo Pasta Shells: About 12-14 ounces (a standard box). Look for the ones that are specifically labeled “jumbo” or “manicotti” as they’re the perfect size for stuffing. Make sure you don’t overcook them; we want them al dente so they hold their shape during stuffing and baking.
- Salt: For boiling the pasta. Don’t be shy with it! Salting your pasta water is the first step to flavorful pasta.
For the Filling:
- Ricotta Cheese: 32 ounces (two standard tubs). I always opt for whole milk ricotta here because it gives the most luxurious, creamy texture. If you use part-skim, it’ll still be delicious, but maybe a touch less rich. Make sure it’s drained a bit if it seems watery.
- Parmesan Cheese: 1 cup, finely grated. Freshly grated Parmesan makes a world of difference here. It adds a salty, nutty depth that pre-grated stuff just can’t match.
- Mozzarella Cheese: 1 cup, shredded. This adds that wonderful gooey, stretchy cheese factor. I like to use a mix of mild and sharp, or just a good quality whole milk mozzarella.
- Eggs: 2 large. These act as a binder to hold our creamy filling together.
- Garlic: 3-4 cloves, minced. Fresh garlic is non-negotiable for amazing flavor! If you’re in a pinch, you can use about 1 teaspoon of garlic powder, but fresh is truly best.
- Fresh Parsley: 1/4 cup, chopped. For brightness and a lovely fresh herbaceous note.
- Dried Oregano: 1 teaspoon. A classic pairing with tomato sauce and cheese.
- Salt and Black Pepper: To taste. You’ll want to season this filling really well, as it’s the heart of the dish.
For the Glaze (the delicious sauce!):
- Marinara Sauce: 2 jars (about 48-50 ounces total). Use your favorite store-bought marinara or, if you’re feeling ambitious, your homemade version! I look for one that’s not too sweet and has a good tomato flavor.
- Optional: Red Pepper Flakes: A pinch, if you like a little warmth.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). This is a pretty standard baking temperature that works perfectly for getting everything bubbly and cooked through without drying out. Then, grab a 9×13 inch baking dish – this is your vessel for cheesy goodness! Pour about 1-1.5 cups of your marinara sauce into the bottom of the dish and spread it around to create a nice, saucy base. This prevents the shells from sticking and adds flavor from the very bottom.
Step 2: Mix Dry Ingredients
While the oven is preheating, let’s get those shells cooking. Bring a large pot of generously salted water to a rolling boil. Add the jumbo pasta shells and cook them according to package directions, but aim for just shy of al dente – about 8-9 minutes. We want them tender enough to stuff and pliable, but with a slight bite left, as they’ll continue to cook in the oven. As soon as they’re done, drain them carefully and rinse them with cool water to stop the cooking process and prevent them from sticking together. I like to lay them out on a baking sheet lined with parchment paper for a few minutes to ensure they’re easy to handle.
Step 3: Mix Wet Ingredients
In a large bowl, combine the ricotta cheese, grated Parmesan, shredded mozzarella, eggs, minced garlic, chopped fresh parsley, dried oregano, salt, and pepper. Stir everything together until it’s well combined. You want a thick, creamy mixture that’s seasoned beautifully. Give it a taste test here (carefully, no raw eggs for kids!) and adjust salt and pepper as needed. Remember, this filling is going to be the star, so it needs to shine on its own!
Step 4: Combine
Now for the fun part – stuffing! Take each cooked jumbo shell and carefully spoon or pipe the ricotta filling into it. Don’t overstuff, but make sure they’re generously filled. Once all your shells are stuffed, arrange them snugly in the prepared baking dish on top of the marinara sauce, cut-side up. Try to pack them in fairly close together; this helps them keep their shape during baking.
Step 5: Prepare Filling
This step is actually already done in Step 3! We’ve mixed up our glorious ricotta, cheese, herb, and egg concoction. The consistency should be thick enough to hold its shape when spooned into the shells, but moist enough to blend beautifully with the sauce during baking. If it seems too dry, you can add a tablespoon of milk or a little more egg. If it seems too wet, a bit more Parmesan cheese can help firm it up.
Step 6: Layer & Swirl
Once all the shells are stuffed and arranged in the baking dish, pour the remaining marinara sauce evenly over the top. Make sure to get sauce into all the nooks and crannies. If you like a little heat, this is where you can sprinkle a pinch of red pepper flakes over the sauce. I sometimes like to add a little extra shredded mozzarella on top for an even cheesier, golden-brown crust. There’s no real “swirling” here, just generous saucing!
Step 7: Bake
Cover the baking dish tightly with aluminum foil. This helps the shells cook through evenly and keeps the cheese from burning too quickly. Place the dish in your preheated oven and bake for 20-25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the sauce is bubbling and the cheese on top is melted and lightly golden brown. The aroma filling your kitchen will be absolutely divine!
Step 8: Cool & Glaze
Once it’s out of the oven, resist the urge to dive in immediately! Let the stuffed shells rest for about 5-10 minutes. This allows the sauce to thicken slightly and makes it much easier to serve without everything falling apart. The residual heat will keep it wonderfully hot. The “glaze” is essentially the marinara sauce, so no extra application is needed here unless you’re adding something fresh like a sprinkle of parsley right before serving.
Step 9: Slice & Serve
Using a large spoon or spatula, carefully lift out portions of the stuffed shells. They should come out in neat little bundles. Serve them hot, with a little extra sauce spooned over if you like. A sprinkle of fresh parsley or basil on top adds a beautiful pop of color and freshness. Enjoy the pure, unadulterated comfort!
What to Serve It With
This stuffed shells recipe is so hearty and complete on its own, but there are definitely some wonderful pairings that elevate the whole meal. For a comforting BREAKFAST, I know it sounds unusual, but a small portion works surprisingly well with a side of scrambled eggs and maybe some crispy bacon. It’s a decadent weekend breakfast! For BRUNCH, I love serving it with a light, fresh green salad tossed with a simple vinaigrette – it cuts through the richness beautifully. A crusty baguette for sopping up any extra sauce is also a must. As a main course DESSERT (yes, really!), it’s perfect after a lighter starter soup. And for COZY SNACKS, sometimes just a warm bowl of these shells is all you need on a chilly evening. My family also loves it with a side of Garlic Bread, because when is garlic bread ever a bad idea?
Top Tips for Perfecting Your Stuffed Shells
I’ve made this stuffed shells recipe more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. For the ZUCCHINI PREP (wait, did I mention zucchini? Oh no, I forgot to include that in the ingredients! My apologies, dear friend, that’s a mistake I made. Usually, I add about 1 cup of finely grated zucchini, squeezed dry, to the ricotta filling for extra moisture and a sneaky veggie boost! So, if you’re adding it, the key is to grate it finely and then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This prevents a watery filling!), so if you choose to add it, squeeze it well! For MIXING ADVICE, when you’re combining the filling ingredients, don’t overmix. You want everything just incorporated. Overmixing can sometimes make the ricotta a little tough. Keep an eye on the texture; it should be creamy and slightly fluffy. When it comes to the SWIRL CUSTOMIZATION (again, sorry, that’s more for a different kind of dish!), for shells, it’s all about layering. Ensure the shells are packed nicely so they hold their shape. For INGREDIENT SWAPS, feel free to use whole wheat jumbo shells for a slightly healthier option, though they might require a minute or two longer to boil. You can also swap out some of the mozzarella for provolone for a sharper flavor. For BAKING TIPS, always start with the foil cover. It’s crucial for ensuring the shells cook through without the edges getting burnt. Then, uncovering it allows for that beautiful golden-brown topping. If your oven tends to run hot, you might want to reduce the temperature by 10-15 degrees or shorten the baking time slightly. For GLAZE VARIATIONS, while I love a good marinara, feel free to experiment with a vodka sauce or even a pesto mixed into the marinara for a different flavor profile. Just ensure your sauce isn’t too thin.
Storing and Reheating Tips
Leftovers? Yes, please! This stuffed shells recipe is fantastic the next day, and I’ve got the best ways to keep it delicious. STORE AT ROOM TEMPERATURE for no more than two hours. Beyond that, it’s best to refrigerate it. For REFRIGERATOR STORAGE, let the dish cool completely, then cover it tightly with plastic wrap or transfer portions into airtight containers. It should stay good in the fridge for 3-4 days. The flavors actually meld together even more overnight, which is a bonus! For FREEZER INSTRUCTIONS, you can freeze the baked and cooled stuffed shells. Wrap the baking dish tightly in a couple of layers of plastic wrap and then a layer of aluminum foil, or portion them into freezer-safe containers. It will keep well in the freezer for up to 2-3 months. For reheating, if it’s refrigerated, you can place the dish back in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first. If you’re in a rush, you can reheat directly from frozen, but it will take longer, perhaps 30-40 minutes, and you might need to add a splash more sauce. GLACE TIMING ADVICE: if you’re storing leftovers, the sauce is already integrated. If you’re freezing unbaked, you might want to add a little extra sauce before baking when reheating.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for stuffed shells! It’s a dish that truly embodies comfort and flavor, and I can’t wait for you to experience it. The creamy ricotta, the tender pasta, the rich marinara – it’s a symphony of deliciousness in every bite. What I love most is how forgiving it is. You can tweak it, add your own favorite herbs, or even sneak in a veggie or two. It’s a meal that brings people together, sparks happy memories, and always leaves everyone feeling satisfied. If you love this recipe, you might also want to check out my creamy baked ziti or my classic lasagna bolognese for more Italian-inspired comfort! Give this stuffed shells recipe a try, and I promise, it’ll quickly become a cherished family favorite. I’d absolutely love to hear how yours turns out in the comments below, and if you have any special family twists, don’t be shy about sharing them! Happy baking!
Beefy Italian Stuffed Shells
Ingredients
Main Ingredients
- 1 box jumbo pasta shells
- 1 tablespoon olive oil
- 0.5 cup diced yellow onion
- 2 cloves garlic, minced
- 1 lb ground chuck
- 1 28 oz can tomato sauce or crushed tomatoes
- 2 teaspoons dried oregano or dried italian seasoning mix divided
- 0.5 teaspoon dried parsley
- 0.25 teaspoon salt
- 2 cups ricotta cheese
- 1 large egg
- 2 cups mozzarella cheese divided
- 0.5 cup parmesan cheese divided
- Chopped fresh basil, for garnish
Instructions
Preparation Steps
- Preheat the oven to 350 degrees Fahrenheit. Lightly spray a large baking dish (3 quart) with cooking spray. Set aside.
- Cook the shells according to package instructions, roughly 9 minutes. Drain and pat the noodles dry. Place the separated cooked shells on a parchment-lined baking sheet. Set aside.
- In a large frying pan, drizzle olive oil. Add the onions and cook on medium heat for 2-3 minutes, until warm. Add the minced garlic and continue to cook until onion is translucent and garlic is fragrant. Add the ground beef and cook until the beef is no longer pink. Drain any liquid fat, if needed.
- Add the crushed tomatoes, 1 teaspoon of dried oregano, parsley and salt. Simmer on low for 20 minutes.
- While the sauce is simmering, prepare the cheese mixture. In a medium-sized bowl, mix together the ricotta cheese, egg, remaining teaspoon of oregano, 1 cup mozzarella, and ¼ cup parmesan cheese. Stuff each individual shell with 1 ½ tablespoons of cheese mixture. (Tip: Place cheese mixture in a gallon size plastic Ziploc storage bag. Twist the top closed (like a piping bag) and snip the corner for easy stuffing).
- Add half of the tomato sauce mixture to the prepared baking dish and spread evenly on the bottom. Arrange the stuffed shells on top of the tomato sauce.
- Gently spoon the remaining tomato sauce around the shells, then top with the cheese.
- Cover with foil and bake for 25 minutes or until hot and bubbly. Uncover and bake for 5 more minutes so the cheese can finish melting.
- Remove the cooked stuffed shells from the oven and cool slightly before serving. Garnish with fresh basil leaves and serve warm.
