Stuffed Shells are a classic Italian-American comfort food that never fails to bring everyone to the table. This easy baked pasta dish combines tender jumbo shells with a creamy, herb-filled cheese mixture and rich marinara sauce, all finished with a golden layer of melted mozzarella. Whether you plan a cozy family meal or a stress-free gathering, Stuffed Shells deliver dependable flavor, simple prep, and satisfying results every single time. With straightforward ingredients and clear steps, this recipe fits perfectly into busy schedules while still feeling special and homemade.
Story
Stuffed Shells have always been one of those dependable dinners that work on hectic evenings and relaxed weekends alike. I first started making Stuffed Shells when I needed a reliable easy italian dinner that felt comforting without demanding hours in the kitchen. Over time, this recipe became a go-to because the balance of creamy filling and bright marinara never disappoints. These Stuffed Shells rely on a smooth cheese mixture with fresh herbs, which keeps the flavor clean and classic. Unlike complicated pasta bakes, Stuffed Shells stay simple while still delivering that baked, cheesy finish everyone expects. When you need a cheesy pasta recipe that pleases adults and kids, Stuffed Shells remain a smart, satisfying choice.
Ingredients
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12 ounces jumbo pasta shells
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1 tablespoon kosher salt
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30 ounces whipped cottage cheese or ricotta cheese
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6 ounces Parmesan cheese, grated
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1 large egg
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1 to 2 garlic cloves, minced
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1 tablespoon fresh parsley, minced
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¾ cup fresh basil leaves, finely chopped
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½ teaspoon salt
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½ teaspoon freshly ground black pepper
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28 ounces marinara sauce
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8 ounces mozzarella cheese, grated
Step-by-Step Instructions
Preparing the Ingredients
Bring a large pot of water to a rolling boil and season it generously with kosher salt so the shells cook with flavor from the start. Add the jumbo shells and cook them until they are three minutes shy of al dente, since they will finish cooking in the oven. Drain the shells and rinse them under cool water to stop the cooking process and prevent sticking. While the pasta cools, combine the ricotta or whipped cottage cheese, Parmesan, egg, garlic, parsley, basil, salt, and pepper in a large bowl, mixing until smooth and evenly blended.
Cooking Instructions
Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray. Spread half of the marinara sauce evenly across the bottom of the dish to create a flavorful base. Spoon the cheese mixture generously into each shell and arrange them open-side up in the dish, nestling them into the sauce. Cover the shells with the remaining marinara, then sprinkle the mozzarella evenly over the top. Bake uncovered for 25 minutes until the sauce bubbles and the cheese melts into a lightly golden layer, then serve hot.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid overcooking the pasta shells during boiling, as they can tear or become too soft to hold the filling properly. Skipping the rinse step can cause the shells to stick together, making stuffing frustrating. Another frequent mistake involves under-seasoning the cheese mixture, so always taste and adjust before filling the shells. Finally, do not skimp on sauce, since adequate marinara keeps the baked shells moist and flavorful.
Pro Tips for Better Flavor
For deeper flavor, use high-quality marinara sauce with simple ingredients and balanced acidity. Fresh herbs make a noticeable difference, so avoid dried substitutions when possible. Let the assembled dish rest for five minutes after baking, which helps the filling set and makes serving easier. If you enjoy variety, this vegetarian pasta bake pairs well with roasted vegetables added on the side.
Serving and Storage
How to Serve
Serve Stuffed Shells straight from the oven with a simple green salad and warm garlic bread for a complete meal. A sprinkle of extra Parmesan or fresh basil on top adds a polished finish. This dish also works well as part of a larger spread, especially alongside other ricotta stuffed pasta favorites.
How to Store Leftovers
Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to four days. Reheat individual portions in the oven or microwave until warmed through, adding a spoonful of marinara if needed to keep the shells tender. These marinara cheese shells also freeze well for longer storage.
Conclusion
Stuffed Shells remain a dependable recipe when you want comforting flavor without complicated steps. The creamy filling, tender pasta, and classic marinara come together into a meal that feels familiar and satisfying. With minimal prep and clear instructions, this recipe proves that homemade Italian-style dinners can stay approachable. Give these Stuffed Shells a try the next time you crave a hearty, cheese-filled pasta bake.
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Frequently Asked Questions
Can I make Stuffed Shells ahead of time?
Yes, you can assemble Stuffed Shells up to one day in advance and refrigerate them covered. When ready to bake, add a few extra minutes to the cooking time to heat everything evenly.
Can I substitute cottage cheese for ricotta?
Absolutely, whipped cottage cheese works well and creates a smooth, creamy filling. Both options deliver excellent texture and flavor in this recipe.
What side dishes pair well with Stuffed Shells?
Simple sides like a crisp salad, steamed vegetables, or garlic bread complement Stuffed Shells nicely without overpowering the dish.
Print
Stuffed Shells
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Creamy stuffed shells baked with marinara and melted mozzarella for a comforting Italian dinner.
Ingredients
- 12 ounces jumbo pasta shells
- 1 tablespoon kosher salt
- 30 ounces whipped cottage cheese or ricotta cheese
- 6 ounces Parmesan cheese, grated
- 1 large egg
- 1 to 2 garlic cloves, minced
- 1 tablespoon fresh parsley, minced
- ¾ cup fresh basil leaves, finely chopped
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 28 ounces marinara sauce
- 8 ounces mozzarella cheese, grated
Instructions
- Preheat oven to 350°F.
- Cook pasta shells in salted boiling water until three minutes shy of al dente.
- Drain and rinse shells with cool water.
- Mix cheese, egg, garlic, herbs, salt, and pepper until smooth.
- Spread half the marinara sauce in a baking dish.
- Fill shells with cheese mixture and arrange in dish.
- Top with remaining sauce and mozzarella.
- Bake for 25 minutes until bubbly and hot.
Notes
- Do not overcook pasta shells.
- Use fresh herbs for best flavor.
- Let dish rest briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 348
- Sugar: 6g
- Sodium: 1933mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 51mg