Cozy Stuffed Shells Recipe

Sunday dinners aren’t complete without a bubbling tray of pasta and cheese straight from the oven. My family begs for this hearty Stuffed Shells recipe whenever they crave true comfort food.

It is incredibly satisfying to pull a golden, cheesy casserole out of the oven after a long week. You will find that making this dish is surprisingly simple, yet it tastes like you spent hours in the kitchen.

What Makes This Stuffed Shells a Keeper for Years to Come

The blend of three different cheeses creates a rich, creamy texture that perfectly balances the tangy tomato sauce. I appreciate how quickly this meal comes together, making it ideal for busy weeknights or special gatherings.

You can easily prepare the entire dish ahead of time and just pop it in the oven when you are ready to eat. This Stuffed Shells recipe freezes beautifully, so I always make a double batch for future emergency dinners.

Even the pickiest eaters at my table ask for seconds of these jumbo pasta shells. It is the kind of meal that makes everyone feel warm, welcome, and totally satisfied.

If this dish hit the spot, you’ll want to try my Hearty Greek Yogurt Pancakes Recipe next, plus the Quick Orange Chicken Recipe delivers the same bold flavors. Both recipes share the same simple approach that makes weeknight cooking stress-free.

Everything You Need for Perfect Stuffed Shells

Here is the shopping list you will need to gather before cooking:

• Marinara Sauce: Use a high-quality jarred sauce or your own homemade version for the best flavor base.
• Ricotta Cheese: This forms the creamy heart of the filling; whole milk varieties offer the richest texture.
• Jumbo Pasta Shells: You will need a 12-ounce box of large shell pasta (conchiglioni) for stuffing.
• Mozzarella Cheese: Shredded mozzarella creates the gooey, stretchy topping and helps bind the filling.
• Onion: A medium yellow or white onion adds sweetness and depth to the sauce base.
• Parmesan Cheese: Freshly grated parmesan adds a sharp, salty kick to the cheese mixture.
• Large Egg: The egg acts as a binder to keep the ricotta mixture from running out of the shells.
• Garlic Cloves: Minced fresh garlic provides essential aromatic flavor to the dish.
• Fresh Parsley: Chopped herbs add color and freshness to cut through the richness of the cheese.
• Dried Oregano: A teaspoon of this herb brings classic Italian warmth to the sauce.
• Salt and Black Pepper: Season generously to enhance all the savory ingredients.

My Method for Stuffed Shells

Let’s get cooking!

1. Begin by preheating your oven to 375˚F so it is ready when you are. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package directions, but aim for al dente firmness since they will bake again in the sauce. Once cooked, drain the pasta and immediately fill the pot with cold water to submerge the shells; this stops the cooking process and prevents them from sticking together while you prepare the filling.
2. While the pasta cools, prepare the flavor base for your sauce. In a deep skillet or pan over medium-high heat, add a tablespoon of olive oil and sauté the chopped onion until it becomes soft and golden, which usually takes about 3 to 5 minutes. Stir in the minced garlic, salt, pepper, and dried oregano, cooking for another minute until fragrant, then pour in the marinara sauce and let it simmer for a couple of minutes before spreading it across the bottom of a 9×13 casserole dish.
3. Now, create the rich cheese filling in a large mixing bowl. Combine the ricotta cheese, 2 cups of the shredded mozzarella, the parmesan cheese, the egg, chopped parsley, and the remaining salt and pepper. Stir everything together thoroughly until you have a uniform, creamy mixture that holds its shape.
4. Take a cooled pasta shell and fill it generously with the cheese mixture, using about half an ice cream scoop or a large spoon. Arrange the filled shells in a single layer right on top of the sauce in your casserole dish, nestling them close together. Once all the shells are placed, sprinkle the remaining 1 cup of mozzarella cheese over the top for that perfect cheesy finish.
5. Cover the baking dish tightly with foil and bake for 30 minutes, or until the sauce is bubbling hot around the edges. Remove the foil and switch your oven to broil for 2 to 4 minutes to brown the cheese slightly, keeping a close watch to ensure it doesn’t burn. Garnish with fresh parsley before serving hot.

Pro Tips for Stuffed Shells

To prevent the pasta from tearing, cook the Stuffed Shells just until al dente so they stay firm during filling. I always rinse them under cold water immediately to stop the cooking process and prevent sticking.

Using a piping bag or a large zip-top bag with the corner snipped off makes filling the pasta much faster and cleaner. You can also use a cookie scoop to ensure every shell gets the exact same amount of creamy cheese mixture.

If you want extra browning on top, broil the dish for the last few minutes of cooking time. Just keep a very close eye on it, as the cheese can go from golden to burnt in seconds.

Best Ways to Enjoy Stuffed Shells

I love serving this hearty pasta bake with a crisp green salad to cut through the richness of the cheese. A side of warm garlic bread is absolute perfection for soaking up every drop of the savory tomato sauce.

You can also pair these Stuffed Shells with roasted vegetables like asparagus or broccoli for a complete meal. It is a versatile main course that fits perfectly on a holiday table or a casual Tuesday night dinner.

Make sure to join my community on Pinterest for more cozy dinner inspiration.

Stuffed Shells Recipe

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• Author: Amelia Bryan
• Total Time: 1 hr 10 min
• Yield: 6 servings
• Diet: Vegetarian

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Description

A classic Italian comfort food featuring jumbo pasta shells filled with a three-cheese ricotta blend and baked in savory marinara sauce.

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Ingredients

• 3 cups marinara sauce
• 15 oz ricotta cheese
• 20 jumbo pasta shells
• 3 cups shredded mozzarella cheese, divided
• 1/2 medium onion, chopped
• 1/3 cup parmesan cheese
• 1 large egg
• 3 garlic cloves, minced
• 1/4 cup parsley, chopped
• 1 tsp salt, divided
• 1/4 tsp dried oregano
• 1/2 tsp black pepper, divided
• 1 tbsp olive oil

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Instructions

1. Preheat your oven to 375˚F. Boil the pasta shells in salted water until al dente according to package instructions. Drain and immediately submerge in cold water to stop cooking.
2. In a large skillet, heat olive oil over medium-high heat. Sauté the chopped onion until softened (3-5 minutes), then add minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and oregano. Cook for 1 minute until fragrant.
3. Stir the marinara sauce into the skillet, bring to a simmer, then pour the sauce into the bottom of a 9×13 inch baking dish.
4. In a mixing bowl, combine ricotta, 2 cups mozzarella, parmesan, egg, parsley, remaining 1/2 tsp salt, and 1/4 tsp pepper. Mix until smooth.
5. Fill each pasta shell with the cheese mixture and place them into the baking dish on top of the sauce. Sprinkle the remaining 1 cup of mozzarella cheese over the shells.
6. Cover with foil and bake for 30 minutes until bubbly. Remove foil and broil for 2-4 minutes to brown the cheese slightly. Garnish with parsley and serve.

Notes

To freeze, assemble the dish but do not bake. Cover tightly and freeze for up to 3 months. Bake from frozen at 375˚F for 45-55 minutes covered.

• Prep Time: 20 min
• Resting Time: 5 min
• Cook Time: 50 min
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 3-4 shells
• Calories: 435
• Sugar: 7g
• Sodium: 1542mg
• Fat: 21g
• Saturated Fat: 13g
• Unsaturated Fat: 0g
• Trans Fat: 1g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 103mg

Keywords: stuffed shells, cheese stuffed shells, pasta bake, vegetarian dinner, freezer meal