Easy Stuffed Shells Recipe (2024)

This stuffed shells recipe is an easy, classic dinner to feed a crowd. Stuffed shells are filled with a ricotta mixture featuring fresh herbs, then smothered in marinara sauce and topped with even more cheese. An irresistible meal loved by all!

This stuffed shells recipe is an easy, crowd-pleasing dinner that everyone absolutely adores (just like this beef lasagna and vegetable lasagna).

I mean, what’s not to love? Pasta shells are filled with cheese & herbs, then topped with sauce and more cheese and baked to bubbly perfection!

You can even prepare these easy stuffed shells in advance and bake at dinnertime. I suggest serving them with a yummy side salad – like burrata salad, and some homemade french bread!

Stuffed Shells: Ingredients & Substitutions

• Pasta Shells. make sure to get “jumbo” shells for this recipe.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
• Marinara sauce. Use your favorite brand – I love tomato basil sauce.

How to Make Stuffed Shells

This recipe is pretty simple – simply cook the shells, make the filling, fill and bake! As always, we will walk through the process step-by-step, and don’t forget to watch the video.

Begin by preheating the oven and greasing a 9×13” glass baking dish. Set the dish aside.

Cook the shells.

Then, cook the jumbo shells by bringing a large pot of salted water to a boil. Then, cook the shells in the boiling water for 7-8 minutes, or until slightly tender but still a little firm.

Then, strain the shells in a colander and let cool slightly – but do not rinse.

Make the stuffed shells filling

Making the filling is really easy, simply combine the ingredients in a large bowl. Stir until the mixture is hom*ogenous (uniform throughout).

Assemble the Stuffed Shells

Once the shells are cooked and the filling is made, it’s time to assemble the stuffed shells! Begin by evenly spreading 1 cup of marinara sauce in the bottom of the prepared baking dish.

Then, fill each each partially cooked shell with 1 heaping tablespoon of the ricotta filling. Arrange the shells on top of the sauce in the pan in rows of 6 rows of 6 (slanted so they all fit). Continue until all the shells and filling are used.

Next, spread the remaining marinara sauce evenly over the shells.

Then, top the stuffed shells with mozzarella and parmesan cheese.

Bake

Next, cover the baking dish with foil and bake in the preheated oven for 20 minutes. Be careful not to let the foil touch the cheese or it will stick.

Then, uncover the dish and bake until the cheese is melted (about 15-20 additional minutes).

Serve

Let cool slightly, garnish with fresh herbs (if desired), then serve warm. Here are some dishes that pair well with these stuffed shells:

• Burrata salad
• Roasted broccoli or oven roasted vegetables
• Homemade french bread or no knead bread
• Roasted Green beans or Brussels sprouts.

Store

Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or oven.

Freeze

I recommend freezing the stuffed shells before baking. This way they can be baked fresh and enjoyed the same day.

To do this: assemble the recipe in a baking dish then cover with plastic wrap and foil, then freeze. Thaw in the refrigerator overnight before baking according to the recipe instructions.

Stuffed Shells Recipe FAQs

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