By Laura
Posted Nov 10, 2023, Updated May 19, 2024
5 from 1 vote
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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. Or, make this homemade marinara 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
Can I use manicotti instead of jumbo shells?
Yes, you can use manicotti.
What goes best with stuffed shells?
There are many dishes that go well with this recipe:
Salad – such as this burrata salad or panzanella salad.
Roasted vegetables – try roasted carrots, baked asparagus, roasted broccoli, green beans or Brussels sprouts.
Homemade bread – dinner rolls or French bread.
How long does it take to boil jumbo shells?
To boil shells for this recipe, it takes about 6-7 minutes because you do not want them fully cooked. They finish cooking in the oven.
How long do stuffed shells last in fridge?
They last four to five days.
How many shells are in a box of jumbo shells?
There are usually around 40 to 46 shells in a 12 oz box of jumbo shells. It’s good to have more than this recipe calls for (36) because some shells rip or are broken.
Is it better to freeze stuffed shells cooked or uncooked?
I like to freeze them before cooking. 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.
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Easy Stuffed Shells Recipe
Laura
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 they're smothered in marinara sauce and topped with even more cheese. An irresistible meal loved by all!
5 from 1 vote
Course Main Course
Cuisine Italian
Servings 18 Servings
Calories 162
Prep Time20 minutes minutes
Cook Time40 minutes minutes
1 hour hour
Total Time1 hour hour
Ingredients
- 12 ounces jumbo shells (about 36 shells)
Filling:
- 30 ounces ricotta cheese
- ½ cup grated parmesan
- 3 eggs
- ¼ cup basil leaves finely chopped
- 1 Tablespoon Italian parsley finely chopped
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Sauce
- 24 ounces marinara sauce (about 3 cups)
Topping
- 2 cups shredded mozzarella cheese
- ½ cup Parmesan cheese
- parsley & basil to garnish (optional)
Instructions
Preheat oven to 375 degrees F.
Grease a 9×13” glass baking dish, set aside.
Cook the Shells
Bring a large pot of salted water to a boil.
Cook the shells in the boiling water for 7-8 minutes, or until slightly tender but still a little firm.
Strain in a colander and let cool slightly – do not rinse.
Make the Filling
Add filling ingredients a large bowl, and stir to combine.
Assemble
Add 1 cup marinara sauce to the bottom of the prepared baking dish.
Fill 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.
Pour the remaining marinara sauce evenly over the shells and spread evenly.
Top with mozzarella and parmesan cheese.
Bake
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Uncover and bake until cheese is melted (about 15-20 additional minutes).
Let cool slightly, garnish with fresh herbs (if desired), then serve warm.
Video
Notes
Ingredient 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. Or, make this homemade marinara sauce.
Store
Store leftovers in an airtight container in the refrigerator for 5-7 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.
Nutrition
Serving: 2Shells | Calories: 162kcal | Carbohydrates: 4g | Protein: 11g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 66mg | Sodium: 530mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question? Leave a comment below!